Development of predictive preservative model for shelf life parameters of beef using response surface methodology

作者：Mohan C Chandra; Rakhavan K R; Krishnan K Radha; Babuskin S; Sudharsan K; Babu P Azhagu Saravana; Sukumar M^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 72: 239-250.

DOI：10.1016/j.lwt.2016.04.019

• Spices
• Edible film
• Shelf life extension
• Predictive statistical modeling
• Food microbiology

The main aim of this study was to evaluate the effect of spice fused edible films on shelf life parameters of beef meat. Effects of spice fused edible film on pH, color, lipid oxidation and microbial parameters of beef meat were analyzed. Control of lipid oxidation and microbial spoilage were observed in edible film wrapped beef meat. Shelf life of edible film wrapped beef meat was estimated to be 22 days for storage at 10 degrees C and 32 days for storage in 4 degrees C. Response surface methodology was found to be a suitable tool for constructing a predictive model for shelf life parameters of beef meat. Correlation coefficient (R-2) scores for individual shelf life parameters of edible film wrapped beef samples were estimated to be more than 0.80. Thus, constructed polynomial equation models were found to be fit for prediction of shelf life parameters.

• 出版日期2016-10