Storage Quality Analysis and Shelf Life Prediction of the Prepared Dish of Soybean Protein Artificial Meat

被引：0
作者：
Sun Y. [1 ]
Wang L. [1 ]
Zhou B. [1 ]
Zhu X. [2 ]
机构：
[1] Tourism & Cuisine, College Harbin University of Commerce, Harbin
[2] College of Food Engineering, Harbin University of Commerce, Harbin
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 14期
关键词：
plant-based protein meat; prepared dishes; shelf life; soy protein; storage quality;
D O I：
10.13386/j.issn1002-0306.2023080254
中图分类号：
学科分类号：
摘要：
In this study, the prepared dish Kung Pao Chicken with soy protein artificial meat (SPAM-KPC) was developed to satisfy the higher demand for nutritious healthy and diversified convence food, and the changes in storage quality of SPAM-KPC at different storage temperatures (4, 25 and 37 ℃) were compared. The shelf life prediction model of the SPAM-KPC was established based on the total number of bacteria as the key quality factor affecting the shelf life of the product. The results showed that the total colony count of SPAM-KPC samples stored at three temperatures for 15 days increased from 0.67 lg(CFU/g) to 2.73, 3.37 and 4.33 lg(CFU/g), respectively. While pH (from 6.22 to 5.88, 5.87, 5.69) and sensory scores (from 25.12 to 22.67, 19.52, 16.84) gradually decreased, as well as hardness and springiness decreased. The shelf life of SPAM-KPC products at three storage temperatures was 28, 20 and 17 days, respectively. According to the findings, low-temperature storage at 4 ℃ was the best storage temperature for SPAM-KPC products. This work could provide a theoretical reference for the application of plant-based protein meat in the field of prepared dishes processing. © The Author(s) 2024.
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页码：300 / 307
页数：7
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