Quality change and shelf life predictive model of the salt baked chicken during storage

In order to investigate the quality change of salt baked chicken and to establish predictive models for the shelf-life under the different storage temperatures(25, 30 and 37 ℃, respectively). The values of p H, total volatile basic nitrogen(TVBN), total viable count and sensory evaluation were determined during storage at the different temperatures. The growth dynamics and of microbial in the salt baked chicken was described by the first order kinetics model, logistic model and modified Gompertz model. The results showed that the values of p H increased first and then decreased gradually. The sensory quality of salt baked chicken stored at different temperatures decreased with storage time extended while both total viable count and TVB-N value increased. The modified Gompertz model was better than the first order kinetics model and Logistic model, temperature effect on maximum specific growth rate and lag phase was well fitted with Arrhenius model than Bělehradek model.

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