Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction
This study utilized soybean protein as a raw material to develop a plant-based precooked dish with small crispy meat. The study compared the effects of microwave sterilization and water bath sterilization on the total number of colonies, and investigated the impact of different storage temperatures...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020225 |
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| author | Ying SUN Bin ZHOU Long WANG Shen LIU Binglin LU Lianzhou JIANG Juyang ZHAO Xiuqing ZHU |
| author_facet | Ying SUN Bin ZHOU Long WANG Shen LIU Binglin LU Lianzhou JIANG Juyang ZHAO Xiuqing ZHU |
| author_sort | Ying SUN |
| collection | DOAJ |
| description | This study utilized soybean protein as a raw material to develop a plant-based precooked dish with small crispy meat. The study compared the effects of microwave sterilization and water bath sterilization on the total number of colonies, and investigated the impact of different storage temperatures on the physical and chemical properties and texture characteristics of the product. The Q10 model was utilized to obtain the shelf life model of plant-based small crispy meat precooked dish based on the TVB-N value, and predicted its shelf life at 4 ℃ storage temperature. Results indicated that the optimal parameters for microwave sterilization were 540 W and 6 min, while for water bath sterilization they were 100 ℃ and 25 min. Compared to water bath sterilization, microwave sterilization had a better preservation effect, which could delay the color darkening, texture characteristics, and pH decrease of small crisp meat. The shelf life of small crisp meat calculated by the TVB-N safety limit was more reliable. The predicted shelf life of microwave and water bath sterilization at 4 ℃ was 16 days and 15.45 days, with errors of 6.67% and 3%, respectively. This study provides a theoretical reference for the product development of soy protein meat in the field of precooked dishes. |
| format | Article |
| id | doaj-art-527767fe02b24c6daeca98cf6d4e9b1f |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-527767fe02b24c6daeca98cf6d4e9b1f2025-02-08T08:06:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146433334110.13386/j.issn1002-0306.20240202252024020225-4Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life PredictionYing SUN0Bin ZHOU1Long WANG2Shen LIU3Binglin LU4Lianzhou JIANG5Juyang ZHAO6Xiuqing ZHU7Tourism & Cuisine College, Harbin University of Commerce, Harbin 150028, ChinaTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, ChinaTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, ChinaTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, ChinaTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaThis study utilized soybean protein as a raw material to develop a plant-based precooked dish with small crispy meat. The study compared the effects of microwave sterilization and water bath sterilization on the total number of colonies, and investigated the impact of different storage temperatures on the physical and chemical properties and texture characteristics of the product. The Q10 model was utilized to obtain the shelf life model of plant-based small crispy meat precooked dish based on the TVB-N value, and predicted its shelf life at 4 ℃ storage temperature. Results indicated that the optimal parameters for microwave sterilization were 540 W and 6 min, while for water bath sterilization they were 100 ℃ and 25 min. Compared to water bath sterilization, microwave sterilization had a better preservation effect, which could delay the color darkening, texture characteristics, and pH decrease of small crisp meat. The shelf life of small crisp meat calculated by the TVB-N safety limit was more reliable. The predicted shelf life of microwave and water bath sterilization at 4 ℃ was 16 days and 15.45 days, with errors of 6.67% and 3%, respectively. This study provides a theoretical reference for the product development of soy protein meat in the field of precooked dishes.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020225soy proteinsmall crisp meatprepared dishessterilizeshelf life |
| spellingShingle | Ying SUN Bin ZHOU Long WANG Shen LIU Binglin LU Lianzhou JIANG Juyang ZHAO Xiuqing ZHU Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction Shipin gongye ke-ji soy protein small crisp meat prepared dishes sterilize shelf life |
| title | Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction |
| title_full | Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction |
| title_fullStr | Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction |
| title_full_unstemmed | Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction |
| title_short | Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction |
| title_sort | effect of sterilization methods on the storage quality of soybean protein based small crisp meat and its shelf life prediction |
| topic | soy protein small crisp meat prepared dishes sterilize shelf life |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020225 |
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