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Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver

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Abstract

This study evaluated the effects of deodorization on the degree of oxidation and quality of bovine liver under different temperatures (4 °C, 0 °C, and − 20 °C), established kinetic models to predict their shelf-life. This paper showed that the rates of decline in quality and oxidation indices of deodorized bovine liver were significantly below raw bovine liver at the specific temperatures (P < 0.05); TBARS, carbonyl, and TVB-N values all indicated an increase with storage time and temperature. Results show that the color of bovine liver changed slowly as the temperature decreased, the pH value showed a slowly decreased and then a gradually increased trend, TBA, Carbonyl value, TVB-N, and the total number of bacterial colonies showed a gradually increased trend with the increase of temperature and the prolongation of the storage time. However, the storage stability of deodorized bovine liver was significantly better than that of fresh bovine liver under the same storage conditions (P < 0.05). The dependence of bovine liver quality on temperature was adequately modelled by the Arrhenius-type equation, The Arrhenius kinetic prediction models were established based on TVB-N as the characterization index to evaluate the storage conditions on the quality changes of bovine liver, and the validation results showed that the models were well able to predict the quality changes of bovine liver at the specific temperatures.

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Data availability

The datasets generated during and/or analysed during the current study are available from the corresponding author upon reasonable request.

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Acknowledgements

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Funding

This work was supported by National Key Research and Development (No. 2021YFD1600204-2) and Agriculture Research System of China (Grant Number CARS-37). We thank the editor and referees for their valuable comments and suggestions on an earlier draft of this manuscript.

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Authors and Affiliations

  1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, Gansu, China

    Jin Luo, Qun-li Yu, Yu-qin Ma, Jia Zhou & Ling Han

  2. Shandong Lvrun Food Co., Linyi, 276000, Shandong, China

    Guang-xin Han

  3. Gansu Province Gannan Animal Husbandry Veterinary Workstation, Gannan, 747000, Gansu, China

    Hong-mei Shi

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  1. Jin Luo
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Contributions

Data curation; Methodology; Investigation; Writing-original draft: [Jin Luo]; Project administration; Resources; Review and Editing: [Qun-li Yu]; Software: [Yu-qin Ma]; Visualization: [Jia Zhou]; Validation: [Ling Han]; Supervision: [Guang-xin Han], [Hong-mei Shi].

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Luo, J., Yu, Ql., Ma, Yq. et al. Quality evaluation and shelf-life prediction model establishment of deodorization bovine liver. Food Measure (2024). https://doi.org/10.1007/s11694-024-02506-w

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