Optimization of processing conditions for venison jerky fermented by response surface methodology and its shelf life prediction

doi:10.3969/j.issn.1004-1524.2019.12.20

›› 2019, Vol. 31 ›› Issue (12): 2109-2119.DOI: 10.3969/j.issn.1004-1524.2019.12.20

• Food Science • Previous Articles Next Articles

Optimization of processing conditions for venison jerky fermented by response surface methodology and its shelf life prediction

MA Lu, KONG Weizhou, WANG Liping, ZHANG Xikang, WANG Cong, LI Peipei, LIU Dunhua^*

School of Agriculture, Ningxia University, Yinchuan 750021, China

Received:2019-08-01 Online:2019-12-25 Published:2019-12-25

Abstract

Abstract: To improve the quality of fermented venison jerky products, fermentation process was optimized and shelf life prediction model for products was established. Process optimization of fermented venison jerky was carried out by using single factor and response surface experimental design, shear force and sensory evaluation were used as the evaluation indices. Changes of volatile base nitrogen (TVB-N) and thiobarbituric acid value (TBARS) of fermented venison at different storage temperatures were studied. Shelf life prediction model was established using Arrhenius equation. The results showed that the optimal conditions of the fermented dried venison were 5% for inoculant concentration [V(Pediococcus pentosaceus):V(Staphylococcus aureus):V(Lactobacillus plantarum)=2:2:1, V denoted volume], 30 ℃ for fermentation temperature , 45 h for fermentation time. Activation energy of TVB-N and TBARS were 36.42 and 24.95 kJ·mol^-1, their pre-exponential factors k₀ were 2.17×10⁶ and 2.44×10⁴, respectively. The results showed that TVB-N and TBARS could be used as the indices to predict the shelf life of fermented venison.

Key words: compound fermentation, venison, procedure optimization, shelf life prediction

CLC Number:

S872

MA Lu, KONG Weizhou, WANG Liping, ZHANG Xikang, WANG Cong, LI Peipei, LIU Dunhua. Optimization of processing conditions for venison jerky fermented by response surface methodology and its shelf life prediction[J]. , 2019, 31(12): 2109-2119.

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Optimization of processing conditions for venison jerky fermented by response surface methodology and its shelf life prediction

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