Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Results showed that high storage temperature of cooked ham accelerates quality deterioration. Partial least squares (PLS) regression analysis based on the variable importance for projection (VIP) identified nine important variables for predicting the shelf life of cooked cured ham. Compared with either PLS or back-propagation artificial neural network (BP-ANN), the hybrid PLS–BP-ANN model better predicts the shelf life of cooked cured ham using the nine important variables. This study provides a theoretical basis and data support for the quality control of cooked cured ham and a new idea for research on the shelf life prediction of cooked cured ham.

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Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14644 ◽

2020 ◽

Vol 44 (9) ◽

Author(s):

Yanara Tamarit‐Pino ◽

José Miguel Batías‐Montes ◽

Luis Andrés Segura‐Ponce ◽

Marco Fernando Guzmán‐Meza ◽

Roberto Agustín Quevedo‐León

Keyword(s):

Shelf Life ◽

Life Prediction ◽

Sea Cucumber ◽

Quality Changes ◽

Accelerated Storage ◽

Shelf Life Prediction

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Kajian Perubahan Mutu Selama Penyimpanan Dan Pendugaan Umur Simpan Keripik Ikan Beledang Dalam Kemasan Polypropylene Rigid

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v7i1.2816 ◽

2015 ◽

Vol 7 (1) ◽

pp. 1-6

Author(s):

Yessy Rosalina ◽

Evanila Silvia

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Water Content ◽

Life Prediction ◽

Storage Temperature ◽

Quality Changes ◽

Arrhenius Model ◽

Shelf Life Prediction ◽

C 30

(Study Of Quality Changes During Storage And Shelf Life Prediction Of Beledang Fish Chips In Rigid Polypropylene Packaging) ABSTRACT. This research aims to determine the quality changes during storage and shelf life of beledang fish chips in rigid polypropylene packaging. Observation of quality based on the moisture content and total microbes were done on 0 and 30th days at 25°C, 30°C and 35°C with 3 replicates at each storage temperature. Shelf life prediction of beledang fish chips based on moisture content changes at 25oC, 30oC dan 35oC was measured using Arrhenius Model. The result shows that there is a change in water content and total microbes in beledang fish chips during storage. At storage temperature of 35oC, the chips have moisture content changes and total microbes on the 30th day of storage which are 4% and 10 x 104Cfu. The shelf life of beledang fish chips in polypropylene rigid packaging at storage temperature of 25oC, 30oC and 35oC is 9 months 28 days, 10 months 3 days, and 10 months 8 days respectively.

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