Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain Logistics
To achieve the industrialization of carrot corn pork rib soup, this study obtained the optimal simmering process of bone soup through single factor experiments and response surface optimization, and obtained the best amount of seasoning through orthogonal experiments. In addition, using quick-frozen...
Saved in:
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090064 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849233902023999488 |
|---|---|
| author | Jiaxin LU Weizhao REN Jingnan REN Huilong DONG Gang FAN Jianying WEI Zhuo WANG Shengwei HUANG Qufang WU Benpeng ZHANG Xiaoxiao QIU |
| author_facet | Jiaxin LU Weizhao REN Jingnan REN Huilong DONG Gang FAN Jianying WEI Zhuo WANG Shengwei HUANG Qufang WU Benpeng ZHANG Xiaoxiao QIU |
| author_sort | Jiaxin LU |
| collection | DOAJ |
| description | To achieve the industrialization of carrot corn pork rib soup, this study obtained the optimal simmering process of bone soup through single factor experiments and response surface optimization, and obtained the best amount of seasoning through orthogonal experiments. In addition, using quick-frozen prepared carrot corn rib soup as the research object, simulating the third-party logistics long and short-distance delivery, and self-extraction mode test, analyzing the rate of reheat loss, pH, thiobarbituric acid, volatile saline nitrogen, total bacterial count, E-tongue index, and changes in sensory quality of carrot corn rib soup. The results showed that the optimal simmering process for bone soup as follows: Simmering time of 145 minutes, simmering pressure of 50 kPa, and material-liquid ratio of 1:3, and the best amount of seasoning added (based on 200 g of bone broth) as follows: 1.4 g of salt, 1 g of sugar, and 0.3 g of monosodium glutamate. Under these conditions, the soup had translucent color, fresh and fragrant flavor, pure flavor, and the best mouthfeel. Compared with the control group, which was kept at −18 ℃ throughout the whole process, the degradation of eating quality in each experimental group was caused by the increase in the number of temperature fluctuations, and the lipid oxidation, microbial growth, taste and sensory deterioration of the products were more serious with the prolongation of the time of cold-chain transportation and the increase in ambient temperature. The optimal production process for carrot corn pork rib soup were studied, and it was suggested that frozen soup products should maintain a consistent freezing temperature during storage, transportation and self-extraction to avoid temperature fluctuations and ensure product quality. |
| format | Article |
| id | doaj-art-5f3e141b4b1641b89092a04d9dcb2a3c |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-5f3e141b4b1641b89092a04d9dcb2a3c2025-08-20T04:03:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-01461624925910.13386/j.issn1002-0306.20240900642024090064-16Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain LogisticsJiaxin LU0Weizhao REN1Jingnan REN2Huilong DONG3Gang FAN4Jianying WEI5Zhuo WANG6Shengwei HUANG7Qufang WU8Benpeng ZHANG9Xiaoxiao QIU10College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, ChinaGuigang Xinshiji Food Co., Ltd., Guigang 537110, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, ChinaGuigang Xinshiji Food Co., Ltd., Guigang 537110, ChinaGuigang Xinshiji Food Co., Ltd., Guigang 537110, ChinaGuigang Xinshiji Food Co., Ltd., Guigang 537110, ChinaGuigang Xinshiji Food Co., Ltd., Guigang 537110, ChinaGuigang Xinshiji Food Co., Ltd., Guigang 537110, ChinaGuigang Xinshiji Food Co., Ltd., Guigang 537110, ChinaTo achieve the industrialization of carrot corn pork rib soup, this study obtained the optimal simmering process of bone soup through single factor experiments and response surface optimization, and obtained the best amount of seasoning through orthogonal experiments. In addition, using quick-frozen prepared carrot corn rib soup as the research object, simulating the third-party logistics long and short-distance delivery, and self-extraction mode test, analyzing the rate of reheat loss, pH, thiobarbituric acid, volatile saline nitrogen, total bacterial count, E-tongue index, and changes in sensory quality of carrot corn rib soup. The results showed that the optimal simmering process for bone soup as follows: Simmering time of 145 minutes, simmering pressure of 50 kPa, and material-liquid ratio of 1:3, and the best amount of seasoning added (based on 200 g of bone broth) as follows: 1.4 g of salt, 1 g of sugar, and 0.3 g of monosodium glutamate. Under these conditions, the soup had translucent color, fresh and fragrant flavor, pure flavor, and the best mouthfeel. Compared with the control group, which was kept at −18 ℃ throughout the whole process, the degradation of eating quality in each experimental group was caused by the increase in the number of temperature fluctuations, and the lipid oxidation, microbial growth, taste and sensory deterioration of the products were more serious with the prolongation of the time of cold-chain transportation and the increase in ambient temperature. The optimal production process for carrot corn pork rib soup were studied, and it was suggested that frozen soup products should maintain a consistent freezing temperature during storage, transportation and self-extraction to avoid temperature fluctuations and ensure product quality.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090064prepared foodcarrot corn rib soupprocess optimizationcold chain logisticsquality changes |
| spellingShingle | Jiaxin LU Weizhao REN Jingnan REN Huilong DONG Gang FAN Jianying WEI Zhuo WANG Shengwei HUANG Qufang WU Benpeng ZHANG Xiaoxiao QIU Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain Logistics Shipin gongye ke-ji prepared food carrot corn rib soup process optimization cold chain logistics quality changes |
| title | Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain Logistics |
| title_full | Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain Logistics |
| title_fullStr | Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain Logistics |
| title_full_unstemmed | Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain Logistics |
| title_short | Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain Logistics |
| title_sort | optimization of prepared carrot corn rib soup and simulation of quality changes in cold chain logistics |
| topic | prepared food carrot corn rib soup process optimization cold chain logistics quality changes |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090064 |
| work_keys_str_mv | AT jiaxinlu optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT weizhaoren optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT jingnanren optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT huilongdong optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT gangfan optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT jianyingwei optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT zhuowang optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT shengweihuang optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT qufangwu optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT benpengzhang optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics AT xiaoxiaoqiu optimizationofpreparedcarrotcornribsoupandsimulationofqualitychangesincoldchainlogistics |