Quality Change of Thai-Style Boneless Chicken Feet during Storage and Establishment of Shelf-Life Prediction Model

In this study, we explored the pattern of variations in the sensory score, malonaldehyde (MDA) content, total volatile basic nitrogen (TVB-N) content, coliform count, and total bacterial count (TBC) of Thai-style boneless chicken feet during storage for up to 14 d at different temperatures (4–15 ℃ ), and developed a kinetic model for shelf-life prediction based on TBC. The results showed that with increasing storage time, the sensory score decreased, Escherichia coli remained undetectable, but the MDA and TVB-N contents increased, indicating that protein and oil oxidation and microbial infection jointly contribute to product spoilage, resulting in loss of edible value. The TBC data at different storage temperatures were fitted to a first-order kinetics model better than to a zero-order kinetics model. It was found that the Arrhenius equation exhibited a high correlation. The error between the calculated and measured shelf life was less than ± 15.52%, indicating that the proposed model can predict the shelf-life of Thai-style boneless chicken feet stored at 4–15 ℃ .