摘要
为了研究即食花蛤在贮藏过程中的品质变化与其货、和总挥发性盐基氮(T-VBN)的变化。试验结果表明:在贮藏期间即食花蛤的菌落总数均≤1000cfu/g;感官品质指标随着贮藏时间的延长而下降,且随着贮藏温度的升高而快速下降;总挥发性盐基氮(T-VBN)随着贮藏时间的延长而增加,且随着贮藏温度的升高而增加迅速。在一级化学反应动力学模型和Arrhenius动力学方程基础之上,建立总挥发性盐基氮与贮藏时间及贮藏温度之间的模型。此模型具有较高的拟合精度。利用此模型得到的即食花蛤货架寿命预测值与实测值之间的相对误差在5以内。
In order to study the relation between the quality changes and shelf life of instant clam in storage, Total Viable Count （TVC）, sensory evaluation and Total-Volatile Basic Nitrogen （T-VBN） value at different storage temperatures （298, 303, 308 and 313K） were investigated. The results indicate that： the total number of colonies were≤1 000 cfu/g; the evaluation of sensory quality decreases with the increase of storage time and temperature; T-VBN value increases with the increase of storage time and temperature. The kinetic models of T-VBN with respect to storage time and temperature were developed based on Arrhenius equation. The high regression coefficients indicated the acceptability of the first order reaction and Arrhenius model for predicting the changes of T-VBN value of instant clam. It shows from the reliability assessment between predicted and observed shelf-life that relative error is within 5% calculated by the prediction model for the shelf-life of instant clam.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第1期89-94,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家海洋公益性行业科研专项(200805046
201205031)
