不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立

doi:10.7506/spkx1002-6630-201620046

食品科学 ›› 2016, Vol. 37 ›› Issue (20): 274-281.doi: 10.7506/spkx1002-6630-201620046

不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立

余力，贺稚非，李洪军，龚铭鑫，龚海龙，王兆明，黄瀚

1.西南大学食品科学学院，重庆 400716；2.四川省内江金鑫畜禽有限公司，四川内江 641000

收稿日期:2016-10-27 修回日期:2016-10-27 出版日期:2016-10-25 发布日期:2016-12-01
通讯作者: 李洪军
基金资助:
四川省科技支撑计划项目（2012NZ0037）；西南大学基本科研业务费专项（2120131658）

Effect of Different Storage Methods on Quality of High Pressure Processed Chicken Broth and Establishment of Shelf Life Prediction Model

YU Li, HE Zhifei, LI Hongjun, GONG Mingxin, GONG Hailong, WANG Zhaoming, HUANG Han

1. College of Food Science, Southwest University, Chongqing 400716, China;
2. Sichuan Neijiang Jinxin Co. Ltd., Neijiang 641000, China

Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
Contact: LI Hongjun

摘要/Abstract

摘要：

研究冷藏、微冻和冻藏3 种贮藏方式对高压鸡汤感官品质、pH值、L*（亮度）、b*（黄度）、Y总（浊度）、总挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、硫代巴比妥酸反应物（thiobarbituric acid-reactivesubstance，TBARS）值以及菌落总数（total viable count，TVC）的影响，并建立了高压鸡汤货架期预测动力学模型。结果表明：随着贮藏时间的延长，冷藏、微冻和冻藏鸡汤的感官评分、pH值均呈现逐渐下降趋势，而TVB-N值、TBARS值和TVC的变化趋势则与之相反。其中冷藏因贮藏温度较高较另两种方式变化显著（P＜0.05）。此外，鸡汤的L*、b*和Y总在贮藏期间没有呈现一定的规律性变化。结合一级化学反应动力学方程和Arrhenius方程建立了高压鸡汤TBARS贮藏动力学预测模型，验证结果显示，利用此模型得到的鸡汤货架寿命预测值与实际值相对误差低于10%，说明模型可靠，在此基础上得出－2.5 ℃和－18 ℃贮藏温度条件下高压鸡汤的货架期预测值分别为136 d和258 d，较4 ℃冷藏分别延长了55 d和177 d，可为营养汤品的安全贮藏提供一定的理论指导。与其他2 种方式相比，微冻保藏产品品质好，货架期长，成本低，可能会成为营养汤品未来工业化生产贮存和超市销售存放的较佳途径。

关键词: 贮藏方式, 高压鸡汤, 预测模型, 货架期

Abstract:

The effects of three storage methods on sensory quality, pH, brightness (L*), yellowness (b*), turbidity (Y), total
volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substance (TBARS) and total viable count (TVC) of high
pressure processed chicken broth were investigated. A dynamic model for shelf-life prediction was established. The results
obtained were as follows. With the extension of storage time, the sensory scores and pH of cold stored, partially frozen and
frozen chicken broth showed a gradual downward trend, while TVB-N, TBARS and TVC presented a gradual increasing
trend. The change during cold storage was more significant than at the other two higher storage temperatures (P < 0.05). In
addition, the L*, b* and Y values of chicken broth did not show regular changes during storage. A dynamic prediction model
for TBARS of high pressure processed chicken broth during storage was established. The verification results revealed that
relative errors between the theoretical prediction and the actual value were less than 10%, which indicated that the model
was reliable. On this basis, the predicted value of the shelf-life of high pressure chicken soup at .2.5 ℃ was 136 days, and
was 258 days at .18 ℃. Because of its unique advantages, partial freezing might be a better way for the storage of nutrientrich
broth for industrial production and supermarket sale in the future.>

Key words: storage methods, high pressure processed chicken broth, prediction model, shelf life

中图分类号:

TS251.1

余力，贺稚非，李洪军，龚铭鑫，龚海龙，王兆明，黄瀚. 不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立[J]. 食品科学, 2016, 37(20): 274-281.

YU Li, HE Zhifei, LI Hongjun, GONG Mingxin, GONG Hailong, WANG Zhaoming, HUANG Han. Effect of Different Storage Methods on Quality of High Pressure Processed Chicken Broth and Establishment of Shelf Life Prediction Model[J]. FOOD SCIENCE, 2016, 37(20): 274-281.

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不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立

Effect of Different Storage Methods on Quality of High Pressure Processed Chicken Broth and Establishment of Shelf Life Prediction Model

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