不同贮藏温度酱鸭品质变化及其货架期预测研究

摘要/Abstract

摘要： 以真空包装酱鸭为研究对象，分析三个水平贮藏温度（4、25、37 ℃）下的酱鸭贮藏品质变化，构建酱鸭货架期预测模型。在贮藏期内，各贮藏温度下的酱鸭菌落总数、大肠菌群总数、霉菌总数、酸价、过氧化值和硫代巴比妥酸反应产物（thiobarbituric acid reactive substance，TBARS）值呈上升趋势，而感官评分呈下降趋势；Pearson相关性分析表明酱鸭各品质指标中霉菌总数和TBARS值与感官评分相关性最高，其变化符合零级动力学模型。结合Arrhenius方程建立酱鸭货架期预测模型，霉菌总数和TBARS值预测模型中活化能Ea分别为16.24和26.33 kJ/mol，指前因子k0分别为179871.86和1347.49。用酱鸭贮藏在4、25、37 ℃温度条件下所得货架期实测值来验证货架期预测模型，实验结果表明理论货架期与实际货架期较为相符，可根据霉菌总数和TBARS值对酱鸭货架期进行预测。

关键词: 酱鸭, 货架期, 霉菌, TBARS, 预测模型

Abstract: The vacuum packaging sauce duck used as the experimental materials. The storage quality under different storage temperature levels(4°C, 25°C, 37°C) were analysed, and shelf life prediction model is also built. During the storage, the total bacterial counts, total coliform counts, moulds, acid values, peroxide value and TBARS value of sauce duck under different temperature was increased, but sensory scores decreased. Pearson correlation analysis between quality indexes of sauce duck indicated that moulds and TBARS had a high correlation with sensory attributes, and their variation tendency fit to zero-order dynamic model. Arrhenius equation was used to predict the shelf life model of sauce duck. The activation energy (Ea) and rate constant (K0) of moulds value and TBARS value were 16034.13 kJ/mol , 25809.98kJ/mol and 165097.25 , 1072.32. We use the measured value of shelf life , which sauce duck stored at the temperature of 4, 25 and 37°C , to verify the predictive modeling of shelf life, and the results turn out the theoretical shelf life is agreed with the actual shelf life. Therefore, we can predict the shelf life of sauce duck using indexes of mould and TBARS.

Key words: Sauce duck, Shelf life, Mould, TBARS, Prediction model

中图分类号:

TS251.5+5

张建友赵瑜亮丁玉庭吕飞. 不同贮藏温度酱鸭品质变化及其货架期预测研究[J]. 食品科学, 0, (): 0-0.

Jian-You ZHANG Yu-ting DING. Quality changes and predictive modeling of shelf life for sauced duck stored at different temperatures[J]. FOOD SCIENCE, 0, (): 0-0.

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