冷链预包装酱卤猪头肉实时新鲜度预测模型的构建

doi:10.7506/spkx1002-6630-20240715-142

食品科学 ›› 2025, Vol. 46 ›› Issue (4): 244-251.doi: 10.7506/spkx1002-6630-20240715-142

• 包装贮运 • 上一篇

冷链预包装酱卤猪头肉实时新鲜度预测模型的构建

刘倩，朱瑶迪，马汉军，杨书锋，赵莉君，梁栋，孙灵霞，盖争艳，李苗云

（1.河南农业大学食品科学技术学院，河南郑州 450002；2.河南省肉品加工与安全国际联合实验室，河南郑州 450002；3.河南科技学院食品学院，河南新乡 453000；4.九多肉多食品集团有限公司，河南新乡 453000）

发布日期:2025-02-07
基金资助:
河南省重大科技专项（221100110500；231100110400）；河南省科技攻关项目（232102110136）；河南省科技研发计划联合基金项目（232103810023）

Development of Real-time Freshness Prediction Model for Prepackaged Sauced Pig Head Meat in the Cold Chain

LIU Qian, ZHU Yaodi, MA Hanjun, YANG Shufeng, ZHAO Lijun, LIANG Dong, SUN Lingxia, GAI Zhengyan, LI Miaoyun

(1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Henan International Joint Laboratory of Meat Processing and Safety, Zhengzhou 450002, China; 3. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453000, China; 4. JIU DUO ROU DUO Food Co. Ltd., Xinxiang 453000, China)

Published:2025-02-07

摘要/Abstract

摘要： 研究在波动温度（2～35 ℃）条件下，运用一步动态数值分析和优化方法，构建酱卤猪头肉中菌落总数生长和存活的三级模型，用于实时新鲜度预测。验证结果表明，菌落总数预测模型的均方根误差为0.26（lg（CFU/g）），残差均值与标准差分别为－0.047（lg（CFU/g））与0.125（lg（CFU/g）），在正常的实验误差范围内。本研究结果可用于预测酱卤猪头肉在冷链和温度滥用期间菌落总数的变化，获得预包装酱卤猪头肉在2～35 ℃的实时新鲜度预测模型，为监测预包装酱卤猪头肉在波动温度下的实时新鲜度提供理论依据。

关键词: 酱卤猪头肉；波动温度；细菌总数；实时新鲜度；预测模型

Abstract: In this study, using a one-step dynamic numerical analysis and optimization method, a tertiary model describing the growth of total viable count in sauced pig head meat was developed for real-time freshness prediction under fluctuating temperature (2–35 ℃). The validation results showed that the root mean square error (RMSE) of the prediction model for total viable count was 0.26 (lg(CFU/g)), and the residual mean and standard deviation were −0.047 (lg(CFU/g)) and 0.125 (lg(CFU/g)), respectively, which were within the normal experimental error range. The results of this study can be used to predict the changes of total viable count during cold chain and temperature abuse, and obtain a real-time freshness prediction model for pre-packaged sauced pig head at 2–35 ℃, thereby providing a theoretical basis for the real-time monitoring of the freshness of prepackaged sauced pig head at fluctuating temperatures.

Key words: sauced pig head meat; fluctuating temperatures; total viable count; real-time freshness; prediction models

中图分类号:

刘倩，朱瑶迪，马汉军，杨书锋，赵莉君，梁栋，孙灵霞，盖争艳，李苗云. 冷链预包装酱卤猪头肉实时新鲜度预测模型的构建[J]. 食品科学, 2025, 46(4): 244-251.

LIU Qian, ZHU Yaodi, MA Hanjun, YANG Shufeng, ZHAO Lijun, LIANG Dong, SUN Lingxia, GAI Zhengyan, LI Miaoyun. Development of Real-time Freshness Prediction Model for Prepackaged Sauced Pig Head Meat in the Cold Chain[J]. FOOD SCIENCE, 2025, 46(4): 244-251.

冷链预包装酱卤猪头肉实时新鲜度预测模型的构建

Development of Real-time Freshness Prediction Model for Prepackaged Sauced Pig Head Meat in the Cold Chain

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