鱼骨休闲食品贮藏研究及货架寿命预测  

Studies on the Storage Experiment and Prediction of Shelf- life of Fishbone Snack Food

作　　者：李娟[1] 袁信华[1] 过世东[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2008年第6期155-159,共5页Food and Fermentation Industries

摘　　要：采用"Schaal耐热试验法",在45℃和60℃下分别对鱼骨休闲食品进行周期为25 d的贮藏对比实验。选取产品的感官评分值、色差值、硬度值、过氧化值(POV)、酸价(AV)及微生物指标作为评价产品货架寿命的主要指标,比较不同温度下各指标随贮藏时间延长的变化规律。依据各指标的国家标准和温度与油脂货架寿命系数的关系,预测出产品在室温下贮藏的货架寿命。By using the method of ＂Schaal thermal- resisting test＂ under45℃ and 60℃, the period of the storage comparison experiment on the fishbone snack food is 25 days. The sensory evaluation.color difference,hardness value,acid ＆ peroxide value and microbe of products are adopted as the major index of shelflife evaluation. The laws of these index changed with the storage period is concluded and compared under different temperature. According to the national standards and the relations between temperature and the shelf- life of the fat, the shelf-life of the products stored in room-temperature is predicted.

关 键 词：鱼骨贮藏实验 “Schaal耐热试验法” 货架寿命 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]