不同贮藏温度下冷却肉品质变化的实验研究  

Experiment on Chilled Pork under Different Storage Temperature

作　　者：肖虹[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《制冷学报》2009年第3期40-45,共6页Journal of Refrigeration

基　　金：国家863重点项目"食品绿色供应链关键技术与产品"(2008AA100804)资助项目;上海市科委重大科技攻关项目(07DZ19508)资助~~

摘　　要：考察了不同贮藏温度下(0℃、5℃、10℃和20℃)猪肉细菌总数、挥发性盐基氮、色差、感官评定、pH值随保存时间的变化规律。发现猪肉的细菌总数、挥发性盐基氮值随贮藏时间的延长而增加,随贮藏温度的增加而上升:随着贮藏时间的延长,猪肉的亮度L和红度a缓慢下降。在Arrhenius动力学方程基础之上,建立了菌落总数、挥发性盐机氮和色差(亮度L和红度a值)与贮藏时间及贮藏温度之间的动力学模型。通过实验得到了各项指标变化预测模型中的E_A及k_0分别为: 71.26kJ/mol,68.86kJ/mol,66.32kJ/mol,53.25kJ/mol和5.711×10~8、5.179×10~4、2.727×10^(10)、8.001×10~4。The variations of the aerobic bacterial count, TVBN, color, sensory evaluation, and pH values of pork with storage time were experimentally examined at different storage temperatures （0℃, 5℃, 10℃ and 20℃）. The results show that the aerobic bacterial count and TVBN values increased with the increase of storage time and temperature. With the increase of storage time, L-value and a-value decreased slowly. The Arrhenius models of the aerobic bacterial count, total volatile base-nitrogen （TVB-N） value, L-value and a-value with respect to storage time and temperature were established. EA and ko of the aerobic bacterial count, TVBN value, L-value and a-value in the models were obtained by the experiment.

关 键 词：食品包装与储藏 冷却肉 品质变化 动力学模型 

分 类 号：TB69[一般工业技术—制冷工程] TS205.7[轻工技术与工程—食品科学]