真空包装鱼片冷藏货架期预测  

Shelf-Life Prediction of Vacuum-Packed Refrigerated Fillet

作　　者：包海蓉[1] 张元元[1] 王锡昌[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品科学》2011年第24期285-290,共6页Food Science

基　　金：农业部"948"项目(2006-G43);"十一五"国家科技支撑计划重大项目(2008BAD94B09)

摘　　要：将真空包装的新鲜金枪鱼片和三文鱼片在0、4、8、12℃贮藏,测定不同时期的菌落总数(total viable counts,TVC)、乳酸菌数和总挥发性盐基氮(total volatile basic nitrogen,TVBN),由此建立两种鱼片冷藏货架的预测模型。应用修正的Gompertz方程描述乳酸菌恒定温度下的生长动态;采用Belehradek方程描述温度对最大比生长速率(μm ax)和延滞时间(L a g)的影响。结果表明:修正的G o m p e r tz方程能很好地描述乳酸菌的生长动态;Belehradek方程对乳酸菌动力学参数描述也呈良好的线性关系。同时用贮藏在6℃的两种鱼片中乳酸菌的生长实测值,对模型进行验证,表明乳酸菌在两种鱼片中的生长状况拟合良好。Vacuum-packed tuna and salmon fillets were stored at 0,4,8 ℃ and 12 ℃,respectively,and the total viable counts（TVC）,lactic acid bacteria counts,and total volatile basic nitrogen（TVBN） were determined during storage in order to establish a predictive model for the shelf-life of each species of fish fillet.A modified Gompertz equation was used to describe the dynamic growth of lactic acid bacteria under fixed temperature.The temperature dependence of μmax and Lag was described by a Belehradek type model.Results showed that the modified Gompertz model could well describe the growth dynamics of the lactic acid bacteria under fixed temperature,and the Belehradek model could also well describe the effect of temperature on the μmax and Lag of lactic acid bacteria with a linear relationship.Meanwhile,the models were validated by the experimental data of lactic acid bacteria growth in vacuum-packed fillet during storage at 6 ℃.It was found that the growth of lactic acid bacteria in both fillets could be fitted well with the models.

关 键 词：三文鱼片 金枪鱼片 乳酸菌 货架期 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]