真空包装盐水鹅在不同温度条件下的贮藏特性及其货架期预测  

Storage Characteristics and Shelf Life Prediction of Vacuum-packed Salted Goose under Different Storage Temperatures

作　　者：董洋[1] 王虎虎[1] 徐幸莲[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品科学》2012年第2期280-285,共6页Food Science

基　　金：江苏省科技创新与成果转化专项(BA2008088)

摘　　要：为探明真空包装盐水鹅在不同贮藏温度条件条件下的贮藏特性和货架期。通过分析贮藏在4、25℃和30℃真空包装盐水鹅的感官品质、pH值、aw、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、TBARS、菌落总数等指标的动态变化及其相关性,并结合回归方程预测货架期。结果表明:在不同贮藏温度、时间条件条件下,各项指标变化差异显著;贮藏温度与pH值、TVB-N、TBARS、菌落总数、感官指标均呈显著的相关性;通过回归方程得到其货架期分别为398d(4℃)、83d(25℃)和20d(30℃),经验证预测贮藏期与实际贮藏期较为相符。In order to investigate the storage characteristics and shelf life of vacuum-packed salted goose under different storage temperatures,dynamic changes and correlational analysis of sensory quality,pH,aw,total volatile basicnitrogen（TVB-N）,TBARS and total bacterial count of vacuum-packed salted goose stored at 4,25 ℃ and 30 ℃ were explored.The results revealed that the storage temperature and storage time had a significant effect on the quality and shelf life of vacuum-packed salted goose.Low storage temperature could extend the shelf life.In addition,storage temperature had an obvious correlation with quality property indexes.Based on multiple regression model analysis,the equations of shelf life prediction for vacuum-packed salted goose under different storage temperatures were developed and exhibited high reliability in validation experiments.The predicted shelf life of vacuum-packed salted goose stored at 4,25 ℃ and 30 ℃ were 398,83 days and 20 days,respectively.Therefore,this research will provide the reference for the storage and sale of vacuum-packed salted goose.

关 键 词：盐水鹅 贮藏特性 相关性 货架期 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]