动力学模型预测川味发酵香肠货架期的研究  

Shelf Life Prediction of Sichuan-Type Sausage through Kinetic Models

作　　者：范文教[1,2] 易宇文[1] 贾洪锋[1] 邓春[2] 张永奎[2] 

机构地区：[1]四川旅游学院食品科学系,四川成都610100 [2]四川大学化学工程学院,四川成都610065

出　　处：《食品科学》2013年第20期334-337,共4页Food Science

基　　金：肉类加工四川省重点实验室项目(10R05);四川省教育厅重点研究项目(12ZA128)

摘　　要：通过对川味发酵香肠在不同发酵温度的挥发性盐基氮(TVB-N)值和硫代巴比妥酸(TBA)值随发酵时间的变化规律及其动力学特性的研究,建立了TVB-N值和TBA值与发酵温度的化学反应动力学模型。根据所建立的化学反应动力学模型的拟合程度,确定以TBA值为因子并通过Arrhenius方程建立川味香肠货架期预测模型。结果表明,该货架期动力学模型可准确预测发酵香肠在不同发酵温度条件下的货架期,预测值相对误差在±7%以内。The changes and dynamic characteristics of total volatile basic nitrogen （TVB-N） and 2-thiobarbituric acid （TBA） in Sichuan-type sausage at different fermentation temperatures during storage were studied. Chemical kinetic models of T-VBN value and TBA value with respect to fermentation temperature were developed. According to regression coefficient of the chemical kinetic model, TBA value was confirmed as a measure of shelf life and a prediction model for the shelf-life of Sichuan-type sausage was established. The results indicated that the shelf-life of Sichuan-type sausage could be predicted at different fermentation storage temperatures and the reliability assessment between the predicted and observed shelf-life showed relative error within ± 7%.

关 键 词：动力学模型 预测 川味香肠 货架期 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]