不同贮藏温度泡椒凤爪品质变化及货架期预测  

Quality Change and Shelf Life Prediction of Chicken Feet with Pickled Peppers Stored at Different Temperatures

作　　者：王晓霞[1] 徐宁 秦晓杰[1] 许昕[1] 刘妙研 刘丹[1] 肖红梅[1] 

机构地区：[1]南京农业大学食品科技学院,农业部农畜产品加工与质量控制重点开放实验室 [2]南京市产品质量监督检验院

出　　处：《食品科学》2013年第22期315-321,共7页Food Science

基　　金：南京农业大学SRT计划项目(1218A09)

摘　　要：以真空包装泡椒凤爪为实材,研究贮藏在10、25、30、37℃条件下真空包装泡椒凤爪的感官品质、pH值、TVB-N值、TBARs值、菌落总数等指标的变化及其相关性,结合回归方程对不同贮藏温度条件下真空包装泡椒凤爪的货架期进行预测。结果表明:在不同的贮藏温度、时间条件下,各项指标变化差异显著(P<0.05)。产品感官品质随着贮藏温度的升高、贮藏时间的延长表现为组织变软发黏,色泽变暗无光泽,伴有大量汁液流出并出现不良的气味;pH值呈先下降后上升的趋势,且贮藏温度越高变化越显著;TVB-N值和菌落总数呈持续上升的趋势;TBARs值在贮藏前期呈上升趋势,在贮藏后期呈下降的趋势。其中贮藏温度与各指标均呈极显著相关(P<0.01);菌落总数与感官品质、pH值、TVB-N值和TBARs值也均呈极显著相关(P<0.01),说明贮藏温度和微生物是导致产品劣变的主要因素。通过回归方程预测得出真空包装泡椒凤爪10、25、30、37℃贮藏条件下的货架期分别为206、141、35、18d,实验预测结果与实际贮藏寿命接近。该模型可作为工厂实际生产中的理论参考依据。Vacuum-packed chicken feet with pickled peppers were investigated for changes and correlation of quality parameters such as sensory quality, pH, TVB-N, TBARs and total bacterial count when stored at 10, 25, 30 ℃ or 37 ℃. Shelf life prediction of the vacuum-packed product at the different storage temperatures was studied by establishing multiple regression equations. The results revealed that storage temperature and time had a significant effect （P 〈 0.05） on the quality and shelf life of vacuum-packed chicken feet with pickled peppers. With increasing storage temperature and time, the products became soft, sticky, dull and dark in color, with a large amount of exudates and undesirable odor; meanwhile, the pH presented an initial decrease and final increase due to the extension of storage time. Higher storage temperatures could result in a significant increase in pH, TVB-N value and total bacterial count. The TBARs value increased during the early period of storage and showed a downward trend during the later period of storage. In addition, storage temperature had a significant correlation with all other indexes （P 〈 0.01）; the total number of bacteria also had a significant correlation with sensory quality, pH, TVB-N and TBARs （P 〈 0.01）. These results showed that storage temperature and microorganisms were the major factors causing the deterioration of vacuum-packed chicken feet with pickled peppers. Based on multiple regression model analysis, the equations of shelf life prediction for vacuum-packed chicken feet with pickled peppers at the above-mentioned storage temperatures exhibited high reliability in validation experiments. The predicted shelf life of vacuum-packed chicken feet with pickled peppers stored at 10, 25, 30 ℃ and 37 ℃ were 206, 141, 35 days and 18 days, respectively, which were close to the results of validation experiments. Therefore, this study will hopefully provide a reference for the storage and sale of vacuum-packed chicken feet with pickled peppers.

关 键 词：泡椒凤爪 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]