特种发酵肉制品加速货架寿命试验研究  

Accelerated shelf life test on specialized fermented meat product

作　　者：杜鹏[1] 罗丽华[1] 杨昌林[1] 王若永[1] 穆慧玲[1] 李彤[1] 徐宝才 张可[1] 

机构地区：[1]北京空军航空医学研究所,北京100142 [2]南京雨润食品有限公司,南京210041

出　　处：《食品科技》2014年第1期127-130,共4页Food Science and Technology

摘　　要：研究检测了不同贮存温度下(30、40、50℃)特种发酵肉制品过氧化值(Peroxide Value,POV)和水分活度(Water Activity,aw)的变化,以POV做为特种发酵肉制品保质期品质变化的主要指标,通过加速货架寿命试验,建立POV随贮藏温度和时间变化的动力学模型,并根据动力学模型推算出常温下特种发酵肉制品的保质期可达到2年以上。The change of peroxide value and water activity under different temperature（30 ℃, 40 ℃, 50 ℃） was measured during the storage of specialized fermented meat product in this study. POV was used as the main index in indicating the quality change of specialized fermented meat product. Accelerated shelf life test was performed and dynamic model of POV changes under different storage temperature and different storage time was constructed. The shelf life of specialized fermented meat product was calculated by the dynamic model which was 2 years under room temperature.

关 键 词：发酵肉制品 保质期 加速货架寿命试验 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]