鱼糜制品储藏特性和货架期预测研究  

Storage properties and shelf life prediction of surimi products

作　　者：魏颖[1] 袁美兰[1] 赵利[1] 吴朝朝 陈丽丽[1] 白春清[1] 苏伟[1] 

机构地区：[1]江西科技师范大学生命科学学院,国家淡水鱼加工研发技术分中心,江西南昌330013

出　　处：《中国酿造》2016年第10期99-102,共4页China Brewing

基　　金：江西省高等学校科技落地计划项目(KJLD12009)

摘　　要：将鱼糜制品(青葱虾米小天妇罗)储藏在不同温度条件下,研究其感官品质、挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBA)以及菌落总数的变化,建立了鱼糜制品的TVB-N、TBA、菌落总数与储藏温度和储藏时间的Arrhenius动力学模型,得到的货架期预测模型为SL=16.006e^(-0.15t)(R^2=0.922 6)。结果表明,随着储藏时间的延长,细菌总数增加,脂肪的氧化和腐败现象加重,并且其品质的劣化速率随着温度的增长而增快。用Arrhenius方程描述的品质变化的动力模型有很高的拟合精度。建立的鱼糜制品的货架期预测模型相对误差能达到10%之内。The surimi product was stored at different temperature, and the sensory quality, total volatile basic nitrogen （TVB-N） value, thiobarbituric acid （TBA） value and total viable counts were measured to evaluate the changes in each index of surimi products. The Arrhenius kinetics models of TVB-N value, TBA value and total viable counts with storage time and temperature were developed, and the shelf-life prediction model was determined as SL=1 6.006-0.15t （R2-=-0.922 6）. The results showed that the viable counts, TBA value and TVB-N value increased with storage time and quality deterioration rate increased with temperature increase. The shelf life prediction model established in this study could predict the shelf-life with the rel- ative error within 10%.

关 键 词：鱼糜制品 货架期 温度 贮藏 动力学模型 

分 类 号：S983[农业科学—捕捞与储运]