微波处理后坛子肉在不同温度下产品的贮藏特性及其货架期预测  

Storage Characteristics and Shelf Life Prediction of Ceramic-pot Sealed Meat with Microwave Treatment Stored at Different Temperatures

作　　者：何靖柳[1] 丁捷 董赟[1] 刘继[3] 张恒[1] 刘翔[1] 韦婷[1] 罗小莉[1] HE Jing-liu;DING Jie;DONG Yun;LIU Ji;ZHANG Heng;LIU Xiang;WEI Ting;LUO Xiao-li(Yaan Polytechnic College,Ya＇an Sichuan 625000,China;College of Food Sichuan Tourism University,Chengdu Sichuan 610100,China;Chengdu Academy of Agriculture and Forestry Sciences,Chengdu Sichuan 611130,China)

机构地区：[1]雅安职业技术学院,四川雅安625000 [2]四川旅游学院食品学院,四川成都610100 [3]成都市农林科学院农产品研究所,四川成都611130

出　　处：《食品与发酵科技》2018年第5期18-24,31,共8页Food and Fermentation Science & Technology

基　　金：2017年成都市农林科学院科研专项(510100-201700290-2017-00363)

摘　　要：以坛子肉半成品为试验材料,经2450MHz,12kW的微波设备在80℃进行杀菌3min后,探究不同贮藏温度(4℃,10℃,25℃,37℃)对贮藏期间坛子肉的感官品质、pH值、挥发性盐基氮、过氧化值、菌落总数的的影响及指标间的相关性,结合回归方程及方差分析构建货架期预测模型。结果表明:贮藏温度与感官品质、挥发性盐基氮、过氧化值、菌落总数相关性极显著;经温度和货架期预测回归方程求出在4℃,10℃,25℃和37℃下货架期分别为422.15d、374.43d、255.14d和159.70d,经验证预测货架期和实际货架期间相对误差为1.87-8.53%,该货架期预测模型效果优良。In order to establish a shelf life prediction model for the ceramic-pot sealed meat, the sensory quality, pH, total volatile base nitrogen value, peroxide value, and total bacterial count were investigated at different tern- peratures （4, 10, 25, 37℃）, and the con＇elation with those indexes, regression equations and variance analysis were explored. The ceramic-pot sealed meat was used as material, which was sterilized at 80℃ for 3 min using microwave of 2450MHz and 12kW. The results showed that the ton＇elation between storage temperature and sensory quality, total volatile base nitrogen, peroxide value, and total bacterial count was extremely significant. The pre- dicted shelf life of ceramic-pot sealed meat at 4, 10, 25 and 37℃ were 422.15, 374.43, 255.14 and 159.70 days, respectively. The relative error ranging between the predicted shelf life and the actual shelf life was from 1.87% to 8.53%. Therefore, the shelf life prediction model was excellent.

关 键 词：贮藏温度 坛子肉 理化特性 货架期 预测模型 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]