含生鲜辣根芥末酱货架期预测模型的建立  

Establishment of a Prediction Model for the Shelf-life of Wasabi Paste Containing Fresh Horseradish

作　　者：李兆雯 吴新 王志海 LI Zhao-wen;WU Xin;WANG Zhi-hai(Zhuhai Kingzest Food Co.,Ltd.,Zhuhai,Guangdong 519090;Jiangnan University-Kingzest Food High-technology Food Innovation Center,Wuxi,Jiangsu 214122)

机构地区：[1]珠海天禾食品有限公司,广东珠海519090 [2]江南大学-天禾食品食品高新技术联合研究中心,江苏无锡214122

出　　处：《安徽农业科学》2019年第13期176-178,共3页Journal of Anhui Agricultural Sciences

摘　　要：为了预测含生鲜辣根芥末酱的货架期,研究了其在278、298、310K温度储藏条件下辣度、过氧化值及菌落总数的变化情况,并建立了对应指标的动力学模型来预测芥末酱的货架期,模型的活化能Ea分别为24.54、2.59、30.85kJ/mol。经验证,此动力学模型可快速预测贮藏温度在278~310K贮藏条件下芥末酱的货架期。In order to predict the shelf-life of wasabi paste containing fresh horseradish, we investigated the changes of the pungency value, peroxide value and total bacterial count of wasabi paste containing fresh horseradish during the storage at different temperatures(278,298, 310 K ). Kinetic models of the pungency value, peroxide value and total bacterial count for predicting the shelf-life of wasabi paste were established with Ea (activation energy)of 24.54, 2.59, 30.85 kJ/mol. It proved that the kinetic models could predict the shelf-life of wasabi paste at storage rapidly under 278-310 K storage conditions.

关 键 词：芥末酱 货架期 预测 

分 类 号：TS205[轻工技术与工程—食品科学]