不同温度和密封包装的活体菲律宾蛤仔理化和感官指标变化及货架期预测  

Shelf-life prediction and changes in physicochemical and sensory indicators in live Manila clam Ruditapes philippinarum sealed package at different temperatures

作　　者：潘澜澜[1,2] 蒋洁兰 曲敏[3] 母刚 薛占枫 黄代钰 张宁 张国琛 PAN Lanlan;JIANG Jielan;QU Min;MU Gang;XUE Zhanfeng;HUANG Daiyu;ZHANG Ning;ZHANG Guochen(Key Laboratory of Mariculture & Stock Enhancement in North China's Sea, Ministry of Agriculture and Rural Affairs, Dalian Ocean University, Dalian 116023, China;College of Mechanical and Power Engineering, Dalian Ocean University, Dalian 116023, China;College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)

机构地区：[1]大连海洋大学农业农村部北方海水增养殖重点实验室,辽宁大连116023 [2]大连海洋大学机械与动力工程学院,大连116023 [3]大连海洋大学食品科学与工程学院,辽宁大连116023

出　　处：《大连海洋大学学报》2020年第4期591-598,共8页Journal of Dalian Ocean University

基　　金：农业农村部北方海水增养殖重点实验室开放课题(2018-KF-24);辽宁省教育厅科研项目(2018-CY-01);辽宁省海洋渔业厅科研项目(201732)。

摘　　要：为研究密封包装方式及温度对活品菲律宾蛤仔Ruditapes philippinarum品质的影响,将壳长为(40±5)mm的活品菲律宾蛤仔在0、5、10、15℃温度下采用真空、充氧、空气3种密封包装贮藏,分析存活期间蛤仔理化和感官指标的变化,并通过动力学反应结合Arrhenius方程推导活品菲律宾蛤仔pH值、菌落总数、糖原和色度差的货架期预测模型。结果表明:活品菲律宾蛤仔采用充氧包装更有利于其存活及品质的稳定,活品菲律宾蛤仔随贮藏时间的延长,感官评分及糖原含量下降明显,pH值、细菌总数及色度差均呈上升趋势;随贮藏温度升高,各品质主要指标的反应速率不断加快,其中,活品菲律宾蛤仔充氧包装的pH值、菌落总数、糖原和色度差,真空包装的色度差、pH值和糖原,空气包装的糖原及菌落总数所建立的货架期预测模型在一定温度范围内求得的预测值与实测值相对误差小于20%。研究表明,活品菲律宾蛤仔采用充氧包装更有利于其存活及品质的稳定,依据多项指标建立的货期架预测模型可为活贝无水载运密封包装及货架期预测提供数据参考。Changes in physicochemical and sensory indicators were determined in live Manila clam Ruditapes philippinarum treated by sealed package in the forms of vacuum,and filed with oxygen and air at 0,5,10 and 15℃to investigate the effects of different temperatures and gas conditions on the quality of sealed package live Manila clam and establish the reaction kinetics model of total bacterial count,pH value,chrominance,and glycogen content by Arrhenius equation for shelf-life prediction.The results showed that sealed packaging with oxygen was more conductive to keeping the quality of live clam.The sensory quality and glycogen content were shown to be decreased in the live Manila clam,and the total bacterial count,pH value and the chrominance to be increased with extension of store and transportation duration,therefore the reaction rate of those quality indices were accelerated with the increase in storage temperature.The kinetics model and Arrhenius equation described quality indices including total bacterial density,pH value,chrominance and glycogen content in oxygen packaging,chrominance,pH value and glycogen content in vacuum packaging,and total bacteria density and glycogen content in air packaging,with the relative error of less than 20%between the expected values and measured values.The findings indicated that the dynamic models established in this study were effective in predicting the shelf life and provided satisfactory references with the seal package clam.

关 键 词：菲律宾蛤仔 包装条件 品质 货架期 模型 

分 类 号：S983[农业科学—捕捞与储运]