冷链运输条件下气调包装酱卤鸭肉制品货架期预测模型的建立  

Establishment of Shelf Life Prediction Model for Sauced Duck Meat Products with Modified Atmosphere Packaging Under Cold-Chain Transportation Conditions

作　　者：李廷妮 曾雪璐[2] 翟羽 LI Ting-ni;ZENG Xue-lu;ZHAI Yu(School of Finance and Economics,Hainan Vocational University of Science and Technology,Haikou 571126,China;Heilongjiang University of Traditional Chinese Medicine,Harbin 150040,China)

机构地区：[1]海南科技职业大学财经学院,海口571126 [2]黑龙江中医药大学,哈尔滨150040

出　　处：《中国调味品》2023年第11期126-129,共4页China Condiment

基　　金：海南哲学社会科学规划课题(HNSK(YB)22-22);海南科技职业大学校级科研项目(HKKY2022-20,HKKY2022JD-05)。

摘　　要：酱卤鸭肉是一种传统的卤肉食品,富含多种氨基酸和脂肪酸,具有低脂肪、高蛋白和低胆固醇等多种特点,深受消费者喜爱。但酱卤鸭在冷链运输过程中,不同冷链运输温度对其货架期的影响尚不明确。该研究基于此,以冷链运输条件下气调包装的酱卤肉为原料,分析建立一个准确和高效的货架期预测模型。利用选择性培养基测定不同温度(5,10,15,20,25℃)条件下酱卤鸭肉中的优势腐败菌,然后采用Gompertz方程建立储藏时间和腐败菌群变化关系的一级和二级模型,最后对比预测值和实际值之间的差距以验证模型的可靠性。研究结果表明不同温度(5,10,15,20,25℃)条件下,酱卤肉的优势腐败菌为乳酸菌,一级模型和二级模型具有较好的拟合度,在3种不同的温度条件5,15,25℃下乳酸菌的模型准确度A f变化幅度分别为1.35,1.22,1.18,随着贮藏温度的升高,乳酸菌模型的准确度越高;乳酸菌模型的偏差度B f为0.95~1.08,说明该研究建立的模型对乳酸菌的预测效果较好。Sauced duck meat is a traditional sauced meat food.It is rich in a variety of amino acids and fatty acids.It has many characteristics such as low fat,high protein and low cholesterol,and is deeply loved by consumers.However,the effect of different cold-chain transportation temperatures on the shelf life of sauced duck during cold-chain transportation is not clear yet.Based on this,in this study,take sauced meat with modified atmosphere packaging under the conditions of cold-chain transportation as the raw material,an accurate and efficient shelf life prediction model is analyzed and established.The dominant spoilage bacteria in sauced duck under different temperature conditions(5,10,15,20,25℃)are determined by selective medium,and then the Gompertz equation is used to establish the first-order and second-order models of the relationship between storage time and the change of spoilage flora.Finally,the difference between the predicted value and the actual value is compared to verify the reliability of the model.The research results show that under the conditions of different temperatures(5,10,15,20,25℃),the dominant spoilage bacteria of sauced meat are lactic acid bacteria,and the first-order model and the second-order model have a good fitting degree.The change ranges of model accuracy A f of lactic acid bacteria under three different temperature conditions of 5,15,25℃are 1.35,1.22,1.18 respectively.With the increase of storage temperature,the accuracy of lactic acid bacteria increases;the deviation of the lactic acid bacteria model is B f 0.95~1.08,indicating that the model established in this study has a good prediction effect on lactic acid bacteria.

关 键 词：酱卤鸭 货架期 模型 预测 

分 类 号：TS206.4[轻工技术与工程—食品科学]