贮藏温度对熟醉蟹品质的影响及动力学模型建立  

Effect of Storage Temperature on Quality of Cooked Drunk Crabs and Kinetic Model Establishment

作　　者：尚海涛 周红雷 黄玲 朱麟 宣晓婷 崔燕 林旭东 SHANG Haitao;ZHOU Honglei;HUANG Ling;ZHU Lin;XUAN Xiaoting;CUI Yan;LIN Xudong(Ningbo Key Laboratory of Agricultural Products Preservation Engineering National Vegetable Processing Technology Research and Development Center Ningbo Academy of Agricultural Sciences,Ningbo 315040,China;Ningbo Yinzhou Jiumudi Ecological Agriculture Co.,Ltd.,Ningbo 315145,China;Zhejiang Zhengming Testing Co.,Ltd.,Ningbo 315202,China)

机构地区：[1]宁波市农业科学研究院,宁波市农产品保鲜工程重点实验室,国家蔬菜加工技术研发专业中心,浙江宁波315040 [2]宁波市鄞州九亩地生态农业有限公司,浙江宁波315145 [3]浙江正明检测有限公司,浙江宁波315202

出　　处：《食品科技》2023年第11期136-143,共8页Food Science and Technology

基　　金：宁波市鄞州区农社科技项目(2022AS049);宁波市公益类计划项目(202002N3077)。

摘　　要：以熟醉蟹为试验对象,研究贮藏温度(5、15、25、35℃)对熟醉蟹品质的影响,测定其菌落总数(Total viable count,TVC)、大肠菌群、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)等指标。结果表明,贮藏温度对熟醉蟹的菌落总数产生显著性影响,温度越高,增殖速度越快,而且汤汁菌落总数上升速度快于蟹可食部位;随贮藏温度上升,熟醉蟹TVB-N也会明显上升,但其影响小于菌落总数;浓郁的黄酒醇香味抑制了腥味的生成或掩盖了腥味,从感官上难以分辨熟醉蟹品质安全性;微生物增殖是熟醉蟹贮藏过程中关键问题,以菌落总数为指标建立了熟醉蟹品质变化一级动力学模型;20℃下预测值和实测值平均相对误差小于10%,验证了模型的可行性。Taking cooked drunk crabs as the research object,the effect of storage temperatures(5,15,25,35℃)on the quality of cooked drunk crabs was studied,and total viable count(TVC),coliform group,and total volatile basic nitrogen(TVB-N)and so on were measured.The results showed that storage temperature had a significant impact on TVC of cooked drunk crabs.The higher the temperature,the faster the proliferation rate,and the increase in TVC in the soup was faster than in the edible parts of the crabs.As the storage temperature increases,TVB-N of cooked drunk crabs significantly increased,but its effect is lower than TVC.The intense mellow aroma of yellow rice wine suppresses or masks the formation of fishy taste,making it difficult to distinguish the quality and safety of cooked drunk crabs from sensory.The proliferation of microorganisms is a key issue in the storage process of cooked drunk crabs.A first-order dynamic model for the quality change of cooked drunk crabs was established using the TVC as an indicator.The average relative error between the predicted value and the measured value at 20℃was less than 10%,verifying the feasibility of the model.

关 键 词：熟醉蟹 贮藏温度 品质 微生物 动力学模型 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]