无骨泰式凤爪贮藏期间品质变化及货架期模型的建立  

Quality Change of Thai-Style Boneless Chicken Feet during Storage and Establishment of Shelf-Life Prediction Model

作　　者：张红娟 陈进宇 褚豪锜 程周周 李杨 柴敏 郭赛琴 徐巧林 ZHANG Hongjuan;CHEN Jinyu;CHU Haoqi;CHENG Zhouzhou;LI Yang;CHAI Min;GUO Saiqin;XU Qiaolin(Eco-Industrial Innovation Institute of Zhejiang University of Technology,Quzhou 324400,China)

机构地区：[1]衢州市浙工大生态工业创新研究院,浙江衢州324400

出　　处：《肉类研究》2025年第1期58-63,共6页Meat Research

摘　　要：研究无骨泰式凤爪在不同温度下贮藏14 d内感官评分、丙二醛、总挥发性盐基氮含量、大肠杆菌菌群数和菌落总数的变化规律,并根据菌落总数建立相应的动力学模型,预测无骨泰式凤爪的货架期。结果表明,随着贮藏时间的延长,感官评分有所下降,大肠杆菌未检出,而丙二醛、总挥发性盐基氮含量均上升,说明蛋白质、脂质氧化和微生物侵染的共同作用导致样品逐渐腐败变质,难以食用。根据不同贮藏温度下无骨泰式凤爪菌落总数的零级和一级动力学方程进行拟合,发现更符合一级动力学模型,构建的Arrhenius曲线具有较高的相关性。对计算出的不同温度的货架期进行预测,与实测值间的误差均小于±15.52%,说明以菌落总数为指标建立的货架期预测模型可以较好预测4~15℃贮藏期间无骨泰式凤爪的货架期。In this study,we explored the pattern of variations in the sensory score,malonaldehyde(MDA)content,total volatile basic nitrogen(TVB-N)content,coliform count,and total bacterial count(TBC)of Thai-style boneless chicken feet during storage for up to 14 d at different temperatures(4–15℃),and developed a kinetic model for shelf-life prediction based on TBC.The results showed that with increasing storage time,the sensory score decreased,Escherichia coli remained undetectable,but the MDA and TVB-N contents increased,indicating that protein and oil oxidation and microbial infection jointly contribute to product spoilage,resulting in loss of edible value.The TBC data at different storage temperatures were fitted to a first-order kinetics model better than to a zero-order kinetics model.It was found that the Arrhenius equation exhibited a high correlation.The error between the calculated and measured shelf life was less than±15.52%,indicating that the proposed model can predict the shelf-life of Thai-style boneless chicken feet stored at 4–15℃.

关 键 词：无骨泰式凤爪 动力学方程 阿伦尼乌斯方程 货架期预测 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]