不同冻藏温度对预制莲藕肉圆品质的影响及成品货架期预测  

Study on the effect of different freezing temperatures on the quality and shelf life prediction of prepared lotus root meatballs

作　　者：徐子昂 姚磊 沈海军 余雪松 李华祥 曹仲文 XU Ziang;YAO Lei;SHEN Haijun;YU Xuesong;LI HuaXiang;CAO Zhongwen(Wuxi Higher Vocational School of Tourism and Commerce,Jiangsu Union Technical Institute,Wuxi,Jiangsu 214046,China;School of Culinary Arts,Tourism College of Zhejiang,Hangzhou,Zhejiang 311231,China;School of Tourism&Culinary Arts,Wuxi Vocational Institute of Commerce,Wuxi,Jiangsu 214153,China;Jiangsu Times New Energy Technology Co.,Ltd.,Changzhou,Jiangsu 213000,China;School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou,Jiangsu 225127,China;School of Tourism and Cuisine,Yangzhou University,Yangzhou,Jiangsu 225127,China;Institute of Catering Culture,Yangzhou University,Yangzhou,Jiangsu 225127,China)

机构地区：[1]江苏联合职业技术学院无锡旅游商贸分院,江苏无锡214046 [2]浙江旅游职业学院厨艺学院,浙江杭州311231 [3]无锡商业职业技术学院旅游烹饪学院,江苏无锡214153 [4]江苏时代新能源科技有限公司,江苏常州213000 [5]扬州大学食品科学与工程学院,江苏扬州225127 [6]中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州225127 [7]扬州大学旅游烹饪学院,江苏扬州225127 [8]扬州大学餐饮文化研究所,江苏扬州225127

出　　处：《美食研究》2025年第1期86-93,共8页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金青年项目(21001661);江苏省自然科学基金青年科学基金项目(BK20190890);江苏省职业教育教学改革研究课题(ZCZ79);中餐非遗技艺传承文化和旅游部重点实验室开放课题(WLB2202);江苏省陶研会“十四五”规划课题(JSTY14256)。

摘　　要：以猪肉、鸡脯肉和莲藕为主要原料,自制一款预制莲藕肉圆,分别置于-18℃、-30℃和-40℃的温度下,在0~90 d的周期内每隔30 d分别测定pH、质构特性、色差、解冻损失、过氧化值(POV)、硫代巴比妥酸反应物值(TBARS)和羰基含量等7项品质指标。结果显示:随着冻藏时间增加,感官评价得分呈显著下降趋势,不同品质指标均出现显著性变化(P<0.05)。经由相关性分析结果确定羰基含量值为预制莲藕肉圆的货架期动力学模型的关键品质指标,并得出预制莲藕肉圆的货架期预测模型,其预测货架期天数与实际天数的相对误差均在10%以内,说明该模型预测预制莲藕肉圆的货架期具有一定的准确性。Using pork,chicken breast meat,and lotus root as the main raw materials,a self-made pre-made lotus root meatballs were prepared,and were placed at temperatures of-18℃,-30℃,and-40℃,respectively.During the period of 0~90 days,seven quality indicators including pH,texture characteristics,color difference,thawing loss,peroxide value(POV),thiobarbituric acid reaction substance value(TBARS),and carbonyl content were measured every 30 days.The results showed that with the increase of frozen storage time,the sensory evaluation scores showed a significant downward trend,and significant changes were observed in different quality indicators(P<0.5).The results of the correlation analysis determined the carbonyl content value as the key quality indicator of the shelf-life dynamics model of pre-made lotus root meatballs,and a shelf-life prediction model of pre-made lotus root meatballs was derived.The relative error between the predicted shelf life days and the actual days was less than 10%,indicating that the model had certain accuracy in predicting the shelf-life of pre-made lotus root meatballs.

关 键 词：货架期预测 冻藏温度 冻藏时间 莲藕肉圆 品质指标 

分 类 号：TS972.24[轻工技术与工程]