摘要
以陈皮兔丁为研究对象,研究了在4,20,30℃的贮藏温度下,保鲜剂对陈皮兔丁贮存期的影响,采用一级动力学反应模型结合Arrhenius方程,建立了添加保鲜剂的情况下,陈皮兔丁的货架期预测模型。结果表明,添加保鲜剂的陈皮兔丁,在4,20,30℃的贮藏温度下,货架期分别为25,12,8 d,较未添加保鲜剂的陈皮兔丁货架期分别延长了15,4,2 d。陈皮兔丁的TBARS、TVB-N及菌落总数均符合一级动力学反应模型(R2>0.9),并可用Arrhenius方程拟合(R2>0.9),不同贮藏温度下,TBARS和TVB-N的预测值相对误差均在±10%以内,因此,该方程可用于预测保藏温度为4~30℃时陈皮兔丁的货架期。
Taking tangerine peel-flavored diced rabbit as the research object,the effect of preservatives on the storage period of tangerine peel-flavored diced rabbit at 4,20,30℃is studied.The shelf life prediction model of tangerine peel-flavored diced rabbit with preservatives is established by using the first-order kinetic reaction model combined with Arrhenius equation.The results show that under the storage conditions of 4,20,30℃,the shelf life of tangerine peel-flavored diced rabbit with preservatives is 25,12,8 days respectively,which is 15,4,2 days longer than that without preservatives.TBARS,TVB-N and the total number of colonies of tangerine peel-flavored diced rabbit all accord with the first-order kinetic reaction model(R2>0.9),and can be fitted by Arrhenius equation(R2>0.9).Under different storage temperatures,the relative errors of TBARS and TVB-N predicted values are within±10%.Therefore,this equation can be used to predict the shelf life of tangerine peel-flavored diced rabbit when the storage temperature is 4~30℃.
作者
尤香玲
王浩文
吴华昌
邓静
徐向波
YOU Xiang-ling;WANG Hao-wen;WU Hua-chang;DENG Jing;XU Xiang-bo(College of Pharmacy and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Sichuan Teway Food Group Co.,Ltd.,Chengdu 610200,China;College of Food Science,Sichuan Tourism College,Chengdu 610100,China)
出处
《中国调味品》
CAS
北大核心
2023年第1期31-36,共6页
China Condiment
基金
成都大学肉类加工四川省重点实验室开放基金项目(21-R-13)
四川省教育厅自然科学基金项目(18TD0043)
眉山市科技计划项目(2020FN02)。
关键词
陈皮兔丁
保鲜剂
品质变化
Arrhenius方程
货架期预测
tangerine peel-flavored diced rabbit
preservatives
quality change
Arrhenius equation
shelf life prediction
