不同贮藏温度下小黄鱼货架期预测模型的建立和评价

目的探究不同贮藏温度下小黄鱼的品质变化与货架期之间的关系,并建立货架期预测模型。方法设计了273,278,283,288,293 K等5组不同温度下的贮藏实验,对小黄鱼的感官品质指标变化、持水率、pH值、色差(L值、b值)、挥发性盐基氮(TVB-N)、菌落总数和鲜度指标(K值)的变化进行测定分析;运用Arrhenius方程对菌落总数、TVB-N、K值与贮藏时间及贮藏温度建立动力学预测模型。结果菌落总数、TVB-N和K值随着贮藏时间的延长而逐渐增加,感官品质随贮藏时间的延长而下降。结论该模型所获得的货架期预测值准确率达到90%以上,可用于温度为273~293 K范围内小黄鱼剩余货架期的预测。

Establishment and Evaluation of the Shelf-life Prediction Model for Small Yellow Croaker under Different Store Temperatures

The work aims to study the relationship between small yellow croaker quality changes and shelf life at different temperatures and establish a shelf-life prediction model. Sensory evaluation, specific retention count, pH, L and b* value, total-volatile basic nitrogen (TVB-N) value and K value at different storage temperatures such as 273, 278, 283, 288, 293 K were analyzed. Based on the Arrhenius equation, kinetic predicting models which were about TVC, TVB-N and K value were established. It was shown that TVC, TVB-N and K value gradually increased and sensory quality of the yellow croaker deteriorated with the storage time prolonged. In conclusion, the accuracy rate of the predicting model is more than 90%, which could be used in the prediction of the remaining shelf life of small yellow croaker within the temperature ranges from 273 K to 293 K.