贮藏过程中低铝海蜇产品品质变化及货架期模型预测

以盐渍海蜇皮为研究对象,开发低铝海蜇产品,研究不同贮藏温度(25,37,45℃)对低铝海蜇产品品质的影响。通过Pearson相关系数分析,确定影响低铝海蜇产品品质的关键性因子,建立货架期模型并预测低铝海蜇产品的货架期。结果表明,在25,37,45℃的贮藏条件下,海蜇产品的质构以及色泽、气味、硬度等感官特性均随着时间的延长而下降,pH呈现先降低后升高的趋势,菌落总数和TVB-N呈现上升的趋势,产品品质降低。以菌落总数和TVB-N为关键性因子建立的货架期模型所预测的货架期与实际货架期相比误差均在10%以内,表明货架期模型较为准确,可应用于低铝海蜇产品的货架期预测。两种模型预测的低铝海蜇产品在15℃低温贮藏下的货架期分别为298 d和277 d。

Quality Change and Shelf Life Model Prediction of Low-Aluminum Jellyfish Products During Storage

Salted jellyfish skin is used as the research object to develop low-aluminum jellyfish products,and the effects of different storage temperatures(25,37,45℃)on the quality of low-aluminum jellyfish products are studied.Through Pearson correlation coefficient analysis,the key factors affecting the quality of low-aluminum jellyfish products are determined,and the shelf life model is established to predict the shelf life of low-aluminum jellyfish products.The results show that under the storage conditions of 25,37,45℃,the texture,color,flavor,hardness and other sensory properties of jellyfish products decrease with the extension of time,the pH value decreases firstly and then increases,the total number of colonies and TVB-N increase,and the product quality decreases.The errors of the shelf life predicted by the shelf life model established with the total number of bacterial colonies and TVB-N as the key factors are all within 10%compared with the actual shelf life,indicating that the shelf life model is more accurate and can be applied for the shelf life prediction of low-aluminum jellyfish products.The shelf life of low-aluminum jellyfish products predicted by the two models at 15℃is 298 days and 277 days respectively.