| 应用Schaal耐热试验法预测软包装风味鱼的货架期 |
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| 引用本文： | 刘晶晶,周如如,王雪锋,韩曜平,戴阳军.应用Schaal耐热试验法预测软包装风味鱼的货架期[J].食品科技,2012(8):129-133. |
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| 作者姓名： | 刘晶晶 周如如 王雪锋 韩曜平 戴阳军 |
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| 作者单位： | 常熟理工学院生物与食品工程系 |
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| 摘 要： | 采用高温"Schaal耐热试验法"预测风味鱼的货架期。选取40、60℃2个温度进行加速实验,以加速贮藏过程中产品酸价、过氧化值及微生物的变化为指标,结合产品感官评定,依据温度与油脂货架寿命系数的关系,预测产品货架期。结果表明不添加防腐剂的产品货架期为80d,添加0.0075%山梨酸钾的产品货架期为160d。
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| 关 键 词： | 风味鱼 货架期 预测 |
Application of Schaal heat-resistant method in predicting the shelf life of flexible package flavor fish |
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| LIU Jing-jing, ZHOU Ru-ru, WANG Xue-feng, HAN Yao-ping, DAI Yang-jun.Application of Schaal heat-resistant method in predicting the shelf life of flexible package flavor fish[J].Food Science and Technology,2012(8):129-133. |
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| Authors: | LIU Jing-jing ZHOU Ru-ru WANG Xue-feng HAN Yao-ping DAI Yang-jun |
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| Affiliation: | (Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500) |
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| Abstract: | The shelf life of flavor fish was determined with heat-resistant test method. 50 ℃, 60 ℃ was selected to accelerate the experiments. Acid value, peroxide value and microorganism activities of the flavor fish were determined at the expermiental temperature. With the combination of organoleptic evaluation, the shelf life was predicted according to the relations between temperature and shelf-life coefficient of fat. The results show that the shelf life of products without preservatives was 80 days or so, the shelf life of products adding 0.0075% potassium sorbet was 160 days or so. |
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| Keywords: | flavor fish shelf life prediction |
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