| 鱼骨休闲食品贮藏研究及货架寿命预测 |
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| 引用本文： | 李娟,袁信华,过世东.鱼骨休闲食品贮藏研究及货架寿命预测[J].食品与发酵工业,2008,34(6). |
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| 作者姓名： | 李娟 袁信华 过世东 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214122 |
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| 摘 要： | 采用"Schaal耐热试验法",在45℃和60℃下分别对鱼骨休闲食品进行周期为25 d的贮藏对比实验。选取产品的感官评分值、色差值、硬度值、过氧化值(POV)、酸价(AV)及微生物指标作为评价产品货架寿命的主要指标,比较不同温度下各指标随贮藏时间延长的变化规律。依据各指标的国家标准和温度与油脂货架寿命系数的关系,预测出产品在室温下贮藏的货架寿命。
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| 关 键 词： | 鱼骨贮藏实验 “Schaal耐热试验法” 货架寿命 |
Studies on the Storage Experiment and Prediction of Shelf-life of Fishbone Snack Food |
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| Li Juan,Yuang Xinhua,Guo Shidong.Studies on the Storage Experiment and Prediction of Shelf-life of Fishbone Snack Food[J].Food and Fermentation Industries,2008,34(6). |
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| Authors: | Li Juan Yuang Xinhua Guo Shidong |
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| Abstract: | By using the method of"Schaal thermal- resisting test"under45℃and 60℃,the period of the storage comparison experiment on the fishbone snack food is 25 days.The sensory evaluation,color differ- ence,hardness value,acid & peroxide value and microbe of products are adopted as the major index of shelf- life evaluation.The laws of these index changed with the storage period is concluded and compared under dif- ferent temperature.According to the national standards and the relations between temperature and the shelf- life of the fat,the shelf-life of the products stored in room-temperature is predicted. |
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| Keywords: | fishbone storage experiment "Schaal thermal- resisting test" shelf-life |
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