| 真空包装低盐发酵酒糟鱿鱼货架期预测的研究 |
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| 引用本文： | 谢佳妮,;何炯灵,;方旭波. 真空包装低盐发酵酒糟鱿鱼货架期预测的研究[J]. 中国酿造, 2014, 0(8): 99-103 |
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| 作者姓名： | 谢佳妮, 何炯灵, 方旭波 |
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| 作者单位： | [1]浙江海洋学院食品与医药学院,浙江舟山316022; [2]浙江省水产品加工技术研究联合重点实验室,浙江舟山316022 |
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| 基金项目： | 2013年浙江省大学生科技创新活动计划（新苗人才计划）资助项目（2013R411006） |
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| 摘 要： | 将酒糟鱿鱼贮藏在0、4℃、20℃、30℃、40℃条件下,测定了其总菌落数、挥发性盐基总氮(TVB-N)与感官品质指标的变化。在Arrhenius动力学方程基础之上,建立动力学模型。结果表明,菌落总数变化预测模型中的活化能(EA)及速率常数(k0)分别为:71.26 kJ/mol和3.987×1013,挥发性盐基氮变化的活化能(EA)及速率常数(k0)分别为:68.86 kJ/mol和2.159×1012。酒糟鱿鱼的总菌落数、挥发性盐基总氮随着贮藏时间的延长而增加,其感官品质指标随着贮藏时间的延长而下降。该试验建立的酒糟鱿鱼货架期预测模型准确率达到±10%以内。
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| 关 键 词： | 酒糟鱿鱼 低盐发酵 动力学方程 货架期预测 |
Shelf life prediction of vacuum packaging low-salt fermented-grain squid |
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| Affiliation: | XIE Jiani, HE Jiongling, FANG Xubo (1.College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China; 2.Key Lab of Zhejiang Aquatic Products Processing Technology Research, Zhoushan 316022, China) |
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| Abstract: | The total bacterial count, total volatile basic nitrogen （TVB-N） and sensory quality of fermented-grain squid were measured at 0, 4℃, 20℃, 30℃, 40℃ to investigate the shelf-life of fermented-grain squid. Based on Arrhenius dynamic equation, a dynamic model was established. Results indicated that the activation energies （EA） and rate constants （k0） by total colony prediction were 71.26 kJ/mol and 3.987×10^13, respectively. The EA and ko by TVB-N value was 68.86 kJ/mol and 2.159× 10^12, respectively. The total bacterial count and TVB-N of fermented-grain squid increased with the increase of storage time, while the sensory quality decreased with the extension of storage time. Result showed that from the reliability assessment be- tween predicted and observed shelf-life, the relative error was within±10%. |
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| Keywords: | fermented-grain squid low salt fermentation kinetic equation shelf life prediction |
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