摘要
以泡椒鱼皮产品为研究对象,考察泡椒鱼皮在不同贮藏温度(5℃、25℃、35℃)条件下,产品脆度、泡椒风味、总体可接受性与pH、菌落总数随贮藏时间的变化规律,并利用皮尔逊(Pearson)相关系数分析得到影响产品品质的关键因子。通过分析关键因子在不同条件下的变化,建立该关键因子与贮藏时间、贮藏温度之间的动力学模型和Arrhenius方程。实验表明:一级化学反应动力学模型和Arrhenius方程对细菌总数的变化具有较高的拟合精度(R2>0.9)。预测模型中菌落总数变化的Ea为9.8829kJ/mol,ka0=2.2038,得到泡椒鱼皮细菌总数变化的Arrhenius方程为:ka=2.2038×e(9.8829)/(RT)。
To study the storage conditions of fish skin with pickled peppers （FSPP）, the variation laws of fragility, flavor of pickled pepper, general acceptability, pH value and total number of bacterial colony count with the storage time were investigated at the temperatures of 5℃, 25℃ and 35℃. The key factors affecting FSPP product quality were ascertained according to Pearson correlation coefficient. By analyzing the changes of key factors at different storage conditions, kinetic model and Arrhenius equation among key factors, storage time and temperature were established. The kinetic model and Arrhenius equation of the first-order chemical reaction concerning the change of total number of bacteria colony showed high fitting precision （R20.9）. In the prediction model with regard to total bacterial count, Ea value and Kao value were 9.8829 kJ/mol and 2.2038 respectively, and their Arrhenius equation was ka=2.2038×e9.8829RT.
出处
《肉类工业》
2011年第1期35-38,共4页
Meat Industry
关键词
泡椒鱼皮
动力学模型
货架寿命
皮尔逊系数
fish skin with pickled peppers
kinetics model
shelf life
Pearson correlation coefficient
