真空油炸面包虾的货架期预测模型

Prediction model for the shelf-life of vacuum fried breaded shrimps

为探讨真空油炸面包虾产品的货架寿命，该文通过不同温度下的贮藏试验，研究了真空油炸面包虾的菌落总数、总挥发性盐基氮（T—VBN）、酸值、过氧化值及感官品质的变化规律，并建立了以T—VBN为指标的真空油炸面包虾货架期预测模型。结果表明：真空油炸面包虾的菌落总数、T—VBN值、酸值和过氧化值随着贮藏时间的延长而增加，且随着贮藏温度的升高而增加迅速，其感官品质指标随着贮藏时间的延长而下降。该研究建立的真空油炸面包虾货架期预测模型所获得货架期预测值准确率在±10％以内，可根据T—VBN值在277—320K范围内，对真空油炸面包虾的货架期进行预测。

The total viable count （TVC）, total volatile basic nitrogen （T-VBN） value, acid value, peroxide val- ue and sensory quality of vacuum fried breaded shrimps were measured at different temperatures during storage to find out their relationships to the product shelf life. The predictive model for shelf-life based on T-VBN value was established. The results indicated that TVC, T-VBN, acid value and peroxide value increased with the increase of storage time and temperature. It is found that the evaluation of sensory quality decreased with storage time. In addition, it showed that the relative error between predicted and observed values was less than ± 10% calculated by the prediction model. Therefore, the shelf-life of vacuum fried breaded shrimps can be predicted at the storage temperature from 277 K to 320 K based on T-VBN value.