盐焗鸡贮藏品质变化及货架期预测模型

Quality change and shelf life predictive model of the salt baked chicken during storage

为了探讨盐焗鸡在不同贮藏温度(25、30、37℃)下品质变化及货架期预测模型的构建,通过对其在储藏过程中p H值、挥发性盐基氮(TVBN)值、菌落总数及感官变化进行分析,采用指数模型、修正的Gompertz和Logistic模型对盐焗鸡微生物生长情况进行描述,结果表明:p H值先上升后又逐渐下降;挥发性盐基氮(TVBN)和菌落总数随着贮藏时间增加而不断增大;感官评价总分随着贮藏时间延长而不断下降;其中修正的Gompertz模型优于指数模型和Logistic模型,Arrhenius比Bělehrádek方程更适合描述温度对最大比生长速率(μm)、延滞时间(Lag)2个参数的影响。

In order to investigate the quality change of salt baked chicken and to establish predictive models for the shelf-life under the different storage temperatures（25, 30 and 37 ℃, respectively）. The values of p H, total volatile basic nitrogen（TVBN）, total viable count and sensory evaluation were determined during storage at the different temperatures. The growth dynamics and of microbial in the salt baked chicken was described by the first order kinetics model, logistic model and modified Gompertz model. The results showed that the values of p H increased first and then decreased gradually. The sensory quality of salt baked chicken stored at different temperatures decreased with storage time extended while both total viable count and TVB-N value increased. The modified Gompertz model was better than the first order kinetics model and Logistic model, temperature effect on maximum specific growth rate and lag phase was well fitted with Arrhenius model than Bělehrádek model.