恒温加速测定番茄沙司货架期及品质规律研究

Study on the Shelf Life and Quality of Tomato Sauce Detected with Constant Temperature Acceleration

文章研究了番茄沙司在室温23℃贮藏条件下的货架期及品质变化规律,在23,30,40℃条件下进行加速贮藏实验;测定可溶性固形物、VC含量、色值变化,以菌落总数和大肠菌群为主要卫生指标。结果表明:不同恒温贮藏条件下其可溶性固形物含量、VC含量、色值(亮度L*、红值a*、黄值b*)均逐渐下降,且温度越高下降越快;大肠菌群、菌落总数则逐渐上升,且温度越高上升越快。运用回归分析法确定在30℃贮藏条件下货架期为68天,在40℃贮藏条件下货架期为52天。根据加速货架期试验公式θ(ST1)=θ(ST2)×Q10(T2-T1),计算出番茄沙司在室温23℃贮藏条件下的理论货架期为624天。由此建立了一种确定番茄沙司货架期的方法,该研究方法对寻求更多果蔬酱最佳储藏温度以及掌控微生物的生长情况提供了重要的参考价值。

This paper studies the shelf life and quality change rule of tomato sauce under the storage condition of room temperature of 23℃,under the condition of 23,30,40℃,the accelerated storage experiment is carried out.The main hygienic indexes such as the total number of bacterial colony and coliform bacteria and the soluble solids,Vc content,color values'change are determined.The results show that the content of soluble solids,the content of Vc,the color values(the brightness L*,the red value a*,the yellow value b*)decrease gradually under different thermostatic storage conditions,and the higher the temperature,the faster the decrease.The total number of coliforms and colonies increases gradually,and the higher the temperature,the faster the rise.It is determined using regression analysis method that under the storage condition of 30℃,the shelf life is 68 days,under the storage condition of 40℃,the shelf life is 52 days.According to the formula of accelerated shelf life test that is theta(ST1)=theta(ST2)×Q10(T2-T1),calculate the theoretical shelf life of tomato sauce under the condition of room temperature of 23℃,the storage shelf life is 624 days.Establish a method to determine the shelf life of tomato sauce,the research method has provided an important reference value for seeking the best storage temperature of fruit and vegetable sauce and controlling the growth of microorganism.