不同贮藏温度下真空包装鸡肉酱品质变化及货架期模型的建立

Quality changes during storage at different temperatures and establishment ofshelf-life model of vacuum packaged chicken paste

该研究对鸡肉酱在不同温度下贮藏过程中的品质变化进行了评价,并利用一级动力学方程和Arrhenius方程建立了鸡肉酱货架期预测模型。将真空包装鸡肉酱进行巴氏杀菌,在3种温度(4、25、37℃)下保存4周。在贮藏期间,各样品的总活菌数(total viable counts,TVC)、总挥发性盐基氮(total volatile base nitrogen,TVB-N)、酸值(acid value,AV)和硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)均有不同程度的增加,且不同贮藏温度下差异显著;在25℃和37℃条件下,贮藏后期鸡肉酱水分活度(water activity,Aw)显著高于贮藏前期水平;与贮藏在4℃的样品相比,其他2组的感官劣变更加显著,分别在第16天和第12天达到不可接受的水平。此外,所有样品的总大肠菌群计数(total coliform counts,TCC)指数均为阴性,最可能数(most probable number,MPN)小于3。最后,利用TVC建立了鸡肉酱的预测模型,该模型的预测值与实际值的相对误差在±10%以内,表明该模型是可靠的。

The present study was conducted to evaluate the quality changes of chicken paste during storage at different temperatures and to establish the shelf life prediction model of the chicken paste by using a first-order kinetic equation and Arrhenius equation.The vacuum-packed chicken paste was pasteurized and stored at different temperatures(4℃,25℃,37℃)for 4 weeks.During the storage period,the total viable counts(TVC),total volatile base nitrogen(TVB-N),acid value(AV)and thiobarbituric acid reactive substances(TBARS)of each sample increased in different degrees,and these amounts increased as storage temperature increased significantly.The water activity of chicken paste in the later stage of storage at 25℃and 37℃was significantly higher than that in the early stage.Compared with the samples stored at 4℃,the sensory deterioration of the other two groups was significantly fast and reached an unacceptable level on the 16th day and 12th day,respectively.In addition,the total coliform counts(TCC)index was negative most probable number,MPN(3)in all samples.Finally,the predictive model of chicken paste with TVC and the relative errors of this model between predicted and actual values of TVC were less than±10%,indicating that the model is reliable.