牡蛎干制品在不同温度下的贮藏特性及其货架期预测

Storage Characteristics and Shelf Life Prediction of Dried Oyster Products at Different Temperatures

为探明牡蛎干制品在不同贮藏温度条件下的贮藏特性和货架期,通过分析贮藏在25,35,45℃下牡蛎干制品的挥发性盐基氮(Total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(Thiobarbituric acid,TBA)、菌落总数等指标的动态变化及其相关性,并结合回归方程预测货架期。结果表明,在不同贮藏温度、时间条件下,牡蛎干制品菌落总数和TBA值增长比较缓慢,TVB-N值随温度的升高及贮藏时间的延长变化较为明显,因此,选取TVB-N值为货架期预测指标。建立与之对应的一级动力学方程,并利用该方程预测得到牡蛎冷风干制品贮藏在25,35,45℃下的货架期分别为428,158,62 d;牡蛎热风干制品在25,35,45℃下的货架期分别为402,146,56 d。经验证,预测贮藏期和实际贮藏期较为相符。试验所得的牡蛎干制品货架期预测模型是有效的,研究结果为拓宽牡蛎加工提供了一定的理论基础。

To investigate the storage characteristics and shelf life of dried oyster products under different storage temperatures.The shelf life of dried oyster products stored at 25,35,45℃was predicted by analyzing the dynamic changes and correlations of total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA),total bacterial count and other indicators,and combining regression formula.The results showed that under the conditions of different storage temperature and time,the total bacterial count and TBA value of oyster dried products increased slowly,and TVB-N value changed significantly with the increase of temperature and the extension of storage time.Therefore,TVB-N value was selected as the shelf life prediction index.The corresponding first-order dynamic equation was established and used to predict the shelf life of oyster cold air dried products stored at 25,35,45℃were 428,158,62 d respectively.The shelf life of oyster hot air dried products at 25,35,45℃was 402,146,56 d respectively.It was verified that the predicted storage period was consistent with the actual storage period.The shelf life prediction model of dried oyster products obtained from the experiment was effective,and the research results provided a theoretical basis for expanding oyster processing.