储藏温度对香菇鸡丁自热菜肴货架期的影响

Effect of storage temperature on the shelf life of self heating dishes of diced chicken with mushroom

【目的】探究不同储藏温度对香菇鸡丁自热菜肴品质的影响,以建立自热食品货架期预测模型方法,促进自热食品产业的加速发展和规模化生产。【方法】采用货架期加速试验(accelerated shelf life testing,ASLT)的方法,研究不同储藏温度(42、52、62℃)对香菇鸡丁自热菜肴包的感官品质、酸价、过氧化值、丙二醛和色差值的影响;通过皮尔逊(Pearson)相关性分析选出货架期预测模型的关键指标,在此基础上通过阿伦尼乌斯(Arrhenius)方程构建基于理化指标变化的化学动力学模型和Q 10模型,并与货架期实测值进行对比验证。【结果】随着储藏时间的增加,香菇鸡丁的酸价、丙二醛、a^(*)及b^(*)值上升,感官评分和L^(*)值下降,过氧化值整体呈先上升后下降的波动变化。丙二醛、酸价和色差与感官之间的相关性呈负相关,可作为品质预测模型关键指标;动力学模型分析显示,香菇鸡丁丙二醛变化符合一级动力学模型,通过Arrhenius方程建立预测模型,丙二醛活化能E a为34132.30 kJ·mol-1,指前因子k 0为4087.14;相较于Q 10模型,基于丙二醛的化学动力学模型准确度更高,预测值与实测值相差误差低于10%。【结论】储藏温度对香菇鸡丁菜肴各项品质指标均有显著影响,且以丙二醛为指标的化学动力学模型可用于香菇鸡丁货架期的预测。

【Objective】To investigate the effect of different storage temperatures on the quality of self-heating dishes of diced chicken with mushroom,with a view to exploring the establishment of a rapid and accurate shelf life prediction model method for self heating foods,and promoting the accelerated development and large-scale production of self-heating food industry.【Method】The effects of different storage temperatures(42,52 and 62℃)on the sensory quality,acid value,peroxide value,malondialdehyde and color difference value of the diced chicken with mushroom self heating dish packages were investigated by using the accelerated shelf life test(ASLT)method,and the key indicators of the shelf-life prediction model were selected by Pearson’s correlation analysis.On this basis,the chemical kinetics model and Q 10 model based on the change of physicochemical index were constructed by Arrhenius equation,and were compared with the measured value of shelf life.【Result】With the increase of storage time,the acid value,malondialdehyde content,a^(*)and b^(*)values of diced chicken with mushroom increased,while the sensory score and L^(*)value decreased,and the peroxide value showed an overall fluctuating change of first increasing and then decreasing.The correlations between malondialdehyde,acid value and color difference and sensory score were negatively correlated and could be used as the key indicators for the quality prediction model.The kinetic model analysis showed that the change of malondialdehyde in diced chicken with mushroom was in accordance with the first level kinetic model.Combining with the Arrhenius equation to establish the prediction model,the activation energy E a of malondialdehyde was 34132.30 kJ·mol-1,and the finger factor k 0 was 4087.14;Compared with the Q 10 model,the chemical kinetic model based on malondialdehyde was more accurate,and the error between the predicted and measured values was less than 10%.【Conclusion】Temperature had a significant effect on all quality indicators of diced chicken with mushrooms,and it was also established that the chemical kinetic model based on malondialdehyde index could be used for the prediction of shelf life of diced chicken with mushrooms.