减盐豆酱的品质变化及货架期预测

Quality changes and shelf life predictions of salt-reduced soybean pastes

为研究减盐豆酱的品质变化及其货架期预测,以减盐豆酱为研究对象,探讨不同储藏温度对减盐豆酱的氨基酸态氮、总酸、菌落总数指标的影响,并利用零级动力学模型结合Arrhenius方程建立菌落总数随着储藏温度、储藏时间变化的货架期预测模型,预测其货架期.结果表明:减盐豆酱感官整体评分、氨基酸态氮含量随着储藏时间的延长缓慢降低,总酸、菌落总数随着储藏时间的延长缓慢升高;在4、25和37℃储藏条件下,减盐豆酱的货架期预测值分别为174、105和81 d,与实测值相对误差均在10%以内,表明构建的数学模型对该产品的货架期预测可靠.

In order to study the quality changes and shelf life predictions of salt-reduced soybean pastes,the effects of different storage temperatures on amino acid nitrogen contents,total acids and total bacterial counts of salt-reduced soybean pastes were studied.The zero order kinetic model and Arrhenius equation were used to establish the shelf-life prediction model of the total numbers of colonies changing in conjunction with storage temperatures and storage times.The results showed that the overall sensory scores and amino acid nitrogen contents decreased slowly with the extension of storage times;however,total acids and total bacterial counts increased slowly reversely.Through the calculation of the shelf-life prediction model,the shelf life prediction values of salt-reduced soybean pastes under storage conditions of 4,25 and 37℃are 174,105 and 81 days,respectively,and the relative errors with the measured values were within 10%in the result that it showed the mathematical model to be able to accurately predict the shelf lives of the products.