长期稳定性试验确定预制菜酸菜鱼的保质期

Long Term Stability Test to Determine the Shelf Life of Sauerkraut Fish

随着社会的发展,快节奏的生活使得消费者愿意花更少的时间做饭,同时能得到相同的口感,所以预制快手菜越来越多地出现在饭桌上。那么保质期对于消费者就变成一个最关心最直接的参数依据。运用长期的稳定性试验,使预制酸菜鱼在冷藏保温且湿度≥45%的条件下,通过相关技术指标(酸价、过氧化值,菌落总数、大肠菌群、霉菌、感官及相关致病菌)的变化趋势,预计产品的保质期范围。参照DB 31/2025—2021《食品安全地方标准预包装冷藏膳食》的要求,通过培养箱、均质器、感官室等仪器设备进行试验,结果显示,推测样本在市场销售时,保持冷藏且湿度≥45%下保存不超过7 d,可符合产品质量要求。

With the development of society,the fast-paced life makes consumers willing to spend less time cooking and get the same taste at the same time,so more and more prefabricated dishes appear on the dinner table.Then,the shelf life becomes the most concerned and direct parameter basis for consumers.Through the long-term stability test,the shelf life of sauerkraut fish was predicted under the condition of refrigeration and heat preservation and humidity≥45%,and through the related technical indicators,such as acid peroxide value,total number of colonies,coliform bacteria,mold,sensory and related pathogenic bacteria.According to the requirements of implementing DB 31/2025—2021"Food Safety Local Standard Prepackaged and Refrigerated Meal",the test was carried out through incubators,homogenizers,sensory rooms and other instruments and equipment,and the test results obtained inferred that the samples could meet the product quality requirements when they were sold in the market,and kept in refrigeration with humidity≥45%for no more than 7 days.