温度和包装方式对茶香鳙鱼片储藏品质的影响及其货架期预测

Effect of Temprature and Packaging Methods on Storage Quality of Tea Flavored Bighead Carp Fillets and Prediction of Their Shelf Life

以具有茶香风味的鳙鱼片为探究对象,通过测定普通包装和真空包装鱼片在不同储藏温度(-3,4,25℃)下pH值、过氧化值、亚硝酸盐、菌落总数等指标的变化趋势,结合Arrhenius方程,以亚硝酸盐、菌落总数构建货架期动力学模型并预测鱼片的货架期。结果表明,采用真空包装可显著抑制鱼片储藏期内微生物生长速率和油脂氧化速率,减缓亚硝酸盐含量的增加和pH值的改变;低温可有效减缓鱼片的油脂氧化速率;亚硝酸盐、过氧化值、菌落总数与储藏时间和储藏温度呈正相关,其变化规律符合一级化学动力学方程,构建的货架期预测模型拟合系数均大于0.9,模型预测值误差小于6.33%;其中,真空包装的鱼片货架期最长,以亚硝酸盐和菌落总数为指标,在-3,4,25℃下的预测值分别为23.32 d和23.23 d, 20.07 d和19.41 d, 7.00 d和7.03 d。

In this paper,with tea flavored bighead carp fillets as the research objects,the change trend of pH value,peroxide value,nitrite,total number of colonies and other indexes of fish fillets in ordinary package and vacuum package at different storage temperatures(-3,4,25℃)is measured.Combined with Arrhenius equation,the shelf life kinetics model is constructed with nitrite and the total number of colonies,and the shelf life of fish fillets is predicted.The results show that vacuum packaging could significantly inhibit the growth rate of microorganisms and the oxidation rate of oil,and slow down the increase of nitrite content and the change of pH value during the storage period of fish fillets.Low temperature can effectively slow down the oxidation rate of oil in fish fillets.Nitrite,peroxide value and total number of colonies are positively correlated with storage time and storage temperature,and their change rules are consistent with the first-order chemical kinetics equation.The fitting coefficients of the established shelf life prediction models are all greater than 0.9,and the errors of the predicted values of the models are less than 6.33%.Among them,the shelf life of fish fillets in vacuum package is the longest.With nitrite and the total number of colonies as the indexes,the predicted values at-3,4,25℃are 23.32 d and 23.23 d,20.07 d and 19.41 d,7.00 d and 7.03 d respectively.