摘 要：
为了建立不同贮藏温度下调理猪肉饼的货架期模型,将猪肉饼在-1℃(冰温贮藏)、4℃(低温贮藏)、20℃(常温贮藏)条件下贮藏,对贮藏期间猪肉饼挥发性盐基氮(TVB-N)值、pH值、硫代巴比妥酸(TBARS)值及菌落总数等指标进行测定,并利用阿伦利乌斯(Arrhenius)方程建立以TVB-N值和菌落总数为关键品质因子的调理猪肉饼货架期动力学模型。结果表明,调理猪肉饼的TVB-N值活化能Ea和反应速率常数k_0分别为55.22 KJ·mol~(-1)、1.25×10~9,菌落总数的Ea和k_0分别为28.16 KJ·mol~(-1)、3.84×10~3。验证结果表明,以TVB-N值为关键品质因子的预测模型相对误差在10%以内,以菌落总数为关键品质因子的预测模型的相对误差均大于10%,说明以TVB-N值为关键品质因子的预测模型可准确预测-1～20℃范围内调理猪肉饼的货架期,这为调理猪肉饼包装贮藏及流通智能化预测提供了一定的理论依据。
译 名：
Prediction Model of the Shelf-life of Ready-to-eat Pork Patties at Different Storage Temperature
作 者：
CUI Yuehui;FAN Haixiao;WANG Tian;ZHU Yingchun;LI Xiaohong;MA Ling;College of Food Science and Engineering, Shanxi Agricultural University;College of Food Technology, Nanjing Agricultural University;
关键词：
ready-to-eat pork patties;;shelf-life;;prediction model;;storage temperature
摘 要：
In order to establish a shelf-life model for conditioning porcine patties under different storage temperatures. Ready-to-eat pork patties were manufactured, then stored at-1,4 and 20℃ respectively in this study.Total volatile base nitrogen(TVB-N), pH value, TBARS value, and the total viable count were measured at 0 th,1 th, 4 th, 7 th, 10 th, 13 th, 16 th, 20 th, 32 th, 37 th during storage. The dynamic model was established with the Arrhenius equation while the TVB-N value and total viable count were used as the key quality factors. As a result, the activation energy of TVB-N value and reaction rate constant were 55.22 KJ·mol~(-1) and 1.25 ×10~9, respectively. The Ea and k_0 of total viable count were 28.16 KJ·mol~(-1)and 3.84 × 10~3, respectively. It was verified that the relative error of TVB-N value was less than 10%, but that of total viable count was more than 10% in the prediction model. The experimental results show that the prediction model with TVB-N value as the key quality factor can accurately predict the shelf-life of porcine patties in the range of-1℃ to 20℃, which provides a theoretical basis for intelligent forecasting of pork packaging storage and circulation.
