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当前位置: 首页 > 文章 > 不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立 食品科学 2016,37 (20) 274-281
Position: Home > Articles > Effect of Different Storage Methods on Quality of High Pressure Processed Chicken Broth and Establishment of Shelf Life Prediction Model FOOD SCIENCE 2016,37 (20) 274-281

不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立

作  者：
余力;贺稚非;李洪军;龚铭鑫;龚海龙;王兆明;黄瀚
单  位：
西南大学食品科学学院;四川省内江金鑫畜禽有限公司
关键词：
贮藏方式;高压鸡汤;预测模型;货架期
摘  要：
研究冷藏、微冻和冻藏3种贮藏方式对高压鸡汤感官品质、p H值、L*(亮度)、b*(黄度)、Y_总(浊度)、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、硫代巴比妥酸反应物(thiobarbituric acid-reactive substance,TBARS)值以及菌落总数(total viable count,TVC)的影响,并建立了高压鸡汤货架期预测动力学模型。结果表明:随着贮藏时间的延长,冷藏、微冻和冻藏鸡汤的感官评分、pH值均呈现逐渐下降趋势,而TVB-N值、TBARS值和TVC的变化趋势则与之相反。其中冷藏因贮藏温度较高较另两种方式变化显著(P<0.05)。此外,鸡汤的L*、b*和Y_总在贮藏期间没有呈现一定的规律性变化。结合一级化学反应动力学方程和Arrhenius方程建立了高压鸡汤TBARS贮藏动力学预测模型,验证结果显示,利用此模型得到的鸡汤货架寿命预测值与实际值相对误差低于10%,说明模型可靠,在此基础上得出-2.5℃和-18℃贮藏温度条件下高压鸡汤的货架期预测值分别为136 d和258 d,较4℃冷藏分别延长了55 d和177 d,可为营养汤品的安全贮藏提供一定的理论指导。与其他2种方式相比,微冻保藏产品品质好,货架期长,成本低,可能会成为营养汤品未来工业化生产贮存和超市销售存放的较佳途径。
译  名：
Effect of Different Storage Methods on Quality of High Pressure Processed Chicken Broth and Establishment of Shelf Life Prediction Model
作  者：
YU Li;HE Zhifei;LI Hongjun;GONG Mingxin;GONG Hailong;WANG Zhaoming;HUANG Han;College of Food Science, Southwest University;Sichuan Neijiang Jinxin Co.Ltd.;
关键词：
storage methods;;high pressure processed chicken broth;;prediction model;;shelf life
摘  要：
The effects of three storage methods on sensory quality, p H, brightness(L*), yellowness(b*), turbidity(Y), total volatile basic nitrogen(TVB-N), thiobarbituric acid-reactive substance(TBARS) and total viable count(TVC) of high pressure processed chicken broth were investigated. A dynamic model for shelf-life prediction was established. The results obtained were as follows. With the extension of storage time, the sensory scores and p H of cold stored, partially frozen and frozen chicken broth showed a gradual downward trend, while TVB-N, TBARS and TVC presented a gradual increasing trend. The change during cold storage was more significant than at the other two higher storage temperatures(P < 0.05). In addition, the L*, b* and Y values of chicken broth did not show regular changes during storage. A dynamic prediction model for TBARS of high pressure processed chicken broth during storage was established. The verification results revealed that relative errors between the theoretical prediction and the actual value were less than 10%, which indicated that the model was reliable. On this basis, the predicted value of the shelf-life of high pressure chicken soup at-2.5 ℃ was 136 days, and was 258 days at-18 ℃. Because of its unique advantages, partial freezing might be a better way for the storage of nutrientrich broth for industrial production and supermarket sale in the future.

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