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FOOD SCIENCE
2010,31
(22)
484-487
冷藏鲤鱼鲜度特征和货架期预测模型建立
作 者：
郭全友;王锡昌;杨宪时;许钟;李学英
单 位：
中国水产科学研究院东海水产研究所;上海海洋大学食品学院
关键词：
养殖鲤鱼;鲜度;货架期;建模
摘 要：
对0～15℃冷藏鲤鱼的感官、理化和微生物指标进行研究,确定产品货架期,用指数相对腐败速率方程描述温度与鱼品鲜度的关系,进而构建货架期预测模型并加以验证。结果表明,0、5、10℃和15℃冷藏鲤鱼货架期分别为29.7、15.9、6.1d和3.6d,菌落总数、假单胞菌数、嗜冷菌数分别为(7.23±0.29)、(6.67±0.33)、(6.96±0.37)lg(CFU/g),TVBN为(20.41±1.14)mg/100g。0～15℃冷藏鲤鱼的货架期预测模型为SL(T)=29.7/[Exp(0.15×T)],用0℃和15℃冷藏鲤鱼货架期实测值验证模型,相对误差为3.3%～23.8%。
译 名：
Prediction Model Establishment for Shelf Life and Freshness of Chilled Cyprinus carpio
作 者：
GUO Quan-you1,2,WANG Xi-chang2,YANG Xian-shi1,*,XU Zhong1,LI Xue-ying1 (1. Key and Open Laboratory of Marine Estuarine Fisheries, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China ;2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
关键词：
Cyprinus carpio;freshness;shelf life;modeling
摘 要：
Sensory, physicochemical and microbiological indices of chilled Cyprinus carpio stored at low temperature from 015 ℃ were explored to determine the shelf life time of chilled Cyprinus carpio during storage. A relationship between temperature and freshness of chilled Cyprinus carpio was described by exponential relative rate of spoilage equation. A prediction model for the shelf life time of chilled Cyprinus carpio was also established and validated. Results indicated that the shelf life time of chilled Cyprinus carpio at 0, 5, 10 ℃ and 15 ℃ were 29.7, 15.9, 6.1 and 3.6 days, respectively. At the end of shelf life, the counts of total bacteria, Pseudomonas and Psychrotrophs were (7.23 ± 0.29), (6.67 ± 0.33), (6.96 ± 0.37) lg (CFU/g); total volatile basic nitrogen was (20.41 ± 1.14) mg/100 g. The shelf life (SL) model for chilled Cyprinus carpio stored at 0-15 ℃ can be described as SL(T) = 29.7/[Exp(0.15×T]. Shelf life model was validated by shelf life of chilled Cyprinus carpio at 0-15 ℃ with relative standard error of 3.3% 23.8%.
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