摘要
以猪直排为原料,采用高压四段法制作排骨汤,于4℃贮藏,研究贮藏过程排骨汤体系营养成分、TVB-N、菌落总数和蛋白质消化特性,建立排骨汤的贮藏动力学模型,以预测和控制排骨汤的贮藏品质和货架期。结果表明,贮藏过程中排骨汤体系中肌肉和汤汁的菌落总数有所增加,出现蛋白质降解和营养品质劣化现象。排骨汤的贮藏伴随着多种生物化学变化,用一级化学反应动力学模型拟和贮藏过程中排骨汤体系的特性具有很高的精度。
Porkchop soup was prepared by a high-pressure four-stage process and then stored at 4 ℃.During storage period,nutritional components,TVB-N,bacterial count and protein digestibility of the porkchop soup were studied.A dynamic model was established to predict and control the storage quality and shelf life of the porkchop soup during storage.The results showed that bacterial count in muscle and soup exhibited an increase trend,and protein degradation and nutritional quality deteriorations were observed during the storage period.Meanwhile,a series of biochemical changes in the porkchop soup were observed,which could be well fitted with the first-order chemical reaction dynamic model.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第22期148-151,共4页
Food Science
基金
美的电热电器制造有限公司资助项目
关键词
排骨汤
贮藏
品质
动力学
porkchop soup
storage
quality
dynamics
