摘要
为了确定药膳型老鸭煲在常温(25℃)条件下的货架期,先对杀菌温度进行选择,并对最优杀菌温度杀菌后的药膳型老鸭煲采用加速货架期法,结合感官评定,以硫代巴比妥酸(thiobarbituric acid,TBA)值为指标建立了脂肪氧化的一级反应动力学方程。结果表明,121℃条件下杀菌效果最好,感官评分与TBA值之间相关性极显著,动力学方程拟合度高(相关系数R2在0.99以上)。由动力学方程计算出鸭肉包在常温条件下的货架期为301 d,汤包的货架期为282 d,油包的货架期为213 d,由此推测出药膳型老鸭煲在常温条件下的货架期为213 d。
A first-order kinetic model of lipid oxidation as indicate by thiobarbituric acid （TBA） for predicting the shelf life at room temperature （25 ℃） of medicated old duck pot sterilized at the selected optimal temperature was proposed using accelerated shelf life test and validated by correlation analysis between TBA and sensory evaluation at different storage temperatures. The optimal sterilization temperature for medicated old duck pot was 121 ℃, and there was a highly significant correlation between sensory evaluation and TBA values. The correlation coefficient of the kinetic equation was greater than 0.99. The shelf life of packed duck, soup and oil was 301 days, 282 days and 213 days respectively at room temperature as calculated by the kinetic equation. Based on these results, we deduced the shelf life of medicated old duck pot to be 213 days at room temperature.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第6期204-208,共5页
Food Science
基金
江苏省科技支撑计划项目(BE2011451)
关键词
老鸭煲
货架期
感官评定
硫代巴比妥酸值
动力学方程
old duck pot
shelf life
sensory evaluation
thiobarbituric acid （TBA） values
kinetic equation
