摘要
采用干燥与杀菌相结合的加工工艺,制备金鲳鱼(Trachinotus blochii)软罐头,探讨其菌落总数(TVC)、挥发性盐基氮(TVB-N)及硫代巴比妥酸(TBA)含量随贮藏温度与时间的变化规律,结合一级反应动力方程和阿伦尼乌斯方程,构建货架期预测模型。结果表明,制备金鲳软罐头工艺条件为腌制干燥除去鱼片的25 g/100 g水分后,真空密封,在115℃杀菌50 min。产品的菌落总数、挥发性盐基氮及丙二醛含量随贮藏温度上升和贮藏时间延长而逐渐增大,变化速率符合一级反应动力方程。金鲳鱼软罐头鱼肉的TVB-N、TVC及TBA的活化能Ea分别为33.90,1.60及8.12 kJ/mol。由此构建出金鲳鱼软罐头货架期预测模型,TVB-N值与TBA值的预测值与实测值相对误差小于8%,TVC相对误差大于10%。据此模型预测出4,10,20,37和50℃下贮藏的该软罐头货架期分别为108,100,81,37和22 d。
The golden pomfret soft can was prepared by the processing technology of drying combined with sterilizing.The soft can was stored at 20,37 and 50℃for different time.The change of total number of colonies,contents of volatile base nitrogen and malondialdehyde with storage temperature and time was explored.The shelf life prediction model of golden canned soft cans was constructed by combining the first-order reaction of dynamic equation with the Arrhenius equation.The results showed that the processing condition was dehydration of 25 g/100 g moisture of golden pomfret fillet and sterilization at 115℃for 50 min.The total number of colonies,volatile base nitrogen and malondialdehyde contents of the soft canned increased with the increasing of the storage temperature and time.Their change rate accorded with the first-order reaction of dynamic equation.The activation energy of TVB-N value,TVC and TBA were 33.9,1.60 and 8.12 kJ/mol,respectively.Therefore,the prediction model of shelf life of golden pomfret soft could be constructed.The relative error of TVB-N value and TBA were less than 8%,and the TVC was more than 10%in the prediction model.The shelf life of the soft could calculate by the model was 108,100,81,37 and 22 d stored at 4,10,20,37 and 50℃,respectively.
作者
闫哲
曾少葵
欧莉蓉
吴文龙
章超桦
YAN Zhe;ZENG Shaokui;OU Lirong;WU Wenlong;ZHANG Chaohua(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034)
出处
《食品工业》
CAS
2021年第5期110-114,共5页
The Food Industry
基金
广东普通高等学校水产品高值化加工与利用创新团队(GDOU2016030503)
2016年广东省应用型科技研发专项资金项目(2016B020235002)。
关键词
金鲳鱼
软罐头
货架期预测
golden pomfret
soft can
shelf life prediction
