摘要
以佛跳墙罐头产品为研究对象,采用感官评价、理化指标分析和Weibull危害分析方法,来预估佛跳墙的货架寿命。结果表明:佛跳墙在贮藏过程中理化指标(p H值、TBA、挥发性盐基氮、总菌落数、致病菌落数)未发生明显变化,但产品在30、35、40℃下分别贮藏143、85、58 d,感官评价不再符合出售要求;危害分析法预测得佛跳墙罐头产品在25℃下贮藏的货架期为296 d。
In order to predict the shelf life,the canned Fotiaoqiang was measured by sensory,physical and chemical properties analysis and Weibull hazard analysis. The results showed that:the canned could preserved at 30 ℃ for 143 d,35 ℃ for 85 d and 40 ℃ for 58 d respectively,during storage the physical and chemical indicators of canned(p H value,TBA,TVB-N,total bacterial count,pathogenic bacteria count.)did not change significantly,but the sensory evaluation no longer meets the requirements for sale. According the result of weibull hazard analysis,the shelf life was 296 d at 25 ℃.
出处
《食品研究与开发》
CAS
北大核心
2017年第10期10-15,共6页
Food Research and Development
基金
国家自然科学基金青年科学基金项目(31101224)
关键词
佛跳墙罐头
货架期
Weibull危害分析
感官评价
理化指标
canned Fotiaoqiang
shelf life
Weibull hazard analysis
sensory evaluation
physical and chemical indicators
