食品科学2016，Vol.37Issue(20)：274-281,8.DOI:10.7506/spkx1002-6630-201620046
不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立
Effect of Different Storage Methods on Quality of High Pressure Processed Chicken Broth and Establishment of Shelf Life Prediction Model
摘要
Abstract
The effects of three storage methods on sensory quality, pH, brightness (L*), yellowness (b*),turbidity (Y), total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substance (TBARS) and total viable count (TVC) of high pressure processed chicken broth were investigated. A dynamic model for shelf-life prediction was established. The results obtained were as folows. With the extension of storage time, the sensory scores and pH of cold stored, partialy frozen and frozen chicken broth showed a gradual downward trend, while TVB-N, TBARS and TVC presented a gradual increasing trend. The change during cold storage was more significant than at the other two higher storage temperatures (P< 0.05). In addition, theL*, b* andY values of chicken broth did not show regular changes during storage. A dynamic prediction model for TBARS of high pressure processed chicken broth during storage was established. The verification results revealed that relative errors between the theoretical prediction and the actual value were less than 10%, which indicated that the model was reliable. On this basis, the predicted value of the shelf-life of high pressure chicken soup at−2.5 ℃ was 136 days, and was 258 days at−18 ℃. Because of its unique advantages, partial freezing might be a better way for the storage of nutrient-rich broth for industrial production and supermarket sale in the future.关键词
贮藏方式/高压鸡汤/预测模型/货架期Key words
storage methods/high pressure processed chicken broth/prediction model/shelf life分类
轻工纺织引用本文复制引用
余力,贺稚非,李洪军,龚铭鑫,龚海龙,王兆明,黄瀚..不同贮藏方式对高压鸡汤品质的影响及货架期预测模型的建立[J].食品科学,2016,37(20):274-281,8.基金项目
四川省科技支撑计划项目（2012NZ0037）；西南大学基本科研业务费专项 （）
