现代食品科技2017，Vol.33Issue(3)：122-132,104,12.DOI:10.13982/j.mfst.1673-9078.2017.3.020
糊辣牛肉在不同温度条件下的贮藏特性及其货架期预测
Storage Characteristics and Shelf-fife Prediction of Spicy Beef under Different Storage Temperatures
摘要
Abstract
Using different temperatures for storage of spicy beef,quality indicators and Pearson's correlation coefficients of quality parameters during storage were evaluated,and a shelf-life prediction model was established.The results revealed that during storage,pH increased after an initial decrease,the total bacterial count,the total volatile base nitrogen (TVB-N) value,and thiobarbituric acid (TBA) value increased,whereas the sensory quality and hardness of spicy beef decreased.Lower storage temperature resulted in better product quality and longer shelf life.The shelf-life values of spicy beef stored at 5 ℃,15 ℃,25 ℃,37 ℃,and 45 ℃ were 16.0,12.5,8.5,3.0,and 1.5 days,respectively.The total bacterial count showed a significant correlation with sensory quality,pH,TVB-N,TBA,and hardness (p＜0.01).Multiple regression model,the regression model for the correlation between temperature and shelf life,and kinetic shelf life models (tTw-N,tTvB-N,and tHardness) were developed based on dynamic changes in product characteristics during storage.Validation of the models revealed that the regression model for the correlation between temperature and shelf life rapidly and accurately predicted the shelf life of spicy beef in a temperature range of 5 ℃～25 ℃,with relative error ranging between 0.29％ and 2.36％.Good prediction results were achieved using the multiple regression models within the temperature range of 5 ℃ to 37 ℃,with relative error ranging between 1.07％ and 7.89％.The kinetic shelf-life models (tTVB-N,tTVB-N,and tHardness) exhibited poor prediction results.关键词
温度/糊辣牛肉/贮藏特性/货架期Key words
temperature/spicy beef/storage characteristics/shelf life引用本文复制引用
丁捷,胡欣洁,卢雪松,何江红,卢一,秦文,付婷婷,朱金艳,易宇文..糊辣牛肉在不同温度条件下的贮藏特性及其货架期预测[J].现代食品科技,2017,33(3):122-132,104,12.基金项目
四川省教育厅重大培育项目(14CZ0033) （14CZ0033）
烹饪科学四川省高等学校重点实验室基金重点项目(13-PR04) （13-PR04）
四川省大学生创新创业训练计划项目(201511552025) （201511552025）
肉类加工四川省重点实验室项目(13-R02) （13-R02）
