食品科学2017，Vol.38Issue(18)：17-21,5.DOI:10.7506/spkx1002-6630-201718003
低盐虾酱品质动力学模型的建立
Kinetic Modeling of Quality Changes of Low-Salt Shrimp Sauce during Fermentation
摘要
Abstract
In order to explore the influence of fermentation temperature and salt content on quality kinetics of low-salt shrimp sauce during fermentation, changes in total volatile basic nitrogen (TVB-N), free amino nitrogen (FAN) and sensory quality were investigated during fermentation at different temperatures (5, 15, and 25 ℃) with the addition of different amounts of salt (12%, 16%, and 20%). The kinetics of these quality changes was modeled. The lower salt content increased the fermentation rate, shortened the ripening time and elevated the TVB-N value at the end of the ripening period. Kinetics of FAN value was fitted to exponential model. At the beginning of fermentation, kinetics of TVB-N value was fitted to a linear model, but it was also fitted to an exponential model at the end of fermentation. The higher fermentation temperature shortened the ripening time, which was 28, 38, and 49 days at 25, 15, and 5 ℃, respectively. For each temperature, both FAN and TVB-N values were linearly correlated with fermentation time. All the models developed could accurately simulate the kinetics of quality changes in shrimp sauce during fermentation.关键词
低盐虾酱/品质动力学/挥发性盐基氮/游离氨基态氮Key words
low-salt shrimp sauce/temperature/salt/free amino nitrogen/total volatile basic nitrogen/quality kinetics分类
轻工纺织引用本文复制引用
于慧,刘海梅,王静,伊东,赵芹,李海燕..低盐虾酱品质动力学模型的建立[J].食品科学,2017,38(18):17-21,5.基金项目
山东省自然科学基金项目(ZR2014BP016) （ZR2014BP016）
山东省科技发展计划项目(2012YD07013) （2012YD07013）
