食品工业科技2024，Vol.45Issue(14)：300-307,8.DOI:10.13386/j.issn1002-0306.2023080254
大豆蛋白基素肉预制菜贮藏品质分析及其货架期预测
Storage Quality Analysis and Shelf Life Prediction of the Prepared Dish of Soybean Protein Artificial Meat
摘要
Abstract
In this study,the prepared dish Kung Pao Chicken with soy protein artificial meat(SPAM-KPC)was developed to satisfy the higher demand for nutritious healthy and diversified convence food,and the changes in storage quality of SPAM-KPC at different storage temperatures(4,25 and 37℃)were compared.The shelf life prediction model of the SPAM-KPC was established based on the total number of bacteria as the key quality factor affecting the shelf life of the product.The results showed that the total colony count of SPAM-KPC samples stored at three temperatures for 15 days increased from 0.67 lg(CFU/g)to 2.73,3.37 and 4.33 lg(CFU/g),respectively.While pH(from 6.22 to 5.88,5.87,5.69)and sensory scores(from 25.12 to 22.67,19.52,16.84)gradually decreased,as well as hardness and springiness decreased.The shelf life of SPAM-KPC products at three storage temperatures was 28,20 and 17 days,respectively.According to the findings,low-temperature storage at 4 ℃ was the best storage temperature for SPAM-KPC products.This work could provide a theoretical reference for the application of plant-based protein meat in the field of prepared dishes processing.关键词
大豆蛋白/植物肉/预制菜/贮藏品质/货架期Key words
soy protein/plant-based protein meat/prepared dishes/storage quality/shelf life分类
轻工纺织引用本文复制引用
孙莹,王龙,周斌,朱秀清..大豆蛋白基素肉预制菜贮藏品质分析及其货架期预测[J].食品工业科技,2024,45(14):300-307,8.基金项目
2020年度哈尔滨商业大学"青年创新人才"支持计划(2020CX01) （2020CX01）
黑龙江省自然科学基金联合引导(LH2022C048). （LH2022C048）
