食品与机械2025，Vol.41Issue(10)：83-93,11.DOI:10.13652/j.spjx.1003.5788.2024.80872
猪肉脯贮藏品质变化及货架期预测模型
Prediction model of storage quality change and shelf life of dried pork slice
陈潇荷 1钱平 2黄宁 1杨冉 3屈凌波 4赵昌成 5李春霞2
作者信息
- 1. 郑州大学生命科学学院,河南 郑州 450001
- 2. 军事科学院系统工程研究院军需工程技术研究所,北京 100010
- 3. 郑州大学化学学院,河南 郑州 450001||中原食品实验室,河南 漯河 462000
- 4. 中原食品实验室,河南 漯河 462000||郑州大学化工学院,河南 郑州 450001
- 5. 郑州大学生命科学学院,河南 郑州 450001||中原食品实验室,河南 漯河 462000
- 折叠
摘要
Abstract
[Objective]To investigate the quality changes of dried pork slices under different temperature storage conditions and to predict their shelf life.[Methods]Hardness,color parameters(L* value,a* value,b* value),and sensory quality of dried pork slices were investigated under storage at 25,35,45,and 55℃.Pearson correlation analysis was performed for each index,and the key index was fitted using a dynamic model.Combining the Arrhenius equation with the Q10 model,a shelf life prediction model was established.[Results]Under storage at 25,35,45,and 55℃,the a* value of dried pork slices decreased from 14.79±0.08 to 9.99±0.10,6.88±0.15,4.90±0.25,and 4.11±0.06,respectively.Pearson correlation analysis identified a* value as the key factor for establishing the Arrhenius prediction model.The obtained first-order kinetic equation was A=A0e-10 169 881.35 t e-6 604.58/T.At 45℃,the relative error of the shelf life prediction model was less than±1%.[Conclusion]With prolonged storage,the quality of dried pork slices gradually declined,mainly reflected by changes in color,and the higher the temperature,the faster the decline.The shelf life prediction model based on a* value as the key index was reliable.According to the model,the theoretical shelf life of dried pork slices at room temperature(25℃)is 543 days.关键词
猪肉脯/色泽/贮藏/货架期/预测模型Key words
dried pork slice/color/storage/shelf life/prediction model引用本文复制引用
陈潇荷,钱平,黄宁,杨冉,屈凌波,赵昌成,李春霞..猪肉脯贮藏品质变化及货架期预测模型[J].食品与机械,2025,41(10):83-93,11.
