市售简易包装牡蛎干常温保藏下货架期预测

Shelf life prediction of dried oyster with simple packages for sale preserved at room temperature

中文关键词:  牡蛎干  货架期  挥发性盐基氮  反应速率  Arrhenius 公式

英文关键词:dried oyster  shelf life  total volatile basic nitrogen  reaction rate  Arrhenius equation

中文摘要:

      目的 建立市售简易包装牡蛎干货架期预测模型。方法 对简易密封包装牡蛎干酸价、过氧化值、挥发性盐基氮(total volatile basic nitrogen, TVB-N)值3 个指标随贮藏时间和温度变化情况进行测试和分析。结果 牡蛎干在不同贮藏温度下, 随着贮藏时间的延长品质逐渐下降, 温度越低, 品质衰败速率越缓慢, 符合一级反应动力学模型, 并根据Arrhenius 理论公式建立了不同指标的货架期预测方程。经计算得出酸价、过氧化值、TVB-N 值预测模型中的活化能分别为46.85、49.89、46.79 kJ/mol; 指前因子k0 分别为7.80×105、2.77×106、9.54×105。结论 本研究建立了市场流通中货架期的评估模型, 并按照GB/T 26940-2011《牡蛎干》标准要求, 以TVB-N 值为判断指标, 经25 ℃和40 ℃对照存放实验验证预测模型预测相对偏差分别为6.51%和2.41%。

英文摘要:

      Objective To establish the model of shelf life prediction of dried oyster with simple packages in market. Methods The storage properties of dried oyster with simple packages for sale were tested and analyzed according to the changes of storage time and temperature with the three indexes of acid value, peroxide value and total volatile basic nitrogen (TVB-N). Results The quality of dried oyster at different storage temperatures gradually decreased with the extension of storage time. The lower the temperature, the slower the decline rate of quality, which accorded with the first-order kinetic model. The shelf life with different indexes was established according to the Arrhenius equation. The activation energy in the prediction model of acid value, peroxide value and TVB-N was calculated as 46.85, 49.89 and 46.79 kJ/mol, respectively. The rate constants (k0) were 7.80×105,2.77×106 and 9.54×105, respectively. Conclusion This study established an evaluation model of shelf life in market circulation, and according to GB/T 26940-2011 Oyster dry standard requirements, with TVB-N value as judgment indexes, the relative deviations of prediction model for controlled storage experiment at 25 ℃ and 40 ℃ were 6.51% and 2.41%, respectively.