冷链条件下气调包装酱卤鸭肉制品货架期预测模型的建立

Establishment of shelf-life prediction model of modified-atmosphere packaged pot-stewed duck product in cold chain conditions

中文关键词:  气调包装  酱卤鸭肉制品  优势腐败菌  货架期预测模型

英文关键词:modified-atmosphere packaging  pot-stewed duck product  dominant spoilage bacteria  shelf-life prediction model

中文摘要:

      目的 以气调包装酱卤鸭肉制品为研究对象, 在冷链温度范围内建立一套准确、高效的货架期预测模型。方法 利用选择性培养基测定不同温度下的产品各微生物数量, 确定(4~25) ℃条件下产品优势腐败菌。对乳酸菌数量与感官评定值进行了回归分析确定最小腐败量Ns。分别采用修正的Gompertz方程和平方根方程建立一、二级模型, 并通过预测值与实测值对比验证模型的可靠性。结果 确定了(4~25) ℃条件下产品优势腐败菌为乳酸菌, 最小腐败量Ns=6.14 lg(CFU/g)。一、二级模型拟合度均良好, 3种温度下模型预测值与实际值间的差异均在30%左右, 波动幅度在10%以内。结论 本研究实现了对(4~25) ℃内任何时间点产品剩余货架期的预测, 为冷链条件下气调包装酱卤鸭肉制品品质的变化提供了理论指导。

英文摘要:

      Objective To establish a set of accurate and efficient shelf-life prediction models within the temperature range of the cold chain with modified-atmosphere packaged braised duck products with sauce as the research object. Methods The selective medium was used to determine the number of microorganisms in the product at different temperatures and the dominant spoilage bacteria of the product at (4?25) ℃ was determined. Regression analysis was performed on the number of lactic acid bacteria and sensory evaluation values to determine the minimum amount of spoilage NS. The modified Gompertz equation and square root equation were respectively used to build the primary and the secondary models, and the reliability of the models was verified by comparing the predicted value with the measured value. Results The dominant spoilage bacteria of the product was lactic acid bacteria under the condition of (4?25) ℃, and the minimum spoilage amount NS was 6.14 lg(CFU/g). The fitting degrees of the primary and secondary models were good, the difference between the predicted value and the actual value at the 3 types of temperatures was about 30%, and the fluctuation range was within 10%. Conclusion This study has achieved the prediction of the remaining shelf-life of the product at any point in time between 4 and 25 ℃, and provided theoretical guidance for the changes in the quality of stewed duck products with modified-atmosphere packaging under cold chain conditions.