全面稳定性指数理论在河豚保质期预测中的应用

Application of global stability index theory to shelf life prediction of puffer fish

中文关键词:  河豚  保质期  温度  全面稳定性指数理论

英文关键词:puffer fish  shelf life  temperature  global stability index theory

中文摘要:

      目的 建立一种基于全面稳定性指数(global stability index, GSI)理论预测河豚保质期的新方法。方法 基于恒温加速实验, 测定河豚在0、4、7和10 ℃储藏温度下的感官、菌落总数、挥发性盐基氮和K值变化规律, 建立河豚GSI保质期预测模型。结果 计算得到的GSI值满足零级动力学模型。阿伦尼乌斯方程活化能和指前因子分别为72.32 kJ/mol和4.81×1012。GSI实验值和预测值相对误差绝对值在10%范围内。通过GSI模型预测, 获得河豚在0、4、7和10 ℃下的保质期分别为14.3、9.0、6.4和4.6 d。结论 建立的GSI预测模型在0~10 ℃储藏温度范围内能够有效预测河豚的新鲜度。

英文摘要:

      Objective To establish a new method for predicting the shelf life of puffer fish based on the theory of global stability index (GSI). Methods Based on the constant temperature accelerated experiment, the changes of sensory, total bacterial count, volatile base nitrogen and K value of puffer fish at storage temperatures of 0, 4, 7 and 10 ℃ were measured, and the shelf life prediction model of puffer fish GSI was established. Results The calculated results of GSI fitted a zero-order kinetic model. The activation energy and the corresponding pre-exponential constant of GSI in Arrhenius equation were 72.32 kJ/mol and 4.81×1012, respectively. Relative error absolute values between predicted and observed GSI values were all below 10%. The product shelf lives at 0, 4, 7 and 10 ℃ were calculated to be 14.3, 9.0, 6.4 and 4.6 d, respectively. Conclusion The established GSI-based model can effectively predict the freshness of puffer fish at the range of 0-10 ℃ during different storage temperatures.