高功率脉冲微波处理河蟹肉货架期预测模型的建立

Establishment of shelf-life prediction model for high power pulse microwave treated mitten crab meat

中文关键词:  高功率脉冲微波  河蟹肉  储藏温度  品质变化  货架期预测模型

英文关键词:high power pulse microwave  mitten crab meat  storage temperature  quality change  shelf-life prediction model

中文摘要:

      目的 探究不同温度贮藏过程中河蟹肉品质变化及货架期预测模型。方法 将河蟹肉经过高功率脉冲微波处理后, 设置不同温度(4、15、25℃)贮藏, 测定河蟹肉在贮藏期间菌落总数(total viable count, TVC)、挥发性盐基氮(total volatile base nitrogen, TVB-N)和硫代巴比妥酸值(thiobarbituric acid reactive substance, TBARS)的变化, 并做感官评定。以TVC和TVB-N为指标建立动力学模型, 并结合Arrhenius方程构建河蟹肉的货架期预测模型。结果 以TVC和TVB-N为指标建立的货架期预测方程分别为t=(lnCt?lnC0)/ [3.54×107exp(?46650/RT)]和t=(lnCt?lnC0)/[2.03×107exp(?42750/RT)]。经验证, 模型预测值与实测值的相对误差值均在10%以内。结论 表明所建立的货架期预测模型能够比较准确地预测河蟹肉在4~25℃贮藏温度范围内的货架期, 为实际生产提供理论依据。

英文摘要:

      Objective To study the quality change and shelf-life prediction model of mitten crab meat during storage at different temperatures. Methods Mitten crab meat was stored at different temperatures (4, 15 and 25℃) after high power pulsed microwave treatment, and the changes of total viable count (TVC), total volatile base nitrogen (TVB-N) value and thiobarbituric acid reactive substance (TBARS) of mitten crab meat during storage were measured. The kinetic models were established with indicators of TVC and TVB-N. And the shelf-life prediction models of crab meat were constructed with Arrhenius equation. Results The shelf-life prediction equations established with indicators of TVC and TVB-N were t=(lnCt?lnC0)/[3.54×107exp(?46650/RT)] and t=(lnCt?lnC0)/ [2.03×107exp(?42750/RT)], respectively. It was proved that the relative errors between the predicted values and the measured values were less than 10%. Conclusion The results showe that the established shelf life prediction models can accurately predict the shelf life of mitten crab meat at storage temperature ranged from 4℃ to 25℃, which provide a theoretical basis for practical production.