冷却猪肉贮存中的品质变化及货架期预测.pdfVIP

现代食品科技 Modern Food Science and Te chnology 2013, Vol.29, No.11 冷却猪肉贮存中的品质变化及货架期预测 1 1 2 2 2 1 顾海宁 ，李强 ，李文钊 ，张志刚 ，郭双 ，程晨 (1.中海油能源发展股份有限公司配餐服务分公司，天津 300452) （2.天津科技大学食品工程与生物技术学院，天津 300457) 摘要：本文研究了不同贮藏温度下冷却猪肉的品质变化，运用因子分析法，结合Q10模型，建立货架期预测模型。在0、5、10、 15、20 ℃贮藏环境中，以感官品质、菌落总数、TVB-N、TBARS、pH 值、色值(L*、a*、b*)为品质评价指标，找出反应多种理化指 标的主成分因子。且进行理化因子与感官品质皮尔逊积聚相关性分析，通过感官品质货架终点获得理化因子的限值，建立冷却猪肉货 架期预测模型。研究结果表明：在不同贮藏温度下冷却猪肉的菌落总数、TVB-N 值、pH 值、TBA、色值（b*）呈上升趋势值随着贮 藏时间的延长而增加；其感官品质、色值（a*）随着贮藏时间的延长而呈下降趋势；且贮藏温度越高各项指标变化越快。在4 、12℃ 贮藏条件下对冷却猪肉品质预测模型进行验证，相对误差均在±10%之内。验证试验表明，所建模型适用于冷却猪肉货架期预测。 关键词：冷却猪肉；因子分析；理化因子；货架期预测模型 文章篇号：1673-9078(2013)11-262 1-2626 Quality Change and Shelf-Life Prediction of Chilled Pork during Storage 1 1 2 2 2 1 GU Hai-ning , LI Qiang , LI Wen-zhao , ZHANG Zhi-gang , GUO Shuang , CHENG Chen (1.CNOOC Energy Technology Services-Catering Support Services Co, Tianjin 300452, China) (2.College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) Abstract: Changes of chilled pork in quality were studied at different storage temperatures. Factor analysis and Q 10 model were applied to establish shelf life prediction model of chilled pork. Sensory quality, aerobic bacterial count (ABC), TVB-N, TBARS, pH and color(L*, a*, b*) were evaluated as quality indicators at 0, 5, 10, 15 and 20 ℃. By analysis of Pearson product-moment correlation, the limited value of the physiochemical factors would be got by sensory evaluation at the end of shelf-life, in order to conduct shelf life prediction model. The results showed that, the ABC, TVB-N, pH , TBA, and color (b*) increased with prolo