新疆椒麻鸡腿的品质变化及货架期预测
Quality Changes and Shelf Life Prediction of Xinjiang Pepper Chicken Legs
周晓璐 1李雅雯 2许倩 1任晓镤 1牛希跃1
作者信息
- 1. 塔里木大学食品科学与工程学院,新疆阿拉尔 843300;南疆特色农产品深加工兵团重点实验室,新疆阿拉尔 843300
- 2. 塔里木大学分析测试中心,新疆阿拉尔 843300
- 折叠
摘要
为了探究新疆椒麻鸡腿贮藏期间品质变化并对其货架期进行预测.本文以新疆椒麻鸡腿为研究对象,以酸碱度值(Potential of hydrogen,pH)、色泽、硫代巴比妥酸值(Thiobarbituric acid reactive substances,TBARS)、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)、菌落总数、大肠菌群及感官品质为评价指标,利用加速性破坏实验,研究不同贮藏温度(35℃和 45℃)下椒麻鸡腿的品质变化,以感官得分 70分或菌落总数接近国家标准作为货架期终点,并预测出常温(25℃)下椒麻鸡腿的货架期.结果表明:不同贮藏温度下的椒麻鸡腿随着贮藏时间的不断延长,pH呈先下降后上升趋势,L*值整体呈下降趋势,而a*值、b*值、TBARS值、TVB-N含量和菌落总数均呈上升趋势,感官评分则不断下降,在贮藏期且 45℃的变化速率高于 35℃,在 35℃贮藏温度下,理论货架期为 24 d,在 45℃贮藏温度下,理论货架期为 9 d,在货架期终点样品品质出现不可接受的损失.根据Q10 模型计算出Q10=2.6,根据模型预测出常温(25℃)条件下理论货架期为62 d.
Abstract
In order to investigate the quality changes during the storage period and predict the shelf life of Xinjiang pepper chicken legs,this study focused on pH value,color,thiobarbituric acid reactive substances(TBARS),total volatile basic nitrogen(TVB-N),total viable count,coliform bacteria,and sensory attributes as evaluation criteria.Accelerated degradation tests were conducted to examine the quality changes of the chicken legs at different storage temperatures(35℃and 45℃).The shelf life endpoint was based on a sensory score of 70 points or a total bacterial count close to national standards and to predict the shelf life at room temperature(25℃).The results showed that with the continuous extension of storage time,the pH value of pepper chicken legs at different storage temperatures first decreased and then increased,and the overall L* value showed a downward trend.The a* value,b* value,TBARS value,TVB-N content,and total bacterial count all showed an upward trend,while the sensory score continued to decline.During the storage period,the change rate at 45℃was higher than 35℃.At 35℃storage temperature,the theoretical shelf life was 24 days,and at 45℃storage temperature,the theoretical shelf life was 9 days,and there was an unacceptable loss of sample quality at the end of the shelf life.According to the Q10 model,Q10=2.6 was calculated,and the theoretical shelf life was predicted to be 62 days under room temperature(25℃)conditions.
关键词
新疆椒麻鸡腿/品质变化/贮藏温度/货架期/加速实验Key words
Xinjiang pepper chicken legs/quality changes/storage temperature/shelf life/accelerated testing引用本文复制引用
基金项目
兵团指导性科技计划项目(TDZKCX202207)
塔里木大学一流课程项目(TDYLKC202225)
出版年
2024
国家科技期刊平台
NSTL
万方数据