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。
Changes of chilled pork in quality were studied at different storage temperatures. Factor analysis and Q10 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 prolonged storage time. The increase of storage temperature resulted in significant increases of these factors. The sensory quality and color （a＊） decreased with prolonged storage time and dropped promptly with increasing storage temperature. Theverification test of chilled pork stored under 4 and 12 ℃ showed that, the relative error was within ±10%. It means that the model can be used to predict the quality of chilled pork satisfactorily.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第11期2621-2626,共6页
Modern Food Science and Technology
基金
校企合作项目(HFXMLZ-PC1101)
关键词
冷却猪肉
因子分析
理化因子
货架期预测模型
chilled pork
factor analysis
physioehemical factors
shelf-life prediction model
