CN101539561A - Method for predicting storage quality changes of penaeus vannmei in cold chain - Google Patents
Method for predicting storage quality changes of penaeus vannmei in cold chain Download PDFInfo
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Abstract
The invention discloses a method for predicting storage quality changes of penaeus vannmei in the cold chain; the invention studies the total plate count, TVB-N and K value and sensory quality changes of penaeus vannmei and builds a quality changes kinetic model based on Arrhenius equation. The invention has the following advantages: by using the prediction equation of shelf period on penaeus vannmei, the kinetic model contributes to predicting accurately the shelf period of penaeus vannmei and distinguishing dynamically the quality of penaeus vannmei during the storage period.
Description
Technical field
The present invention relates to a kind of method of predicting that the Penaeus Vannmei storage quality changes in the cold chain.
Background technology
Food refrigerated chain is meant all links that circulate between food is from the producer to consumer, promptly from the purchasing of raw materials, production and processing, storage, dispensing, sale until each links such as consumer's dining tables, can both maintain the low-temperature condition of appropriateness.The putrid and deteriorated reason of aquatic products mainly be aquatic products itself have or transporting procedures in the microorganism that pollutes, growth and breeding under optimum conditions, compositions such as decomposing protein, amino acid, fat produce peculiar smell and toxicant, cause aquatic products putrid and deteriorated; Be that the enzyme that aquatic products itself contain can impel it putrid and deteriorated under the certain environment condition on the other hand.In transporting procedures, environment temperature is the essential condition of growth of microorganism breeding, and the effect of enzyme and temperature also have substantial connection, and the quality of temperature and aquatic products has direct relation thus.
The Penaeus Vannmei formal name used at school is all receives prawn, claim white limb shrimp, white shrimp again, characteristics such as have that growth is fast, breeding cycle length, delicious U.S., nutrition are good, being the world today and Chinese prawn, Penaeus monodon and claiming one of three big good shrimp species that cultured output is the highest, also is the highest shrimp species of single rate in the present three big cultured prawns simultaneously.Because at present the domestic and international market improves constantly the requirement of aquatic product food freshness and fresh aquatic product circulation quantitative change is big and the circulation distance is elongated, the freshness of rapid evaluation aquatic products and accurately the prediction remaining shelf life seem very important.
In the cryopreservation process of Penaeus Vannmei, its total plate count, total volatile basic nitrogen TVB-N value, K value, organoleptic quality can change.Study by the dynamics that each index in the cryopreservation process is changed, set up the kinetic model that quality changes, thereby can carry out dynamic evaluation and realize the prediction of shelf life the quality of Penaeus Vannmei.
Summary of the invention
A kind of method of predicting that the Penaeus Vannmei storage quality changes in the cold chain, the present invention changes the total plate count of Penaeus Vannmei under different reserve temperature conditions, total volatile basic nitrogen TVB-N value, K value, sensory evaluation and studies, set up quality change kinetics model according to the variation of each desired value, the foundation of experiment and theoretical side is provided for the quality of the Penaeus Vannmei in dynamic monitoring and the control storage.
The realization of technical scheme of the present invention, a kind of method of predicting that the Penaeus Vannmei storage quality changes in the cold chain is characterized in that method step is:
1) to being housed in Penaeus Vannmei sampling every day in-5 ℃, 0 ℃, 5 ℃, 10 ℃, 20 ℃ the isoperibol, carries out the mensuration of microbiological indicator total plate count, physical and chemical index (total volatile basic nitrogen TVB-N value and K value), sense organ value and assess.
2) establish the total plate count of Penaeus Vannmei, the kinetic model form that total volatile basic nitrogen (TVB-N) value changes with reserve temperature.Model selected is the one-level chemical reaction kinetic model.
3) calculate by regretional analysis, set up the dynamics mathematical model of total plate count, total volatile basic nitrogen (TVB-N) value, the variation of K value.
4) checking of quality kinetic model and evaluation.Penaeus Vannmei is housed under the specific temperature conditions, compares with the quality of sample measured value that changes and the predicted value that kinetic model obtains, the relative error of calculating predicted value and measured value is carried out precise verification to model.
Description of drawings
The variation of Penaeus Vannmei total plate count value under the different reserve temperatures of Fig. 1.
Penaeus Vannmei total volatile basic nitrogen TVB-N value changes under the different reserve temperatures of Fig. 2.
The variation of Penaeus Vannmei K value under the different reserve temperatures of Fig. 3.
Penaeus Vannmei sensory evaluation value under the different reserve temperatures of Fig. 4.
Embodiment
Further specify in conjunction with the concrete enforcement of instructions, but protection domain of the presently claimed invention is not limited to the described scope of embodiment invention.
1 material and method
1.1 raw material
Raw material with shrimp available from Lu Yangpu market, Tumen, Shanghai City, shrimp cleaning, free from extraneous odour by the gross, reject dead shrimp and old shell shrimp after, select build is big, color and luster is vivid fresh Penaeus Vannmei as experimental raw.
The new fresh and alive shrimp of picking out is washed with frozen water, and cooling makes the shrimp shock, and whole then the closely knit bag of packing into preserved the mensuration of carrying out different indexs in-5 ℃, 0 ℃, 5 ℃, 10 ℃, 20 ℃ environment respectively.
1.2 the assay method of the index of quality
The sample that is housed under the different temperatures, take a sample every day on time, carries out the assay determination of subjective appreciation, microorganism and physical and chemical index, if sample begins can not accept on sense organ, then stops test.
1.2.1 organoleptic analysis's evaluation
Make the sensory evaluation standard of Penaeus Vannmei according to GB 2741-94 " extra large shrimp hygienic standard ".Overall targets such as the situation that is connected according to the color and luster of shrimp, smell, the fine and close situation of shrimp body meat, head and belly are evaluated.Adopt ten point system to mark, if comprehensive grading below 6 minutes, shows that then raw material can not eat on sense organ.
1.2.2 total plate count is measured
Operate according to GB/T 4789.2-2003.
1.2.3 the mensuration of total volatile basic nitrogen TVB-N value
Nitrogen auto analyzer (Switzerland, FOSS-KEJET 2300).Instrument is provided with: absorption liquid is 30ml, and adding distil water is 50ml automatically, and adding alkali number is 0, pattern delay, and the result represents with mg N/100g.
1.2.4K the mensuration of value
Aquatic products are dead early stage, the effect of self enzyme does not stop yet, and this moment, nucleotide was followed the decomposition gradually of energy matter atriphos (ATP), and adenosine triphosphate atp is subjected to the effect of body endoenzyme and degrades, ratio with the related thing total amount with ATP of amount of HxR+Hx is defined as the K value.The K value can effectively reflect the variation of aquatic products inherence, can be used as the quality index of aquatic products freshness.The extraction of the related thing of ATP and measure the present invention with reference in addition revised Yokoyama, Ryder method.
Utilize high performance liquid chromatograph (Japan, Shimadzu LC-10AD) to measure; Chromatographic column: OD-2 (150 * 4.66mm, Shinwa Chemical Industries), moving phase: 0.05mol/L KH2PO4:0.05mol/LK2HPO4 (1: 1, V/V, pH6.78), flow velocity: 1mL/min, detect wavelength: 254nm, sample size 20 μ L, external standard method is quantitative.Calculate as follows:
1.3 the finishing analysis of data
Carry out analysis and arrangement with Excel-2003 and 10.0 pairs of experimental datas of SPSS.
2 results and analysis
2.1 the Penaeus Vannmei total plate count is with the variation of temperature and time of storage
The total plate count of the seawater shrimps of secondary freshness should≤10 as can be known by the GB18406.4-2001 standard
6Cfu/g.The experimental result of the total plate count of the Penaeus Vannmei of condition of different temperatures storage as shown in Figure 1.As seen from Figure 1, the white shrimp that is housed under 5 ℃, 10 ℃, 20 ℃ was preserving 6 days respectively, had surpassed national standard after 4 days and 2 days.And be housed in Penaeus Vannmei under-5 ℃, 0 ℃ the condition, and still maintaining reduced levels in the total plate count of experiment sample in latter stage, visible low temperature can effectively suppress the activity of microorganism.
2.2 Penaeus Vannmei TVB-N is with the variation of temperature and time of storage
Total volatile basic nitrogen content at present by China and in the world most countries as one of index of evaluation meat, aquatic products degree of spoilage.Quite high correlativity is arranged between TVB-N level and the sensory evaluation in many aquatic products, therefore be widely used in the freshness index of marine product based food.Total volatile basic nitrogen content is low more, and the product freshness is high more.
In the different temperatures storage, Penaeus Vannmei TVB-N Determination on content the results are shown in Figure 2.As seen from the figure, the TVB-N value of sample increases gradually with the prolongation of storage time, and high more its growth rate of reserve temperature is fast more.This mainly is because low temperature has suppressed the breeding of microorganism and the activity of enzyme, thereby suppresses or slowed down degraded and the putrefaction of microorganism to protein.By GB18406.4-2001 as can be known, the TVBN value of general freshness is answered≤30mg/100g.Under 5 ℃ of conditions, TVB-N value (27.3407mg/100g) is near higher limit when preserving 6d; 20 ℃ of whens storage, TVB-N value increases very fast, and behind the storage 1d, its TVB-N value is just up to 21.9638mg/100g, and 2d is with regard to severe overweight; When-5 ℃ of storages, the TVB-N value of white shrimp changes slowly, and the measured value before the storage among the 7d changes little, and raises gradually in the later stage, has verified that further low temperature is to having a liking for the inhibiting effect of warm microorganism and enzyme activity in the aquatic products.
2.3K value is with the variation of temperature and time of storage
Many scholars carried out research to the relation of K value and freshness, thought that it is relatively more suitable utilizing the K value to estimate the early stage freshness of most of aquatic products storages.The K value is as a kind of index of estimating the aquatic products freshness, and the more little freshness of just representing of its value is good more, otherwise then freshness is poor more.Foreign scholar Ozogul Y discovers that for generally promptly killing fish, the K value is below 10%; Fresh fish as raw fish requires the K value below 20%; General freshness is about 40%.The K value of being calculated by the measuring result as shown in Figure 3, as can be seen, prolongation along with storage time, the K value of the Penaeus Vannmei of different reserve temperatures is all in rising trend, and the K value (45.435%) of Penaeus Vannmei after preserving 5d of 10 ℃ of following storages of temperature conditions surpassed general freshness.And the K value increasess slowly under lower-5 ℃ of conditions of temperature, still maintains reduced levels in experiment latter stage (12.381%).The K value Changing Pattern of being found out the Penaeus Vannmei under the identical reserve temperature condition by Fig. 2 and Fig. 3 easily tends to consistent substantially with the variation of TVB-N.
2.4 subjective appreciation
The sense organ form is to judge aquatic products degree of spoilage mode the most intuitively, experiment finds that Penaeus Vannmei is under 20 ℃ of holding conditions, shrimp was soft in the 1st day, there is muddy body fluid on the surface, lose normal cyan gloss in appearance and black the change taken place, the shrimp body reddened in the 2nd day, and strong stench flavor is arranged, and had shown as on the sense organ unacceptable.And when preserving under-5 ℃ of temperature conditions, the 6th day sensory evaluation value still is 8 minutes, does not have obvious corruption.As shown in Figure 4, in the time of 0 day, the sensory evaluation of fresh Penaeus Vannmei is 10 minutes.Prolongation along with storage time, the Penaeus Vannmei sense organ level of preserving under each temperature is on a declining curve, temperature is high more, corruption on the sense organ occurs more early, and with the variation of microbiological indicator under different reserve temperature conditions, physical and chemical index (TVB-N and K value) identical trend is arranged.
The foundation of 3 Penaeus Vannmei quality kinetic models
Predict that by research Models of Quality Deterioration During Food Processing dynamics the shelf life of food receives a lot of scholars' concern always.Labuza writes articles and points out, in food processing and the storage process, zero level or first class mode are followed in the variation of most of food qualities.Through check, the freshness quality function of Penaeus Vannmei is a first order reaction kinetics model.Its equation form is:
In the formula: t-storage time, d;
[A
0The initial quality index of]-food;
[A]-food is through the index of quality of storage after t days;
Kn-n (n=0,1) order reaction rate constant.
Gather the rate constant value in the quality function under the different temperatures, concern by the Arrhenius first order reaction:
In the formula, k
0-pre-exponential factor
E
A-energy of activation, J/mol;
The R-gas law constant, 8.314J/ (molK);
The T-thermodynamic temperature, K.
To (2) formula equation of taking the logarithm, try to achieve the reaction rate constant under the different temperatures after, can obtain a slope with lnk to inverse (1/T) mapping of thermodynamic temperature is (E
A/ R) straight line can be obtained the energy of activation E in the Arrhenius equation thus
A
After obtaining the value of each parameter in this reaction Kinetics Model, just can obtain the time of shelf life terminal and, the storage time in the time of also can calculating quality and reach arbitrary particular value through the quality of uniform temperature course product.This experiment is carried out the exponential form regretional analysis to the different index of fish freshness values that are housed in the Penaeus Vannmei under-5 ℃, 0 ℃, 5 ℃, 10 ℃, 20 ℃ the condition, determines the order of reaction, calculates reaction constant, obtains the energy of activation E that different index of fish freshness qualities change
AAnd the Arrhenius equation, see Table 1.
The kinetic model parameter that the different reserve temperature Penaeus Vannmei of table 1 quality changes
As shown in Table 1, index return equation at each temperature has the higher precision (R that fits
2＞0.9), along with the rising of reserve temperature, rate constants k obviously increases, and the time that reaches the quality standard of country's qualification is to shorten gradually the time of shelf life.
Through regretional analysis, each index of fish freshness that obtains (total plate count: code name A; TVB-N value: code name B; The K value: energy of activation code name C) is respectively E
A=5.9863 * 10
4J/mol, E
B=4.8471 * 10
4J/mol, E
C=5.4346 * 10
4J/mol.By being that formula (2) returns and determines K to the energy of activation that calculates and the funtcional relationship between the reaction rate constant under the different temperatures
0, finally set up the shelf life forecasting model of various indexs, concrete form is for seeing Table 2.
Table 2 is based on the shelf life model of the Penaeus Vannmei of different index of fish freshness
Annotate: t-storage time in the formula, d; A, B, C-freshness quality determination value; A
0, B
0, C
0-initial freshness quality determination value.
According to above result of study, can predict the shelf life of Penaeus Vannmei storage under the uniform temperature with extrapolation method, promptly need only the residing environment temperature of known Penaeus Vannmei, the initial value of index of fish freshness and the limit value of shelf life terminal point, just can be by the shelf life life-span of gained shelf life forecasting model acquisition under this temperature conditions; In addition, also can pass through the initial value and the storage time of storage environment temperature, Penaeus Vannmei index of fish freshness, can know the quality status of the Penaeus Vannmei behind the storage certain hour under this reserve temperature condition by inference.
The checking of 4 dynamics forecast models and evaluation
Freshness limit value with each index of GB regulation is criterion, can calculate the theoretical shelf life that is obtained by forecast model.Table 3 has been listed theoretical shelf life under-5 ℃, 0 ℃, the 5 ℃ conditions and the actual shelf life that obtained by subjective appreciation, less through the relative error of relatively finding predicted value and measured value, the model that demonstration is set up can be predicted to fast and reliable the freshness and the remaining shelf life of Penaeus Vannmei.
The shelf life of the resulting condition of different temperatures of table 3 shelf life forecasting model
Annotate: data are the relative error (%) between predicted value and the actual value in the table bracket
5 conclusions
By being determined at the index of fish freshness and the sensory evaluation of the Penaeus Vannmei under the different reserve temperature conditions, find that reserve temperature has remarkable influence to the quality and the shelf life of Penaeus Vannmei.The total plate count of the Penaeus Vannmei of preserving under condition of different temperatures, TVB-N value, K value content be along with the Changing Pattern and the sensory evaluation basically identical of the prolongation of storage time, and all meet the first order kinetics model.Reserve temperature is high more, and the reaction rate constant k value of total plate count, TVB-N value and K value is big more; The rate of rise minimum of each index under-5 ℃, all the other temperature are directly proportional with the rate constant growth; The available Arrhenius equation of the relation of temperature and rate constant is described, and the very high precision that fits is arranged.According to the method for this prediction Penaeus Vannmei quality dynamic change, can exactly the edible safety of Penaeus Vannmei be differentiated and monitor.
Claims (5)
1. method of predicting that Penaeus Vannmei storage quality in the cold chain changes, it is characterized in that: by under the different reserve temperatures Penaeus Vannmei being carried out constant temperature test and physical and chemical indexs such as the colony determination of Penaeus Vannmei and total volatile basic nitrogen TVB-N, K value being checked, study in conjunction with the sense organ situation of change, set up shelf life dynamics forecast model.Step is as follows:
1) the new fresh and alive shrimp that will fish for is washed with frozen water, and cooling makes the shrimp shock.
2) Penaeus Vannmei after cleaning is packed refrigeration respectively.The mensuration of total plate count, TVB-N value, K value is carried out in sampling regularly, carries out subjective appreciation simultaneously.
3) establish the mathematical form of above-mentioned each index of quality with the kinetic model of reserve temperature variation.
4) calculating of reaction rate constant, analysis.
5) set up the kinetic model that total plate count, TVB-N value, K value change.
6) according to the preliminary quality change kinetics model of determining Penaeus Vannmei is carried out forecasting shelf life, with the accuracy of measured value comparatively validate model.
2. the method that the Penaeus Vannmei storage quality changes in the prediction cold chain as claimed in claim 1, it is characterized in that: the shrimp alives after will fishing for is put into trash ice, makes shrimp suffer a shock and clean with the frozen water cooling.Whole of Penaeus Vannmei after cleaning is put in storage in the closely knit bag.
3. the method that the Penaeus Vannmei storage quality changes in the prediction cold chain as claimed in claim 1, it is characterized in that: the Penaeus Vannmei sample is preserved respectively in-5 ℃, 0 ℃, 5 ℃, 10 ℃, 20 ℃ isoperibol.
4. the method that the Penaeus Vannmei storage quality changes in the prediction cold chain as claimed in claim 1, it is characterized in that: with the one-level chemical reaction kinetic model regretional analysis is carried out in the variation of indexs such as the total plate count under the different reserve temperatures, total volatile basic nitrogen TVB-N value, K value, temperature is carried out computational analysis to the influence of reaction rate constant according to the Arrhenius equation form.
5. the method that the Penaeus Vannmei storage quality changes in the prediction cold chain as claimed in claim 1, it is characterized in that: if the residing environment temperature of known Penaeus Vannmei, the initial value of index of fish freshness and the limit value of shelf life terminal point, just can be by the shelf life life-span of gained shelf life forecasting model acquisition under this temperature conditions; In addition, also can pass through the initial value and the storage time of storage environment temperature, Penaeus Vannmei index of fish freshness, can know the quality status of the Penaeus Vannmei behind the storage certain hour under this reserve temperature condition by inference.
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| CN102690860A (en) * | 2012-06-05 | 2012-09-26 | 上海海洋大学 | Growth prediction model for vibrio parahaemolyticus in penaeus vannawei and constructing method |
| WO2015122864A1 (en) | 2014-02-12 | 2015-08-20 | Aromsa Besi̇n Aroma Ve Katki Maddeleri̇ Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ | Accelerated shelf life calculation method |
| CN105116117A (en) * | 2015-05-29 | 2015-12-02 | 上海海洋大学 | Assessment method for freshness of shrimps in cold storage |
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| CN102690860A (en) * | 2012-06-05 | 2012-09-26 | 上海海洋大学 | Growth prediction model for vibrio parahaemolyticus in penaeus vannawei and constructing method |
| CN102690860B (en) * | 2012-06-05 | 2014-06-25 | 上海海洋大学 | Growth prediction model for vibrio parahaemolyticus in penaeus vannawei and constructing method |
| WO2015122864A1 (en) | 2014-02-12 | 2015-08-20 | Aromsa Besi̇n Aroma Ve Katki Maddeleri̇ Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ | Accelerated shelf life calculation method |
| CN105116117A (en) * | 2015-05-29 | 2015-12-02 | 上海海洋大学 | Assessment method for freshness of shrimps in cold storage |
| CN108615094A (en) * | 2018-05-04 | 2018-10-02 | 上海海洋大学 | A kind of prediction technique and system of Penaeus Vannmei remaining shelf life |
| CN109856080A (en) * | 2018-12-14 | 2019-06-07 | 华南理工大学 | The fillet freshness Nondestructive Evaluation method of near infrared multispectral imaging multi objective collaboration |
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| CN112666326A (en) * | 2021-01-08 | 2021-04-16 | 上海市农业科学院 | Method for predicting shelf life of cold fresh chicken based on volatile basic nitrogen |
| CN114137167A (en) * | 2021-11-26 | 2022-03-04 | 惠州市食品药品检验所(惠州市药品不良反应监测中心) | Method and system for predicting shelf life of wet rice noodles |
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Application publication date: 20090923 |