CN108399467A - A method of prediction stewed duck with bean sauce shelf life - Google Patents
A method of prediction stewed duck with bean sauce shelf life Download PDFInfo
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Abstract
The invention discloses a kind of methods of prediction stewed duck with bean sauce shelf life, the index of quality of seasoned duck product to being stored under different temperatures is studied, total plate count, coliform, mould, acid value, peroxide value, production of thiobarbituric acid reactive and organoleptic quality by measuring stewed duck with bean sauce filter out the quality comparison key index of stewed duck with bean sauce storage period further according to Pearson correlation analysis as Time Change determines stewed duck with bean sauce quality comparison kinetic model：Mould and TBARS, and changing rule meets zero order kinetics model.And according to the shelf life forecasting model of stewed duck with bean sauce index of quality mould and TBARS value combination Arrhenius establishing equation stewed duck with bean sauce.The present invention can quickly and effectively predict the remaining shelf life of the stewed duck with bean sauce in 0~40 DEG C of temperature range, cost-effective to carry out respective handling to the seasoned duck product of different freshness in time to provide guidance in storage transport and sales process.
Description
(1) technical field
The present invention relates to a kind of methods of prediction stewed duck with bean sauce shelf life, are especially suitable for stewed duck with bean sauce in storage transport, sales process
The prediction of shelf life.
(2) background technology
Duck is delicious fresh and tender, full of nutrition, has many advantages, such as low fat, low cholesterol, high protein, and rich in vitamin,
Inorganic salts and trace element.China's tradition Duck Products mainly have roast duck, pressed salted duck, boiled salted duck and stewed duck with bean sauce etc., and stewed duck with bean sauce is fresh because of meat
Tender, unique flavor and receive consumers.But stewed duck with bean sauce lacks currently on the market due to belonging to traditional salted and cured product to it
The means that remaining shelf life is precisely predicted.
Total plate count, coliform, mould, acid value, peroxide value, production of thiobarbituric acid reactive (TBARS) are to make
For the important indicator of stewed duck with bean sauce quality comparison, the freshness and degree of spoilage of stewed duck with bean sauce can be reflected in different aspect.Microbiological indicator
Middle total plate count, coliform, mould can reflect the case where food microbial contamination, and microbial biomass is higher, illustrate food
Corruption is more severe.Acid value, peroxide value and TBARS in lipid oxidation index can reflect the rancid journey of fat oxidation well
Degree.Oxidation and hydrolysis gradually occur for the unsaturated fatty acid in wherein TBARS reflection stewed duck with bean sauce, generate rudimentary aldoketones object
Matter generates stable red compound with thiobarbituric acid reaction, and color is deeper, shows that stewed duck with bean sauce degree of spoilage is higher.Peroxidating
Value is to indicate that the oxidations initial stage such as aliphatic acid generates the index of hydroperoxides degree, the higher product for representing stewed duck with bean sauce of general peroxide value
Matter is poorer.Acid value is used to indicate that the index of the rancid degree of lipid hydrolysis.The higher free fat for indicating lipid hydrolysis and generating of acid value
Fat acid content is higher.
Current driving force model is widely used in the research of Food Shelf-life model.Han etc. utilizes the side Arrhenius
Journey establishes the shelf life forecasting model of beef；Dalcanton etc. and Torrieri etc. have studied under different temperatures holding conditions
The shelf life forecasting model of pork and salami.Therefore, how quickly and effectively the country is less to the research of stewed duck with bean sauce shelf life,
Seasoned duck product is assessed on ground, and in storage period quality comparison, simultaneously its shelf life service life of Accurate Prediction is particularly important.
(3) invention content
It is proposed by the analysis to each physical and chemical index it is an object of the present invention to provide a kind of method of prediction stewed duck with bean sauce shelf life
0-40 DEG C of stewed duck with bean sauce shelf life forecasting model is found, and model is verified with each index under the conditions of 4,25,37 DEG C, and with zero level
Kinetic model and First order dynamic model Integrated comparative are more suitable for the stewed duck with bean sauce forecasting shelf life in the temperature range, so as to right
Logistics, storage stewed duck with bean sauce quality comparison monitored in real time, to lower loss, reduce economic loss.
The technical solution adopted by the present invention is：
The present invention provides a kind of method of prediction stewed duck with bean sauce shelf life, refers to the feature of the stewed duck with bean sauce under different temperatures holding conditions
Mark (total plate count, coliform, mould, acid value, peroxide value, production of thiobarbituric acid reactive (TBARS)) variation and
Organoleptic quality is studied, and is selected by Pearson correlation analysis best with organoleptic quality correlation under each temperature condition
Index, and then select key index mould and TBARS, selected not in conjunction with zero order kinetics model and First order dynamic model
The best mould of correlation and TBARS kinetic models under the conditions of synthermal, in conjunction with Arrhenius establishing equation stewed duck with bean sauce shelf life
Prediction model, steps are as follows：
1) by the stewed duck with bean sauce bought back (raw product), it is transported to laboratory, stewed duck with bean sauce is filled to vacuum packaging on aseptic operating platform
In bag (121 DEG C of sterilising conditions, 15min)；
2) packaged stewed duck with bean sauce is randomly divided into three groups, be stored under 4,25,37 DEG C of temperature conditions, by intervals
Separately sampled measurement mould, production of thiobarbituric acid reactive (TBARS)；
3) rule is changed over time according to mould, TBARS, establishes mould and kinetic model that TBARS is varied with temperature；
4) using Arrhenius equation analysis temperature T and reaction rate constant k, before the finger for acquiring the key index of stewed duck with bean sauce
Factors A0With reaction activity Ea；
5) it is pre- to establish the shelf life based on key index mould and TBARS at 4~37 DEG C respectively for binding kinetics model
Survey model：
In formula, SL is remaining shelf life, d；B0For mould or TBARS initial values；B is mould or TBARS sometime real
Measured value；A0For (frequency) factor before finger, i.e., reaction rate when activation energy is zero；Ea is activation energy, J/mol；R is that gas is normal
Number, 8.3144J/ (molK)；T is absolute temperature, K；
6) verification and selection of shelf life forecasting model.
Further, design sample time interval of the present invention is that a sample was taken every 7 days.
Further, in conjunction with national standard, after the sensory evaluation for considering stewed duck with bean sauce, the mould when shelf life terminal of stewed duck with bean sauce is determined
Sum is 10000CFU/g, and TBARS values are 2.0mg/kg.
Further, using zero order kinetics model and First order dynamic model to the total number of molds of stewed duck with bean sauce under different temperatures and
TBARS carries out regression analysis, comparative analysis regression coefficient R2Determine that stewed duck with bean sauce quality comparison is zero order kinetics model.
Further, it carries out curve fitting to speed response constant k under different temperatures and obtains stewed duck with bean sauce total number of molds and TBARS values
Variation activation energy be respectively 16034.13 and 25809.98kJ/mol, pre-exponential factor k0Respectively 165097.25 Hes
1072.32, and then obtain the shelf life forecasting model based on mould：
Prediction model based on TBARS values：
SL (Mould) and SL (TBARS) is respectively stewed duck with bean sauce mould, the remaining shelf life of TBARS models, d.
0-40 DEG C for stewed duck with bean sauce through storage and logistics transportation after, be positioned over supermarket shelves to consumer purchase go home institute may
The temperature range of experience, the present invention can predict the remaining shelf life in this section of temperature range.
The present invention combines sense organ, total plate count, coliform, mould, acid value, peroxide value, the thio bar of ratio of stewed duck with bean sauce
The many indexes such as appropriate acid reaction product (TBARS), key index is selected by Pearson correlation analysis：Mould and TBARS
Afterwards, it is determined that key index mould when judgement stewed duck with bean sauce shelf life terminal and TBARS.
Compared with prior art, advantageous effect of the present invention is mainly reflected in：
The present invention is filtered out evaluable by Pearson correlation analysis in numerous stewed duck with bean sauce product quality evaluation indexes
The key index mould of stewed duck with bean sauce quality and TBARS, the method for setting up the prediction stewed duck with bean sauce shelf life based on mould and TBARS can be with
The relatively rapid freshness and remaining shelf life for accurately predicting stewed duck with bean sauce, to provide guidance in storage transport and sales process, so as to
Respective handling is carried out to the stewed duck with bean sauce of different freshness in time, to save cost.
(4) it illustrates
Fig. 1 stewed duck with bean sauce physics and chemistry and microorganism sample distribution map.(1) AV, POV and TBARS.(2) microorganism value is (total bacteria count, big
Enterobacteria, mould) and aberration.
Fig. 2 different temperatures stores the variation of stewed duck with bean sauce total plate count.
Fig. 3 different temperatures stores the variation of stewed duck with bean sauce coliform.
Fig. 4 different temperatures stores the variation of stewed duck with bean sauce mould.
Fig. 5 different temperatures stores the variation of stewed duck with bean sauce acid value.
Fig. 6 different temperatures stores the variation of stewed duck with bean sauce peroxide value.
Fig. 7 different temperatures stores the variation of stewed duck with bean sauce TBARS.
Fig. 8 different temperatures stores the variation of stewed duck with bean sauce sense organ TOP SCORES, and a appearance lusters scoring b smells scoring c organizes shape
State.
(5) specific implementation mode
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in
This：
Embodiment 1
1 experimental raw and capital equipment
1.1 raw materials and pretreatment
30 stewed duck with bean sauce (every about 500g) are packed into sterilized PA/CPP composite materials vacuum packet on aseptic operating platform
In pack (121 DEG C of sterilising conditions, 15min) under the conditions of 4,25,37 DEG C storage (37 DEG C be breaking test, 25 DEG C be that room temperature is real
Test and 4 DEG C be control experiment), it is measured by sampling after 0,7,14,21,28 day.2 stewed duck with bean sauce of grab sample when measuring every time, in nothing
Total clump count, Escherichia coli, mould, peroxide value, acid value, production of thiobarbituric acid reactive value is carried out under bacterium operation console to survey
It is fixed.Testing index difference is caused to down-sample position difference, it is as shown in Figure 1 to test each index sampling point.Stewed duck with bean sauce breast
For fat oxidation index determining, the meat sample in microorganism and color difference measurement, being not used in leg abandons, and avoids secondary dirt
Dye.
1.2 total plate counts (TVC)
According to GB 4789.2-2016《National food safety standard food microbiological examination total plate count measures》Middle bacterium
Total assay method operation is fallen, as a result logarithm log (CFU/g) is used to indicate.
1.3 coliform
According to GB 4789.3-2016《National food safety standard food microbiological examination enumeration of coliforms》In it is big
Intestinal flora sum assay method operates, and is as a result indicated with logarithm MPN/100g.
1.4 mould
According to GB 4789.15-2016《National food safety standard food microbiological examination mould and yeast counts》In
Mould summarizes assay method operation, is as a result indicated with CFU/g.
1.5 acid values (AV)
According to GB/T 5009.37-2003《The analysis method of edible vegetable oil sanitary standard》Middle acid value determination method behaviour
Make.
1.6 peroxide values (POV)
According to GB/T 5538-2005《Animal and plant fat determination of POV》Middle determination method of peroxide value operation.
1.7 production of thiobarbituric acid reactive (TBARS)
The measurement of TBARS is with reference to Fan etc.[1]Method, and make appropriate change.Concrete operations are as follows：It weighs and rubs stewed duck with bean sauce sample
The trichloroacetic acid mixed liquor of 45mL 7.5%, homogenate, 4 DEG C of extracting 30min are added in product 5g.Centrifuge (6010 × g, 10min, 0
DEG C), filtering.Taking 5mL 0.02mol/L TBA solution, water-bath 40min in 90 DEG C of water-baths of mixing ice bath is cooled to room temperature,
Absorbance value is measured at 532nm wavelength.Each processing meat sample measures 3 times, is averaged.
1.8 subjective appreciation
Scoring group is formed by the teacher of Food Science profession, 10 people of graduate and undergraduate and carries out sensory evaluation, sense organ
Deliberated index includes mainly structural state, color and luster, smell.Each index of sensory evaluation and standards of grading are shown in Table 1.Population of samples sense organ
Scoring is the sum of structural state, the gentle taste sensory evaluation scores of color and luster.
1 stewed duck with bean sauce sensory evaluation index of table
The foundation of 1.9 shelf life forecasting models
1.9.1 zero level chemical dynamic model
The TBARS of stewed duck with bean sauce and mould belong to zero-order reaction pattern by analysis for this research, and zero-order reaction model formation is as follows：
B=B0-kt (1)
In formula, B：Index of quality when storing the t days；B0：Index of quality initial value；t：Product storage time；k：Quality refers to
Target rate of change constant.
1.9.2 Arrhenius equations
Chemical Kinetics describes the variation that food quality occurs at any time, and reaction rate constant k is both food
The function of the index of quality is also the function of reserve temperature T, therefore seasoned duck product is housed in 4 DEG C, 25 DEG C, 37 DEG C of temperature conditions
Under, mould during storage, TBARS two indices are obtained by measuring, with Arrhenius equations[2]It can predict different storages
The shelf life of seasoned duck product under temperature condition.Arrhenius equations are the model of temperature dependent, reaction rate and absolute temperature
Relationship is as follows：
K=k0exp(–Ea/RT) (2)
In formula, k is reaction rate constant；Ea：The activation energy (empirical) of reaction；T：Absolute temperature (reserve temperature)；
k0：Regression coefficient (empirical)；R：Gas constant 8.314J/ (molK).
In conjunction with zero level chemical reaction kinetic model and Arrhenius equations, the shelf life forecasting model for obtaining stewed duck with bean sauce is：
In formula, SL is prediction shelf life, d；B0For quality parameter initial value, such as TBARS；B is real-time quality factor；A0For
(frequency) factor before finger, i.e., reaction rate when activation energy is zero；Ea is activation energy, J/mol；R is gas constant, 8.3144J/
(mol·K)；T is absolute temperature, K.
1.10 data analysis
Correlation analysis is carried out to test data using Excel 2007 and 22.0 softwares of SPSS, using single factor test variance
Analysis, Tukey HSD method significance difference analysis (p<0.05) it, is mapped using 8.5 mapping softwares of Origin.Data are using flat
Mean value ± standard deviation indicates that experiment is in triplicate.
2 results and discussion
2.1 quality changes
2.1.1 total (TVC) situation of change of bacterium number of stewed duck with bean sauce in storage period
Total plate count is to weigh the important indicator of food apoilage degree.When being stored under different reserve temperatures, stewed duck with bean sauce
Total bacteria count situation of change it is as shown in Figure 2.Microorganism is the principal element of meat products storage quality deterioration.From Figure 2 it can be seen that each temperature
Stewed duck with bean sauce total plate count under the conditions of degree is integrally in rising trend, and reserve temperature is higher, and the total plate count growth of stewed duck with bean sauce is faster.
4, under 25,37 DEG C of holding conditions stewed duck with bean sauce total plate count by initial 4.28log CFU/g, rise to after storage 28d 5.85,
6.10、6.59log CFU/g.Total plate count rate of rise is significantly lower than 25 DEG C and 37 DEG C of (p when 4 DEG C of storages<0.05).Illustrate true
Empty package stewed duck with bean sauce, which is positioned over cryopreservation, can slow down the growth of microorganism, be conducive to extend the shelf life of stewed duck with bean sauce, ensure product
Quality in selling period.
2.1.2 Escherichia coli situation of change of the stewed duck with bean sauce in storage period
Coli-group numerical value is one of the important indicator for evaluating food hygiene quality.The initial large intestine of stewed duck with bean sauce as shown in Figure 3
Flora number is 58MPN/100g, and with the increase of storage time, temperature more high growth rate is faster.It is storing latter stage, 37 DEG C
The coliform of experimental group is 6.67 times of the coliform of 4 DEG C of experimental groups, and there are significant differences between different experiments group
(p<0.05).Illustrate that temperature has the growth and breeding of the Escherichia coli in stewed duck with bean sauce to significantly affect, 4 DEG C preferable can must inhibit
The growth of coliform.
2.1.3 mould situation of change of the stewed duck with bean sauce in storage period
One of an important factor for mould is threat pickled and salted poultry product safety.As shown in figure 4, the total number of molds in stewed duck with bean sauce
Initial value is 142CFU/g.As time increases, the mould of all experimental groups is risen, wherein 37 DEG C of experimental groups rise
Most fast (p<0.05).This may be water activity and proper temperature fungus growth.In storage latter stage, the mould of 37 DEG C of experimental groups is
It is 2.35 times of 4 DEG C of experimental groups through reaching 10176CFU/g.At this point, corruption can not be eaten stewed duck with bean sauce, therefore, it is determined that
The total number of molds of 10000CFU/g is the terminal of subjective appreciation.Illustrate that low temperature preferable can must press down mycostatic growth, makes stewed duck with bean sauce
There is preferable quality in shelf life.
2.1.4 acid value (AV) situation of change of stewed duck with bean sauce in storage period
Acid value is used to indicate that the index of the rancid degree of lipid hydrolysis[3].Acid value is higher to indicate that lipid hydrolysis generates free
Content of fatty acid is higher[4].As shown in Figure 5, under the conditions of three different reserve temperatures, initial AV values are all experimental result
0.87mg/g, AV values are in rising trend after storing 28d, and reserve temperature influences significantly (p to acid value variation in stewed duck with bean sauce storage
<0.05).Temperature is higher in storage, and AV value increase rates are faster, and stewed duck with bean sauce AV values reach 3.04mg/g under the conditions of 37 DEG C,
And stewed duck with bean sauce AV values only reach 1.61mg/g under the conditions of 4 DEG C, and in storage terminal and the significant difference (p of other temperature storage groups<
0.05).Illustrate that the oxidative degradation rate of lipid under the action of high temperature and oxygen can be accelerated, keeps acid value ascendant trend apparent, make
Increase at free fatty acid content[5]。
2.1.5 stewed duck with bean sauce changes in the peroxide value (POV) of storage period
Peroxide value is to weigh the index of fatty stair oxidation product, shows fat by the first stage aoxidized[6].Fat
The fatty acid hydroperoxide that fat oxidation reaction is generated is the rancid key product of fat oxidation, therefore, measures fatty peroxide
The height of change value can determine that the degree of its oxidation deterioration.It will be appreciated from fig. 6 that the POV values of stewed duck with bean sauce are in integrally under different reserve temperatures
Ascendant trend, initial value are 2.41g/100g (with buttermeter).After storing 28d, the stewed duck with bean sauce POV values under the conditions of 4,25,37 DEG C
Rise to 4.39 respectively, 5.67,7.11g/100g.In entire storage, POV rates of rise are most fast under the conditions of 37 DEG C,
7d starts just to generate significant difference (p with other experimental groups<0.05).This may be caused by two aspect reasons, and part is swum first
From the quick oxidation that the Rapid Accumulation of aliphatic acid promotes fat, next higher reserve temperature reduces the work of free-fat acid oxidase
Change energy, promotes the oxidation of fat[7].And POV values rate of rise is minimum under 4 DEG C of holding conditions.This is warm in identical storage
The trend of the acid value variation of stewed duck with bean sauce is roughly the same under the conditions of degree.In summary, temperature to seasoned duck product storage period peroxide
Change value influences significantly (p<0.05), and low temperature must can effectively inhibit fat oxidation, extend the shelf life of stewed duck with bean sauce.
2.1.6 production of thiobarbituric acid reactive (TBARS) situation of change of stewed duck with bean sauce in storage period
TBARS is the important indicator for evaluating meat fat oxidative rancidity degree, is meat products storage period quality
One of evaluation criterion, TBARS is bigger, and the fat oxidation degree that represents is higher, shows that product fat oxidation degree is higher, quality is got over
Difference[8].As shown in Figure 7, sample starting TBARS values are 0.56mg/kg, are increasesd slowly the main reason is that stewed duck with bean sauce early period in storage
It is stored using vacuum packaging, is completely cut off with the oxygen in air, therefore have certain inhibition to fat oxidation[9].With storage
The growth of time is hidden, the TBARS between condition of different temperatures group has significant difference (p<0.05), and different temperatures is stored
Under the conditions of TBARS variation it is closely related with reserve temperature, temperature is higher, variation it is faster, low temperature can inhibit fat
Oxidation[10].It has been reported that when TBARS values are more than 2.0mg/kg, fat can aoxidize the smell that generation makes us not pleasant[11].This reality
It tests only 37 DEG C of experimental groups and has reached 1.94mg/kg after storing 28d, close to peculiar smell threshold value 2.0mg/kg, other experimental groups
It is not up to.Therefore, in summary, reserve temperature has a significant impact (p to TBARS<0.05), reserve temperature oxidation more high in fat
Aggravation makes the saturated fatty acid in fat that derivative malonaldehyde (MAD) content that oxidative degradation is formed occur and increases, makes TBARS
Increase.
2.1.6 sensory evaluation scores value situation of change of the stewed duck with bean sauce in storage period
Whether Food Shelf-life can be received to determine by sensory evaluation product, and this method can accurately estimate the sense of food
Official's shelf life[12,13].Stewed duck with bean sauce results of sensory evaluation is shown in Fig. 8.Fresh stewed duck with bean sauce has obvious characteristic fragrance, and meat consolidation is without going out
Oil, appearance are in red sauce.With the extension of storage time, stewed duck with bean sauce color and luster is gradually dim, and meat loosely has fuel-displaced phenomenon, and feature
Fragrance disappears, and has stale flavor generation.25 DEG C of the first seven day and 37 DEG C of smell there was no significant difference (p>0.05), illustrate 37 DEG C of experiments
The stewed duck with bean sauce corruption unobvious of group.It can be seen that the sense organ score value of each experimental group declines rapidly after 14d, wherein 37 DEG C of storage experiments
The appearance luster of group, the scoring fall off rate (p notable compared with other two groups of three smell, structural state indexs<0.05).It is storing
The scoring for hiding the appearance luster, three smell, structural state indexs of 4 DEG C of experimental groups of latter stage is all remarkably higher than other two temperature realities
Test group (p<0.05).Therefore, 4 DEG C of experimental groups can the preferable condition of living organism that must maintain cell, inhibit body internal protein, fat
Decomposition.The colour fading of stewed duck with bean sauce meat is controlled, 4 DEG C of organoleptic qualities that stewed duck with bean sauce can be significantly improved with vacuum-packed combination delay it
Decrease speed.
2.2 kinetic models are established
2.2.1 correlation of the stewed duck with bean sauce between storage period physical and chemical index and sensory evaluation scores
Pearson correlation coefficient table of 2 stewed duck with bean sauce of table between storage period physical and chemical index and sense organ TOP SCORES
Note：* significances are 0.01 hereinafter, i.e. overall be less than or equal to 0.01 without the relevant possibility of conspicuousness
In stewed duck with bean sauce sample storage period, correlation such as the following table 2 between each physical and chemical index and sensory evaluation scores.Pearson came phase
Relationship number is bigger, illustrates that correlation between the two is bigger, and as shown in Table 2, the sense organ of seasoned duck product is commented under different reserve temperatures
Divide the Pearson correlation coefficient between most of physical and chemical indexes to be all higher than 0.9, illustrates good relationship between index.And it is different
The sensory evaluation scores of seasoned duck product under reserve temperature are in notable negative correlation (p with every physical and chemical index<0.05), each physical and chemical index it
Between be in conspicuousness positive correlation (p<0.05).In all coherent detection indexs, between total number of molds, TBARS and sensory evaluation scores
Correlation all has (4 DEG C of pole significant relation：0.974、0.992；25℃：0.961、0.995；37℃：0.996,0.985), because
The key factor of this mould and TBARS as stewed duck with bean sauce quality comparison and shelf life Dynamic Prediction model.According to the above analysis
It is found that with mould, the continuous raising of TBARS, sensory evaluation scores are gradually reduced, and the correlation of three is very high；At the same time, it stores
Temperature is lower, and the correlation of three is higher, negatively correlated variation, and it is low using the supposition of high temperature accelerated test that this also illustrates this experiments
Warm storage period has higher confidence level；In three reserve temperature storage periods, when total number of molds be more than 10000CFU/g or
The sensory evaluation scores of sample are minimum when TBARS values are more than 2mg/kg, it can be considered that total number of molds is 10000CFU/g or TBARS
When value is more than 2mg/mg, the shelf life of seasoned duck product reaches terminal.
2.2.2 quality comparison dynamic analysis
Food is being processed in storage, and the quality comparison of most of food all meets zero level or first order reaction mould
Formula[14], this research with reference to stewed duck with bean sauce quality comparison parameter, linear fit is carried out to it using SPSS 22.0, obtains zero level and one
Stage speed constant and its coefficient of determination, are specifically shown in Table 3, R2It is larger to show that total linear relations are preferable, as shown in Table 3, difference storage
Zero level at a temperature of Tibetan, level-one regression equation the coefficient of determination be all higher than 0.9, show that fitting precision is better.In addition, ∑ R2Size
It can also aid in determining whether the rank of the quality comparison of food, the related coefficient ∑ R of the zero order kinetics recurrence of TBARS2Compared with
First order kinetics are big, and the related coefficient ∑ R that the zero order kinetics of mould return2Also big compared with first order kinetics, ∑ R2Bigger explanation
It more has higher fitting precision[15].Comprehensive analysis, the TBARS indexs of stewed duck with bean sauce, mould index changing rule meet zero level chemistry
Reaction Kinetics Model.
The kinetic parameters of 3 stewed duck with bean sauce of table quality comparison under different reserve temperatures
2.2.3 stewed duck with bean sauce is established in storage period TBARS and the shelf life forecasting model of mould
TBARS handles to obtain time of different indexs under different temperatures from mould two indices data through 22.0 softwares of SPSS
Return equation and rate of change constant k, the results are shown in Table 4.
The regression equation of TBARS and mould under 4 different temperatures of table
As can be seen from Table 4, as storage time extends, TBARS is continuously increased with mould, and is in line with storage time
Sexual intercourse, the coefficient of multiple correlation R of regression equation2Be all higher than 0.95, show regression equation can preferably reflect TBARS, mould with
The relationship of holding conditions proves that two indexes are the key factors for reflecting stewed duck with bean sauce quality comparison, also illustrate stewed duck with bean sauce storage period again
Between quality comparison can be simulated by the kinetic model.
It is shown in Table 5 with the equation of linear regression that lnk and 1/T (× 1000) mappings obtain
Equation corresponding to 5 TBARS of table and mould
It is respectively 25809.98kJ/ by linear equation calculation obtains TBARS and the corresponding activation energy of mould in above-mentioned table 5
Mol and 16034.13kJ/mol, pre-exponential factor k0Respectively 1072.32 and 165097.25.Stewed duck with bean sauce under the conditions of different reserve temperatures
The R of the TBARS of product and the Arrhenius equation curves of mould variation2Value is all higher than 0.96, illustrates the degree of fitting of linear equation
Reach the level of signifiance.Stewed duck with bean sauce TBARS and the shelf life forecasting model of mould are obtained by calculating and equation (3).
According to above-mentioned obtained TBARS, mould forecasting shelf life equation, when reserve temperature, initial value and terminal is determined
Value, you can calculate the storage time of stewed duck with bean sauce under the temperature condition of a certain determination, its shelf life can be predicted.In addition,
Can be by the reserve temperature, initial value and storage time of stewed duck with bean sauce, storage is certain under the conditions of calculating determining reserve temperature
TBARS after time or mould can be monitored the variation of its quality.
The verification of 2.3 stewed duck with bean sauce shelf life forecasting models and forecasting shelf life
According to subjective appreciation as a result, be more than 2.0mg/kg using TBARS values or total number of molds be more than 10000CFU/g as
It is pre- to carry out shelf life using the stewed duck with bean sauce shelf life forecasting model of foundation to the stewed duck with bean sauce under 4-37 DEG C of reserve temperature for the endpoint of shelf-life
It surveys.Table 6 is under 4,25,37 DEG C of holding conditions, and stewed duck with bean sauce TBARS is with total number of molds to the measured value of shelf life and the ratio of predicted value
Compared with.
The forecasting shelf life value of each index under the different reserve temperatures of table 6
As shown in Table 6, with this research establish stewed duck with bean sauce shelf life forecasting model predicted value accuracy rate substantially ±
10% or so.Illustrate the quality of the seasoned duck product that this shelf life forecasting model can be effectively predicted under the conditions of different reserve temperatures with
Remaining shelf life.Verification result shows the prediction of seasoned duck product Index Establishment characterized by TBARS under the conditions of different reserve temperatures
Model accuracy is higher.Therefore, certain theoretical direction can be provided for the safe storage of stewed duck with bean sauce class curing food.
3 conclusions
The variation of stewed duck with bean sauce sense organ, physics and chemistry and microbiologic properties under 4,25,37 DEG C of condition of different temperatures of this experimental study
Rule, and establish and correspondingly predict kinetic model, specific conclusion is：With the extension of storage time, three kinds of different temperatures
The sensory evaluation scores of the stewed duck with bean sauce of storage method are gradually reduced and bacterium number is total, coliform, mould, peroxide value, acid value, thio bar
In contrast than appropriate acid value.4 DEG C of conditions of low temperature have microbial reproduction and fat rancidity and oxidation most beneficial for storage stewed duck with bean sauce
Inhibiting effect, and the more other significant difference (p of two kinds of temperature conditions<0.05).Correlation analysis shows different reserve temperatures
Under the conditions of stewed duck with bean sauce sensory evaluation scores and most of physical and chemical index between Pearson correlation coefficient be more than 0.9, wherein in not equality of temperature
The lower TBARS of degree and the related coefficient of mould are big compared with other indexs, therefore TBARS is selected to refer to for shelf life forecasting model with mould
Show index.Meanwhile two indication index being intended under the conditions of different reserve temperatures with zero level, level-one chemical dynamic model
After conjunction, it is found that the fitting precision of zero order kinetics model is higher, R2 is more than 0.9.Therefore using zero order kinetics model with
Arrhenius establishing equation prediction models are respectively
With
Model verification result shows that theoretical expectation values are 10% or so with actual value relative error, illustrate that model is reliable.Therefore,
TBARS according to stewed duck with bean sauce in storage period can preferably predict 4-37 with the prediction model that two indication index of mould are established
The shelf life of stewed duck with bean sauce under DEG C temperature condition, can be to predict and control stewed duck with bean sauce be provided in the shelf life life prediction of storage period
Real reference.
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Claims (6)
1. a kind of method of prediction stewed duck with bean sauce shelf life, it is characterised in that：To under different temperatures holding conditions the mould of stewed duck with bean sauce and
Production of thiobarbituric acid reactive is studied, and establishes mould and production of thiobarbituric acid reactive about the dynamic of time and temperature
Mechanical model, and stewed duck with bean sauce shelf life forecasting model is established with mould and production of thiobarbituric acid reactive, steps are as follows：
1) stewed duck with bean sauce that will be bought back is filled on aseptic operating platform in vacuum packaging bag；
2) packaged stewed duck with bean sauce is randomly divided into three groups, be stored under 4,25,37 DEG C of temperature conditions, distinguished by intervals
Mould and production of thiobarbituric acid reactive is measured by sampling；
3) rule is changed over time according to mould, production of thiobarbituric acid reactive, establishes mould and thiobarbituric acid reaction
The kinetic model that product varies with temperature；
4) Arrhenius equation analysis temperature T and reaction rate constant k is utilized, pre-exponential factor A is acquired0With reaction activity Ea；
5) binding kinetics model establishes the shelf life based on mould and production of thiobarbituric acid reactive at 4~37 DEG C respectively
Prediction model：
In formula, SL is remaining shelf life, d；B0For mould or production of thiobarbituric acid reactive initial value；B is mould or thio bar
Measured value sometime than appropriate sour reaction product；A0For pre-exponential factor；Ea is activation energy, J/mol；R is gas constant,
8.3144J/(mol·K)；T is absolute temperature, K；
6) verification and selection of shelf life forecasting model.
2. the method for prediction stewed duck with bean sauce shelf life as described in claim 1, it is characterised in that：Design sample time interval is every 7
It takes a sample.
3. the method for prediction stewed duck with bean sauce shelf life as claimed in claim 1, it is characterised in that：In conjunction with national standard, stewed duck with bean sauce is considered
Sensory evaluation after, total number of molds when determining stewed duck with bean sauce shelf life terminal is 10000CFU/g, production of thiobarbituric acid reactive
For 2.0mg/kg.
4. the method for prediction stewed duck with bean sauce shelf life as claimed in claim 1, it is characterised in that：Using zero order kinetics model and one
Grade kinetic model carries out regression analysis, comparative analysis to the mould of stewed duck with bean sauce under different temperatures and production of thiobarbituric acid reactive
Regression coefficient R2Determine that stewed duck with bean sauce quality comparison is zero order kinetics model.
5. the method for prediction stewed duck with bean sauce shelf life as claimed in claim 1, it is characterised in that：It is normal to speed response under different temperatures
It is respectively 16034.13 that number k, which carries out curve fitting and obtains the variation activation energy of stewed duck with bean sauce mould and production of thiobarbituric acid reactive,
And 25809.98kJ/mol, pre-exponential factor k0Respectively 165097.25 and 1072.32.
6. the model of prediction stewed duck with bean sauce shelf life as claimed in claim 5, it is characterised in that：
Shelf life forecasting model based on mould：
Prediction model based on TBARS values：
SL(Mould)And SL(TBARS)The respectively remaining shelf life of stewed duck with bean sauce mould and production of thiobarbituric acid reactive model, d.
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