【摘要】 以白鲢鱼糜为研究对象,在不同贮藏温度(5、10、15、20℃)下,对鱼糜制品的TVB-N值及菌落总数、TBA值、感官变化情况进行研究,以各指标判断不同贮藏温度下鱼糜制品的货架期终点;研究发现用Arrhenius方程建立鱼糜的品质变化动力学模型有很高的拟和精度;各温度下平均货架期分别为33、51、81、153h;选用菌落总数作为评判依据,建立货架期预测模型,得到的货架期预测模型为y=238.29e-0.0992x,经验证,该模型可准确预测鱼糜制品的货架寿命。更多还原

【Abstract】 In this paper,silver carp surimi was studied.At different storage temperature(5,10,15,20℃),TVB-N value,the total number of bacteria,TBA value and sensory evaluation were measured to determine the shelf life of surimi products.Arrhenius equation was used to establish the dynamic model of surimi degradation,and the simulation accuracy was high.The average shelf life was identified to be 33,51,81h,and 153h respectively.The total number of bacteria was select as a criterion to establish the shelf life prediction model.The shelf-life prediction model was y=238.29e-0.0992x.And the model can accurately predict the shelf life of surimi products.更多还原