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投稿时间：2018-01-23
投稿时间：2018-01-23
中文摘要: 以香菇牛肉酱为对象，分析不同贮藏温度下香菇牛肉酱的感官品质、酸价和过氧化值的变化规律，在Arrhenius动力学方程的基础上，建立感官品质、酸价和过氧化值与贮藏温度之间的动力学模型。结果表明：随着贮藏时间的延长，香菇牛肉酱的感官品质逐渐下降，酸价和过氧化值逐渐上升。将酸价作为指标，建立动力学模型可预测香菇牛肉酱的货架期，模型的活化能（Ea）和回归系数（K0）分别为23 627.556 6 J/mol和48.623 2。经验证，此动力学模型可快速预测贮藏温度在25℃和35℃贮藏条件下香菇牛肉酱的货架期，误差在±5.0%以内。
Abstract:Mushroom and beef compound condiment of sensory quality，acid value and peroxide value under different storage conditions were analyzed.Base on the Arrhenius kinetic equations established sensory quality，acid value and peroxide value between the kinetic model and the storage temperature.The results showed that the acid value and peroxide value increased and sensory quality of mushroom and beef compound condiment decreased with increasing storage time and temperature.Acid value was established to predict the shelf life of mushroom and beef compound condiment as an index.The activation energy （Ea）and regression coefficient（K0）of the model were 23 627.556 6 J/mol and 48.623 2 respectively.It had been verified that this kinetic model could quickly predict the shelf life of mushroom and beef compound condiment with the storage temperature at 25℃and 35℃，the relative error was within±5.0%.
keywords: mushroom and beef compound condiment shelf-life sensory quality acid value peroxide value storage temperature
文章编号：201902007 中图分类号： 文献标志码：
基金项目:四川省科技计划支撑项目（2016NZ0065）；四川省科技成果转化项目（2016CC0076）
| 作者 | 单位 |
| 朱翔，秦文，徐飞，张伟，汪冬冬，唐垚，蔡地烽，明建英，李恒 | 1.四川东坡中国泡菜产业技术研究院，四川眉山620000；2.四川农业大学食品学院，四川雅安625000；3.四川李记酱菜调味品有限公司，四川眉山620030；4.四川省食品发酵工业研究设计院，四川成都 611130 |
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