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投稿时间：2026-06-03
投稿时间：2026-06-03
中文摘要: 通过响应面法对即食厚壳贻贝肉工艺配方进行优化，并对即食厚壳贻贝肉在不同温度贮藏下菌落总数和挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量进行测定，以探究其货架期。结果表明，当食盐添加量2.9%、白砂糖添加量2.9%、生抽添加量5.3%，柠檬汁添加量6.2%时，感官评分高达35.20。贮藏后即食厚壳贻贝肉随贮藏温度的升高，菌落总数和TVB-N含量增长速率显著加快。根据菌落总数建立即食厚壳贻贝肉货架期模型，该模型预测即食厚壳贻贝肉在0、4、25、37 ℃下可贮藏12、12、3、3 d，预测相对误差在1.58%~13.67%，可准确预测该产品的货架期，为即食厚壳贻贝肉生产及贮藏提供参考。
Abstract:The formulation of ready-to-eat Mytilus coruscus meat was optimized using response surface methodology，and its total viable count and total volatile basic nitrogen （TVB-N） content were measured at different storage temperatures to evaluate the shelf life. The results showed that the highest sensory score of 35.20 was achieved with 2.9% salt，2.9% white granulated sugar，5.3%light soy sauce，and 6.2%lemon juice. As the storage temperature increased，the total viable count and TVB-N content of the stored product rose at significantly faster rates. A shelf-life model was established based on the total viable count. The model predicted that the product could be stored for 12，12，3，3 d at 0，4，25，37 ℃，respectively，with relative prediction errors ranging from 1.58% to 13.67%，indicating that the model can accurately predict the shelf life and provide guidance for the production and storage of ready-to-eat Mytilus coruscus meat.
keywords: ready-to-eat Mytilus coruscus meat process optimization sensory score prediction model shelf life
文章编号：202618003 中图分类号： 文献标志码：
基金项目:国家自然科学基金青年科学基金项目（32502306）；浙江省科技计划项目（2026C02A3027）
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