鱿鱼干贮藏期间品质变化规律

Study on Quality Change of Dried Squids during Storage

DOI：

中文关键词: 水分活度 玻璃化转变温度 动力学模型 货架期

英文关键词: water activity glass transition temperature kinetics model shelf life

基金项目:国家863计划项目(2006AA09Z430;2007AA100406-01)

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中文摘要:

研究了不同包装材料对鱿鱼干品质的影响,得出铝箔真空包装可以较好地保持鱿鱼干的品质;将鱿鱼干在其玻璃化转变温度下贮藏,证明玻璃化转变温度下可以较好地保持鱿鱼干的品质;研究了不同温度下贮藏过程中鱿鱼干酸价、过氧化值和细菌总数随存放时间的变化规律及其动力学特性,建立了酸价、过氧化值和细菌总数与贮藏温度和贮藏时间的动力学模型,以预测和控制鱿鱼干在贮藏过程中的品质和货架期。酸价、过氧化值和细菌总数对一级动力学模型具有较高的拟合精度。

英文摘要:

In this manuscript,the effect of storage conditions,including storage materials,temperature,etc on the dried squids quality were carefully investigated through singe factor experiment.Based on this result,a kinetic model which describe the effect of storage time and temperature on the acid value,peroxide value and total bacterial count was established.It was found that this model could fine predict the changes of the dried squids quality during storage.

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