速冻青稞鱼面储运过程中货架期预测模型构建
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摘要
通过对不同储运温度下速冻青稞鱼面的感官、理化指标的变化分析,分别建立基于感官威布尔危害分析(Weibull Hazard Analysis, WHA)、化学动力学(Arrhenius)、BP神经网络(Back Propagation)的货架期预测模型,并验证结果。研究结果表明:在-18～25℃范围内,面条货架期随温度的升高逐渐缩短;根据国家标准确定速冻青稞鱼面在-18、-10、-5、0、5、10、25℃下货架期实际终点分别为294、195、100、30、24、18、3 d;相关性分析显示,储藏时间与TBA值呈极显著正相关,与POV值、pH值、感官评分相关性不显著。在-18、-10、-5、0、5、10、25℃温度下,基于感官评价指标的威布尔危害分析的货架期预测终点为296.21、206. 89、101. 94、29.92、23. 46、19. 15、3. 29 d,相对误差为0.27%～9. 67%;基于TBA指标的Arrhenius方程,货架期预测终点为413. 30、170. 87、101. 05、60. 92、37. 40、23. 36、6. 26 d,相对误差为1. 05%～108. 62%。基于感官评价和理化指标(pH、TVB-N、TBA、POV)的BP神经网络模型货架期预测终点为281.45、190.07、103.24、31.46、23.20、17. 17、2.76d,相对误差为4.60%～7.96%。Weibull与BP神经网络预测模型性能较优,可用于速冻青稞鱼面的货架期终点预测。
Pursuant to the analysis of sensory and physic-chemical characteristics indexes for quick-frozen highland barley fish noodles, using Weibull Hazard Analysis( WHA), chemic reaction kinetic model of the Arrhenius equation and Back Propagation, the shelf-life prediction models were established respectively. The demonstration of models was conducted and the results were analyzed. The results showed that within the temperature of-18 ～25 ℃,the shelf-life of noodles was gradually shortening with increase of temperature. The shelf-life end points under different storage temperatures of-18、 10、 5、0、5、10 and 25 based on the State-specified Stand were 294,195,100,30,24,18,3 d. Correlation analysis showed that days of storage and TBA presented a significant positive correlation, but pH, POV, sensory evaluation were no significant relationship between the days of storage. Under different temperatures of-18、-10、 5、0、5、10、25 ℃,the predicted end points of the shelf-life by the prediction model of sensory evaluation index using WHA were 296.21、206.89、101.94、29.92、23.46、19. 15、3.29 d, respectively, and the relative error was in range of 0. 27 % ～9. 67 %. The predicted end points of the shelf-life under the evaluation index of TBA by Arrhenius model were 413. 30、170. 87、101.05、60. 92、37. 40、23. 36、6. 26 d,respectively, and the relative error was in the range of 1.05% ～108.62%. The predicted end points of the shelf-life based on sensory and pH ysic-chemical indexes(pH、TVB-N、TBA、POV) by BP were 281.45、190. 07、103. 24、31.46、23. 20、17. 17、2. 76 d, respectively, and the relative error was in range of 4. 60%-7.96%. The verification results showed that the prediction model based on WHA and BP was better. Thus, this could provide further basic data for early warning of quality and storage of quick-frozen highland barley fish noodles.
Pursuant to the analysis of sensory and physic-chemical characteristics indexes for quick-frozen highland barley fish noodles, using Weibull Hazard Analysis( WHA), chemic reaction kinetic model of the Arrhenius equation and Back Propagation, the shelf-life prediction models were established respectively. The demonstration of models was conducted and the results were analyzed. The results showed that within the temperature of-18 ～25 ℃,the shelf-life of noodles was gradually shortening with increase of temperature. The shelf-life end points under different storage temperatures of-18、 10、 5、0、5、10 and 25 based on the State-specified Stand were 294,195,100,30,24,18,3 d. Correlation analysis showed that days of storage and TBA presented a significant positive correlation, but pH, POV, sensory evaluation were no significant relationship between the days of storage. Under different temperatures of-18、-10、 5、0、5、10、25 ℃,the predicted end points of the shelf-life by the prediction model of sensory evaluation index using WHA were 296.21、206.89、101.94、29.92、23.46、19. 15、3.29 d, respectively, and the relative error was in range of 0. 27 % ～9. 67 %. The predicted end points of the shelf-life under the evaluation index of TBA by Arrhenius model were 413. 30、170. 87、101.05、60. 92、37. 40、23. 36、6. 26 d,respectively, and the relative error was in the range of 1.05% ～108.62%. The predicted end points of the shelf-life based on sensory and pH ysic-chemical indexes(pH、TVB-N、TBA、POV) by BP were 281.45、190. 07、103. 24、31.46、23. 20、17. 17、2. 76 d, respectively, and the relative error was in range of 4. 60%-7.96%. The verification results showed that the prediction model based on WHA and BP was better. Thus, this could provide further basic data for early warning of quality and storage of quick-frozen highland barley fish noodles.
引文
[1]乔明锋,彭毅秦,丁捷,等.速冻青稞鱼面的研发及配方优化[J].食品科技,2017,42(3):162-168QIAO Mingfeng, PENG Yiqin, DING Jie, et al. Optimization on the process of quick-frozen highland barley fish noodle[J]. Food Science and Technology, 2017,42(3):162-168
[2]唐艳,丁捷,何江红,等.速冻食品货架期研究现状及发展趋势[J].粮食与油脂,2017,30(4):14-16TANG Yan, DING Jie, HE Jinghong, et al. Current research and development trend for shelf life of quick frozen products[J]. Cereals&Oils, 2017,30(4):14-16
[3]丁捷,何江红,肖猛,等.一种速冻青稞鱼面及其制作方法:中国,CN105767886A[P].2016-07-20DING Jie, HE Jinghong, XIAO Meng, et al. A method of preparing quick-frozen highland barley fish noodle:China,CN105767886A[P].2016-07-20
[4]黄旖婷.熟制春卷的冷却及冻藏技术研究[D].天津:天津商业大学,2016HUANG Yiting. Study on Cooling and Frozen Technology of Cooked Spring Rolls[D]. Tianjin:Tianjin University of Commerce, 2016
[5]段人钰.速冻发酵面制品技术研究[D].天津:天津商业大学,2014DUAN Renyu. The Technology Research of Frozen Fermented Pasta[D]. Tianjin:Tianjin University of Commerce, 2014
[6]赵雪梅,廖诚成,丁捷,等.挤压型速冻青稞鱼面品质评价模型的建立[J].食品科技,2018,43(2):189-197ZHAO Xuemei, LIAO Chengcheng, DING Jie, et al. Construction of quality evaluation of extrusion type quick-frozen highland barley fish noodle[J]. Food Science and Technology, 2018,43(2):189-197
[7]张沙沙,张利菁,邓雅元,等.流通过程中外包装和环境温度对双孢蘑菇速冻品品质的影响[J].农产品加工,2015(2):1-4ZHANG Shasha,ZHANG Lijing,DENG Yayuan, et al. Effect of outer packing and enviromental temperature on quality quick-frozen agaricus bisporus during logistics[J]. Farm Products Processing, 2015(2):1-4
[8]POWELL S M, RATKOWSKY D A,TAMPLNI M L. Predictive model for the growth of spoilage bacteria on modified atmosphere packaged Atlantic salmon produced in Australia[J].Food Microbiology, 2015,47:111-115
[9] LIU X C, JIANG Y, SHEN S, et al. Comparison of arrhenius model and artificial neuronal network for thequality prediction of rainbow trout(Oncorhynchus mykiss)fillets during storage at different temperatures[J]. LWT-Food Science and Technology, 2015,60:142-147
[10]李冲,麻成金,余佶,等.基于感官与理化指标的椪柑果酒货架期预测模型[J].食品与机械,2017,33(7):133-138LI Chong, MA Chengjin,YU Ji,et al. Prediction model for the shelf-life of ponkan fruit wine based on sensory and physic-chenmical indexees[J]. Food&Machinery, 2017,33(7):133-138
[11]张卓.速冻水饺货架期预测及品质控制研究[D].郑州:河南农业大学,2012ZHANG Zhuo. Reasearch on the shelf life prediction and quality control of quick-frozen dumpling[D]. Zhengzhou:Henan Agricultural University, 2012
[12]张虹艳,丁武.基于BP神经网络的电子鼻羊奶贮藏时间预测[J].食品工业科技,2012,33(6):166-173ZHANG Hongyan, DING Wu. Discrimination of fresh goat milk during storing based on electronic nose by BP neural network[J]. Science and Technology of Food Industry,2012,33(6):166-173
[13]邹晴晴,刘雪君,王慧玲,等.猪油曲奇饼干货架期预测模型的建立[J].食品与机械,2017,33(2):121-125ZOU Qingqing,LIU Xuejun, Wang Huiling, et al. Establishment of a prediction model for shelf life of lard cookies[J].Food&Machinery, 2017,33(2):121-125
[14]周果,崔燕,杨文鸽,等.冰温贮藏对梭子蟹品质影响及其货架期模型的建立[J].核农学报,2017, 31(4):719-727ZHOU Guo, CUI Yan, YANG Wenge, et al. Impact of controlled freezing-point storage on the portunus trituberculatus quality and model construction of its shelf-life[J].Journal of Nuclear Agricultural Sciences, 2017,31(4):719-727
[15]丁捷,赵雪梅,朱金艳,等.基于主成分、因子和聚类分析淡水鱼品种对速冻青棵鱼面品质的影响[J].食品工业科技,2018,39(1):34-41DING Jie, ZHAO Xuemei, ZHU Jinyan, et al. Principal component, factor analysis and cluster analysis of the effect of freshwater fish species on the quick-frozen highland barley fish noodle quality[J]. Science and Technology of Food Industry, 2018,39(1):34-41
[16]丁捷,李晓梅,黄益前,等.复合改良剂在速冻青稞鱼面加工中的应用[J].粮食与油脂,2017,30(5):95-99DING Jie, LI Xiaomei, HUANG Yiqian,et al. Applications of complex improver on quick-frozen highland barley fish noodle[J]. Cereals&Oils, 2017,30(5):95-99
[17]何江红,丁捷,黄益前,等.响应面法优化速冻青稞鱼面鱼糜加工工艺[J].美食研究,2017(4):42-47HE Jinghong, DING Jie, HUANG Yiqian,et al. Using response surface methodology to optimize processing technology of surimi for quick-frozen highland barley fish noodles[J]. Journal of Researches on Dietetic Science and Culture,2017(4):42-47
[18]胡欣洁,赵雪梅,丁捷,等.基于模糊综合评价法优化挤压型速冻青稞鱼面关键工艺[J].食品与机械,2017,33(4):164-171HU Xinjie,ZHAO Xuemei, DING Jie, et al. Research on the key technological application of extrusion type quickfrozen highland barley fish noodle based on the fuzzy comprehensive[J]. Food&Machinery, 2017,33(4):164-171
[19]张婉.鲜熟面贮藏品质及货架期预测模型研究[D].北京:中国农业科学院,2016ZHANGWan. Study on Storage Quality and Shelf-life Prediction Model of Fresh Cooked Noodles[D]. Beijing:Chinese Academy of Agricultural Sciences Dissertation, 2016
[20] HOUGH G, LANGOHR K, GOMEZ G, et al. Survival analysis applied to sensory shelf life of foods[J]. Journal of Food Science,2003,68(1):359-362
[21]李龙飞,秦小明,周翠平,等.低温流通牡蛎肉贮藏期品质变化及其货架期预测[J].渔业现代化,2014,41(5):39-43LI Longfei,QIN Xiaoming, ZHOU Cuiping, et al. Analysis of quality changes and shelf-life of low temperature distribution oyster meat[J]. Fishery Modernization, 2014,41(5):39-43
[22] GB 5009. 2008. 228-2016.食品中挥发性盐基氮的测定[S]GB 5009. 2008. 228—2016. Determination of volatile basic nitrogen in food[S]
[23] GB 5009. 2008. 227-2016.食品中过氧化值的测定[S]GB 5009. 2008. 227—2016. Determination of peroxide value in food[S]
[24]颜丹.幼儿粒状营养鱼面配方设计与工艺研究[D].武汉:华中农业大学,2011YAN Dan. Formula Designning and Processing Technology of Infant Granular Nutritional Fish Noodle[D]. WuHan:HuaZhong Agricultural University, 2011
[25] GB 5009. 237—2016.食品中pH值的测定[S]GB 5009. 237—2016. Determination of pH and value in food[S]
[26]苗苗.鱼糜制品贮运过程中脂肪氧化及其控制技术研究[D].哈尔滨:哈尔滨工业大学,2016MIAO Miao. Studies on lipid oxidantion and its control technology of surimi products during storage and transportation[D]. Haerbin:Harbin Institute of Technology, 2016
[27] GB 19295-2003.速冻预包装面米食品卫生标准[S]GB 19295—2003. Hygienic standard of packaged frozen flour and rice food[S]
[28]GB 19295-2011.食品安全国家标准速冻面米制品[S]GB 19295—2011. The national food safety standards of frozen flour and rice product[S]
[29] BOOR K J. Fluid dairy product quality and safety[J]. Journal of Dairy Science,2001,84(1):1-11
[30] HOUGH G,L ANGHR K, GOMEZ G,et al. Survival analysis applied to sensory shelf life offoods[J]. Journal of Food Science,2003,68(1):359-362.
[2]唐艳,丁捷,何江红,等.速冻食品货架期研究现状及发展趋势[J].粮食与油脂,2017,30(4):14-16TANG Yan, DING Jie, HE Jinghong, et al. Current research and development trend for shelf life of quick frozen products[J]. Cereals&Oils, 2017,30(4):14-16
[3]丁捷,何江红,肖猛,等.一种速冻青稞鱼面及其制作方法:中国,CN105767886A[P].2016-07-20DING Jie, HE Jinghong, XIAO Meng, et al. A method of preparing quick-frozen highland barley fish noodle:China,CN105767886A[P].2016-07-20
[4]黄旖婷.熟制春卷的冷却及冻藏技术研究[D].天津:天津商业大学,2016HUANG Yiting. Study on Cooling and Frozen Technology of Cooked Spring Rolls[D]. Tianjin:Tianjin University of Commerce, 2016
[5]段人钰.速冻发酵面制品技术研究[D].天津:天津商业大学,2014DUAN Renyu. The Technology Research of Frozen Fermented Pasta[D]. Tianjin:Tianjin University of Commerce, 2014
[6]赵雪梅,廖诚成,丁捷,等.挤压型速冻青稞鱼面品质评价模型的建立[J].食品科技,2018,43(2):189-197ZHAO Xuemei, LIAO Chengcheng, DING Jie, et al. Construction of quality evaluation of extrusion type quick-frozen highland barley fish noodle[J]. Food Science and Technology, 2018,43(2):189-197
[7]张沙沙,张利菁,邓雅元,等.流通过程中外包装和环境温度对双孢蘑菇速冻品品质的影响[J].农产品加工,2015(2):1-4ZHANG Shasha,ZHANG Lijing,DENG Yayuan, et al. Effect of outer packing and enviromental temperature on quality quick-frozen agaricus bisporus during logistics[J]. Farm Products Processing, 2015(2):1-4
[8]POWELL S M, RATKOWSKY D A,TAMPLNI M L. Predictive model for the growth of spoilage bacteria on modified atmosphere packaged Atlantic salmon produced in Australia[J].Food Microbiology, 2015,47:111-115
[9] LIU X C, JIANG Y, SHEN S, et al. Comparison of arrhenius model and artificial neuronal network for thequality prediction of rainbow trout(Oncorhynchus mykiss)fillets during storage at different temperatures[J]. LWT-Food Science and Technology, 2015,60:142-147
[10]李冲,麻成金,余佶,等.基于感官与理化指标的椪柑果酒货架期预测模型[J].食品与机械,2017,33(7):133-138LI Chong, MA Chengjin,YU Ji,et al. Prediction model for the shelf-life of ponkan fruit wine based on sensory and physic-chenmical indexees[J]. Food&Machinery, 2017,33(7):133-138
[11]张卓.速冻水饺货架期预测及品质控制研究[D].郑州:河南农业大学,2012ZHANG Zhuo. Reasearch on the shelf life prediction and quality control of quick-frozen dumpling[D]. Zhengzhou:Henan Agricultural University, 2012
[12]张虹艳,丁武.基于BP神经网络的电子鼻羊奶贮藏时间预测[J].食品工业科技,2012,33(6):166-173ZHANG Hongyan, DING Wu. Discrimination of fresh goat milk during storing based on electronic nose by BP neural network[J]. Science and Technology of Food Industry,2012,33(6):166-173
[13]邹晴晴,刘雪君,王慧玲,等.猪油曲奇饼干货架期预测模型的建立[J].食品与机械,2017,33(2):121-125ZOU Qingqing,LIU Xuejun, Wang Huiling, et al. Establishment of a prediction model for shelf life of lard cookies[J].Food&Machinery, 2017,33(2):121-125
[14]周果,崔燕,杨文鸽,等.冰温贮藏对梭子蟹品质影响及其货架期模型的建立[J].核农学报,2017, 31(4):719-727ZHOU Guo, CUI Yan, YANG Wenge, et al. Impact of controlled freezing-point storage on the portunus trituberculatus quality and model construction of its shelf-life[J].Journal of Nuclear Agricultural Sciences, 2017,31(4):719-727
[15]丁捷,赵雪梅,朱金艳,等.基于主成分、因子和聚类分析淡水鱼品种对速冻青棵鱼面品质的影响[J].食品工业科技,2018,39(1):34-41DING Jie, ZHAO Xuemei, ZHU Jinyan, et al. Principal component, factor analysis and cluster analysis of the effect of freshwater fish species on the quick-frozen highland barley fish noodle quality[J]. Science and Technology of Food Industry, 2018,39(1):34-41
[16]丁捷,李晓梅,黄益前,等.复合改良剂在速冻青稞鱼面加工中的应用[J].粮食与油脂,2017,30(5):95-99DING Jie, LI Xiaomei, HUANG Yiqian,et al. Applications of complex improver on quick-frozen highland barley fish noodle[J]. Cereals&Oils, 2017,30(5):95-99
[17]何江红,丁捷,黄益前,等.响应面法优化速冻青稞鱼面鱼糜加工工艺[J].美食研究,2017(4):42-47HE Jinghong, DING Jie, HUANG Yiqian,et al. Using response surface methodology to optimize processing technology of surimi for quick-frozen highland barley fish noodles[J]. Journal of Researches on Dietetic Science and Culture,2017(4):42-47
[18]胡欣洁,赵雪梅,丁捷,等.基于模糊综合评价法优化挤压型速冻青稞鱼面关键工艺[J].食品与机械,2017,33(4):164-171HU Xinjie,ZHAO Xuemei, DING Jie, et al. Research on the key technological application of extrusion type quickfrozen highland barley fish noodle based on the fuzzy comprehensive[J]. Food&Machinery, 2017,33(4):164-171
[19]张婉.鲜熟面贮藏品质及货架期预测模型研究[D].北京:中国农业科学院,2016ZHANGWan. Study on Storage Quality and Shelf-life Prediction Model of Fresh Cooked Noodles[D]. Beijing:Chinese Academy of Agricultural Sciences Dissertation, 2016
[20] HOUGH G, LANGOHR K, GOMEZ G, et al. Survival analysis applied to sensory shelf life of foods[J]. Journal of Food Science,2003,68(1):359-362
[21]李龙飞,秦小明,周翠平,等.低温流通牡蛎肉贮藏期品质变化及其货架期预测[J].渔业现代化,2014,41(5):39-43LI Longfei,QIN Xiaoming, ZHOU Cuiping, et al. Analysis of quality changes and shelf-life of low temperature distribution oyster meat[J]. Fishery Modernization, 2014,41(5):39-43
[22] GB 5009. 2008. 228-2016.食品中挥发性盐基氮的测定[S]GB 5009. 2008. 228—2016. Determination of volatile basic nitrogen in food[S]
[23] GB 5009. 2008. 227-2016.食品中过氧化值的测定[S]GB 5009. 2008. 227—2016. Determination of peroxide value in food[S]
[24]颜丹.幼儿粒状营养鱼面配方设计与工艺研究[D].武汉:华中农业大学,2011YAN Dan. Formula Designning and Processing Technology of Infant Granular Nutritional Fish Noodle[D]. WuHan:HuaZhong Agricultural University, 2011
[25] GB 5009. 237—2016.食品中pH值的测定[S]GB 5009. 237—2016. Determination of pH and value in food[S]
[26]苗苗.鱼糜制品贮运过程中脂肪氧化及其控制技术研究[D].哈尔滨:哈尔滨工业大学,2016MIAO Miao. Studies on lipid oxidantion and its control technology of surimi products during storage and transportation[D]. Haerbin:Harbin Institute of Technology, 2016
[27] GB 19295-2003.速冻预包装面米食品卫生标准[S]GB 19295—2003. Hygienic standard of packaged frozen flour and rice food[S]
[28]GB 19295-2011.食品安全国家标准速冻面米制品[S]GB 19295—2011. The national food safety standards of frozen flour and rice product[S]
[29] BOOR K J. Fluid dairy product quality and safety[J]. Journal of Dairy Science,2001,84(1):1-11
[30] HOUGH G,L ANGHR K, GOMEZ G,et al. Survival analysis applied to sensory shelf life offoods[J]. Journal of Food Science,2003,68(1):359-362.