冰温贮藏下鲜切菠菜品质变化的动力模型
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- 英文论文题名：THE DYNAMIC MODELS OF FRESH-CUT SPONACH IN HYO-ON STORAGE
- 论文作者：王超 ; 刘斌 ; 巩玉芬 ; 王素英
- 英文论文作者：Wang chao ; Liu Bin ; Gong Yufen ; Wang Suying ; Tianjin Key Laboratory of Refrigeration Technology ; Tianjin University of Commerce ; Tianjin Key Laboratory of Food Biotechnology ; Tianjin University of Commerce
- 年：2014
- 作者机构：天津商业大学天津市制冷技术重点实验室;天津商业大学天津市食品与生物技术重点实验室;
- 论文关键词：鲜切处理 ; 货架期预测模型 ; 品质变化 ; 温度
- 英文论文关键词：Fresh-cut processing ; Prediction model of shelf life ; Quality Changes ; Temperature
- 会议召开时间：2014-11-27
- 会议录名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会论文集
- 语种：中文
- 分类号：TS255.3
- 学会代码：GDKL
- 会议名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会
- 会议地点：中国广东广州
- 主办单位：中国制冷学会、国内贸易工程设计研究院
- 学会名称：广东省科学技术协会科技交流部
- 页数：7
- 文件大小：504k
- 原文格式：O
- 会议级别：全国
摘要
为建立鲜切蔬菜的货架期预测模型,在冰温储藏下,通过正交设计确定了菠菜鲜切处理的最佳方案为用75mg/LCLO2水溶液、0.5%NaCl溶液分别浸泡10min后,PVDC保鲜膜包装。通过对鲜切菠菜相关理化指标、菌落总数的测定及感官评价,跟踪样品品质随时间、温度的变化关系。结果表明,菠菜叶绿素含量随着贮藏时间的延长分别呈现出逐渐升高和降低的趋势.随着贮藏温度的升高,菠菜相关的各品质指标变化率也增大,且到贮藏后期温度较高条件下的样品变质速率更快,贮藏期缩短。并以此建立了相应指标的一级、二级动力学模型,得出鲜切菠菜菌落总数货架期预测模型和鲜切菠菜叶绿素含量货架期预测模型。
Using orthogonal test we establish best fresh-cut processing conditions of spinach,which is to make spinach be immersed in two kinds of solution(75 mg/LCL02 and 0.5%NaCl) for 10 minutes,then pack them with PVDC cling film.The quality changing relationship between samples over time and temperature are mainly studied by physicochemical indexes,total plate count(TPC) and sensory evaluation.According to the result,chlorophyll content in spinach has a gradually increase and decrease trend respectively.Increasing temperature brings a high rate of change to the quality index,and in the later storage stage,samples in higher temperature deteriorate at a higher rate,followed by a shorter-becoming storage period.The first level and second level dynamic models are established based on this.Finally establish Model based on TPC of fresh-cut spinach and model based on chlorophyll content in fresh-cut spinach.
Using orthogonal test we establish best fresh-cut processing conditions of spinach,which is to make spinach be immersed in two kinds of solution(75 mg/LCL02 and 0.5%NaCl) for 10 minutes,then pack them with PVDC cling film.The quality changing relationship between samples over time and temperature are mainly studied by physicochemical indexes,total plate count(TPC) and sensory evaluation.According to the result,chlorophyll content in spinach has a gradually increase and decrease trend respectively.Increasing temperature brings a high rate of change to the quality index,and in the later storage stage,samples in higher temperature deteriorate at a higher rate,followed by a shorter-becoming storage period.The first level and second level dynamic models are established based on this.Finally establish Model based on TPC of fresh-cut spinach and model based on chlorophyll content in fresh-cut spinach.
引文
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[12]许振,章炉军,春竹.鲜切蔬菜微生物污染总菌数检测方法[J].保鲜与加工,2006,6(6):42-44.
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[2]King Jr A.D.,Bolin H.R..Physiological and microbiological storage stability of minimally processed fruits and vegetablesfJ].Food technology(USA).1989.43(2):132-135.
[3]Soliva-fortuny R.C.,Martin-Belloso O..New advances in extending the shelf-life of fresh-cut finite:a review[J].Trends in Food Science&Technology.2003.14(9):341-353.
[4]Marrero A,Kader A.A..Optimal temperature and modified atmosphere for keeping quality of fresh-cutpineapples[J].Postharvest Biology and Technology,2006,39(2):163-168.
[5]寇莉萍,王敏,侯豪豪.贮藏温度对鲜切杏鲍菇呼吸强度和贮藏品质的影响[J].食品工业科技,2012(5):340-342.
[6]高雪丽,高愿军.鲜切果蔬加工与微生物控制[J].食品工程,2006,2:11-13.
[7]王璋,许时婴,江波,等译.食品化学[M].北京:中国轻工业出版社,2003:849-850.
[8]Labuza T.P..Temperature/enthalpy/entropy compensation in food reactions[J].Food Technol,1980,34(2):67.
[9]肖琳琳,张凤英,杨宪时,等.预报微生物学及其在食品货架期预测领域的研究进展[J].海洋渔业,2005,27(1):68-73.
[10]王钦德,杨坚.高级食品试验设计与统计分析[M].北京:中国农业大学出版社,2008.
[11]GB4789.2-2010食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2010.
[12]许振,章炉军,春竹.鲜切蔬菜微生物污染总菌数检测方法[J].保鲜与加工,2006,6(6):42-44.
[13]Zwietering M.H.,Jongenburger I.,Rombouts F.M.,et al.Modeling of the bacterial growth curve[J].Application Environment Microbiology,1990,56:1875-1881.
[14]Daey K.R..A predictive model for combined temperature and water activity on microbial growth during the growth phasefJ].Journal of Applied Bacteriology,1989,67:483-488.
[15]裴娇艳.番茄果实采后品质特性变化及预测模型研究[D].南京:南京农业大学,2010.
[16]狄华涛.杨梅果实采后腐烂指数及货架期预测模型研究[D].南京:南京农业大学,2010.