棕榈油基灯影牛肉丝品质变化及货架期预测

摘要

以自制棕榈油基灯影牛肉丝为研究对象，研究在不同贮藏温度（4，25，37℃）条件下，灯影牛肉丝的感官品质、理化指标和菌落总数随贮藏时间的变化规律。结果表明：确定将酸价作为指标建立动力学模型预测灯影牛肉丝的货架期，将酸价为4．0 mg／g 作为灯影牛肉丝货架期的终点。灯影牛肉丝货架期预测模型的回归方程为：t＝0．22e（1936．85／T）（R2＝0．9996）。将灯影牛肉丝在15℃和30℃进行验证试验，预测值与实际值之间的误差分别为－0．73％和2．32％，以酸价为指标建立的动力学模型可以较为准确地预测灯影牛肉丝的货架期。%In this study,the changes of sensory quality,physicochemical indexes and aerobic plate count of Sichuan silk beef snack are investigated during storage at different temperatures (4,25, 37 ℃ respectively).The result shows that a prediction model of acid value for predicting the shelf life of Sichuan silk beef snack is developed and 4 .0 mg/g of acid value as the end of shelf life of Sichuan silk beef snack.The regression equation of prediction model is:t= 0.22e(1936.85/T)(R2= 0.9996).The validation temperatures are 15 ℃ and 30 ℃,and the results show that the relative error between predicted value and true value is -0.73% and 2.32% at 15 ℃ and 30 ℃ respectively.The experiments prove that the prediction model established by the acid value could be more accurately to predict the shelf life of Sichuan silk beef snack.