风味蟹肉酱货架期的动力学预测研究-《中国调味品》

文章信息/Info

Title:: Research o n Kinetic Prediction of Shelf Life of Flavor Crab Meat Sauce

摘要:: 为快速、准确的预测新型水产调味品-风味蟹肉酱在常温（25℃）条件下的货架期，本研究将风味蟹肉酱置于37℃、45℃和55℃三个超正常水平的环境中贮藏，使其变质速度加快，再分别以过氧化值和酸价为指标建立一级化学动力学模型，并凭借Arrhenius方程对其货架期进行了预测。结果表明：按照过氧化值变化得到的蟹肉酱货架期预测方程为B=B0exp(3.434x103e-32096/RTt)，预测货架期为261 d；按照酸价变化得到的蟹肉酱的货架期预测方程为B=B0exp(5.75x104e-39280/RTt)，预测货架期为268 d。综上结果可得，风味蟹肉酱在常温（25℃）下的最终预测货架期为261 d。本研究结果为水产调味品货架期的进一步研究提供了理论基础，具有一定的指导意义。

Abstract:: In order to quickly and accurately predict the shelf life of flavor crab meat sauce (a novel aquatic seasoning) at room temperature (25℃), in this study, the flavor crab meat sauce was stored in three supernormal environments of 37℃, 45℃, and 55℃ to accelerate the deterioration rate, and then a first-order chemical kinetic model was established using the peroxide value and acid value as indicators, and Arrhenius equation is further used to predict the shelf life of the products. The results s howed that the prediction formula of the shelf life of flavor crab meat sauce obtained according to the change of peroxide value was B=B0exp(3.434x103e-32096/RTt), and the predicted shelf life was 261 days; The prediction formula of the shelf life of crab meat sauce obtained according to the change of acid value was B=B0exp(5.75x104e-39280/RTt), and the predicted shelf life was 268 days. In summary, the final predicted shelf life of flavor crab meat sauce at room temperature (25℃) was 261 days. The results of this study provided a theoretical basis for further research on shelf life of aquatic seasoning, and had a certain guiding significance.