[1]邸一桓,赵山山*,郝光飞(. 0000,等.不同贮藏温度下沙拉酱货架期总菌落数和品质变化规律研究[J].中国调味品,2019,(01):36-39.
　DI Yi-huan,ZHAO Shan-shan*,HAO Guang-fei,et al.Study on the Change Law of Total Colony Number and Quality of Salad Dressing in Shelf Life under Different Storage Temperatures[J].CHINA CONDIMENT,2019,(01):36-39.
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不同贮藏温度下沙拉酱货架期总菌落数和品质变化规律研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
36-39
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Study on the Change Law of Total Colony Number and Quality of Salad Dressing in Shelf Life under Different Storage Temperatures
作者:
邸一桓1; 赵山山1*; 郝光飞(1. 056000；
2. 天津科技大学 食品工程与生物技术学院,天津 300457)
Author(s):
DI Yi-huan1; ZHAO Shan-shan1*; HAO Guang-fei1; ZHANG Bo2; YANG Xiao-yan1; ZHANG Sha-sha1; WANG Lei1
1.Hebei University of Engineering Food Engineering and Life Sciences Institute, Handan 056000,China; 2.College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457,China
关键词:
沙拉酱; 品质研究; 货架期; 过氧化值; 微生物; 色值
Keywords:
salad dressing; quality research; shelf life; POV; microorganism; color value
Abstract:
In order to save the salad dressing more effectively, the accelerated storage experiment is carried out at 25, 30, 40 °C to study the shelf life and quality change rules. By measuring the peroxide value and acid value as physical and chemical indicators, the total number of colonies and coliforms are health indicators. And the color value (brightness L*, yellow value b*) changes. The results showed that the color value of salad dressing decreased gradually at different storage temperatures, and the higher the temperature, the faster the decline; the total number of colonies, coliforms, peroxide value and acid value increased gradually, and the higher the temperature, the faster the rise. According to the principle of chemical kinetics, the regression analysis method was used to determine the shelf life of 62d under storage conditions at 30 °C and 52d at 40 °C. According to the accelerated shelf life test formula θ(ST1)=θ(ST2)×Q10(T2-T1), the theoretical shelf life of salad dressing under normal temperature (25°C) storage conditions was calculated to be 384d. This established a method for determining the shelf life of salad dressing, which provides an important reference value for seeking more optimal storage temperature of fruit and vegetable sauce and controlling the growth of microorganisms.

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相似文献/References:

[1]邸一桓,赵山山*,郝光飞(. 0000,等.不同贮藏温度下沙拉酱货架期总菌落数和品质变化规律研究[J].中国调味品,2019,(01):36.
　DI Yi-huan,ZHAO Shan-shan*,HAO Guang-fei,et al.Study on the Change Law of Total Colony Number and Quality of Salad Dressing in Shelf Life under Different Storage Temperatures[J].CHINA CONDIMENT,2019,(01):36.

备注/Memo

备注/Memo:
*通讯作者：，河北保定人，博士，
更新日期/Last Update: 2019-02-11