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【中文关键词】 食品包装与储藏; 冷却肉; 品质变化; 动力学模型; 【英文关键词】 Package and preservation of food; Chilled pork; Quality variation; Kinetics model; 【摘要】 考察了不同贮藏温度下(0℃、5℃、10℃和20℃)猪肉细菌总数、挥发性盐基氮、色差、感官评定、pH值随保存时间的变化规律。发现猪肉的细菌总数、挥发性盐基氮值随贮藏时间的延长而增加,随贮藏温度的增加而上升:随着贮藏时间的延长,猪肉的亮度L和红度a缓慢下降。在Arrhenius动力学方程基础之上,建立了菌落总数、挥发性盐机氮和色差(亮度L和红度a值)与贮藏时间及贮藏温度之间的动力学模型。通过实验得到了各项指标变化预测模型中的E_A及k_0分别为: 71.26kJ/mol,68.86kJ/mol,66.32kJ/mol,53.25kJ/mol和5.71110~8、5.17910~4、2.72710~(10)、8.00110~4。 【英文摘要】 The variations of the aerobic bacterial count,TVBN,color,sensory evaluation,and pH values of pork with storage time were experimentally examined at different storage temperatures(0℃,5℃,10℃and 20℃).The results show that the aerobic bacterial count and TVBN values increased with the increase of storage time and temperature.With the increase of storage time, L-value and a-value decreased slowly.The Arrhenius models of the aerobic bacterial count,total volatile base-nitrogen(TVB-N) value,L-value and a-value wit...