在低于玻璃化转变温度下贮存食品时可以提高其质量。利用差示扫描热量法(DSC)对包子馅(鸡肉)的玻璃化转变温度进行测定,测得结果为-18.52℃。在不同贮藏温度(4、7、15℃)下对鸡肉馅的挥发性盐基氮、细菌总数、色差、pH值、水分含量、感官评价指标进行检测,结果表明:随贮藏时间的延长挥发性盐基氮和细菌总数逐渐上升,L*值、a*值、b*值、水分含量和感官评分均逐渐降低,pH值呈先升高后降低的趋势。根据Arrhenius方程,以TVB-N和菌落总数作为指标,建立预测包子货架期的动力学模型。得到各指标的活化能Ea和指前因子k0分别为15.868 kJ/mol、56.549 kJ/mol和309.482、1.8×109。

Storing below the glass transition temperature can improve the quality of food. Glass transition temperature of stuffing buns( chicken) were measured by using differential scanning calorimetry( DSC) and result was-18. 52℃. Chicken meat stuffing was tested in the area of volatile nitrogen,total bacterial count,color,pH、moisture content,sensory evaluation indicators at different storage temperatures( 4,7,15℃). The results show that: volatile nitrogen and total bacterial count gradually increased with storage time; L*values,a*values,b*values,moisture content and sensory scores were gradually reduced; pH value increased first and then decreased. According to Arrhenius equation,using TVB-N and total number of colonies as an indicator,a dynamic model which can predict the shelf life of steamed stuffed bun was establish. The activation energy Ea and pre-exponential factor k 0 of each index were 15. 868 kJ / mol,56. 549 kJ / mol and 309. 482,1. 8 × 109,respectively.