食品与发酵工业 >

2025 , Vol. 51 >Issue 24: 205 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042472

研究报告

冷鲜鸭肉贮藏过程中品质变化及货架期预测模型的建立

  • 贾世亮 ,
  • 辛德康 ,
  • 初晓娜 ,
  • 沈烨旗 ,
  • 姚继刚 ,
  • 王彦波 ,
  • 丁玉庭 ,
  • 周绪霞
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  • 1(全省深蓝渔业资源绿色低碳高效开发重点实验室, 国家远洋水产品加工技术研发分中心(杭州), 浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(北京工商大学 食品与健康学院,北京,100048)
    3(青岛市农产品质量安全中心,山东 青岛,266100)
    4(建德市三弟兄农业开发有限公司,浙江 杭州,311604)
    5(漳州市食品科学研究院,福建 漳州,363000)
第一作者:博士,副教授(周绪霞教授为通信作者,E-mail:xzhou@zjut.edu.cn)

收稿日期: 2025-02-22

  修回日期: 2025-04-07

  网络出版日期: 2026-01-12

基金资助

浙江省“三农九方”科技协作计划“揭榜挂帅”项目(2023SNJF052);中国博士后基金面上项目(2023M740161)

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Quality changes and shelf-life prediction model establishment of duck meat during cold storage

  • JIA Shiliang ,
  • XIN Dekang ,
  • CHU Xiaona ,
  • SHEN Yeqi ,
  • YAO Jigang ,
  • WANG Yanbo ,
  • DING Yuting ,
  • ZHOU Xuxia
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  • 1(Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
    3(Qingdao Agricultural Products Quality and Safety Center, Qingdao 266100, China)
    4(Jiande San Di Xiong Agricultural Development Co.Ltd., Hangzhou 311604, China)
    5(Food Science Research Institute of Zhangzhou, Zhangzhou 363000, China)

Received date: 2025-02-22

  Revised date: 2025-04-07

  Online published: 2026-01-12

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摘要

鸭肉是我国饮食文化的重要组成部分,目前已成为人们重要蛋白质来源之一。但在贮藏过程中鸭肉的品质易受环境和微生物影响而下降,因此对鸭肉冷链贮运过程中品质变化进行监测及建立货架期预测模型具有重要意义。该研究测定了鸭肉贮藏过程中菌落总数、pH值、挥发性盐基氮值、色泽、持水性和挥发性风味物质等指标,探究各品质指标在不同温度下的变化规律,发现低温贮藏能有效延缓鸭肉品质劣变。通过一级动力学方程和Arrhenius方程构建货架期预测模型,具体公式为:货架期=(lnC-lnC0)/[2.47×1019×exp(-109 470.438/RT)]。该模型在不同温度下实际值与预测值的相对误差均低于5%,可用于预测-3~15 ℃条件下贮藏鸭肉的货架期,具有较高的可靠性,为鸭肉保鲜与品质预测提供了理论支持。

关键词： 冷鲜鸭肉; 品质变化; 货架期预测; 挥发性盐基氮值; 动力学模型; Arrhenius方程

本文引用格式

贾世亮 , 辛德康 , 初晓娜 , 沈烨旗 , 姚继刚 , 王彦波 , 丁玉庭 , 周绪霞 . 冷鲜鸭肉贮藏过程中品质变化及货架期预测模型的建立[J]. 食品与发酵工业, 2025 , 51(24) : 205 -215 . DOI: 10.13995/j.cnki.11-1802/ts.042472

Abstract

Duck meat constitutes a vital component of Chinese culinary culture and serves as a significant source of dietary protein.However, the quality of duck meat is highly susceptible to degradation due to environmental factors and microbial activity during storage.Therefore, it is of paramount importance to meticulously monitor the quality changes of duck meat throughout the cold chain storage and transportation processes and to establish a robust shelf-life prediction model.In this investigation, the total viable count, pH value, total volatile base nitrogen (TVB-N) value, color, water-holding capacity, and volatile flavor compounds of duck meat were systematically evaluated during storage.The temporal variations of these quality indices at different storage temperatures were thoroughly explored.Results revealed that low-temperature storage significantly mitigated the deterioration of duck meat quality.Utilizing the first-order kinetic equation in conjunction with the Arrhenius equation, a shelf-life prediction model was formulated, with the specific formula being:SL=(lnC-lnC0)/2.47×1019×exp(-109 470.438/RT)].The relative error between the actual and predicted shelf-life values at various temperatures was found to be less than 5%, demonstrating the model's high reliability for predicting the shelf life of duck meat stored within the temperature range of -3 ℃ to 15 ℃.This model provides valuable theoretical support for the preservation and quality prediction of duck meat.

Key words： cold-fresh duck meat; quality variation; shelf-life prediction; TVB-N value; kinetic model; Arrhenius equation

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