油炸裹糊牡蛎贮藏品质的变化与货架期预测

为探讨油炸裹糊牡蛎的货架寿命，以感官评分、pH、挥发性盐基氮（total volatile basic nitrogen, TVB-N）含量、菌落总数为指标，研究在4、15、25 ℃下贮藏的油炸裹糊牡蛎的品质变化规律，建立并验证油炸裹糊牡蛎在4～25 ℃贮藏温度下的货架期预测模型。结果表明:随贮藏时间的延长，油炸裹糊牡蛎的感官评分不断下降，pH呈先下降后上升的趋势，TVB-N含量和菌落总数不断增加，且贮藏温度越高，变化越快。感官评分与TVB-N含量的相关性较pH与菌落总数的高，以TVB-N含量作为关键品质指标，建立的油炸裹糊牡蛎货架期预测模型预测的货架期相对误差小于6%，可用于快速准确地预测4～25 ℃贮藏温度下油炸裹糊牡蛎的货架寿命。

Changes in Storage Quality and Shelf Life Prediction of Deep-fried Battered and Breaded Oysters

To investigate the shelf life of deep-fried battered and breaded oyster,using sensory score,pH,total volatile basic nitrogen(TVB-N)contents,and the aerobic plate count as indicators,the quality changes of deep-fried battered and breaded oysters stored at 4,15,and 25℃were studied,and its shelf life prediction model at 4~25℃was established and verified at the same time.The results showed that with the extension of storage time,the sensory scores of deep-fried battered and breaded oysters decreased,pH decreased at first and then increased,TVB-N contents and aerobic plate count increased,and the higher the storage temperatures,the faster the changes.The correlation between sensory scores and TVB-N contents was higher than that of pH and aerobic plate count.With TVB-N contents as the key quality index,the shelf life prediction model of deep-fried battered and breaded oysters was established,and its relative error was less than 6%,which could be used to quickly and accurately predict the shelf life of deep-fried battered and breaded oysters stored at 4~25℃.