°</sup>C) 條件下，探討不同頂空率 (5%.10% 、15% )罐裝的香菇醬的酸價(jià)（AV）、過(guò)氧化值(POV)隨貯藏時(shí)間增加的變化規(guī)律。結(jié)合Arrhenius動(dòng)力學(xué)方程建立不同頂空率罐裝的香菇醬的AV、POV隨貯藏溫度、貯藏時(shí)間增加的貨架期預(yù)測(cè)模型。結(jié)果表明，香菇醬的AV、POV隨貯藏時(shí)間、頂空率、貯藏溫度的增加而增大，以 5% 頂空率罐裝的香菇醬在 25°C 貯藏條件下的變化速率最低。預(yù)測(cè)模型中 ΣR<sup>2</sup>AV=2.9503>ΣR<sup>2</sup>POV=2.8567 ，表明以AV為指標(biāo)建立的香菇醬貨架期模型比POV的可行性高，且實(shí)驗(yàn)貨架期和理論預(yù)測(cè)貨架期的最大相對(duì)誤差為 5.56% 。經(jīng)模型預(yù)測(cè)香菇醬的最佳罐裝頂空率為 5% ，此時(shí)香菇醬模型預(yù)測(cè)保質(zhì)期為 366d 。該實(shí)驗(yàn)為香菇醬貨架期和罐裝頂空率的確定提供了一定的理論依據(jù)。-龍?jiān)雌诳W(wǎng)" />

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不同頂空率下香菇醬品質(zhì)變化規(guī)律及貨架期預(yù)測(cè)

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DOI：10.3969/j.issn.1000-9973.2025.07.027

中圖分類(lèi)號(hào)：TS264.24 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0184-07

Changes in Quality and Shelf Life Prediction of Mushroom Sauce Under Different Headspace Rates

YANG Bing-fu1，ZHANG Zi-yan1，LU Cun-xi1，RUANLi-xin1，LI Yan-jin1， DU Jing1，QIU Chun-jiang1，XIE Jian2 ，WANG Ling-zhao1 * （1.School of Ocean Food and Biological Engineering，Jiangsu Ocean University，Lianyungang 22oo5，China; 2.Jiangsu Jianglegejiang Flavor Industry Co.，Ltd.，Lianyungang ，China）

Abstract： In order to explore the optimal canning headspace rate of mushroom sauce （referring to the percentage of the volume of air in the upper part of the can to the capacity of the container） and the change rule of product quality during storage，the change rule of acid value （AV） and peroxide value （POV） of canned mushroom sauce with different headspace rates （5% ， 10% ， 15% ）with the increase of storage time is investigated by accelerated simulation experiment at different storage temperatures Combined with Arhenius kinetic equation，the shelf life prediction model of AV and POV of canned mushroom sauce with different headspace rates with the increase of storage temperature and storage time is established. The results show that the AV and POV of mushroom sauce increase with the increase of storage time，headspace rate and storage temperature，and the change rate of canned mushroom sauce with 5% headspace rate is the lowest at 25°C . In the prediction model， ΣR2AV=2.9503> （204號(hào) ΣR2POV=2.8567 ， indicating that the shelf life model of mushroom sauce established with AV as the index is more feasible than that of POV，and the maximum relative error between the experimental shelf life and the theoretical predicted shelf life is 5.56% . The model predicts that the best canned headspace rate of mushroom sauce is 5% ，and the shelf life of mushroom sauce model is 366 d. The experiment has provided a certain theoretical basis for determining the shelf life and canned headspace rate of mushroom sauce.

Key words：mushroom sauce;headspace rate;shelf life；AV；POV

香菇醬具有嚼勁十足的口感和濃郁的菌菇香氣，廣受消費(fèi)者喜愛(ài)[1]。（剩余9894字）

目錄
monitor