基于熵权法的冷却/过冷猪肉贮藏品质建模
Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method.
作者信息
Zhao Songsong, Lin Hengxun, Li Shuangqing, Liu Chenghao, Meng Junhong, Guan Wenqiang, Liu Bin
机构信息
Tianjin Key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin 300134, China.
Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
出版信息
Animals (Basel). 2022 May 30;12(11):1415. doi: 10.3390/ani12111415.
The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life prediction model. The pork was stored at the temperatures of 7 °C, 4 °C, 1 °C and -1 °C. Quality indexes, such as drip loss, color, shear force, pH, TAC, TVB-N and TBARS were measured. The results show that low temperatures effectively delay microbial growth and lipid oxidation. The regression coefficients (R) for the comprehensive scores at each temperature were greater than 0.973 and the activation energy Ea was 9.7354 × 104 kJ mol. The predicted shelf life of pork stored at 7 °C, 4 °C, 1 °C and -1 °C was 4.35 d, 6.85 d, 10.88 d and 14.90 d, respectively. In conclusion, EWM is an effective method to predict the shelf life of chilled/supercooled pork.
开发了熵权法（EWM）并将其用于整合猪肉的多个质量指标，以生成质量的综合度量。使用阿伦尼乌斯方程和化学动力学反应来拟合并生成保质期预测模型。猪肉分别储存在7℃、4℃、1℃和-1℃的温度下。测量了滴水损失、颜色、剪切力、pH值、总酸（TAC）、挥发性盐基氮（TVB-N）和硫代巴比妥酸反应物（TBARS）等质量指标。结果表明，低温有效地延缓了微生物生长和脂质氧化。每个温度下综合评分的回归系数（R）均大于0.973，活化能Ea为9.7354×104 kJ/mol。储存在7℃、4℃、1℃和-1℃下的猪肉预测保质期分别为4.35天、6.85天、10.88天和14.90天。总之，熵权法是预测冷却/过冷猪肉保质期的有效方法。
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