本文研究了扇贝裙边香肠在不同温度下贮藏的货架期，测定了贮藏期间香肠的pH、感官评分、挥发性盐基氮（TVB-N）和菌落总数的变化。结果表明pH和感官评分随着贮藏时间的延长而不断下降，贮藏温度越高，其变化速率越大；TVB-N值随着贮藏时间的延长不断增加，随着贮藏温度升高，变化趋势越明显；菌落总数随着时间的延长不断增加，温度越高变化越快，符合一级化学反应动力学模型。本研究建立了扇贝裙边香肠菌落总数动力学模型，分析得到Arrhenius方程和一级化学反应动力学方程相关系数均＞0.9，具有较高的拟合度。经验证货架期预测值与实测值之间的相对误差在5%以内，因此可根据菌落总数值对扇贝裙边香肠货架寿命进行预测。本研究通过货架期加速试验在短期内预测出了扇贝裙边香肠的货架期。

In this study, the shelf-life of scallop skirt sausages stored at different temperatures was studied, and changes in the pH, sensory scores, total volatile basic nitrogen (TVB-N), and total bacterial count during storage were determined. The results showed that the pH values and sensory scores declined with storage time-the higher the storage temperature, the greater the rate of change. TVB-N values increased with storage time; therefore, with an increase in the storage temperature, the change was more prominent. The total bacterial count increased with storage time-the higher the storage temperature, the higher the rate of change. This conformed to the first-order kinetics model. The dynamic model of the total bacterial count was established. All correlation coefficients of the Arrhenius equation and the first-order (chemical reaction) kinetic equation were greater than 0.9, showing a high goodness of fit. It was verified that the relative error of the expected shelf-life and the actual shelf-life was within 5%. Therefore, the shelf-life of scallop skirt sausages was predictable as per the total bacterial count. In this study, the shelf-life of scallop skirt sausages was predicted in a short time with the help of accelerated shelf-life testing.

国家海洋局海洋公益性行业科研专项经费项目（201205031）