目的 研究不同贮藏温度对自热食品（咖喱鸡块菜肴包）感官品质、pH值、L*（亮度）、a*（红绿色值）、b*（黄蓝色值）、挥发性盐基氮（Total Volatile Basic Nitrogen，TVB-N）值、硫代巴比妥酸反应物（Thiobarbituric Acid-reactive Substance，TBARS）值的影响。方法 分别在温度为40，50，60 ℃下贮藏样品，然后测量其各项理化指标。结果 贮藏温度对于咖喱鸡块的多项指标存在显著影响。在同一天测定时，温度越高，咖喱鸡块的感官评分、L*越低，而TBARS值、TVB-N含量越高；3个温度下样品pH值都呈现出较为激烈的波动态势，但贮藏温度为40 ℃时，变动程度相对较缓；a*在贮藏温度为50 ℃时有更为剧烈的变化趋势，其次是60和40 ℃；温度对样品b*的变化并未起到较大的作用。通过一级动力学方程和阿伦尼乌斯方程构建了咖喱鸡块菜肴包的货架期预测模型。结论 通过皮尔逊相关性分析选取TVB-N作为判断因子，利用此模型得到的咖喱鸡块菜肴包货架寿命预测值与实际值相对误差低于10%，说明模型准确率较高。

The work aims to study the effect of different storage temperature on sensory quality, pH value, L* (brightness), a* (red-green value), b* (yellow-blue value), total volatile basic nitrogen (TVB-N) and thiobarbituric ac-id-reactive substance (TBARS) of self-heating food (curry chicken dishes). The samples were stored at 40 °C, 50 °C and 60 °C, respectively and then the physical and chemical indexes were measured. On this basis, storage temperature had a significant influence on various indexes of curry chicken. On the same day, as the temperature increased, the sensory score and L* decreased, but the TBARS and TVB-N increased. The pH of samples fluctuated sharply at all three temperature, but changed slowly at 40 ℃. a* had a more drastic change trend at 50 ℃ followed by 60 ℃ and 40 ℃. Temperature had no significant effect on the change of b* of samples. The shelf-life prediction model of curry chicken was constructed through the first-order kinetics equation and Arrhenius equation. TVB-N is selected as the judgment factor by Pearson correlation analysis. The relative error between the predicted shelf life and the actual shelf life of curry chicken is less than 10%, which proves the accuracy of the model.