摘要
为了探究不同贮藏温度下金枪鱼货架期的预测方法,设计了269、273、277、281、285K五个不同温度下贮藏实验。通过测定金枪鱼在不同贮藏温度下红度值a*、高铁肌红蛋白(Met Mb)百分含量、鲜度指标K值、挥发性盐基氮(TVB-N)、组胺(His)以及微生物(APC)指标随时间的变化规律,建立了高铁肌红蛋白百分含量、鲜度指标K值、挥发性盐基氮(TVB-N)、组胺及菌落总数与贮藏温度和时间的动力学模型。通过动力学分析表明,零级动力学模型比一级动力学模型更符合金枪鱼各项指标的变化,零级动力学模型结合Arrhenius方程所得到金枪鱼货架期预测模型能更好地预测金枪鱼货架期。在验证试验中表明,货架期预测模型的预测值和实际货架期相对误差在10%内。
In order to investigate the quality change of tuna under different temperatures and establish the prediction model of shelf life,the following values were tested: a*value,percentage of high iron met-myoglobin( MetMb) %,k value,total-volatile basic nitrogen( T-VBN) value,histamine concentration and aerobic plate count of tuna stored at 269 K,273 K,277 K,281 K and 285 K. The kinetics models of storage temperature and storage time based on each of these five parameters were established. Kinetic analyses showed that zero-order law model was more appropriate than first-order reaction kinetics in describing the changes of quality indexes for tuna. The zero-order law model combined with Arrhenius equation was more suitable to predict the shelf life of tuna. The relative error between the predicted models and the observed shelf-life of tuna was within 10%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第11期185-191,共7页
Food and Fermentation Industries
基金
2014年国家农业成果转化资金项目(2014GB2C000081)
上海市科委重点项目(14dz1205101)
