摘要
研究不同温度贮藏条件下卵形鲳鲹挥发性盐基氮值(TVB-N)、硫代巴比妥酸值(TBA)和菌落总数随时间的变化规律及其动力学特性,建立TVB-N、TBA和菌落总数与贮藏温度和贮藏时间的动力学模型,以预测和控制卵形鲳鲹在贮藏过程中的品质和货架期。贮藏过程中卵形鲳鲹的TVB-N、TBA和菌落总数增加,随着贮藏温度的升高,卵形鲳鲹品质劣化速度加快。TVB-N、TBA和菌落总数均符合一级化学反应动力学模型,并且与Arrhenius方程有很高的拟合度。利用化学动力学原理建立了卵形鲳鲹贮藏过程中TVB-N、TBA和菌落总数的动力学模型:t=(lnAt-lnA0)/(1.68×109×e-56600/RT),t=(lnAt-lnA0)/(3.10×108×e-52090/RT),t=(lnAt-lnA0)/(1.87×108×e-47550/RT)。卵形鲳鲹的贮藏期可通过以上动力学模型进行预测。
Total volatile basic nitrogen （TVB-N）,thiobarbituric acid （TBA） and aerobic bacterial count of Trachinotus ovatus at different storage temperatures were investigated. The kinetic models of TVB-N,TBA and aerobic bacterial count were established to predict shelf life and control the quality change of Trachinotus ovatus during storage. Results indicated that TVB-N,TBA and aerobic bacterial count were increased during storage with the increase of storage time and temperature. The reaction model was first order and Arrhenius equation could be used to describe the change of TVB-N,TBA and aerobic bacterial count. The kinetic models of Trachinotus ovatus were t = （lnAt -lnA0）/（1.68× 109 × e-56600/RT） for TVB-N,t = （lnAt -lnA0）/（3.10× 108× e-52090/RT） for TBA,t = （lnAt -lnA0）/（1.87 × 108 × e-47550/RT） for aerobic bacterial count. Therefore,the storage period of Trachinotus ovatus could be calculated using these models.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期490-493,共4页
Food Science
基金
中央级公益性专项资金项目(2009TS14)
