摘要
研究贮藏过程中齐口裂腹鱼保鲜肉滴水损失率及冷冻肉渗出损失率的变化,及齐口裂腹鱼肌肉挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量和硫代巴比妥酸(thiobarbituric acid,TBA)值随时间的变化规律及其动力学特性,建立TVB-N含量、TBA值与贮藏温度和贮藏时间的动力学模型,以预测和控制齐口裂腹鱼在贮藏过程中的品质和货架期。结果表明,随着冷藏时间的延长,保鲜肉滴水损失率逐渐增大,在24 h内,滴水损失率在1.40%~2.16%范围内变动,冷藏到144 h,滴水损失率增加到4.35%。随解冻时间的延长,冷冻肉渗出损失率增大,至24 h,渗出损失率达15.88%。在不同温度贮藏条件下,随贮藏时间的延长,齐口裂腹鱼的TVB-N含量、TBA值增加;随着贮藏温度的升高,齐口裂腹鱼品质劣化速度加快;TVB-N含量、TBA值的变化均符合一级化学反应动力学模型。利用化学动力学原理建立了齐口裂腹鱼贮藏过程中TBA值、TVB-N含量的动力学模型:tTBA=(lnAt-lnA0)/(1.17×1012×e-65 720/RT),tTVB-N=(lnAt-lnA0)/(5.53×1011×e-66 150/RT)。根据以上动力学模型可以预测齐口裂腹鱼的贮藏期。
Kinetic changes in drip loss of fresh meat,exudative loss of frozen meat,total volatile basic nitrogen(TVB-N),and thiobarbituric acid(TBA) of Sclizothorax prenanti muscle at different storage temperatures were investigated. The kinetic models of TVB-N and TBA were established to predict the shelf life and monitor the quality change of Sclizothorax prenanti muscle during storage. Results indicated that drip loss of fresh meat fluctuated from 1.40% to 2.16% during the first 24 h of storage,and increased to 4.35% at 144 h. Exudative loss of frozen meat increased as the thawing time was pr olonged and reached 15.88% at 24 h. TVB-N and TBA increased with increasing storage time and temperature. The kinetic models,tTVB-N =(lnAt-lnA0)/5.53× 1011×e-66 150/RT) for TVB-N,tTBA =(lnAt-lnA0)/1.17×1012×e-65 720/RT) for TBA werefirst-order Arrhenius equations and could be used to describe the changes in TVB-N and TBA. Therefore,the storage period of Sclizothorax prenanti muscle could be calculated using these models.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第14期229-233,共5页
Food Science
基金
中央高校基本科研业务费专项资金项目(XDJK2014C057)
国家级星火计划重大项目(2011GA811006)
"十二五"国家科技支撑计划项目(2012BAD25B10)
河南省科技成果项目[豫科鉴委字(2013)2362]
关键词
齐口裂腹鱼
系水力
挥发性盐基氮
硫代巴比妥酸
动力学模型
Sclizothorax prenanti
water-holding capacity
volatile basic nitrogen(TVB-N)
thiobarbituric acid(TBA)
kinetic model
