摘要
以冻藏在-18、-25和-30℃,并贮藏310d的黄鳍金枪鱼腹部肌肉为研究对象,理化指标分析发现,脂质氧化值和肌红蛋白氧化值随贮藏温度的升高,贮藏时间的增加呈现上升趋势。利用相应的反应函数,确立脂质氧化和肌红蛋白氧化反应级数为0级。化学品质动力学研究显示,脂质氧化值和肌红蛋白氧化值的增加随贮藏温度的变化对Arrhenius关系有很高的拟合精度,其拟合方程分别为:y=4.35×10-9exp(0.057t)、y=2.01×10-5exp(0.037t)。
The ventral muscles of yellowfin tuna refrigerated respectively for 310 days at -18 ℃, -25 ℃ and -30℃ were used as samples. Through the study on physical and chemical specifications it concluded that the contents of lipid oxidation and metmyoglobin grow up by time consuming and the temperature rising. The reaction kinetics of lipid oxidation and metmyoglobin were zero order kinetics by the chemical reaction function. By means of chemical kinetics, the fitting of the rising content of lipid oxidation and metmyoglobin to the change of storage time was very accurate. And the fitting functions were y=4.35 × 10^-9exp （0.0570 and y=2.01 × 10^-5exp（0.037t）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期63-66,共4页
Food Science
基金
上海水产大学校长基金项目(科04-93)
上海市重点学科建设项目(T1102)
