摘要
研究不同贮藏温度下美国红鱼的细菌总数、挥发性盐基氮(T-VBN)值及巯基含量随存放时间的变化规律及其动力学特性,建立细菌总数、挥发性盐基氮(T-VBN)值、巯基含量与贮藏温度和贮藏时间的动力学模型,以预测和控制养殖的美国红鱼在贮藏过程中的品质变化和货架期。贮藏过程中美国红鱼鱼肉的细菌总数增加,随贮藏温度的上升,鱼丸品质劣化速度加快。细菌总数、巯基和TVB-N值对一级化学反应模型和Arrhenius方程具有很高的拟和精度。
The aerobic bacterials count, spoilage value （T-VBN）, and-SH content of Sciaenops ocellatus under different storage temperature and time were studied. The kinetics models of bacterial count, spoilage value （T-VBN）, and -SH content respect to storage time and temperature were developed, so as to predicate and control the quality change during storage. Results indicated that the bacterial count, TVB-N value increased and -SH content failed with storage time and storage temperature. The changes of bacterialcount, TVB-N value and -SH content with time and temperature showed precision of the first order chemical reaction model and Arrheniu sequation.
出处
《食品科技》
CAS
北大核心
2012年第11期136-140,148,共6页
Food Science and Technology
基金
2011年浙江省科技厅新苗计划项目(2011R419027)
2010年浙江省公益项目(2010C32025)
关键词
美国红鱼
贮藏
动力学模型
Sciaenops ocellatus
storage
kinetics model
