香肠脂肪氧化动力学特性及温度对其影响研究

Kinetic Charateristics of Lipid Oxidation in Sausages as Affected by Temperature

研究不同温度贮藏过程中香肠脂肪的过氧化值(POV)和硫代巴比妥酸反应物(TBARs)变化规律及其动力学特性,建立香肠脂肪POV、挥发性盐基氮(TVB-N)含量和TBARs与贮藏温度和贮藏时间的动力学模型。结果表明:贮藏过程中香肠脂肪氧化和腐败现象加重,随贮藏温度的上升,脂肪品质劣化速度加快;反应中香肠POV、TVB-N和TBARs变化的活化能分别为37.68、41.34、51.38kJ/mol,且对一级化学反应模型和Arrhenius方程具有很高的拟和精度;可有效控制和预测动物脂肪在香肠贮藏过程中的品质变化。

Kinetical modeling of POV, TVB-N and TBARs of sausage fat with repect to storage temperature and time was performed and kinetic characteristics for fat oxidation in sausages were studied. Fat oxidation and spoilage were aggravated during storage of sausages and accelerated with increasing temperature. The activation energy for POV, TVB-N and TBARs were 37.68, 41.34 kJ/mol and 51.38 kJ/mol, respectively. The proposed first-order kinetic model and Arrhenius equation fitted our experimental data very well. This study can provide a useful guidline to effectively control and predict quality deterioration of sausages due to fat oxidation during storage.