冷藏大西洋鲑背腹部鱼片脂肪氧化变化规律及货架期模型的建立

Change characteristics of fat oxidation and establishment of shelf-life model for refrigerated dorsal and belly Salmo salar fillets

为探究大西洋鲑背部、腹部鱼片在冷藏过程中的脂肪氧化变化规律,建立基于脂肪氧化指标的货架期预测模型,实验定期取样,测定与脂肪氧化相关的AV、POV、TBA值及进行感官评价。研究表明,大西洋鲑背部、腹部鱼片的AV值、POV值以及TBA值都随贮藏时间延长而呈现增加的趋势,感官评价得分一直降低,腹部鱼片比背部鱼片变化更加明显,且温度越高脂肪氧化指标变化越显著。将冷藏大西洋鲑背部、腹部鱼片的脂肪氧化指标用一级化学反应动力学模型拟合后发现,POV值、TBA值与一级化学反应动力学模型有很好的拟合效果(R2>0.90);AV值与一级化学反应动力学模型有较好的拟合效果(R2>0.82)。用Arrhenius方程建立冷藏温度下大西洋鲑背部、腹部鱼片AV值、POV值、TBA值与贮藏时间、贮藏温度的动力学模型具有很高的拟合精度(R2>0.90)。建立的动力学方程中背部AV值、POV值和TBA值的活化能EA分别为47.309、81.611和35.560 k J/mol,腹部的活化能EA分别为77.628、55.686和19.399 k J/mol。建立的大西洋鲑背部、腹部鱼片的预测货架期模型经验证后发现,脂肪氧化指标的预测值与实际值相对误差在±10.60%内,因此该模型能很好地预测冷藏温度下大西洋鲑片的货架期。

In order to explore the change characteristics of fat oxidation in refrigerated dorsal and belly Salmo salar fillets,and to establish and validate the shelf-life model based on the fat oxidation indicators,acid value（AV）,peroxide value（POV）,thiobarbituric acid value（TBA） and sensory evaluation were measured periodically during cold storage.Results showed that the acid value,peroxide value and thiobarbituric acid value of dorsal and belly S.salar fillets showed an increasing trend with the extension of storage time.At the same time,sensory evaluation score decreased gradually.The changes of belly fillets were more obvious than those of dorsal fillets,and the higher the temperature was,the more significant the fat oxidation indexes were.The fat oxidation indexes of dorsal and belly S.salar fillets were consistent with the first-order chemical reaction dynamic model.It was found that POV value and TBA value were well fitted by the first-order chemical reaction kinetics model（R2〉 0.90） and there was a relatively good accordant effect of AV value with the first-order chemical reaction kinetics model（R2〉 0.82）.Arrhenius equation was used to establish the dynamic model of AV value,POV value and TBA value for dorsal and belly S.salar fillets,and there was a higher fitting accuracy（R2〉 0.90）.The established activation energy EAof AV value,POV value and TBA value for dorsal fillets in the dynamic equation were 47.309,81.611 and 35.560 k J / mol,respectively.The activation energy EAof belly fillets were 77.628,55.686 and 19.399 k J / mol,respectively.The established predictive shelf-life models of dorsal and belly S.salar fillets showed that the relative error of predicted value and actual value was within ± 10.60%.Therefore,the shelf-life of S.salar fillets in refrigerated storage could be well predicted by these models.