蓝鳍金枪鱼脂质和肌红蛋白的氧化动力学研究

Kinetics Study of Lipid Oxidation and Myoglobin Oxidation on Bluefin Tuna

以蓝鳍金枪鱼赤身、中腹和大腹3个部位的肌肉为研究对象,对其脂质和肌红蛋白在-18,-30,-40,-50°C等冻藏温度条件下的氧化动力学进行研究。结果表明:各部位肌肉随着冻藏温度的升高,贮藏时间的延长,TBA值和高铁肌红蛋白含量逐渐增加;各部位肌肉在不同冻藏温度下脂质和肌红蛋白的氧化速率变化规律均符合0级化学反应动力学;各部位肌肉的脂质和肌红蛋白氧化反应速率常数随冻藏温度的变化规律均符合Arrhenius方程的描述,且具有很高的拟合精度(R2>0.9);脂质氧化的氧化速率对温度变化的敏感顺序是:赤身<中腹<大腹,与肌红蛋白氧化的变化恰好相反。

Study on the kinetics of lipid oxidation and myoglobin oxidation of three different muscle part of bluefin tuna under different freezing temperature（-18,-30,-40,-50 ℃） was conducted. It was found that 2-thiobarbituric acid reactive substances value and met Mb% increased expectedly with the extending the storage time. Kinetics of these two reactions during storage at each temperature fit followed zero-order kinetic model better than first-order due to the higher sum of coefficients of determination. In addition, the temperature dependence of them in three parts can be evaluated by the application of the Arrhenius equation.