动力学模型预测三文鱼在不同温度的货架期

Dynamic Model to Predict the Shelf Life of Salmon at Different Temperatures

目的设计5组不同温度的贮藏实验,探究三文鱼在不同贮藏温度下品质与货架期间的关系。方法分析三文鱼感官品质、色差(L值、a值)、p H值、菌落总数(TVC)、K值、挥发性盐基氮(TVB-N)以及硫代巴比妥酸值(TBA)等指标在贮藏期间的变化,建立菌落总数、K值、TVB-N、TBA品质指标对应关于时间和温度的一级动力学模型。结果得到的货架期模型活化能和指前因子分别为77.22,57.39,62.07,56.41 k J/mol;2.72×10^(13),1.06×10^(10),6.63×10^(10),1.09×10^(10)。选用10℃指标作为验证性实验,预测值和实际值的相对误差均在5%以内。结论表明该实验得出的货架期方程能够较为准确地预测贮藏温度为0~20℃的三文鱼货架期。

The work aims to investigate the relationship between salmon quality and shelf life at different temperatures by designing five groups of experiments at different storage temperatures. The changes of such indicators as salmon organoleptic quality, color difference（L and a value）, p H value, total viable count（TVC）, K value, total-volatile basic nitrogen（TVB-N） and thiobarbituric acid（TBA） were analyzed. The first-order dynamic model based on time and temperature corresponding to the quality indicators（TVC, K value, TVB-N and TBA） was established. The resultant shelf-life model activation energy and pre-exponential factor were respectively 77.22, 57.39, 62.07, 56.41 k J/mol and 2.72×10^（13）, 1.0~6×10^（10）, 6.63×10^（10）, 1.09×10^（10）. 10 ℃ was selected for verification experiment. The relative errors between the predicated value and the actual value were within 5%. The conclusion shows that the shelf-life equation obtained by the experiment can predict the shelf life of salmon stored at 0~20 ℃ in a more accurate way.