猪肉脂肪氧化酶在高压结合热处理过程中失活动力学模型

Modeling the Effect of Combined Thermal and High Pressure Treatment on Inactivation of Lipoxygenase in Pork

为了解猪肉高压加工过程中脂肪氧化酶(lipoxygenase,LOX)活性的变化规律,以猪背最长肌为原料,经不同压力(200~700 MPa)、温度(20~60℃)结合处理后,研究LOX失活常数的变化规律,并分别用Arrhenius和Eyring方程为基础来建立LOX失活的动力学模型。结果表明,当处理温度不变时,失活常数随压力的增加而增加;同样,当处理压力不变时,失活常数随温度升高而增加。Arrhenius和Eyring方程分别适用于整个研究的温度区间和压力区间,分别以两者为基础可以建立LOX失活的动力学方程,两个方程的拟合程度均较高,决定系数分别达到0.989和0.965。因此在一定的处理温度(20~60℃)和压力(200~700 MPa)范围内,猪肉高压结合热处理过程中LOX活性的变化可以用以Arrhenius和Eyring方程为基础建立的数学模型进行预测。

This study aimed to investigate the effect of high pressure processing on lipoxygenase (LOX) activity in pork.Pork Longissimus dorsi muscles were treated in the pressure range of 200–700 MPa and in the temperature range of20–60 ℃. Changes in LOX inactivation rate constants were studied, and kinetic models of LOX inactivation based onArrhenius and Eyring equation were established, respectively. The results showed that the inactivation rate constantsincreased with increasing pressure in the studied temperature range, and increased with increasing temperature in thestudied pressure range. The Arrhenius and Eyring equations were suitable for the whole temperature and pressure ranges,respectively. Both the Arrhenius and Eyring kinetic models had a good fitting degree with high R2 values (0.989 and 0.965,respectively). Thus, the regression models could well predict changes in LOX activity in pork during combined thermal and high pressure processing in a certain range of pressure and temperature.