摘要
研究采用挥发性盐基氮(TVB-N)为即食南美白对虾的品质变化和货架寿命的指示指标,根据感官评定结果,确定TVB-N值16.0mg/100g为货架寿命终点。建立TVB-N与贮藏时间(t)之间的一级动力学方程以及TVB-N变化速率常数(k)与贮藏温度(T)之间的Arrhenius方程,以预测在某一贮藏温度下即食南美白对虾的货架寿命理论值。求得Arrhenius方程中TVB-N变化反应的活化能Ea为66.24kJ/mol,指前因子k0为8.41×109。分别在15、37、42℃条件下下验证动力学模型的准确性,得到货架寿命预测值相比实际值的相对误差分别为10.45%、-4.72%、-0.87%。进一步通过Arrhenius方程外推法求得真空包装的即食南美白对虾在20℃和25℃条件下下保藏的理论货架寿命分别为151.8d和96.5d。
Total volatile basic nitrogen（TVB-N） was selected as the indicator of quality change and shelf life for instant Litopenaeus vannamei products.The TVB-N was determined to be 16.0 mg/100g as the end of shelf life based on sensory evaluation.The first order kinetic equation between TVB-N and storage time（t）,and Arrhenius kinetic equation between rate constant of TVB-N（k） and storage temperature（T） were established to predict quality change of shrimp products and shelf life during storage at a certain temperature.In Arrhenius equation,obtained activation energy Ea was 66.24 kJ/mol and pre-exponential factor k0 was 8.41 × 109.Compared with observed shelf life of shrimp products stored at 15,37 and 42℃,relative error between predicted and observed shelf life were 10.45%,-4.72% and-0.87%,respectively.Shelf life of vacuum-packed instant shrimp products was 151.8 days at 20 ℃ and 96.5 days at 25 ℃ through extrapolation of Arrhenius equation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期361-365,共5页
Food Science
基金
浙江省科技合作与引进成果转化项目(2007C16019)
