摘要
为了预测鲣鱼(Katsuwonus pelamis)调理食品的货架期,将鲣鱼调理食品贮藏在25°C、30°C、35°C温度条件下,通过测定在贮藏期间菌落总数、挥发性盐基氮、过氧化值三个指标的变化,分别对这三个指标与贮藏时间、温度建立一级动力学模型,来预测鲣鱼调理食品的货架期。经计算得出,菌落总数预测模型中的活化能(Ea)及指前因子(k0)分别为30.96 k J/mol和2.06×103,挥发性盐基氮预测模型中的的活化能及指前因子分别为24.35 k J/mol和75.1,过氧化值预测模型中的活化能及指前因子分别为48.75 k J/mol和2.92×106。在32°C和37°C条件下验证动力学模型,结果表明相对误差分别为–5.52%和–6.45%,准确性较好。进一步推算得出,在18°C和23°C常温下贮藏鲣鱼调理食品,产品的货架期为209d和172d。
In order to predict the shelf-life of skipjack tuna Katsuwonus pelamis prepared food, kinetic models were developed to predict it. Total bacterial count （TBC）, total volatile basic nitrogen （TVBN） and peroxide value at different storage temperatures （25℃, 30℃ and 35℃） were accessed to research the relation between the shelf life and temperature. The kinetic models of TBC, TVBN and peroxide value with respect to preservation time and temperature were established based on Arrhenius equation. Total bacterial count （TBC） prediction model of activation energy （Ea） and factor （k0） were 30.96 kJ/mol and 2.06x 103^, TVBN prediction model of activation energy and factor were 24.35 kJ/mol and 75.1, peroxide value prediction model of activation energy and factor were 48.75 kJ/mol and 2.92x106^, respectively. Compared with observed shelf life of skipjack tuna K. pelamis prepared food stored at 32 and 37~C, relative error between predicted and observed shelf life were -5.52% and -6.45%, respectively. Shelf life of skipjack tuna K. pelamis prepared food was 209 days at 18℃ and 172 days at 23℃ through extrapolation of Arrhenius equation.
出处
《海洋与湖沼》
CAS
CSCD
北大核心
2016年第1期221-226,共6页
Oceanologia Et Limnologia Sinica
基金
浙江省自然科学基金项目
LY13C00006号
舟山市科技计划项目
2014C41002号
2014C41010号
浙江海洋学院科研启动资助项目
21135012614号
21135013115号
关键词
鲣鱼调理食品
动力学模型
常温保藏
货架期
skipjack tuna Katsuwonus pelamis prepared food
kinetic models
preserved at room temperature
shelf life prediction
