| 在不同冻藏温度下黄鳍金枪鱼腹部肌肉的脂质氧化和肌红蛋白氧化的动力学研究 |
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| 引用本文： | 路昊,包建强. 在不同冻藏温度下黄鳍金枪鱼腹部肌肉的脂质氧化和肌红蛋白氧化的动力学研究[J]. 食品科学, 2007, 28(11): 63-66 |
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| 作者姓名： | 路昊 包建强 |
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| 作者单位： | 上海水产大学食品学院； 上海水产大学食品学院 上海200090； 上海200090； |
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| 基金项目： | 上海水产大学校长基金项目(科04-93)，上海市重点学科建设项目(T1102) |
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| 摘 要： | 以冻藏在-18、-25和-30℃,并贮藏310d的黄鳍金枪鱼腹部肌肉为研究对象,理化指标分析发现,脂质氧化值和肌红蛋白氧化值随贮藏温度的升高,贮藏时间的增加呈现上升趋势。利用相应的反应函数,确立脂质氧化和肌红蛋白氧化反应级数为0级。化学品质动力学研究显示,脂质氧化值和肌红蛋白氧化值的增加随贮藏温度的变化对Arrhenius关系有很高的拟合精度,其拟合方程分别为:y=4.35×10-9exp(0.057t)、y=2.01×10-5exp(0.037t)。
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| 关 键 词： | 黄鳍金枪鱼 脂质氧化 肌红蛋白氧化 化学品质动力学 反应级数 Arrhenius关系 |
| 文章编号： | 1002-6630（2007）11-0063-04 |
| 修稿时间： | 2006-09-18 |
Study on Kinetics Model of Lipid Oxidation and Metmyoglobin of Yellowfin Tuna Ventral Muscles in Different Storage Temperatures |
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| LU Hao,BAO Jian-qiang. Study on Kinetics Model of Lipid Oxidation and Metmyoglobin of Yellowfin Tuna Ventral Muscles in Different Storage Temperatures[J]. Food Science, 2007, 28(11): 63-66 |
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| Authors: | LU Hao BAO Jian-qiang |
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| Affiliation: | College of Food Science, Shanghai Fishery University, Shanghai 200090, China |
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| Abstract: | The ventral muscles of yellowfin tuna refrigerated respectively for 310 days at -18℃, -25℃ and -30℃ were used as samples. Through the study on physical and chemical specifications it concluded that the contents of lipid oxidation and metmyoglobin grow up by time consuming and the temperature rising. The reaction kinetics of lipid oxidation and metmyoglobin were zero order kinetics by the chemical reaction function. By means of chemical kinetics, the fitting of the rising content of lipid oxidation and metmyoglobin to the change of storage time was very accurate. And the fitting functions were y=4.35×10-9exp (0.057t) and y=2.01×10-5exp(0.037t). |
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| Keywords: | yellowfin tuna lipid oxidation metmyoglobin chemical kinetics of quality reaction order Arrhenius model |
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