| 黄鳍金枪鱼肉在不同冻藏温度下品质变化的动力学研究 |
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| 引用本文： | 路昊,包建强.黄鳍金枪鱼肉在不同冻藏温度下品质变化的动力学研究[J].现代食品科技,2007,23(2):5-7. |
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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,200090 |
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| 基金项目： | 上海水产大学校科研和教改项目
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"上海市重点学科"建设项目 |
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| 摘 要： | 研究了不同温度下贮藏过程中金枪鱼肉的脂质氧化和肌红蛋白氧化值随保藏时间的变化规律和动力学特性。建立了脂质氧化和肌红蛋白氧化与冻藏温度和冻藏时间的动力学模型。在冻藏过程中,金枪鱼肉的脂质氧化和肌红蛋白氧化随保藏时间的延长而加剧。脂质氧化和肌红蛋白氧化对零级化学反应和Arrhenius方程有较高的拟合精度。
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| 关 键 词： | 金枪鱼 冻藏温度 品质 动力学 |
| 文章编号： | 1673-9078(2007)02-0005-03 |
| 收稿时间： | 2006/9/18 0:00:00 |
| 修稿时间： | 2006年9月18日 |
Kinetics Study on the Quantity of Yellow Fin Tuna Fish at Different Storage Temperatures |
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| LU Hao,BAO Jian-qiang.Kinetics Study on the Quantity of Yellow Fin Tuna Fish at Different Storage Temperatures[J].Modern Food Science & Technology,2007,23(2):5-7. |
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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 oxidation of lipid and Metmyoglobin of yellow fin tuna fish in different storage temperatures were researched using kinetics models of the reactions with respect to the storage time and storage temperature. The oxidation of lipid and metmyoglobin increased with prolonging the storage time and increasing the storage temperatures. The zero-grade reaction and Arrhenius equation were used to describe the relationship between the oxidation of lipid and metmyoglobin with the storage time and temperature. The calculated data from the presented model were well consistent with the experimental results. |
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| Keywords: | tuna storage temperature quality kinetics |
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