| 采用动力学模型预测河蟹调味汁货架期 |
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| 引用本文： | 刘松昆,吴浩然,叶韬,姜绍通,林琳,陆剑锋.采用动力学模型预测河蟹调味汁货架期[J].肉类研究,2022,36(6):48-52. |
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| 作者姓名： | 刘松昆 吴浩然 叶韬 姜绍通 林琳 陆剑锋 |
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| 作者单位： | 合肥工业大学食品与生物工程学院，安徽省农产品精深加工重点实验室，农产品生物化工教育部工程研究中心，安徽 合肥 230009 |
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| 基金项目： | 国家现代农业产业技术体系建设专项（CARS-48）；;安徽现代农业产业技术体系建设专项（AARS-08）； |
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| 摘 要： | 以河蟹边角料为原料，加工成河蟹调味汁。为了能够迅速、准确预测常温（25 ℃）环境下河蟹调味汁的货架期，将河蟹调味汁置于37、45、55 ℃下贮藏，以加速变质。以总挥发性盐基氮含量为指标建立一级动力学模型，货架期的预测值通过动力学模型和阿伦尼乌斯方程来确定。结果表明：阿伦尼乌斯方程中的活化能（Ea）为29.28 kJ/mol，指前因子（k0）为1.443×103，河蟹调味汁在25 ℃环境下的货架期为183 d。
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| 关 键 词： | 河蟹调味汁 挥发性盐基氮 动力学模型 阿伦尼乌斯方程 货架期 |
Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce |
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| LIU Songkun,WU Haoran,YE Tao,JIANG Shaotong,LIN Lin,LU Jianfeng.Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce[J].Meat Research,2022,36(6):48-52. |
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| Authors: | LIU Songkun WU Haoran YE Tao JIANG Shaotong LIN Lin LU Jianfeng |
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| Affiliation: | Engineering Research Center of Bio-Process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China |
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| Abstract: | Abstract: In order to rapidly and accurately predict the shelf life of river crab sauce, prepared from river crab processing waste, during storage at 25 ℃, river crab sauce was stored at 37, 45 or 55 ℃ to accelerate its quality deterioration. A firstorder kinetic model was established with total volatile basic nitrogen (TVB-N) as the dependent variable. The predicted value of shelf life was determined by the kinetic model and the Arrhenius equation. The results showed that the activation energy (Ea) and pre-exponential factor (k0) obtained from the Arrhenius equation were 29.28 kJ/mol and 1.443 × 103, respectively, and the shelf life of river crab sauce at 25 ℃ was calculated to be 183 days. |
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| Keywords: | river crab sauce total volatile basic nitrogen kinetic model Arrhenius equation shelf life |
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