黄鳍金枪鱼肉在不同冻藏温度下品质变化的动力学研究

Kinetics Study on the Quantity of Yellow Fin Tuna Fish at Different Storage Temperatures

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。

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.