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.
