中国农业大学学报2012，Vol.17Issue(1)：138-142,5.
暗纹东方鲀在不同冻藏温度下品质变化的动力学研究
Quality degradation kinetics of Takifugu obscures at different storage temperatures
摘要
Abstract
To study the quality changes of puffer fish during frozen storage,the processes kinetics were investigated at different temperatures during storage.The values of total Volatile Basic Nitrogen（TVB-N）,salt-extractable protein content and sulfhydryl（SH） content at different storage temperatures（263,255,248 and 243 K） were measured to investigate the relationship between the time and temperature of storage.The kinetic models of TVB-N value,salt-extractable protein content and SH content with respect to storage time and temperature were developed based on Arrhenius equation.The high regression coefficients（R20.9） indicated the acceptability of the first order reaction and Arrhenius model for predicting the changes of above parameters.Activation energies（EA） and rate constants（k0） for TVB-N value,salt-extractable protein content and SH content were obtained and they were 10.72 kJ/mol and 0.556,26.79 kJ/mol and 2 668.20,and 20.68 kJ/mol and 186.52,respectively.The results indicate that TVB-N value increases with the increase of storage time and temperature,and salt-extractable protein content and SH content were turned out to be just opposite.关键词
河豚鱼/冻藏/品质控制/动力学模型Key words
puffer fish/frozen storage/quality control/kinetic model分类
农业科技引用本文复制引用
马妍,谢晶,周然,刘源..暗纹东方鲀在不同冻藏温度下品质变化的动力学研究[J].中国农业大学学报,2012,17(1):138-142,5.基金项目
上海市科委部分地方院校计划项目(08390513900) （08390513900）
上海市教育委员会重点学科建设项目(J50704) （J50704）
上海市教育委员会科研创新项目(11YZ160) （11YZ160）
上海海洋大学校级重点建设课程项目(A-2600-10-0023) （A-2600-10-0023）
