摘要
通过不同温度下的贮藏实验研究了鲳鱼的菌落总数、挥发性盐基氮（TⅥ谢）、鲜度指标K和感官指标随贮藏时间的变化规律．通过相应的品质能级函数分析，确定鲳鱼的K符合零级化学反应动力学模型，TVBN、总菌落数值符合一级化学反应动力学模型，且化学反应动力学方程的相关系数均大于0．9，具有较高的拟合精度．利用Arrhenius方程对活化能E和温度系数Q10进行计算，并对照感官评定得到鲳鱼在268~278K，273~283K和283~293K温度段内任何一点温度丁的货架期预测模型分别为θs（T）=5．8×2．009^（278-T）/10，θs（T）=3．0×1．948^（283-T）/10和θs（T）：1．7×2．407^（298-T）/10，θs（T）为货架寿命．并模拟得到了鲳鱼经历不同温度、时间流通后的品质损失量和货架寿命余量．
Abstract： Total viable count （TVC）, total volatile base-nitrogen （TVBN） value, K-value and sen- sory evaluation of pomfret at different storage temperatures were assessed to investigate the rela- tion between shelf life and temperature. Analyzing the chemical kinetics of quality, it is concluded that K-value is conformed to the zero order model, meanwhile, TVBN and TVC follow the first or- der model. The activation energy Es and Q10 were calculated according to the Arrhenius model. By means of sensory evaluation, during 268~278 K, 273~283 K and 283~293 K, the functions for shelf-life prediction at any temperature are θs（T）=5.8×2.009^（278-T）/10,θs（T）=3.0×1.948^（283-T）/10 and θs（T）：1.7×2.407^（298-T）/10,θs（T） respectively. It is shown from the reliability as- sessment that the basic error between predictive remaining shelf life and observed shelf life is within 20 % and the system can predict the freshness and remaining shelf life of pomfret rapidly and reliably.
出处
《上海理工大学学报》
CAS
北大核心
2009年第5期489-494,共6页
Journal of University of Shanghai For Science and Technology
基金
"十一五"国家科技支撑计划重点资助项目(2006BAD30B03)
上海市科学技术委员会重点科技资助项目(08391911500)
关键词
鲳鱼
动力学模型
反应级数
感官评定
pore fret
kinetics model
reaction order
sensory evaluation
