摘要
研究不同温度下贮藏过程中鱼丸细菌总数、脂肪氧化值(TBA值)及挥发性盐基氮(TVB-N值)随存放时间的变化规律及其动力学特性,建立了细菌总数、TBA值、TVB-N值与贮藏温度和贮藏时间的动力学模型,以预测和控制鱼丸在贮藏过程中的品质和货架期。贮藏过程中鱼丸的细菌总数增加,脂肪氧化和腐败现象加重,随贮藏温度的上升,鱼丸品质劣化速度加快。细菌总数、TBA值和TVB-N值对一级化学反应模型和Arrhenius方程具有很高的拟和精度。
The aerobic bacterial count, lipid oxidizes value (TBA value) and spoilage value (TVB-N value) of fish ball atdifferent storage temperature were studied. The kinetics models of bacterial count, lipid oxidation and spoilage withrespect to storage time and temperature were developed, so as to predicate and control the quality of fish ball duringstorage. Results indicated that the bacterial count, TBA value and TVB-N value increased with storage time and storagetemperature. The changes of bacterial count, TBA value and TVB-N value with time and temperature showed precisionof the first order chemical reaction model and Arrhenius equation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期80-82,共3页
Food Science
基金
湖北省"十五"科技攻关重大项目课题(2001AA201A06)
