| 动力学模型预测深海鲣鱼(Katsuwonus pelamis)调理食品常温下的货架期 |
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| 引用本文： | 白冬,王欢,谢超,林琳,黄菊,梁佳,王婷. 动力学模型预测深海鲣鱼(Katsuwonus pelamis)调理食品常温下的货架期[J]. 海洋与湖沼, 2016, 47(1): 221-226 |
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| 作者姓名： | 白冬 王欢 谢超 林琳 黄菊 梁佳 王婷 |
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| 作者单位： | 浙江省海产品健康危害因素关键技术研究重点实验室，浙江海洋学院食品与医药学院，舟山，316022,浙江省海产品健康危害因素关键技术研究重点实验室，浙江海洋学院食品与医药学院，舟山，316022,浙江省海产品健康危害因素关键技术研究重点实验室，浙江海洋学院食品与医药学院，舟山，316022,浙江省海产品健康危害因素关键技术研究重点实验室，浙江海洋学院食品与医药学院，舟山，316022,浙江省海产品健康危害因素关键技术研究重点实验室，浙江海洋学院食品与医药学院，舟山，316022,浙江省海产品健康危害因素关键技术研究重点实验室，浙江海洋学院食品与医药学院，舟山，316022 |
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| 基金项目： | 浙江省自然科学基金项目,LY13C00006号;舟山市科技计划项目,2014C41002号,2014C41010号;浙江海洋学院科研启动资助项目,21135012614号;21135013115号。 |
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| 摘 要： | 为了预测鲣鱼(Katsuwonus pelamis)调理食品的货架期,将鲣鱼调理食品贮藏在25°C、30°C、35°C温度条件下,通过测定在贮藏期间菌落总数、挥发性盐基氮、过氧化值三个指标的变化,分别对这三个指标与贮藏时间、温度建立一级动力学模型,来预测鲣鱼调理食品的货架期。经计算得出,菌落总数预测模型中的活化能(Ea)及指前因子(k0)分别为30.96 k J/mol和2.06×103,挥发性盐基氮预测模型中的的活化能及指前因子分别为24.35 k J/mol和75.1,过氧化值预测模型中的活化能及指前因子分别为48.75 k J/mol和2.92×106。在32°C和37°C条件下验证动力学模型,结果表明相对误差分别为–5.52%和–6.45%,准确性较好。进一步推算得出,在18°C和23°C常温下贮藏鲣鱼调理食品,产品的货架期为209d和172d。
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| 关 键 词： | 海捕红虾；货架期预测；产品质量分析 |
SHELF LIFE PREDICTION OF SKIPJACK TUNA KATSUWONUS PELAMIS PRESERVED AT ROOM TEMPERATURE THROUGH KINETIC MODELS |
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| BAI Dong,WANG Huan,XIE Chao,LIN Lin,HUANG Ju,LIANG Jia and WANG Ting. SHELF LIFE PREDICTION OF SKIPJACK TUNA KATSUWONUS PELAMIS PRESERVED AT ROOM TEMPERATURE THROUGH KINETIC MODELS[J]. Oceanologia Et Limnologia Sinica, 2016, 47(1): 221-226 |
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| Authors: | BAI Dong WANG Huan XIE Chao LIN Lin HUANG Ju LIANG Jia WANG Ting |
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| Affiliation: | Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China,Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China,Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China,Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China,Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China,Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China |
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| Abstract: | |
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| Keywords: | ed shrimp Solenocera melantho shelf life prediction product quality analysis |
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