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预测南美白对虾品质变化的动力学模型的建立

Building of the kinetics model for prediction ofthe quality change of Penaeus vannamei Boone

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【Author】 LIU Li-yuan1,XIE Jing1,LI Jian-rong2(1.College of Food Science & Technology,Shanghai Ocean University,Shanghai 201306,China;2.College of Food Science,Biotechnology and Environmental Engineering,Zhejiang Gongshang University,Hangzhou 310035,China)

【机构】上海海洋大学食品学院；浙江工商大学食品生物与环境工程学院；

【摘要】研究了不同温度条件下(-5、0、5、10、20℃)南美白对虾的细菌总数、TVB-N值和鲜度指标K值随存放时间的变化规律及其动力学的特性;建立了细菌总数、TVB-N值、K值与贮藏温度和时间的动力学模型。实验结果表明,贮藏过程中南美白对虾的细菌总数、TVB-N值和K值均随贮藏时间的延长而增加,随贮藏温度的增加而上升。细菌总数、TVB-N值和K值对一级化学反应模型和Arrhenius方程具有较高的拟合精度,并最终确定细菌总数、TVB-N值和K值预测模型中的各个参数值。更多还原

【Abstract】 The total bacterial count,total volatile base-nitrogen(TVB-N)value and K-value in fresh Penaeus vannamei Boone were studied as quality indexes at different storage temperature.The kinetics models of bacterial count,TVB-N value and K-value with respect to the storage time and temperature were developed.It was found that the bacterial count,TVB-N value and K value increased with the increase of storage time and temperature.The first order reaction model and Arrhenius equation were used to describe the relationship of bacterial count,TVB-N value and K value as a function of the storage time and temperature.EA and k0 of bacterial count,TVB-N value,K-value were obtained.更多还原

【关键词】南美白对虾；动力学模型；菌落总数； TVB-N值； K值；
【Key words】 Penaeus vannamei Boone； kinetics model； total bacterial count； TVB-N； K value；

【基金】国家863重点项目(2007AA091806);上海市“科技创新行动计划”2008年度生物医药和农业科技领域重点科技项目(08391911500)

【文献出处】食品工业科技 ,Science and Technology of Food Industry , 编辑部邮箱 ,2009年09期

【分类号】S968.22
【被引频次】26
【下载频次】300

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