期刊
FOOD CONTROL
卷 22, 期 8, 页码 1197-1202出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2011.01.017
关键词
Kinetic models; Quality changes; Grass carp; Chill storage
资金
- earmarked fund for Modern Agro-industry Technology Research System [NYCYDC-49]
To study quality changes in cold chain circulation, kinetic models were developed to predict the freshness changes of grass carp at different temperatures during storage. Sensory assessment, total aerobic count (TAC), K value, total volatile basic nitrogen (TVB-N) and 2-Thiobarbituric acid (TBA) at -3, 0, 3, 9 and 15 degrees C were accessed to investigate the relation between the freshness changes and temperature. The kinetic models of sensory assessment, TAC, K value, TVB-N and TBA with respect to storage time and temperature were developed based on Arrhenius equation. The high regression coefficients (R(2) > 0.9) indicated the acceptability of the first-order reaction and Arrhenius model for predicting the quality changes of grass carp. Activation energies (EA) of sensory assessment, TAC. K value, TVB-N and TBA are 114.38, 75.88, 57.11, 111.55, 63.09 kJ mol(-1), and corresponding rate constants (k(0)) are 2.97 x 10(20), 1.12 x 10(13), 8.30 x 10(9), 8.34 x 10(19), 9.06 x 10(10) respectively. Relative errors between predicted and observed freshness indictors values of TAC, K value and TVB-N are all within +/- 10%. Therefore the quality changes of grass carp can be predicted based on the prediction model of TAC, K value and TVB-N within -3-15 degrees C. (C) 2011 Elsevier Ltd. All rights reserved.
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