不同贮藏温度条件下鲐鱼货架期预测模型的构建  

Predictive Modelling of Shelf Life for Scomber japonicus Stored at Different Temperatures

作　　者：吴奇子[1] 陈雪[1] 刘欢[1] 方旭波[1,2] 陈小娥[1] 林燕国 

机构地区：[1]浙江海洋学院食品与医药学院,浙江舟山316022 [2]浙江省水产品加工技术研究联合重点实验室,浙江舟山316022 [3]舟山中茂水产有限公司,浙江舟山316102

出　　处：《食品科学》2015年第22期232-236,共5页Food Science

基　　金：浙江科技厅重点农业项目(2013C02016);舟山市科技计划项目(2014C11014)

摘　　要：为了探索海上移动运输船上东海鲐鱼新鲜度随温度变化规律及其动力学特性,将鲐鱼贮藏在0、5、10、15℃条件下,测定K值、挥发性盐基氮（total volatile base nitrogen,TVB-N）值与菌落总数（total viable count,TVC）,并进行感官评分,研究其货架期预测模型。结果显示,随贮藏时间的延长,鲐鱼的感官品质指标逐渐下降,K值、TVB-N值和TVC均逐渐上升。实验用Arrhenius方程构建了贮藏温度、贮藏时间与K值、TVB-N值和TVC之间的动力学模型,其中,K值变化的活化能（Ea）及速率常数（k0）分别为30.54 k J/mol和1.54×10^4;TVB-N变化的Ea及k0分别为41.21 k J/mol和4.40×10^5;TVC变化的Ea及k0分别为46.78 k J/mol和2.93×10^6。建立的动力学模型可以在0~15℃范围内对鲐鱼的货架期进行准确预测。Kinetic models were developed to study the freshness and shelf life of Scomber japonicus on board at different storage temperatures.Sensory evaluation,K value,total-volatile basic nitrogen（TVB-N） value,and total viable count（TVC）during storage at 0,5,10 and 15 ℃ were examined to find out the relationship between the shelf life and storage temperature.The predictive models of K value,TVB-N value and TVC with respect to temperature and storage time were developed based on Arrhenius equation.Activation energies（E_a） and rate constants（k0） of K value,TVB-N value and TVC were30.54 kJ/mol,1.54×10^4,41.21 kJ/mol,4.40×10^5,46.78 kJ/mol,and 2.93 × 10^6,respectively.The results indicate that K value,TVB-N value and TVC increased with increasing storage time and temperature.It was also observed that the sensory quality decreased with increasing storage time and temperature.The remaining shelf-life of Scomber japonicus can be predicted at a storage temperature ranging from 0 to 15 ℃ based on K value,TVB-N value and TVC.

关 键 词：东海鲐鱼 贮藏温度 货架期 预测模型 Arrhenius方程 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]