采用动力学模型预测河蟹调味汁货架期  

Kinetic Modelling for Prediction of Shelf Life of River Crab Sauce

作　　者：刘松昆 吴浩然 叶韬 姜绍通 林琳 陆剑锋 LIU Songkun;WU Haoran;YE Tao;JIANG Shaotong;LIN Lin;LU Jianfeng(Engineering Research Center of Bio-Process,Ministry of Education,Key Laboratory for Agricultural Products Processing of Anhui Province,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽省农产品精深加工重点实验室,农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《肉类研究》2022年第6期48-52,共5页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-48);安徽现代农业产业技术体系建设专项(AARS-08)。

摘　　要：以河蟹边角料为原料,加工成河蟹调味汁。为了能够迅速、准确预测常温(25℃)环境下河蟹调味汁的货架期,将河蟹调味汁置于37、45、55℃下贮藏,以加速变质。以总挥发性盐基氮含量为指标建立一级动力学模型,货架期的预测值通过动力学模型和阿伦尼乌斯方程来确定。结果表明:阿伦尼乌斯方程中的活化能(E_(a))为29.28 kJ/mol,指前因子(k_(0))为1.443×10^(3),河蟹调味汁在25℃环境下的货架期为183 d。In order to rapidly and accurately predict the shelf life of river crab sauce,prepared from river crab processing waste,during storage at 25℃,river crab sauce was stored at 37,45 or 55℃to accelerate its quality deterioration.A firstorder kinetic model was established with total volatile basic nitrogen(TVB-N)as the dependent variable.The predicted value of shelf life was determined by the kinetic model and the Arrhenius equation.The results showed that the activation energy(E_(a))and pre-exponential factor(k_(0))obtained from the Arrhenius equation were 29.28 kJ/mol and 1.443×10^(3),respectively,and the shelf life of river crab sauce at 25℃was calculated to be 183 days.

关 键 词：河蟹调味汁 挥发性盐基氮 动力学模型 阿伦尼乌斯方程 货架期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]