温度对冻结原料虾(Parapenaeoρsis hardwickii) 肉质.PDFVIP

溫度對凍結原料蝦 (Parapenaeo.ρsis hardwickii) 肉質 分解之影響及其動力學預估 邱思魁﹒陳錫秋 Effect of Temperature and Kinetic Prediction on the Decomposition of Frozen Brown ShrÏmp (Parapenaeopsis hardwickii) Tze~Kuei Chiou, Si-Chiu Chen (Received November 1982) Effect of temperatureon t h,e d.ecomposition of brown shrimp (Parapenaeopsis hard- wickii) were studied. T h,e prediction of the maximum al10wable duratiön ôf shrimp、 during proc巳ssing at ambient temperature were kinetical1y analyzed. 0 0 0 Frozen shrimp were thawed and stored at temperature of 15 C, 21 C, 25 C, 30~G and 0 33 C. The results showed the reaction rate (k) of volatile basic nitrogen、 (VBNJ ~ete 2.14, 2.71 , 2.鉤， 3.64, and 7.84 mg% hr- 1 respectively. The higher the temperature w;阱， the 1l10re the decomposition of shrimp did , and the shorter to reach the limited 25 mg% of VBN by CNS. 0 Arrhrenius plot of log k vs. temperature showed a linear relatio:t).ship except 33 C, the regressionequation was y=-8.686x+32.247 , coe自ciency (r) was 0.995. From .th,e Arrhenius equation , activation energy was 6.05 kcaljmole , constant A Was 84188.42. The reaction rate of VBN at ambient t巴mperature would be predicted from k=A.e-EoIRT 0 o between 15 C to 30 C. The prediction were very similar to the experimental results