在不同冻藏温度下黄鳍金枪鱼腹部肌肉的脂质氧化和肌红蛋白氧化的动力学研究.pdfVIP

※基础研究 食品科学 2007, Vol. 28, No. 11 63 路 昊，包建强 (上海水产大学食品学院，上海 200090) ：以冻藏在－ 18、－ 25 和－ 30℃，并贮藏310d 的黄鳍金枪鱼腹部肌肉为研究对象，理化指标分析发现， 脂质氧化值和肌红蛋白氧化值随贮藏温度的升高，贮藏时间的增加呈现上升趋势。利用相应的反应函数，确立脂 质氧化和肌红蛋白氧化反应级数为0级。化学品质动力学研究显示，脂质氧化值和肌红蛋白氧化值的增加随贮藏温 度的变化对Arrhenius关系有很高的拟合精度，其拟合方程分别为：y=4.35×10－ 9 － 5 exp(0.057t)、y=2.01×10 exp (0.037t)。 ：黄鳍金枪鱼；脂质氧化；肌红蛋白氧化；化学品质动力学；反应级数；Arrhenius 关系 Study on Kinetics Model of Lipid Oxidation and Metmyoglobin of Yellowfin Tuna Ventral Muscles in Different Storage Temperatures LU Hao，BAO Jian-qiang (College of Food Science, Shanghai Fishery University, Shanghai 200090, China) Abstract ：The ventral muscles of yellowfin tuna refrigerated respectively for 310 days at －18℃, －25℃ and －30℃ were used as samples. Through the study on physical and chemical specifications it concluded that the contents of lipid oxidation and metmyoglobin grow up by time consuming and the temperature rising. The reaction kinetics of lipid oxidation and metmyoglobin were zero order kinetics by the chemical reaction function. By means of chemical kinetics, the fitting of the rising content of lipid －9 oxidation and metmyoglobin to the change of storage time was very accurate. And the fitting functions were y=4.35×10 exp －5exp(0.037t). (0.057t) and y=2.01×10 Key words：yellowfin tuna；lipid oxidation；metmyoglobin；chemical kinetics of quality；reaction order；Arrhenius model 中图分类号：TS254.1 文献标识码：A