包装储运——模板.pdfVIP

※包装贮运 食品科学 2009, Vol. 30, No. 10 265 佟 懿，谢 晶* (上海海洋大学食品学院，上海 201306) 通过不同温度下的贮藏实验研究了鲳鱼的菌落总数、挥发性盐基氮(TVB-N) 、鲜度指标(K 值)与感官指标 随贮藏时间的变化规律。建立了菌落总数、挥发性盐基氮和鲜度指标K 值与贮藏时间及贮藏温度之间的动力学模型。 实验表明一级化学反应动力学模型和Arrhenius 方程对微生物数量、挥发性盐基氮(TVBN)及鲜度指标(K 值) 的变化具 有较高的拟合精度(R2 9 ＞0.9) 。菌落总数变化预测模型中的EA 及k0 分别为：47.60kJ/mol 和1.568 ×10 ，挥发性盐基 氮变化的E 9 A 及k0 分别为：50.80kJ/mol 和1.490 ×10 ，鲜度指标K 值变化的EA 及k0 分别为：43.81K J/mol 和 7 3.553 ×10 。 鲳鱼；动力学模型；菌落总数；挥发性盐机氮；K 值 　　 Experimental Research on Application of Kinetic Model to Predict Shelf-life of Pampus argenteus TONG Yi ，XIE Jing* (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract ：Total viable count (TVC), total volatile base-nitrogen (TVB-N) value, freshness index (K value) and sensory evaluation of Pampus argenteus (pomfret) at different storage temperatures were assessed to investigate the relation between the shelf life and temperature. The Arrhenius models of TVC, TVB-N value and K-value with respect to storage time and tempera- ture were developed. The high regression coefficients （R2 ＞ 0.9 ）indicated the acceptability of the first order reaction and Arrhenius model for predicting the changes of TVC, TVBN value and K-value of pomfret. The activation energy (EA) and preexponential factor (k0) of TVC, total volatile base-nitrogen value, and K-value prediction models were 47.60 kJ/mol 9 9 7 and1.568 ×10 , 50.80 kJ/mol and1.490 ×10 , and 43.81 kJ/mol and 3.553 ×10 respectively ． Key words ：pomfre