罗非鱼片贮藏过程中品质变化动力学模型

摘要

The total volatile basic nitrogen (TVB-N) and aerobic bacterial count of tilapia fillets at different storage temperatures were studied; the kinetic models of TVB-N and aerobic bacterial count were established to calculate and control the quality and shelf life.The results show that TVB-N and aerobic bacterial count increase during storage with increase of storage time and temperature, while the quality of fillets is degrading.The first order reaction model and Arrhenius equation are suitable to describe the changes of TVB-N and aerobic bacterial count.The storage period of tilapia fillets can be calculated using the model.%研究不同温度贮藏条件下罗非鱼片挥发性盐基氮(TVB-N)和菌落总数随时间的变化规律及其动力学特性,建立了TVB-N和菌落总数与贮藏温度和贮藏时间的动力学模型,以预测和控制罗非鱼片在贮藏过程中的品质和货架期.贮藏过程中罗非鱼片的TVB-N和菌落总数增加,随着贮藏温度的升高,鱼片品质劣化速度加快.TVB-N和菌落总数均符合一级化学反应动力学模型,并且与Arrhenius方程有很高的拟合度.罗非鱼片的贮藏期可通过模型进行预测.