Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Oceanologia et Limnologia Sinica》 2016-01
Add to Favorite Get Latest Update

SHELF LIFE PREDICTION OF SKIPJACK TUNA KATSUWONUS PELAMIS PRESERVED AT ROOM TEMPERATURE THROUGH KINETIC MODELS

BAI Dong;WANG Huan;XIE Chao;LIN Lin;HUANG Ju;LIANG Jia;WANG Ting;Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Medicine, Zhejiang Ocean University;  
In order to predict the shelf-life of skipjack tuna Katsuwonus pelamis prepared food, kinetic models were developed to predict it. Total bacterial count(TBC), total volatile basic nitrogen(TVBN) and peroxide value at different storage temperatures(25°C, 30°C and 35°C) were accessed to research the relation between the shelf life and temperature. The kinetic models of TBC, TVBN and peroxide value with respect to preservation time and temperature were established based on Arrhenius equation. Total bacterial count(TBC) prediction model of activation energy(Ea) and factor(k0) were 30.96 k J/mol and 2.06×103, TVBN prediction model of activation energy and factor were 24.35 k J/mol and 75.1, peroxide value prediction model of activation energy and factor were 48.75 k J/mol and 2.92×106, respectively. Compared with observed shelf life of skipjack tuna K. pelamis prepared food stored at 32 and 37°C, relative error between predicted and observed shelf life were –5.52% and –6.45%, respectively. Shelf life of skipjack tuna K. pelamis prepared food was 209 days at 18°C and 172 days at 23°C through extrapolation of Arrhenius equation.
【Fund】: 浙江省自然科学基金项目 LY13C00006号;; 舟山市科技计划项目 2014C41002号 2014C41010号;; 浙江海洋学院科研启动资助项目 21135012614号 21135013115号
【CateGory Index】: TS254.4
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved