[1]周俊鹏,阙 凤,石钢鹏,等. 基于近红外建立冻藏鮰鱼片动力学货架期模型[J].湖北工业大学学报,2022,(4):54-61.
 ZHOU Junpeng,QUE Feng,SHI Gangpeng,et al. Kinetic Shelf Life Model for Frozen Catfish Fillets Based on Near-infrared Technology[J].,2022,(4):54-61.
点击复制

 基于近红外建立冻藏鮰鱼片动力学货架期模型()
分享到:

《湖北工业大学学报》[ISSN:1003-4684/CN:42-1752/Z]

卷:
期数:
2022年第4期
页码:
54-61
栏目:
湖北工业大学学报
出版日期:
2022-08-28

文章信息/Info

Title:
 Kinetic Shelf Life Model for Frozen Catfish Fillets Based on Near-infrared Technology
文章编号:
1003-4684(2022)04-0054-08
作者:
 周俊鹏12阙 凤12石钢鹏12石 柳2汪 兰2吴文锦2李 新2丁安子2王 军1熊光权2
 1 湖北工业大学生物工程与食品学院, 湖北 武汉 430068;
 2 湖北省农业科学院农产品加工与核农技术研究所,湖北 武汉 430064
Author(s):
 ZHOU Junpeng12 QUE Feng12 SHI Gangpeng12 SHI Liu2 WANG Lan2WU Wenjin2 LI Xin2 DING Anzi1WANG Jun1 XIONG Guangquan2
 1 School of Bioengineering and Food Science, Hubei Univ. of Tech., Wuhan 430068, China;
 2 Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences. Wuhan 430064, China
关键词:
 鮰鱼 近红外 动力学模型 新鲜度 货架期
Keywords:
 Catfish near infrared kinetic model freshness shelf life
分类号:
TS254.4
文献标志码:
A
摘要:
 基于近红外技术快速测定不同温度冻藏鮰鱼片新鲜度指标(TVB-N、TBA、TMA和K值),利用一级化学反应动力学方程和Arrhenius方程建立冻藏鮰鱼片各新鲜度指标的货架期预测模型。在-6℃、-10℃、-14℃和-18℃等4种温度下冻藏鮰鱼片119 d,随着贮藏时间延长,鮰鱼片新鲜度指标数值均呈贮藏增加的趋势,且不同贮藏温度间差异性显著;在模型建立过程中,新鲜度指标反应速率常数分别为6427.2367、356.9158、21.5980、1.9736,活化能分别为29700.10 J/mo1、21078.48 J/mo1、15268.66 J/mo1、10006.73 J/mo1。经理化分析测定值验证后,鮰鱼片新鲜度各指标货架期预测模型的稳定性与准确度均在94%以上,表明模型预测性能可靠。
Abstract:
 The research is based on the near infrared technology to quickly determine the freshness index (TVB-N, TBA, TMA and K value) data of frozen fish fillets at different temperatures, and then used the first order chemical reaction kinetic equation and the Arrhennius equation to establish the frozen fish shelf life prediction model for each freshness index. Frozen catfish fillets was stored at 4 temperatures (-6℃,-10℃,-14℃ and -18℃) for 17 weeks (119 days), and the freshness index (TVB-N, TBA , TMA and K value) values of catfish fillets showed the increasing trend in storage, and the differences between different storage temperatures were significant. In the process of model establishment, the reaction rate constants k0 of the freshness indicators (TVB-N, TBA, TMA and K values) were 6427.2367,356.9158, 21.5980 and 1.9736 respectively , and activation energy Ea were 29700.10 J/mo1, 21078.48 J/mo1, 15268.66 J/mo1and 10006.73 J/mo1. After verification by physico-chemical analysis, the predicted stability and accuracy of the models were both above 94% for the shelf life of each indicator of freshness of catfish fillet, which indicating that the predictive performance of model was reliable.

参考文献/References:

[1] 农业部渔业渔政管理局.中国渔业年鉴[M]. 北京:中国农业出版社, 2020.
[2] 朱耀强, 李道友, 赵思明, 等. 饲喂蚕豆对斑点叉尾鮰生长性能和肌肉品质的影响[J]. 武汉:华中农业大学学报, 2012, 31(6):771-777.
[3] 马聪聪,张九凯,卢征, 等. 水产品新鲜度检测方法研究进展[J].食品科学, 2020, 41(19):334-342.
[4] WU L, PU H, SUN D. Novel techniques for evaluating freshness quality attributes of fish: a review of recent developments[J]. Trends in Food Science & Technology, 2018, 83: 259-273.
[5] 李辉. 牙鲆在贮藏过程中鲜度及流变特性研究[D]. 青岛:中国海洋大学, 2012. 
[6] OCAO-HIGUERA V M , Maeda-Martnez A N, Marquez-Ros E, et al. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods[J]. Food Chemistry, 2011, 125(1):49-54.
[7] 高荣强, 范世福. 现代近红外光谱分析技术的原理及应用 [J]. 分析仪器, 2002(3): 9-12.
[8] 谢雯雯, 李俊杰, 刘茹, 等. 基于近红外光谱技术的鱼肉新鲜度评价方法的建立[J]. 淡水渔业, 2013, 43(4):85-90.
[9] TITO N B, RODEMANN T, POWELL S M. Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon[J]. Food Microbiology, 2012, 32(2): 431-436.
[10] DING R, HUANG X, HAN F, et al. Rapid and nondestructive evaluation of fish freshness by near infrared reflectance spectroscopy combined with chemometrics analysis[J]. Analytical Methods, 2014, 6(24): 9675-9683.
[11] HONG H, LUO Y, ZHU S, et al. Establishment of quality predictive models for bighead carp (aristichthys nobilis) fillets during storage at different temperatures[J]. International Journal of Food Science & Technology, 2012, 47: 488-494.
[12] 姜元欣, 叶文捷, 江虹锐, 等. 冻藏罗非鱼片品质变化及其货架期预测模型的建立[J]. 现代食品科技, 2017, 33(10): 96-104.
[13] 国家卫生和计划生育委员会.食品安全国家标准:食品中挥发性盐基氮的测定:GB 5009.228-2016 [S].北京:中国标准出版社,2017.
[14] YU D, JING D, YANG F, et al. The factors influencing the flavor characteristics of frozen obscure pufferfish (takifugu obscurus) during storage: ice crystals, endogenous proteolysis and oxidation[J]. International Journal of Refrigeration, 2020, 122: 147-155.
[15] SHI L, YIN T, XIONG G, et al. Microstructure and physicochemical properties: effect of pre-chilling and storage time on the quality of channel catfish during frozen storage[J]. LWT- Food Science and Technology, 2020, 130:109606.
[16] ZYURT, GLSN, KULEY E , ZKTK, SERHAT, et al. Sensory, microbiological and chemical assessment of the freshness of red mullet (mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice[J]. Food Chemistry, 2014, 114(4):505-510. 
[17] 周果, 崔燕, 杨文鸽, 等. 冰温贮藏对梭子蟹品质影响及其货架期模型的建立[J]. 核农学报, 2017, 31(4): 719-727.
[18] 赵永强, 李娜, 李来好, 等. 鱼类鲜度评价指标及测定方法的研究进展[J]. 大连海洋大学学报, 2016, 31(4):456-462.
[19] 管彬彬, 陈彬, 程晓宏. 水产品新鲜度表征和评价方法研究综述[J]. 福建分析测试, 2019(3):15-21.
[20] 王晓霞, 徐宁, 秦晓杰, 等. 不同贮藏温度泡椒凤爪品质变化及货架期预测[J]. 食品科学, 2013, 34(22):315-321.
[21] 蓝蔚青,张炳杰,周大鹏,等.超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响[J].食品科学,2022,43(5):62-68.
[22] 陈思,李婷婷,李欢, 等. 白鲢鱼片在0℃贮藏条件下鲜度和品质的变化[J].食品科学,2015,36(10):227-232.
[23] 国家卫生和计划生育委员会.食品安全国家标准:鲜、冻动物性水产品:GB 2733-2015 [S].北京:中国标准出版社, 2016.
[24] 蓝蔚青,张炳杰,周大鹏,等.超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响[J].食品科学,2022,43(5):62-68.
[25] 姜兴为. 大黄鱼冷却链工艺优化与货架期延长[D]. 上海:上海海洋大学, 2010. 
[26] LI J , FENG H , LIU W , et al. Design of a portable electronic nose system and application in k value prediction forlarge yellow croaker (pseudosciaena crocea)[J]. Food Analytical Methods, 2016, 9:2943-2951.
[27] 林琳, 孙嫒, 谢超. 动力学模型预测小黄鱼 (pseudosciaena polyactis)鱼干常温保藏下的货架期[J]. 海洋与湖沼, 2014, 45(1):178-182.
[28] 鞠健. 茶多酚对鲈鱼贮藏品质的影响及货架期预测模型的建立[D]. 武汉:湖北工业大学, 2017.
[29] 胡力,王芳梅,吕明珊, 等. 不同贮藏温度下真空包装鸡肉酱品质变化及货架期模型的建立[J].食品与发酵工业,2021,47(10):132-138.
[30] 张建友, 赵瑜亮, 张梦雨, 等. 不同贮藏温度酱鸭品质变化及其货架期预测[J]. 食品科学, 2019, 40(5): 250-257.
[31] WU H, WANG Z, LUO Y, et al. Quality changes and establishment of predictive models for bighead carp (aristichthys nobilis) fillets during frozen storage[J]. Food & Bioprocess Technology, 2014, 7(12): 3381-3389.

相似文献/References:

[1]熊韧,曹海印,王焱清,等.非牛顿润滑静压轴承的节流器流量方程修正[J].湖北工业大学学报,2019,34(5):6.
 XIONG Ren,CAO Haiyin,WANG Yanqing,et al.Modified restrictor flow equations of hydrostatic bearings ubricated by non-Newtonian fluids[J].,2019,34(4):6.
[2]王照远,曹 民,王 毅,等. 场景与数据双驱动的隧道图像拼接方法[J].湖北工业大学学报,2020,(4):11.
 WANG Zhaoyuan,CAO Min,WANG Yi,et al. Tunnel Image Stitching Method based on Scene and Data[J].,2020,(4):11.
[3]潘 健,梁佳成,陈凤娇,等. 单电流闭环多重PR控制的LCL型逆变器[J].湖北工业大学学报,2020,(4):16.
 PAN Jian,LIANG Jiacheng,CHEN Fengjiao,et al. Design of LCL Grid Connected Inverter based on Single Closed Loop Control and Multiple PR Controllers[J].,2020,(4):16.
[4]王晓光,赵 萌,文益雪,等. 定子闭口槽结构对永磁电机齿槽转矩影响分析[J].湖北工业大学学报,2020,(4):25.
 WANG Xiaoguang,ZHAO Meng,WEN Yixue,et al. Study on Cogging Torque and Vibration Noise of Permanent Magnet Motor with Segmental Stator and Closed-Slot[J].,2020,(4):25.
[5]宇 卫,凃玲英,陈 健. 风电场集中接入对集电线电流保护的影响[J].湖北工业大学学报,2020,(4):29.
 YU Wei,TU Lingying,CHEN Jian. Effect of the Collective Line Current Protection when Wind Farms are Centralized Accessed to the Power System[J].,2020,(4):29.
[6]廖政斌,王泽飞,祝 珊. 二惯量系统谐振在线抑制及相位补偿[J].湖北工业大学学报,2020,(4):34.
 LIAO Zhengbin,WANG Zefei,ZHU Shan. Online Resonance Suppression and Phase Compensation for Double Inertia System[J].,2020,(4):34.
[7]王 欣,游 颖,姜天翔,等. 面向3D打印过程的产品工艺设计和优化[J].湖北工业大学学报,2020,(4):39.
 WANG Xin,YOU Ying,JIANG Tianxiang,et al. Product Process Design and Optimization for 3D Printing Processes[J].,2020,(4):39.
[8]冉晶晶,文 红,罗雅梅,等. 全自动样品前处理平台及其控制系统[J].湖北工业大学学报,2020,(4):43.
 RAN Jingjing,WEN Hong,LUO Yamei,et al. Research on Automatic Sample Preprocessing Platform and its Control System[J].,2020,(4):43.
[9]杨 磊,马志艳,石 敏,等. 基于模糊PID的小型冷库过热度控制方法[J].湖北工业大学学报,2020,(4):43.
 YANG Lei,MA Zhiyan,SHI Min,et al. Research on Superheat Control Method of Small Cold Storage based on Fuzzy PID[J].,2020,(4):43.
[10]黄 晶,周细枝,周业望. 动态注塑成型模具的设计与实验研究[J].湖北工业大学学报,2020,(4):52.
 HUANG Jing,ZHOU Xizhi,ZHOU Yewang. Design and Experimental Study of Dynamic Injection Molding[J].,2020,(4):52.

备注/Memo

备注/Memo:
[收稿日期] 2021-06-24
[基金项目] 现代农业产业技术体系专项资金(CARS-46)
[第一作者] 周俊鹏(1993-),男,湖北黄冈人,湖北工业大学硕士研究生,研究方向农产品加工与贮藏
[通信作者] 王 军(1979-),女,湖北钟祥人,湖北工业大学教授,神经与精神发育疾病的致病机制与诊疗
更新日期/Last Update: 2022-08-29