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首页> 外文期刊>Food Science and Biotechnology >Application of the global stability index method to predict the quality deterioration of blunt-snout bream (Megalobrama amblycephala) during chilled storage
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Application of the global stability index method to predict the quality deterioration of blunt-snout bream (Megalobrama amblycephala) during chilled storage

机译：整体稳定性指标方法在预测冷藏过程中钝嘴鲷（Megalobrama amblycephala）质量下降中的应用

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摘要

To study the quality changes of blunt-snout bream (Megalobrama amblycephala) stored at chilled temperature (0–9°C), a global stability index (GSI) method was developed. Sensory score, total aerobic counts (TAC), total volatile basic nitrogen (TVB-N), and K value (as a percentage of the ratio between HxR (hypoxanthine riboside)+Hx (hypoxanthine) to the total ATP (adenosine triphosphate) and its degradation products) were determined to form a GSI value, and a predictive model of GSI was established by combining zero order kinetics with the Arrhenius equation. The results showed that the goodness of fit remained a high level (R 2>0.97), the activation energy (EA) and the corresponding pre-exponential factor (k0) were 83.49 kJ/mol and 4.78×1014 respectively. Relative errors between experimental GSI values and predicted GSI values were all within ±15% before the 15th day. Therefore, the model could effectively predict the quality deterioration of blunt-snout bream during chilled storage.
机译：为了研究在冷藏温度（0–9°C）下储存的钝嘴鲷（Megalobrama amblycephala）的质量变化，开发了一种全球稳定性指数（GSI）方法。感官评分，总需氧量（TAC），总挥发性碱性氮（TVB-N）和K值（占HxR（次黄嘌呤核糖核苷）+ Hx（次黄嘌呤）与总ATP（三磷酸腺苷）之比的百分比）和确定其降解产物以形成GSI值，并通过将零级动力学与Arrhenius方程相结合来建立GSI预测模型。结果表明，拟合优度保持较高水平（R 2> 0.97），活化能（EA）和相应的指数前因子（k0）分别为83.49 kJ / mol和4.78×1014。第15天之前，实验GSI值与预测GSI值之间的相对误差均在±15％以内。因此，该模型可以有效地预测冷藏过程中钝嘴鲷的质量下降。

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  • 来源
    《Food Science and Biotechnology》 |2013年第5期|1-5|共5页
  • 作者

    Yulong Bao; Yongkang Luo; Yuemei Zhang; Yangfan Shen; Huixing Shen;

  • 作者单位

    College of Food Science and Nutritional Engineering China Agricultural University Beijing Higher Institution Engineering Research Center of Animal Product">(1);

    College of Food Science and Nutritional Engineering China Agricultural University Beijing Higher Institution Engineering Research Center of Animal Product">(1);

    College of Food Science and Nutritional Engineering China Agricultural University Beijing Higher Institution Engineering Research Center of Animal Product">(1);

    College of Food Science and Nutritional Engineering China Agricultural University Beijing Higher Institution Engineering Research Center of Animal Product">(1);

    College of Science China Agricultural University">(2);

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    blunt-snout bream; chilled storage; sensory characteristic; quality prediction; global stability index;

    机译：钝嘴鲷冷藏库;感官特征质量预测;全球稳定指数;

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