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| Prediction of Shelf-Life of Hairtail Fishmeal Based on Kinetic Model of Trimethylamine/Trimethylamine Oxide Molar Ratio |
| TANG Sen1,2, WU Guoyong1,2,*, ZHAO Haiyan1, ZHANG Yihao1,2, FANG Yilin1 |
| 1.College of Food and Biochemical Engineering, Guangxi Science and Technology Normal University, Laibin 546119, China; 2.Functional Food Ingredients Engineering Research Center, Guangxi Science and Technology Normal University, Laibin 546119, China |
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Abstract The molar ratio of trimethylamine/trimethylamine oxide (TMA/TMAO molar ratio) was used as an indicator of the quality change and shelf life of hairtail fishmeal, and according to the results of sensory evaluation, a TMA/TMAO molar ratio of 0.406 4 was determined to represent the end of shelf life. The first order kinetic equation between TMA/ TMAO molar ratio and storage time (t) was established, and the Arrhenius equation between the rate constant of change of TMA/TMAO molar ratio (k) and storage temperature (T) was established in order to predict the shelf life of fishmeal at a given storage temperature. The results showed that the activation energy Ea for TMA/TMAO molar ratio change in the Arrhenius equation was 3.77 kJ/mol, and the pre exponential factor k0 was 10.11. The prediction model was established as follows:
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WANG Yawen, JIA Xiaolei, HE Jiaxin, LIU Yuling, PAN Jinfeng, DONG Xiuping, HAN Ge, WANG Huihui, WANG Mingwei, LI Shengjie. Simultaneous and Rapid Measurement of Moisture and Fat Contents in Chilled Pork Based on Hyperspectral Imaging Technology[J]. Meat Research, 2026, 40(5): 65-72. |
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2018, Vol. 32 
