Kinetic Charateristics of Lipid Oxidation in Sausages as Affected by Temperature

doi:10.7506/spkx1002-6630-201311029

Abstract

Abstract:

Kinetical modeling of POV, TVB-N and TBARs of sausage fat with repect to storage temperature and time was
performed and kinetic characteristics for fat oxidation in sausages were studied. Fat oxidation and spoilage were aggravated
during storage of sausages and accelerated with increasing temperature. The activation energy for POV, TVB-N and TBARs
were 37.68, 41.34 kJ/mol and 51.38 kJ/mol, respectively. The proposed first-order kinetic model and Arrhenius equation
fitted our experimental data very well. This study can provide a useful guidline to effectively control and predict quality
deterioration of sausages due to fat oxidation during storage.

Key words: fat, storage, oxidation, mathematical model, kinetics

CLC Number:

TS201.2

WANG Qiang. Kinetic Charateristics of Lipid Oxidation in Sausages as Affected by Temperature[J]. FOOD SCIENCE, 2013, 34(11): 130-133.

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