Study on Kinetics Model of Lipid Oxidation and Metmyoglobin of Yellowfin Tuna Ventral Muscles in Different Storage Temperatures

Abstract

Abstract: The ventral muscles of yellowfin tuna refrigerated respectively for 310 days at -18℃, -25℃ and -30℃ were used as samples. Through the study on physical and chemical specifications it concluded that the contents of lipid oxidation and metmyoglobin grow up by time consuming and the temperature rising. The reaction kinetics of lipid oxidation and metmyoglobin were zero order kinetics by the chemical reaction function. By means of chemical kinetics, the fitting of the rising content of lipid oxidation and metmyoglobin to the change of storage time was very accurate. And the fitting functions were y=4.35×10-9exp (0.057t) and y=2.01×10-5exp(0.037t).

Key words: yellowfin tuna, lipid oxidation, metmyoglobin, chemical kinetics of quality, reaction order, Arrhenius model

LU Hao, BAO Jian-Qiang. Study on Kinetics Model of Lipid Oxidation and Metmyoglobin of Yellowfin Tuna Ventral Muscles in Different Storage Temperatures[J]. FOOD SCIENCE, 2007, 28(11): 63-66.

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Study on Kinetics Model of Lipid Oxidation and Metmyoglobin of Yellowfin Tuna Ventral Muscles in Different Storage Temperatures

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