K値の温度履歴の理論式,近似式と偵察実験

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The Time-Temperature Tolerance (T-TT) of fish muscle during storage under various temperature conditions was investigated using K value as a freshness estimation index. K value of fish muscle during the early stage of storage at a low temperature, where the freshness of fish is not affected by bacterial action, is nearly predicted by the following equation. K(t)=100-(100-K(0))e-kt where k is the rate constant of IMP degradation, t is storage time, and K(t) is K value at t. The rate comstane k obeys Arrheniuss function: k=Ae-(E/RT) where E is activation energy (cal/mol), R is gas constant, T is absolute temperature, and A is constant (1/day). Where temperature chanees with the other conditions being the same as described a bove, K value at a given storage time and temperature is pred by the following approximate equation. K(t2)=K(t1)+{a1∫t22t11θ(t)dt+a2∫t22t11θ(t)2dt+a3(t2-t1)}(100-K(t1)) where a1 to a3 are constants, t is storage time, θ(t) is temperature at t, and K(t) is K value at t. K value at first increases gradually by auto-degradation, and then usually after an inflection point shows another rapid increase which is caused by bacterial action.
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