K value-storage time relationship for chicken muscle during storage at a constant low temperature.
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An attempt was made to establish the relationship between the K value, an index for evaluating the freshness of chicken muscle, and storage time (t) for the chicken muscle during the early storage at a constant low temperature. The K value-t relationship can be described by the equation : K =100- (100-K<SUB> (t=0) </SUB>) e<SUP>-kt</SUP>, where K<SUB> (t) </SUB> is the K value at t, <I>k</I> is the rate constant of IMP hydrolysis in the chicken muscle. The <I>k</I>-storage temperature (T, °K) relationship is expressed by Arrheniusf's function : k=Ae<SUP>-E/RT</SUP>, where E is the activation energy, R is a gas constant, A is a constant. E and A can be calculated from values of <I>k</I> at various storage temperatures by the method of non-linear least squares.<BR>In the case of the broiler breast muscle, the following empirical equation was obtained : <I>k</I>=5. 723×10<SUP>9</SUP>e<SUP>- (13840/RT) </SUP> (R=1. 986 cal/°K mole). Consequently, the change of the K value of the broiler breast muscle during storage at a given temperature can be predicted by the above equations.
- 日本食品保蔵科学会の論文
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