The use of kinetic models is an evolving approach to describing quality changes in foods during processes, including storage. Previous studies indicate that the oxidation rate of myoglobin is accelerated under frozen storage conditions, a phenomenon termed reverse stability. The goal of this study was to develop a model for meat pigment oxidation to incorporate the phenomenon of reverse stability. In this investigation, the model system was an aqueous extract from beef which was stored under a range of temperatures, both unfrozen and frozen. The kinetic analysis showed that in unfrozen solutions, the temperature dependence of oxidation rate followed Arrhenius kinetics. However, under in frozen solutions the rate of oxidation increased with decreasing temperature until reaching a local maximum around -20 °C. The addition of NaCl to the model system increased oxidation rates at all temperatures, even above the initial freezing temperature. This observation suggests that this reaction is dependent on the ionic strength of the solution as well as temperature. The mechanism of this deviant kinetic behavior is not fully understood, but this study shows that the interplay of temperature and composition on the rate of oxidation of meat pigments is complicated and may involve multiple mechanisms. PRACTICAL APPLICATION A better understanding of the kinetics of quality loss in a meat system allows for a re-examination of the current recommendations for frozen storage. The deviant kinetic behavior observed in this study indicates that the relationship between quality loss and temperature in a frozen food is not as simple as once thought. Product-specific recommendations could be implemented in the future that would allow for a decrease in energy consumption without a significant loss of quality.

中文翻译：

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鲜牛肉水提物中肉色素氧化的逆稳定性动力学

动力学模型的使用是一种不断发展的方法，用于描述食品在包括储存在内的过程中的质量变化。先前的研究表明，在冷冻储存条件下，肌红蛋白的氧化速率会加快，这种现象称为反向稳定性。本研究的目的是开发一种肉色素氧化模型，以结合反向稳定性现象。在这项调查中，模型系统是牛肉的水提取物，在一定温度范围内储存，包括未冷冻和冷冻。动力学分析表明，在未冷冻溶液中，氧化速率的温度依赖性遵循阿伦尼乌斯动力学。然而，在冷冻溶液中，氧化速率随着温度的降低而增加，直到达到约 -20 °C 的局部最大值。向模型系统中添加 NaCl 可提高所有温度下的氧化速率，甚至高于初始冷冻温度。该观察表明该反应取决于溶液的离子强度以及温度。这种异常动力学行为的机制尚不完全清楚，但这项研究表明，温度和成分对肉色素氧化速率的相互作用是复杂的，可能涉及多种机制。实际应用 更好地了解肉类系统中质量损失的动力学，可以重新审视当前的冷冻储存建议。在这项研究中观察到的异常动力学行为表明，冷冻食品中质量损失与温度之间的关系并不像以前想象的那么简单。