摘要
考察了不同温度下贮藏过程中猪肉中细菌总数、挥发性盐基氮值随存放时间的变化规律及其动力学特性 ;建立了细菌总数、挥发性盐基氮值与贮藏温度和贮藏时间的动力学模型。贮藏过程中猪肉的细菌总数、挥发性盐基氮值随贮藏时间的延长而增加 ,随贮藏温度的增加而上升。
The aerobic bacterial count and TVBN value in fresh pork were studied at different storage temperature The kinetics models of bacterial count and TVBN value with respect to the storage time and temperature were developed It was found that the bacterial count and TVBN value increased with the increase of storage time and temperature The first order reaction model and Arrhenius equation were used to describe the relationship between bacterial count and TVBN value as a function of the storage time and temperature
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第6期10-12,共3页
Food and Fermentation Industries
基金
天津市高校科技发展基金资助项目 (No .0 1 0 0 0 9)
