摘要
虾蛄在-10、-15℃等温度条件下贮存,在不同的贮存时间对虾蛄的TVB-N(挥发性盐基氮)值进行测定,测定方法分别采用微量蒸馏定氮法及微量扩散法,并结合感官指标和K值对这两种方法的准确度进行评估。结果表明,虾蛄的K值与TVB-N值有较好的相关性。当K值在20%以下,TVB-N值在30mg/100g以下时,其感官指标在C级以上。对于虾蛄采用微量扩散法检测挥发性盐基氮结果准确。若以K值作为虾蛄的辅助检测指标,则K值应小于25%。
The squilla were stored at -10℃, -15℃. Its quality was evaluated by sensory method and biochemical properties including K value and total volatile basic nitrogen（TVB-N）. Two kinds of methods （minim diffuseness and minim distillation） were used to determined TVB-N value. The result shows that the pertinence of K value and the TVB-N is obvious. When the K value below 20% and the TVB-N below 30 mg/100 g, the sensory index of squilla is above the C level. The method of minim diffuseness is better than minim distillation＇s. The K value as an auxiliary index should be below 25%.
出处
《食品科技》
CAS
北大核心
2009年第10期141-144,共4页
Food Science and Technology
基金
天津市高等学校科技发展基金项目(2006ZH91)
