摘要
以新鲜宰杀的草鱼为原料,采用普通包装的方式进行包装,并分别于8℃和20℃条件下贮藏,研究不同贮藏温度下,鲜鱼块的比表面积对其挥发性盐基氮(TVB-N)和硫代巴比妥酸值(TBA)的影响。结果表明,不同温度下,鲜鱼块的比表面积越大,TVB-N值和TBA值的增量随贮藏时间的增速越大。8℃和20℃贮藏条件下,包装鲜鱼块的TVB-N值的增量与贮藏时间及比表面积分别符合方程Y8=(0.00385+0.00000356)·S·t1.525和Y20=(0.00795+0.0000294·S)·t2.06。
The fresh fish having various specific surface area was customary packed,the influence of specific surface area of fresh fish on the change of TVB-N and TBA in packed fresh fish were investigated during the storage at 8℃ and 20℃.The results show that the sharper change of TVB-N（Y） and TBA were,the larger specific surface area of fish was.Relation between the change of TVB-N（Y） in packaged fresh fish,the storage time（t）,and specific surface area follow formula Y8=（0.00385＋0.00000356）·S·t1.525 and Y20=（0.00795＋0.0000294·S）·t2.06.
出处
《食品工业》
CAS
北大核心
2012年第6期67-68,共2页
The Food Industry
基金
华南农业大学校长基金支持项目(5100K05102)
