| TVB-N与肉品储藏温度的关系研究 |
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| 引用本文： | 贾培红,张坤生,任云霞.TVB-N与肉品储藏温度的关系研究[J].肉类研究,2010(8):63-66. |
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| 作者姓名： | 贾培红 张坤生 任云霞 |
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| 作者单位： | 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津,300134 |
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| 摘 要： | 挥发性盐基氮(TVB-N)是动物性食品新鲜程度的重要指标。本实验通过测定在不同温度下的挥发性盐基氮的值,得到其与肉品腐败的关系。挥发性盐基氮的值与保藏温度成正比,即温度越高,TVB-N的值越大,食品越容易腐败。
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| 关 键 词： | 挥发性盐基氮 温度 线性回归分析 |
Study on the Relationship Between Total Volatile Basic Nitrogen(TVB-N)and Meat Storage Temperature |
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| JIA Peihong,ZHANG Kunsheng,REN Yunxia.Study on the Relationship Between Total Volatile Basic Nitrogen(TVB-N)and Meat Storage Temperature[J].Meat Research,2010(8):63-66. |
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| Authors: | JIA Peihong ZHANG Kunsheng REN Yunxia |
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| Affiliation: | (Tianjin Key Laboratory of Food Biotechnology, Department of Food Engineering, Tianjin University of Commerce. Tianjin 300134, China) |
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| Abstract: | TVB-N is important index of the Fresh degree of animal food.To study the relationship of TVBN with rottenness,TVBN was determined under different temperature conditions. TVBN was proportional to the preservation temperature.The higher the temperature was, the more TVBN was,the more easily corrupted food was. |
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| Keywords: | TVBN temperature linear regression analysis |
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