| 贮运温度对包装鲜草鱼肉TVB-N的动态变化影响研究 |
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| 引用本文： | 张钦发,许霞,智玲玲.贮运温度对包装鲜草鱼肉TVB-N的动态变化影响研究[J].食品工业科技,2012,33(13):339-342. |
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| 作者姓名： | 张钦发 许霞 智玲玲 |
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| 作者单位： | 华南农业大学食品学院,广东广州,510642 |
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| 基金项目： | 华南农业大学校长基金支持项目(5100K05102) |
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| 摘 要： | 采用高、低两种阻隔包装材料及真空、普通两种包装方式包装鲜鱼肉,研究了在不同的贮存温度下,包装鲜草鱼肉挥发性盐基氮(TVB-N)的增加量随存放时间的变化规律及数学关系式。结果表明,不同贮存温度下,包装鲜草鱼肉的TVB-N增加量(Y)与贮存时间(t)符合Y=A·tB关系式,其中系数A、B与包装方式和贮存温度有关,且与温度T符合A=c+f·EXP(T/g),B=a+b·EXP(lnQT/d)关系式,系数c、f、a、b均与温度和包装方式有关,系数g只与包装方式有关,系数d与贮存温度和包装材料的透氧量有关。
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| 关 键 词： | 草鱼肉 温度 挥发性盐基氮(TVB-N) |
Effect of temperature on change of TVB-N in packed fish during storage and transportation |
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| ZHANG Qin-fa,XU Xia,ZHI Ling-ling.Effect of temperature on change of TVB-N in packed fish during storage and transportation[J].Science and Technology of Food Industry,2012,33(13):339-342. |
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| Authors: | ZHANG Qin-fa XU Xia ZHI Ling-ling |
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| Affiliation: | (College of Food Science,South China Agricultural University,Guangzhou 510642,China) |
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| Abstract: | The change and formula of TVB-N in fresh fish which was packaged with packaging material having lower O 2 permeability(material A) and higher O 2 permeability(material D) under vacuum-packaging and air was investigated during storage at various temperature.The results showed that the growth value of TVB-N(Y) in packaged fresh fish and the storage time(t) follow formula in any event,where parameter A and B were both depend on storage temperature and packaging technics,parameter A and B followed formula A=c+f·EXP(T/g),B=a+b·EXP(lnQ T /d),where coefficient c,f,a and b were depend on storage temperature and packaging technics,coefficient g was only depend on packaging technics,coefficient d was dependent on storage temperature and O 2 permeability of packaging material. |
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| Keywords: | fresh fish temperature TVB-N |
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