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。
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.
出处
《肉类研究》
2010年第8期63-66,共4页
Meat Research
