摘要
以新鲜宰杀的草鱼鲜鱼肉为对象,采用不同透氧率包装材料包装,研究在不同包装方式(普通包装/真空V包装)及不同贮存温度(20℃/8℃)条件下,挥发性盐基氮(TVB-N)增加量随贮存时间的变化规律及动力学特性。结果表明:TVB-N增加量(Y)与贮存时间(t)关系均满足方程Y=AtB,其中系数A与包装材料的透氧率无关,与包装方式和贮存温度有关;系数B与包装材料的透氧率、包装方式和贮存温度均有关,并且与透氧量(Q)符合B a b elndQ=+方程,式中:a、b与包装方式和贮存温度有关,d与贮藏温度和材料的透氧量有关的系数,与包装方式无关。
The change of TVB-N in fresh grass carp packaged with packaging materials with different O2 permeability under vacuum package or air package was investigated during storage different temperatures： 8 ℃ and 20 ℃.The results show that TVB-N increment（Y） and storage time（t） followed the equation： Y=AtB.In this equation,A was affected by package mode and storage temperature rather than O2 permeability,but B was affected by all the three conditions and expressed as a function of O2 permeability（Q） using the equation： B a b elndQ = ＋,where a and b were dependent on package mode and storage temperature,d was dependent on storage temperature and O2 permeability rather than package mode.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第20期328-330,共3页
Food Science
基金
华南农业大学校长基金支持项目(5100K05102)
