食品工业科技2012，Vol.33Issue(13)：339-342,4.
贮运温度对包装鲜草鱼肉TVB-N的动态变化影响研究
Effect of temperature on change of TVB-N in packed fish during storage and transportation
摘要
Abstract
The change and formula of TVB-N in fresh fish which was packaged with packaging material having lower 02 permeability（material A） and higher 02 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（InQT/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 02 permeability of packaging material.关键词
草鱼肉/温度/挥发性盐基氯（TVB-N）Key words
fresh fish temperature TVB-N分类
轻工纺织引用本文复制引用
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):339-342,4.基金项目
华南农业大学校长基金支持项目（5100K05102）. （）
