食品与机械2012，Vol.28Issue(2)：155-157,3.
光照对包装鲜鱼肉品质动态变化的影响
Investigating of influence of storage temperature on change of TVB-N in packed fish during storage and transportation
摘要
Abstract
The changes were investigated of TVR-NUTBA and pH in fresh fish which was packaged with packaging material having lower O2 permeability (material A) and higher 0;permeability (material B) under vacuum-packaging or custom package during storage at 20?. The results showed that the growth value of TVB-N and TBA in packaged fresh fish increased with increasing of storage time (t), and the growth rate of TVB-N was less in forepart than later-stage with less influence from the illumination. Meanwhile, growth rate of TBA was sharper in forepart than later-stage with larger influence from illumination, that means the illumination may hasten the growth of TBA, and the changes of pH were less in fresh fish shade-packaged shade than illumination.关键词
高阻隔材料/低阻隔材料/鲜鱼肉/光照/挥发性盐基氮/硫代巴比妥酸值Key words
higher Oz permeability material/lower O2 permeability material/fresh fish/ lighting/TVB-N/ TBA引用本文复制引用
张钦发,许霞,刘显威,何淑华..光照对包装鲜鱼肉品质动态变化的影响[J].食品与机械,2012,28(2):155-157,3.基金项目
华南农业大学校长基金支持项目(编号:5100K05102) （编号:5100K05102）
