食品科学2012，Vol.33Issue(20)：328-330,3.
材料透氧率对包装鲜鱼肉TVB-N值的动态变化影响
Effect of Packaging Materials with Different Oxygen Permeability on TVB-N in Packaged Fish during Storage
摘要
Abstract
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) folowed 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 al the three conditions and expressed as a function of O2 permeability (Q) using the equation: , 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.关键词
鱼肉/包装材料/挥发性盐基氮(TVB-N)/透氧率Key words
fresh fish/packaging material/TVB-N/O2 permeability分类
农业科技引用本文复制引用
张钦发,许霞,智玲玲..材料透氧率对包装鲜鱼肉TVB-N值的动态变化影响[J].食品科学,2012,33(20):328-330,3.基金项目
华南农业大学校长基金支持项目(5100K05102) （5100K05102）
