家电科技2024，Vol.6Issue(6)：24-26,3.DOI:10.19784/j.cnki.issn1672-0172.2024.06.003
冰箱保鲜试验中影响挥发性盐基氮变化的因素
Factors affecting the variation of volatile base nitrogen in refrigerator preservation experiments
周云彩 1李泽玮 1杨新丽 1孙齐1
作者信息
- 1. 中家院(北京)检测认证有限公司 北京 100032
- 折叠
摘要
Abstract
Explored the changes in volatile basic nitrogen(TVB-N)of beef under different initial values,storage conditions,and thawing times,with the aim of improving the relevant standards for refrigerator preservation function-QB/T 5510-2021"Test method for freshness preservation performance of household refrigerators".Fresh beef tenderloin was selected,and the TVB-N content in beef was measured using an automatic Kjeldahl nitrogen analyzer during freezing(-18℃)and refrigeration(-4℃)at 0,1,2,5,6,and 7 days,with or without plastic wrap wrapping,and at different thawing times.The results showed that when the initial values of TVB-N were different,the change rate of low initial values and high initial values of the same refrigerator under the same preservation time conditions differed by 7 times;Temperature is an important factor affecting the changes in TVB-N content under the same storage conditions,and different storage states at the same temperature can also affect TVB-N content;Freezing for 6 hours can also cause a significant increase in TVB-N change rate.关键词
电冰箱/保鲜/牛肉/挥发性盐基氮Key words
Refrigerator/Preservation/Beef/Volatile base nitrogen分类
信息技术与安全科学引用本文复制引用
周云彩,李泽玮,杨新丽,孙齐..冰箱保鲜试验中影响挥发性盐基氮变化的因素[J].家电科技,2024,6(6):24-26,3.
