摘要
以鱼丸为对象,通过研究15、5、0、-18℃四种贮藏温度下,鱼丸中细菌总数及TVB-N值、TBA值、总酸度的变化,分析这些变化与贮藏时间的相关性及化学指标与细菌总数变化的相关性,结果表明,细菌总数、TVB-N值、TBA值与贮藏时间呈显著性相关,TVB-N值、TBA值与细菌总数之间也具有明显的相关性,可将细菌总数与TVB-N值、TBA值、总酸度相结合,作为鱼丸等鱼糜制品的质量卫生评价指标。
Quality assessment factors for surimi -based products were determined by analyzing the changes of aerobic bacterial counts, total volatile basic nitrogen （TVB-N）, 2-thiobarbituric acid （TBA） value and their correlations to fish-ball stored at 15℃, 5℃, 0℃ and -18℃. It was showed that the aerobic bacterial counts, TVB-N and TBA value of fish -ball has significant correlation with the storage time, respectively. TVB-N and TBA value have correlation with aerobic bacterial counts. TVB-N value, TBA value, total acid and aerobic bacterial counts could be used together as quality assessment indexes for surimi-based products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第10期52-54,共3页
Science and Technology of Food Industry
基金
湖北省"十五"科技攻关重大项目课题(2003AA201A06)
武汉市农产品加工重大专项(2002200513205)
关键词
鱼糜制品
卫生指标
TVB-N值
TBA值
surimi-based products
aerobic bacterial counts
total volatile basic nitrogen
2-thiobarbituric acid value
