摘要
本文采用两针式电极测量4℃条件下贮藏的鲫鱼背部肌肉阻抗随贮藏时间的变化,探索了最优的激发频率。同时对鱼体的挥发性盐基氮(TVB-N)、细菌总数进行了测量,评价了鲫鱼在贮藏中的感官品质,分析了鲫鱼鲜度与其阻抗特性的相关性,建立了鱼体阻抗与TVB-N以及细菌总数间的数学模型。结果显示,4℃下,鲫鱼在贮藏到第12天时仍具有食用价值,第14天时,鲫鱼失去食用价值。6V、1000Hz下测量的鱼体阻抗适于用来判定鲫鱼鱼体的新鲜度。6V、1000Hz下测量的鲫鱼鱼体阻抗与鱼体TVB-N以及细菌总数建立的回归方程效果显著(P<0.01),表明此条件下鱼体阻抗与TVB-N以及细菌总数的变化规律相似。
This article used the method of insetting two bronze needles into the muscle of crucian carp＇s back to research the changes in impedance of crucian carp during the storage and found the best detect frequency. Total Volatile Basic Nitrogen（TVB-N） and total bacteria of crucian carp were measured and assessed the sensory of crucian carp. Furthermore, this article established the relation between impedance and two another indexes, TVB-N and total bacteria. The results showed that the shelf life of crucian carp was 12 days during 4℃ storage. The changes in impedance of crucian carp follow a rule well at voltage of 6V and frequency of 1000Hz. In this case, there were significant relationships（F1,6, P〈0.01） between impedance and TVB-N, total bacteria.
出处
《肉类研究》
2010年第8期21-25,共5页
Meat Research
基金
现代农业产业技术体系建设专项资金资助(nycytx-49)
关键词
阻抗特性
鲫鱼
鲜度
TVB-N
细菌总数
impedance characteristics
crucian carp
freshness
TVB-N
Total bacteria
