摘要
通过测定内酯豆腐样品在4℃贮藏条件下随时间不断变化的电导率和样品菌落总数,探讨了用电导率测定内酯豆腐变质程度的可行性,并进一步探讨了电导率数值变化与内酯豆腐菌落总数的相关性。结果表明电导率与内酯豆腐菌落总数之间有高度的相关性,R2线性=0.994,线性方程为y=0.007 6x-3.549 9。因此,电导率可以作为评价指标来快速检测内酯豆腐的变质程度。
The conductivity and total bacteria of lactone bean curd were determined at 4 ℃ storage conditions in this paper, and it discussed the feasibility for the determination of it＇s metamorphic degree with conductivity, and explore the correlation between total bacteria and conductivity further. The results showed that it was a high correlation between total bacteria and conductivity, R2 linear =0.994, the linear equation was y = 0.007 6x - 3.549 9. Therefore, the conductivity can be used as evaluation index to quickly detect the metamorphic degree of lactone bean curd.
出处
《食品研究与开发》
CAS
北大核心
2013年第17期105-107,共3页
Food Research and Development
关键词
内酯豆腐
电导率
菌落总数
变质程度
lactone bean curd
conductivity
total bacteria
metamorphic degree
