论文部分内容阅读
研究不同贮藏温度下美国红鱼的细菌总数、挥发性盐基氮(T-VBN)值及巯基含量随存放时间的变化规律及其动力学特性,建立细菌总数、挥发性盐基氮(T-VBN)值、巯基含量与贮藏温度和贮藏时间的动力学模型,以预测和控制养殖的美国红鱼在贮藏过程中的品质变化和货架期。贮藏过程中美国红鱼鱼肉的细菌总数增加,随贮藏温度的上升,鱼丸品质劣化速度加快。细菌总数、巯基和TVB-N值对一级化学反应模型和Arrhenius方程具有很高的拟和精度。
To study the changes of total bacteria, volatile basic nitrogen (T-VBN) value and thiol content in the American redfish at different storage temperatures with the storage time and dynamic characteristics, the total number of bacteria, volatile basic nitrogen (T- VBN) values, thiol content and storage temperature and storage time kinetic models to predict and control the quality changes and shelf life of farmed American red fish during storage. During the storage, the total number of American redfish fish increased, and with the increase of storage temperature, the quality of fish balls deteriorated faster. The total number of bacteria, thiol and TVB-N values have very high accuracy of the first-order chemical reaction model and Arrhenius equation.