鱼糜制品品质的评价指标研究
Studies on Quality Assess Factors of Surimi-based Products
以鱼丸为对象，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、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 assess factors of 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 of fish-ball stored at 15℃、5℃、0℃、-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 assess categories of surimi-based products.
熊善柏、李红霞、黄艳春、谭汝成
水产、渔业食品工业
鱼糜制品细菌总数TVB-N值TBA值
Surimi-based productsAerobic bacterial countstotal volatile basic nitrogen2-thiobarbituric acid value
熊善柏,李红霞,黄艳春,谭汝成.鱼糜制品品质的评价指标研究[EB/OL].(2005-04-04)[2025-08-18].http://www.paper.edu.cn/releasepaper/content/200504-8.点此复制
评论