食品科学 ›› 1998, Vol. 19 ›› Issue (6): 39-42.
• 食品科学 • 上一篇 下一篇
周冬香, 陈椒, 徐朝霞, 李彧
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ZHOU Dong-Xiang, CHEN Jiao, XU Chao-Xia, LI Yu
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摘要: 水产品新鲜度检测的常规方法是测定挥发性盐基氮TVBN、k值和细菌总数等。TVBN是判定水产品新鲜度的国家指标。但是这些方法操作繁琐、费时。基于电化学理论,本文研究了用电导法快速检测淡水鱼新鲜度的方法。实验以白鲢为样品,研究其电导率与TVBN的相关性。结果表明,电导率与TVBN有很好的线性相关性。相关系数r=0.99。说明可以用电导率作为判定其新鲜度的指标。
关键词: 电导率, 新鲜度, 挥发性盐基氮, 相关
Abstract: General methods of determination of freshness in aquatic Product are the determinations of TVBN,K value and plant count for bacterial colonies. TVBN is the national standard to detenrmine freshness in aquatic product. But these methods are tedious and time-comsuming. On the basis of the electrochemistry theory, the method of using electroconductivity to determine freshness in freshwater fish was studied. The reletionship between electroconductivity and TVBN was studied using silver carp as sample. The result was obtained that the electroconductivity was linearly correlated to TVBN. Correlation faCtor ρ=0. 99. Thus electroconductivity can be used as an index of freshness.
Key words: Electroconductivity Freshness TVBN Correlation
周冬香, 陈椒, 徐朝霞, 李彧. 电导法快速检测淡水鱼新鲜度的方法研究[J]. 食品科学, 1998, 19(6): 39-42.
ZHOU Dong-Xiang, CHEN Jiao, XU Chao-Xia, LI Yu. [J]. FOOD SCIENCE, 1998, 19(6): 39-42.
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