材料透氧率对包装鲜鱼肉TVB-N值的动态变化影响

食品科学 ›› 2012, Vol. 33 ›› Issue (20): 328-330.

材料透氧率对包装鲜鱼肉TVB-N值的动态变化影响

张钦发，许霞，智玲玲

华南农业大学食品学院

收稿日期:2011-09-08 修回日期:2012-09-22 出版日期:2012-10-25 发布日期:2012-11-09
通讯作者: 张钦发 E-mail:zqfzgn@163.com
基金资助:
华南农业大学校长基金支持项目

Effect of Packaging Materials with Different Oxygen Permeability on TVB-N in Packaged Fish during Storage

Received:2011-09-08 Revised:2012-09-22 Online:2012-10-25 Published:2012-11-09

摘要/Abstract

摘要： 以新鲜宰杀的草鱼鲜鱼肉为对象，采用不同透氧率包装材料包装，研究在不同包装方式(普通包装/真空V包装)及不同贮存温度(20℃/8℃)条件下，挥发性盐基氮(TVB-N)增加量随贮存时间的变化规律及动力学特性。结果表明：TVB-N增加量(Y)与贮存时间(t)关系均满足方程Y=AtB，其中系数A与包装材料的透氧率无关，与包装方式和贮存温度有关；系数B与包装材料的透氧率、包装方式和贮存温度均有关，并且与透氧量(Q)符合方程，式中：a、b与包装方式和贮存温度有关，d与贮藏温度和材料的透氧量有关的系数，与包装方式无关。

关键词: 鱼肉, 包装材料, 挥发性盐基氮(TVB-N), 透氧率

Abstract: The change of TVB-N in fresh grass carp packaged with packaging materials with different O2 permeability under vacuum package or air package was investigated during storage different temperatures: 8 ℃ and 20 ℃. The results show that TVB-N increment (Y) and storage time (t) followed the equation: Y=AtB. In this equation, A was affected by package mode and storage temperature rather than O2 permeability, but B was affected by all the three conditions and expressed as a function of O2 permeability (Q) using the equation: , where a and b were dependent on package mode and storage temperature, d was dependent on storage temperature and O2 permeability rather than package mode.

Key words: fresh fish, packaging material, TVB-N, O2 permeability

中图分类号:

S988

张钦发，许?霞，智玲玲. 材料透氧率对包装鲜鱼肉TVB-N值的动态变化影响[J]. 食品科学, 2012, 33(20): 328-330.

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