食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
17期
105-107
,共3页
内酯豆腐%电导率%菌落总数%变质程度
內酯豆腐%電導率%菌落總數%變質程度
내지두부%전도솔%균락총수%변질정도
lactone bean curd%conductivity%total bacteria%metamorphic degree
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=0.0076x-3.5499。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。
通過測定內酯豆腐樣品在4℃貯藏條件下隨時間不斷變化的電導率和樣品菌落總數，探討瞭用電導率測定內酯豆腐變質程度的可行性，併進一步探討瞭電導率數值變化與內酯豆腐菌落總數的相關性。結果錶明電導率與內酯豆腐菌落總數之間有高度的相關性，R2線性=0.994，線性方程為y=0.0076x-3.5499。因此，電導率可以作為評價指標來快速檢測內酯豆腐的變質程度。
통과측정내지두부양품재4℃저장조건하수시간불단변화적전도솔화양품균락총수，탐토료용전도솔측정내지두부변질정도적가행성，병진일보탐토료전도솔수치변화여내지두부균락총수적상관성。결과표명전도솔여내지두부균락총수지간유고도적상관성，R2선성=0.994，선성방정위y=0.0076x-3.5499。인차，전도솔가이작위평개지표래쾌속검측내지두부적변질정도。
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.
