CAJ | 학술논문

以新鲜宰杀的草鱼为原料，采用高阻隔性材料对其进行普通包装，于20℃条件下贮藏，研究鲜鱼肉贮藏过程中，各品质参数之间关系。结果表明电导率增加量与挥发性盐基氮（TVB-N）增加量呈正直线性关系；同时随包装鱼肉中菌落总数的增加，鱼肉中的TVB-N增加量和包装顶空CO2的含量迅速增加， O2含量迅速减小；而随着硫代巴比妥酸值（TBA）值增大，顶空O2含量逐渐变小，鲜鱼肉中脂肪酸中的双键减少；pH随贮藏时间的延长呈现先下降后上升的趋势，而总酸度则相反，pH与总酸度基本上呈负相关性。
이신선재살적초어위원료，채용고조격성재료대기진행보통포장，우20℃조건하저장，연구선어육저장과정중，각품질삼수지간관계。결과표명전도솔증가량여휘발성염기담（TVB-N）증가량정정직선성관계；동시수포장어육중균락총수적증가，어육중적TVB-N증가량화포장정공CO2적함량신속증가， O2함량신속감소；이수착류대파비타산치（TBA）치증대，정공O2함량축점변소，선어육중지방산중적쌍건감소；pH수저장시간적연장정현선하강후상승적추세，이총산도칙상반，pH여총산도기본상정부상관성。
@@@@fish was packaged with the packaging material having lower gas permeability under custom-packaging ,The relations among quality parameters of packaged fresh was investigated during storage at 20 ℃. The results indicated that there was a linear relation between increment of conductivity and the amount of TVB-N,The more amount of TVB-N was ,the more increment of conductivity was. The contents of TVB-N in fish and headspace CO2 content in package increased and O2 decreased with the increasing of the total number of colonies;double bonds decreased in unsaturated fatty acids with the increasing of TBA. The pH value firstly showed a downward trend and then increased with the extension of storage time , while the total acidity increased and then showed a downward trend. The pH value basically changed contrarily to the total acidity.