文章摘要
王慥,张钟兴,冯媛,骆肇荛.几种淡水养殖鱼鲜度变化的特点[J].水产学报,1994,18(4):272~277
几种淡水养殖鱼鲜度变化的特点
CHARACTERISTICS OF FRESHNESS REDUCTION IN CULTURED FRESHWATER FISH
投稿时间:1993-12-01  修订日期:1993-01-01
DOI:
中文关键词: 鲜度变化  K值  TVB-N  淡水养殖鱼  动力学参数
英文关键词: freshness reduction  K value  TVB-N  cultured freshwater fish  kinetic parameter
基金项目:
作者单位
王慥 上海水产大学, 200090 
张钟兴 上海水产大学, 200090 
冯媛 上海水产大学, 200090 
骆肇荛 上海水产大学, 200090 
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中文摘要:
      本文对常见几种淡水养殖鱼鲜度变化的特点作了研究.结果表明鲢、鳙、草鱼等几种淡水鱼在0℃贮藏下的TVB-N变化,呈现的趋势大体相同.在0℃及-3℃低温下TBV-N变化缓慢,且数量水平较低,在20℃下则变化迅速,呈直线上升之势.实验结果也表明这几种淡水鱼在0℃下的K值变化速率随鱼种而异,其大小依次为鲢、鳙>草鱼>团头鲂>鲫.文中根据对草鱼、团头鲂等淡水鱼在不同温度下K值变化的测定结果作了阿列纽斯图(Arrheniuspiot),并得出其K值变化的动力学参数.
英文摘要:
      The characteristics of freshness reduction in cultured freshwater fish during storage were studied in this paper. The variations of total volatile basic nitrogen(TVB-N) in several kinds of freshwater fish stored at 0℃ basically showed a similar tendency to deterioration. The storage temperature gave a noticeable effect on the variations of TVB-N and TVB-N in fish muscle changed slowly and kept at a low level when stored under low temperatures(-3℃and 0℃),but increased all the way up when stored at room temperature (20℃).The results also showed that the rate of freshness reduction monitored by the K value measurement in fish muscle stored at 0℃ was different with the species. The sequence of the rate constant valus for different species is:silver carp,big head>grass carp>blunt snout bream>crucian carp. The temperature effect on the rate constants for the K value change in fish muscle was also apparent,and it was shown that the K value change in freshwater fishes (big head,grass carp etc.)was more temperature dependent than that in marine fishes (chub mackrel and sea bream). The kinetic parameters (Ea and A) on the K value change in big head,grass carp and blunt snout bream were obtained from the Arrhenius's plot.
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