| 建立罗非鱼保鲜期实验方程及其应用性探讨 |
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| 引用本文： | 杨鸣玉.建立罗非鱼保鲜期实验方程及其应用性探讨[J].广东海洋大学学报,1996(1). |
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| 作者姓名： | 杨鸣玉 |
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| 作者单位： | 湛江水产学院食品与制冷工程系 |
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| 摘 要： | 根据实验数据和采用王怡评定罗非鱼感官的评分标准，建立０℃、８℃和１５℃三个温度水平的罗非鱼保鲜期实验方程；同时．实验表明：在温度０℃～５℃下无论采用感官检定或ＴＶＢ－Ｎ，或细菌总数和Ｋ值的指标检定其鲜度，所得的结果均相同。因此．在实际应用时，以０℃温度水平下的实验方程其可靠性较大。
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| 关 键 词： | 罗非鱼，鲜度等级，保鲜期，实验方程 |
SETING UP THE EQUATION FOR THE PRESERVATION OF THE TILAPIA AND DISCUSSION FOR ITS USE |
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| Yang Mingyu.SETING UP THE EQUATION FOR THE PRESERVATION OF THE TILAPIA AND DISCUSSION FOR ITS USE[J].Journal of Zhanjiang Ocean University,1996(1). |
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| Authors: | Yang Mingyu |
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| Institution: | Zhangjiang Fisheries College 524025 |
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| Abstract: | Based on experiment data and the target value of Wang Yi, a equation is set up for the preservation of the TILAPIA at 0℃ 8℃ and 15℃ temperature. The experiment shows that the results coming from the test of Kvalue, TVB-N, total Bacteria number and Senses are the same at 0℃ temperature is more reliable than any other equations. |
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| Keywords: | TILAPIA Fresh grade Preservation Experimental equation |
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