Study on the Relation Between Bio-impedance Characteristics and Freshness of Crucian Carp During 4℃ Storage
YAO Lei;SUN Yunyun;LUO Yongkang;SHEN Huixing
1. College of Food Science, China Agricultural University, Beijing 100083, China;2. College of Science, China Agricultural University, Beijing 100083, China)
Abstract：Abstract：This article used the method of inserting two bronze needles into the muscle of crucian carp’s back to research the changes in impedance of crucian carp during the storage and found the best detect frequency. Total Volatile Basic Nitrogen(TVB-N) and total bacteria of crucian carp were measured and assessed the sensory of crucian carp. Furthermore, this article established the relation between impedance and two another indexes, TVB-N and total bacteria. The results showed that the shelf life of crucian carp was 12 days during 4℃ storage. The changes in impedance of crucian carp follow a rule well at voltage of 6V and frequency of 1000Hz. In this case, there were significant relationships(F1,6, P<0.01) between impedance and TVB-N, total bacteria.
姚磊；孙云云；罗永康；沈慧星. 冷藏条件下鲫鱼鲜度与其阻抗特性的关系的研究[J]. 肉类研究, 2010, 24(8): 21-25.
YAO Lei;SUN Yunyun;LUO Yongkang;SHEN Huixing. Study on the Relation Between Bio-impedance Characteristics and Freshness of Crucian Carp During 4℃ Storage. Meat Research, 2010, 24(8): 21-25.
2010, Vol. 24 
