Factors affecting the variation of volatile base nitrogen in refrigerator preservation experiments
ZHOU Yuncai
LI Zewei
YANG Xinli
SUN Qi
Abstract：Explored the changes in volatile basic nitrogen(TVB-N)of beef under different initial values,storage conditions,and thawing times,with the aim of improving the relevant standards for refrigerator preservation function-QB/T 5510-2021"Test method for freshness preservation performance of household refrigerators".Fresh beef tenderloin was selected,and the TVB-N content in beef was measured using an automatic Kjeldahl nitrogen analyzer during freezing(-18℃)and refrigeration(-4℃)at 0,1,2,5,6,and 7 days,with or without plastic wrap wrapping,and at different thawing times.The results showed that when the initial values of TVB-N were different,the change rate of low initial values and high initial values of the same refrigerator under the same preservation time conditions differed by 7 times;Temperature is an important factor affecting the changes in TVB-N content under the same storage conditions,and different storage states at the same temperature can also affect TVB-N content;Freezing for 6 hours can also cause a significant increase in TVB-N change rate.
Keywords：RefrigeratorPreservationBeefVolatile base nitrogen
Publication Date：2024-12-28
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：3( 24-26 )