关键词: 电冰箱, 保鲜, 牛肉, 挥发性盐基氮

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.

Key words: Refrigerator, Preservation, Beef, Volatile base nitrogen