Results indicated that TP could significantly restrain bacteria growth, lower TVB-N and TBA values, and delay the decline of sensory score.
结果表明，茶多酚处理能够明显抑制细菌生长繁殖，降低TVB - N和TBA值，减缓感官品质的下降速度。
The relativity between TVB-N index and the sensory index was studied using GB/T5009.
研究了挥发性盐基氮值指标与其感官指标之间的符合程度，参照GB/T5009。
TVB-N of mutton was analysed by KDY-9820 type automatic azotometer, through compared with kjeldahl and studied the precision, accuracy and inaccuracy of KDY-9820 type automatic azotometer.
应用KDY-9820凯氏定氮仪测定羊肉中挥发性盐基氮，通过与半微量定氮法对比及精密度实验，结果表明KDY-9820全自动定氮仪能简便、快速、准确地测定肉中的挥发性盐基氮。
Effects of different concentrations of NaCl on acidity and TVB-N of Qinchuan beef and effect of different lactic acid bacteria Lacidophilus and s.
本实验以秦川牛肉为对象，研究牛肉在乳酸发酵过程中品质变化。
The nitrite content, acid value and TVB-N content of cured fish were high with low salt addition.
食盐添加量越小，腌腊鱼中亚硝酸盐含量、酸价和挥发性盐基氮含量越高；
The nitrite content, acid value and TVB-N content of cured fish were high with low salt addition.
食盐添加量越小，腌腊鱼中亚硝酸盐含量、酸价和挥发性盐基氮含量越高；
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