有没有盐——易挥发的盐？
同时采用挥发性盐基氮和微生物菌落总数检测实验进行对比分析。
Total volatile basic nitrogen and aerobic bacterial count of the sample were measured simultaneously as the standard indicators of pork freshness.
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。
The relativity between TVB-N index and the sensory index was studied using GB/T5009.
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。
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.
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；
The nitrite content, acid value and TVB-N content of cured fish were high with low salt addition.
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