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为了探讨三甲胺+二甲胺与氧化三甲胺摩尔比值[(TMA+DMA)/TMAO]指标评价鱼产品在-18℃条件下腐败进程的可能性,应用比色法测定冷冻4种鱼类(鲈鱼、草鱼、大菱鲆、罗非鱼)贮藏过程中的(TMA+DMA)/TMAO摩尔比值变化,用以判断鱼片的腐败进程。结果显示:TMA含量、DMA含量、甲醛(FA)含量、TMAO含量和菌落总数(TVC)不能对这4种鱼做出准确的新鲜度评价;在-18℃条件下,(TMA+DMA)/TMAO摩尔比值呈稳定的上升趋势,并且同一贮藏温度下的(TMA+DMA)/TMAO摩尔比值与挥发性盐基氮(TVB-N)含量存在极显著相关性。表明(TMA+DMA)/TMAO摩尔比值可以作为判定冷冻条件下鲈鱼、大菱鲆、草鱼和罗非鱼新鲜度的指标。
In order to investigate the possibility that the molar ratio of trimethylamine + dimethylamine and trimethylamine oxide [(TMA + DMA) / TMAO] was used to evaluate the degradation process of fish products at -18 ℃, four kinds of frozen fish Sea bass, grass carp, turbot, tilapia) storage (TMA + DMA) / TMAO molar ratio changes, to determine the process of the corruption of fillets. The results showed that the TMA content, DMA content, FA content, TMAO content and total number of colonies (TVC) could not accurately evaluate the freshness of these four species of fish. Under the conditions of -18 ℃, (TMA + DMA) (TMA + DMA) / TMAO molar ratio and volatile basic nitrogen (TVB-N) content at the same storage temperature have a very significant correlation. The results showed that the ratio of (TMA + DMA) / TMAO could be used as an indicator of the freshness of bass, turbot, grass carp and tilapia under freezing conditions.