应用挥发胺/氧化三甲胺摩尔比值评价罗非鱼新鲜程度的可行性分析

为了有效而简便地对鱼类等水产品进行新鲜程度的评价,提出通过挥发胺/氧化三甲胺摩尔比值对罗非鱼的新鲜程度进行测定,验证此比值作为评价罗非鱼新鲜度指标的可行性.结果表明:单一的三甲胺(TMA)和氧化三甲胺(TMAO)只能了解罗非鱼的腐败趋势,而很难真实反映出贮藏期间任意时刻的新鲜程度;二甲胺(DMA)和甲醛(FA)是罗非鱼冻藏阶段的腐败产物,其不能作为各个贮藏阶段下的罗非鱼品质评价指标;挥发性盐基氮(TVB-N)在评价冷冻鱼品质时敏感度变差;菌落总数(TVC)很难反映冷冻贮藏样品的真实鲜度.参照感官评定,3个贮藏条件下,当挥发胺/氧化三甲胺摩尔比值大于1.05时,罗非鱼就超出了安全食用范围.

Feasibility analysis on tilapia freshness evaluation by volatile amine/trimethylamine oxide molar ratio

In order to evaluate the freshness of fish and other aquatic products effectively and easily, this paperdeterminated freshness of tilapia through the volatile amine/trimethylamine oxide molar ratio, and verified thefeasibility of this ratio as evaluation index for tilapia fish freshness. Trimethylamine (TMA) or trimethylamine oxide(TMAO) only reflected the degree spoilage of tilapia, and it was difficult to reflect the real freshness at any timeduring the period of storage. Dimethylamine (DMA) and formaldehyde (FA) were the frozen stage corruption productsof tilapia, it was not proper for the quality evaluation of tilapia in each storage condition. Moreover, volatile basenitrogen (TVB-N) was not sensitive to evaluate the quality of frozen fish; The total number of colonies (TVC) wasdifficult to reflect the real freshness in the frozen storage condition. Sensory evaluation showed that, in the threestorage conditions, the freshness of tilapia was beyond edibility when the volatile amine/trimethylamine oxide molarratio was more than 1.05.