nTMA/nTMAO比值法在白鲳储存期间鲜度评价中的应用
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

S965

基金项目:


Application of the Mole Ratio of TMA to TMAO to the Freshness Evaluation for Brachypomum
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    作者通过运用三甲胺与氧化三甲胺的摩尔比值(nTMA/nTMAO)对白鲳在储存期间的新鲜程度进行评价。研究表明,在0、5、30 ℃条件下,随着贮藏时间的增加,储藏初期比值较小且上升平稳,到了后期感官评价为货架期初期后,出现明显的转折点,比值迅速上升。与传统的指标挥发性盐基氮值(TVB-N)、菌落总数(TVC)进行数理统计与相关性分析,发现显著相关,进一步说明以摩尔比值(nTMA/nTMAO)作为白鲳鲜度指标具有合理性。

    Abstract:

    In order to evaluate the freshness of aquatic products simply and effectively,the usage of the mole ratio of TMA to TMAO(nTMA/nTMAO) was investigated during the storage of Brachypomum. Results showed that during the initial stage the ratios were small and increased steadily with extended storage,and a significant turning point appeared for the secondary freshness and the ratios then increased rapidly. Good correlations between nTMA/nTMAO and TVB-N,TVC were observed and all correlation coefficients were larger than 0.900. Therefore,the mole ratio of TMA to TMAO could be used as an effective method to evaluate the freshness of aquatic products.

    参考文献
    相似文献
    引证文献
引用本文

黄国霞,阎柳娟,李军生,许艳桃. nTMA/nTMAO比值法在白鲳储存期间鲜度评价中的应用[J].食品与生物技术学报,2017,36(1):93-97.

HUANG Guoxia, YAN Liujuan, LIU Junsheng, XU Yantao. Application of the Mole Ratio of TMA to TMAO to the Freshness Evaluation for Brachypomum[J]. Journal of Food Science and Biotechnology,2017,36(1):93-97.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2017-02-28
  • 出版日期:

版权所有:《食品与生物技术学报》编辑部

地址:江苏省无锡市蠡湖大道1800号  邮政编码:214122

电话:0510-85913526  电子邮件:xbbjb@jiangnan.edu.cn

技术支持:北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码