氨电极在鳙鱼和鲢鱼鲜度质量评定上的应用

USE OF AN AMMONIA ELECTRODE IN DETERMINING THE FRESHNESS OF BIG HEAD FISH (Aristichthys nobilis) AND SILVER CARP (Hypophthalmichthys molitrix)

本研究选用Orion95—12型氨电极对在—3℃、0℃和5℃保藏过程中的鳙鱼和鲢鱼鲜度质量进行测定,同时与康维(Conway)法测定结果进行比较,考察这两种方法测定结果的相互关系。研究中也将上述两种理化测定方法与细菌学测定方法进行对比,进一步验证其相互关系。研究结果表明各批样品用氨电极法测定的粗氨氮值与Conway's法测定的挥发性盐基氮值相关系数在0.9521～0.9895之间,相关极显著;而理化指标与细菌学指标的相关系数在0.8143～0.9178之间,相关也显著,氨电极法具有测定结果可靠、设备规模小、价格便宜、操作简便和测定速度快等优点。推荐此法作为生产现场或研究机构对鱼类鲜度质量进行控制的检测方法。

Ammonia and other yolatile nitrogencompounds are major components of the off-flavors and odors associated with spoiled fresh water fish In order to find a simple method for determining freshness of Big Head Fish (Aristichthys nobilis) and Silver Carp (Hypophthalmichthys molitrix), the use of an ammonia specific-ion electrode was investigated. The results indicated a close correlation between ammonia, total volatile nitrogen (VBN), and colong forming unit (CFU). The use of the ammonia electrode is aneconomical, rapid, and simple method for fresh water fish quality control.