三甲胺/氧化三甲胺摩尔比值法在美国红鱼鲜度评价中的应用

The Mole Ratio of TMA and TMAO and Its Application in Freshness Assessment of American Red Fish

以美国红鱼(Sciaenops ocellatus)为研究对象,对不同温度贮藏过程中三甲胺(TMA)、氧化三甲胺(TMAO)、挥发性盐基氮(TVB-N)、菌落总数(TVC)进行检测,并进行感官评定。建立以三甲胺/氧化三甲胺摩尔比值为指标的鱼产品鲜度评价方法,并通过与传统的感官评定、挥发性盐基氮、菌落总数对比,检验新方法的可行性。结果表明,该比值与传统方法有着极显著的相关性,三甲胺/氧化三甲胺摩尔比值法比传统方法更能直接有效反映鱼产品的新鲜度,操作也更简便。

Using American red fish（Sciaenops ocellatus） as materials, the concentration of trimethylamine, trimethylamine oxide, total volatile basic nitrogen were detected, and the colony count were tested, the sensory evaluation were carried out during storage in different temperature. A new evaluate method for freshness of aquatic products base d on ratio of TMA and TMAO was established, the ratio were compared with TVB-N,TVC and sensory evaluation to test the feasibility of new method. The ratio has excellent correlation with the traditional methods. Compare to the traditional methods, TMA / TMAO ratio method can directly reflect the freshness, and the operating was more convenient.