作　　者： ; ;

机构地区： 华南农业大学食品学院食品科学系

出　　处： 《华南农业大学学报》 1997年第3期100-104,共5页

摘　　要： 测定了冷藏期间鲫鱼和罗非鱼肉中三甲胺、次黄嘌呤含量及鱼新鲜度的变化。结果表明鲜活的鲫鱼和罗非鱼肉中均不含三甲胺，次黄嘌呤含量也不同。冷藏期间三甲胺，次黄嘌呤含量随着冷藏时间延长而升高，三甲胺含量＜２０μｇ／ｇ，次黄嘌呤含量增加在５０％以内鱼肉保持新鲜；三甲胺含量超过３５μｇ／ｇ，次黄嘌呤增加至１００％，鱼肉开始腐败变质，不具食用价值。 The changes of trimethylamine and hypoxanthine contents in relation to fish freshness were studied on Carassius auratus and Tilapia which were pretreated with various solutions and stored at 4℃ and 2℃,respectively.The experimental results showed that no trimethylanine and hypoxanthine were detected in live fresh Carassius auratus and Tilapoia .The contents of trimethylamine and hypoxanthine increased during cold storage.When the trimethylamine content was still under 20 μg/g and the hypoxanthine content increase below 50%, the fish still kept fresh.However,when trimethylamine reached 35 μg/g and the hypoxanthine content increased by more than 100%,the fish became spolied and couldnot be eaten.

关 键 词： 鱼 冷藏 次黄嘌呤 三甲胺 新鲜度

领　　域： [轻工技术与工程] [轻工技术与工程]