以去皮鲐鱼片为研究对象,通过30、20、10和4℃下的保藏实验来研究其鲜度的生化变化。测定了挥发性盐基氮(TVBN)、三甲胺氮(TMAN),过氧化值(PV)、硫代巴比妥酸值(TBARS)及肌肉的pH值,发现其在各温度下的货架期分别约为11,15,25和96 h。TMAN和TBARS与TVBN的相关系数分别为0.928和0.846,这2种指标在试验温度下的腐败限量分别为12.8 mg/100 g鱼肉和12.5 mg MDA/kg鱼肉。PV和pH值也呈现一定的变化,但不适合作为鲜度或者腐败的有效指标。

The scaled mackerel fillets were stored under 30 ℃,20 ℃,10 ℃ and 4 ℃,respectively. Total volatile basic nitrogen( TVBN),trimethylamine nitrogen( TMAN),peroxide value( PV),thiobarbituric acid( TBARS) and pH were monitored and also tested for their suitability to determine freshness quality of this muscle. The shelf life under different temperature was 11h,15h,25h and 96h. TMAN and TBARS were closely related to TVBN,the correlation coefficients were 0. 928 and 0. 846 respectively. TMAN of 12. 8mg /( 100g muscle) and TBARS of 12. 5mg MDA /( kg muscle) were the maximum value of the market acceptance. PV and pH value also showed some variations,but they were not suitable for freshness assessment.