nTMA/nTMAO比值法在白鲳储存期间鲜度评价中的应用

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。
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