【摘要】 淡水鱼4种(鲤、鲫、鲢、鳙),每种30尾,每尾250g左右,于4℃保存共264h,其间按不同时间间隔,同时测定鱼体次黄嘌呤(Hx)和总挥发性盐基氮(TVBN)的含量.结果表明,4种鱼Hx含量的变化,在接近鱼腐败时均有一明显的高峰值.故利用Hx指标能较早地判断淡水鱼的新鲜度,与TVBN方法相比实用价值较高.更多还原

【Abstract】 The contents of Hypoxanthine (Hx) and total volatile basic nitrogen(TVBN) in four kinds of freshwater fishes stored for 264 hours at 4℃ was determinedin various time intervals. The results indicated that the level of Hx was correlated withthe fish freshness, and there was a highest value in level of Hx at early decay stage.Thus, the fish freshness may be evaluated early with Hx content determination. Thismethod has higher applicative value as compared with TVBN method in determining thefish freshness.更多还原