fish freshness

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.

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。

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freshness is an important factor in the aspect of evaluating the quality of aquatic products, which can determine the products value directly. therefore, how to evaluate fish freshness objectively, rapidly and comprehensively has been a hot issue to be studied in aquatic products research field.

新鲜度是鱼类等水产品品质评价最重要的因素，能够直接决定产品的价值，因此如何客观、快速、全面评价鱼类等水产品的新鲜度是水产研究领域亟待解决的课题。

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There are different kinds of biosensors of fish freshness determination, which include K-value biosensor, microbial biosensor and amine biosensor Zhengzhou.

综述了用于鱼肉鲜度测定的几种不同类型的生物传感器，包括K值测定传感器、微生物传感器和胺类测定传感器。

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as mentioned above, it is thus evident that the effect of fish freshness on gel formation of carp surimi mainly manifested in gel collapse.

60℃加热条件下，凝胶劣化程度随原料鲜度下降而明显加剧。据此可见：鲜度对鲢鱼糜凝胶作用能力的影响主要表现在凝胶劣化方面。

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studies on estimation of the fish freshness by a hypoxanthine biosensor

次黄嘌呤生物传感器检测鱼类新鲜度之研究

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the application of biosensor in fish freshness determination

生物传感器在鱼肉鲜度测定中的应用

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comparing two-step heating at 30 and 85 with one-step heating at 30, the difference of breaking strength between the two was lessened with the decrease of fish freshness.

30～85℃二段加热与30℃一段加热相比，两者凝胶破断强度之间的差值随鲢鲜度的下降而减小；

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application on evaluation of fish quality and freshness by electronic tongue and nose

电子鼻和电子舌在鱼肉鲜度评价中的应用研究

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the application of this spme technique coupled with gas chromatography has been shown to be feasible for the rapid determination of fish freshness.

将此SPME技术与气相色谱联用能简单、快速、有效地检测鱼的鲜度。

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so, we can get the conclusion is the fish meal freshness could have significant effect on growth, digestion and immunity in pacific white shrimp.

由此得出，鱼粉不同新鲜度会明显影响凡纳滨对虾的生长、消化及免疫等方面。

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Studies on the enzyme biosensor for evaluating fish freshness

酶生物传感器测定鱼类鲜度的研究

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Research on the enzyme-biosensor for detecting fish freshness

检测鱼肉新鲜度的酶生物传感器的研制

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The New Development of the Rapid Measurement Techniques of Fish Freshness

鱼肉鲜度快速检测技术新进展

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advances in the studies on fish freshness determination

鱼肉鲜度测定方法研究进展

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To search an analytical method for quick testing the fish freshness, the biochemistry and sensor technique was used and an enzyme sensor was developed. The fish freshness was indirectly evaluated by detecting the content of hypoxanthine with the enzyme sensor.

为探索检测鱼肉新鲜度的快速、灵敏、方便的检测方法，本实验将生物化学技术和传感技术相结合，研制出了通过检测鱼肉中次黄嘌呤含量而间接检测鱼肉新鲜度的酶传感器。

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The edibleness will decrease with the lowing of the fish freshness after the death of fish.

在鱼死亡后，随着鲜度的下降，它的食用价值也随之降低。

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development and application of xanthine oxidase biosensor for detection of the fish freshness

黄嘌呤氧化酶传感器的研制及其对鱼鲜度的检测

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a method for determining fish freshness by using the tma ( trimethylamine) sensor is introduced.

介绍了一种应用三甲胺（TMA）传感器对鱼鲜度进行测试的方法。

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