STUDY ON FRESHNESS CHANGE OF FRESHWATER FISH DURING COLD STORAGE
Huang Xiaoyu 1 Yu Haihu 2 (1 Dept. of Food Science, South China Agr. Univ., Guangzhou, 510642; 2 Hong Kong Polytechnic University,Hong Kong)
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.
【CateGory Index】： TS254.4