挥发性盐基氮是鱼虾类的鲜度指标之一,是动物性食品由于酶和细菌的作用,在腐败过程中,使蛋白质分解而产生氨及胺类等含氮物质的总称。近年来部分鱼类 VBN 值在一些标准已有规定,但不同鱼类在同等条件下 VBN 值增加的幅度以及感官的变化情况,各种报道结果差别较大。为了弄清(VBN)值的变化趋势,我们 Volatile base nitrogen is one of the freshness indicators of fish and shrimp. It is a general term for animal foods to decompose to produce nitrogenous substances such as ammonia and amines during the process of spoilage due to the action of enzymes and bacteria. In recent years, some of the fish VBN value has been provided in some standards, but different fish under the same conditions VBN value increases and the sensory changes, various reports vary widely. In order to understand the changing trend of (VBN) values, we