The changes in freshness of silver carp stored at 4 ℃and - 18℃ were studied by measuring the total volatile basic nitrogen (TVB -N) and the thiobarbituric acid (TEA). The results indicated that the changes of TVB -N and TBA during storage followed first - order reaction kinetics model, and they increased with the increase of temperature. At 4 ℃, silver carp muscle presented a shelf life of 27 ~ 38 h for the first grade freshness, 51 ~65 h for the second grade freshness, and deteriorated at 81 - 88 h. At -18℃, silver carp muscle presented a shelf life of 11 - 18 d for the first grade freshness , 36 - 43 d for the second grade freshness, and deteriorated at 73 - 77 d. At the same storage time, the TVB - N and TBA of silver carp ventral muscles were higher than that of dorsal muscle. There was significantly (P <0.01) positive correlation between TVB - N and TBA.%以总挥发性盐基氮(TVB-N)和硫代巴比妥酸值(TBA)作为肌肉鲜度的评定指标,研究在冷藏(4℃)和冷冻(-18℃)条件下鲢(Hypophthalmichthys molitrix)背部和腹部肌肉鲜度的变化情况.结果表明,在贮存过程中,鲢背部和腹部肌肉的TVB -N和TBA均符合一级反应动力学模型；随着温度的升高,反应速率加快；在4℃条件下,鲢肌肉一级鲜度的保质期为27～38 h,二级鲜度为51 ～65 h,到81 ～88 h腐败变质；在-18℃条件下,鲢肌肉一级鲜度的保质期为11 ～18 d,二级鲜度为36 ～43 d,到73 ～77 d腐败变质；在同一贮存时间,腹部肌肉的TVB -N和TBA均高于背部；并且,鲢肌肉的TVB-N与TBA呈极显著(P＜0.01)的正相关关系.
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