头足类分布广泛、成长速度快、生命周期短、种类繁多,是近年来兴起的主流海捕水产品。掌握其鲜度变化规律,对合理开发和利用头足类资源都有相当重要的意义。根据GB 5009.228—2016规定的半微量定氮法,检测头足类的挥发性盐基氮,并对其进行感官评分。结果发现：同一品种不同部位的TVB-N值的比较为：内脏〉头足〉酮体（差异有统计学意义）;同一部位不同品种的TVB-N值的比较为：茎柔鱼〉巴特柔鱼〉近海鱿鱼〉普通章鱼〉曼氏乌贼（头足部位曼氏乌贼TVB-N值略高于普通章鱼,且差异有统计学意义）。在25℃条件下,曼氏乌贼、普通章鱼和近海鱿鱼的TBV-N值增长趋势较一致,而巴特柔鱼和茎柔鱼的TVB-N增长趋势明显快于前三者。头足类酮体部位的TVB-N值与感官变化趋势做相关性分析,结果发现感官评分与TVB-N值呈负相关。以巴特柔鱼为材料的TVB-N值的比较为：鲜（冻）品〈半成品〈熟制品（差异有统计学意义）,以秘鲁茎柔鱼为材料的鲜（冻）品、半成品和熟制品的TVB-N值差异尚无统计学意义,说明热加工对TVB-N值影响不大,或热加工并不能降低TVB-N值,反而增加。头足类水产品的TVB-N值和感官变化不一致,尤其是不能真实地反映远洋鱿鱼的鲜度变化情况,今后可从其他化学指标（如三甲胺、K值等）和物理指标（如p H、质构、微生物等）综合分析头足类水产品的质量和品质。
Cephalopods are characterized by widespread distribution, rapid growth, short life cycle and variety. It is the mainstream marine aquatic products that have sprung up in recent years. It is of great significance to develop and utilize cephalopods by mastering the regularity of its freshness. Semi-micro-nitrogen method according to GB 5009.228-2016 and sensory score were used to detect the total volatile basic nitrogen of the cephalopods. It is found that different parts of the same species product of the TVB-N values were organ〉head and feet〉body （the difference was statistically significant）; Different species of the same parts of products were Dosidicus gigas〉Ommastrephes bartrami〉Zhoushan squid〉O. vulgaris〉Sepiella maindronide （Sepiella maindronide was higher than O. vulgaris in head and feet parts, and the difference was statistically significant）. The growth trend of TVB-N values was more consistent in Sepiella maindronide, O. vulgaris and Zhoushan squid, while the trend of values in Ommastrephes bartrami and Dosidicus gigas was obviously faster than the fast three. The correlation analysis found that the sensory scores were negatively correlated with the TVB-N values from body parts of Cephalopods. The TVB-N values of Ommastrephes bartrami products were fresh （fi＇ozen） products〈semi-finished products〈 cooked products （the different was statistically significant）. There was no statistically significant in Dosidicus gigas. The above results showed that the thermal processing had little effect or did not reduce but increase of the TVB-N valued. The changes of the TVB-N values and the sensory were not consistent, it could not be truly reflected the freshness of the oceanic squid in this study. In the future, we can analyze the quality of cephalopod products from other chemical indexes such as trimethylamine, K value and so on, physical indexes such as pH, texture and microbes.
The Food Industry