挥发性盐基氮（TVB-N）指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以及胺类等碱性含氮物质。此类物质具有挥发性，其含量越高，表明氨基酸被破坏的越多，特别是蛋氨酸和酪氨酸，因此营养价值大受影响。是反映原料鱼和肉的鲜度的主要指标。
同时采用挥发性盐基氮和微生物菌落总数检测实验进行对比分析。
Total volatile basic nitrogen and aerobic bacterial count of the sample were measured simultaneously as the standard indicators of pork freshness.
食盐添加量越小，腌腊鱼中亚硝酸盐含量、酸价和挥发性盐基氮含量越高；
The nitrite content, acid value and TVB-N content of cured fish were high with low salt addition.
研究了挥发性盐基氮值指标与其感官指标之间的符合程度，参照GB/T5009。
The relativity between TVB-N index and the sensory index was studied using GB/T5009.
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