Total volatile basic nitrogen and aerobic bacterial count of the sample were measured simultaneously as the standard indicators of pork freshness.

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。

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Histamine, volatile basic nitrogen (VBN) and total acid values are recommended to be used in the integrated assessment of fish meal quality as they are important parameters of its freshness.

组织胺、总挥发性氮和酸价是鱼粉鲜度的重要参数，可做为鱼粉质量的综合评价指标。

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