| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method includes cutting of a little sample out of a fish product. After that coloring reagent is added to the sample. The reagent contains dying agent penetrating cells and fluorescent dying agent cells not penetrating. Cells penetrating dying agent is turned into compounding imitating the first fluorescence in the presence of endocellular esterase activity. Non-penetrating fluorescent dying agent can penetrate the cell through infringe cell membranes and imitate the second fluorescence. The first and the second fluorescence are different. Freshness of a fish product is determined in virtue of at least one parametre chosen from a group consisting of the first fluorescence intensity, imitated by the incubated sample, second fluorescence intensity, imitated by the incubated sample, first distance from the upper sample end till sample faraway point where the first fluorescence is detected, the second distance from the upper sample end till sample faraway point where the second fluorescence is detected. ^ EFFECT: invention allows to evaluate fish products freshness accurately and objectively. ^ 29 cl, 2 tbl, 12 dwg |
