Table 7 Glossary of key terms
From: New advances in biological preservation technology for aquatic products
Number | Term/ Glossary | Explanation |
|---|---|---|
1 | Specific spoilage organisms (SSOs) | The group of microorganisms that cause spoilage in a given food or environment. The growth and metabolic activity of these microorganisms can lead to degradation and spoilage of food. |
2 | Trimethylamine (TMA) | An compound with the chemical formula (CH3)3N that is an important indicator of food spoilage. |
3 | Total volatile basic nitrogen (TVB-N) | An indicator for evaluating the degree of spoilage of foodstuffs, especially meat and fish. |
4 | Thiobarbituric acid reactive substances (TBARS) | An index for measuring lipid oxidation in food and biological samples |
5 | Thiobarbituric acid (TBA) | An organic compound with the C4H4N2O2S, primarily used to assess lipid oxidation. |
6 | Peroxide value (PV) | An index for measuring the peroxide content of oils and fats |
7 | Total viable count (TVC) | An indicator for measuring the number of viable bacteria in food, water, air, soil or other samples |
8 | Free fatty acid (FFA) | For assessing the quality and stability of fats, oils and oil-containing foods |
9 | Total polyphenol content (TPC) | Safety indicators for monitoring the content of phenolic compounds in foods during processing, storage and transportation |
10 | Total psychotropic bacterial count (TPBC) | For monitoring microbial contamination of food products during low-temperature storage |
11 | Malondialdehyde (MDA) | For monitoring the degree of oxidative deterioration of high-fat foods during processing, storage and transportation |
12 | Total viable bacteria (TVBC) | Important indicator for assessing microbial contamination in food, environmental, water and clinical samples. |
13 | Total mesophilic aerobic bacteria (TMAB) | Important indicator for assessing microbial contamination in food, water, soil and other environments, especially at room temperature. |
14 | Multiplicity of infection (MOI) | Important parameter for assessing virus-host cell interaction and infection efficiency. |
15 | Docosahexaenoic acid (DHA) | An omega-3 polyunsaturated fatty acid, which is one of the essential fatty acids in the human body |
16 | Eicosatetraenoic acid (EPA) | It is an omega-3 polyunsaturated fatty acid, belonging to the same family of omega-3 fatty acids as DHA, and has a variety of important functions for human health. |
17 | Acid phosphatase (ACP) | A class of phosphatases that are active in acidic environments and are widespread in living organisms, playing important roles in cell signaling, mineral metabolism, and bone formation. |
