NE X T to trimethylamine, ammonia is the most typical spoilage product in fish, molluscs and crustaceans. I t is generally determined together with other volatile nitrogen bases, as total volatile basic nitrogen (TVB). The objective quality determinations of cartilaginous fish such as dogfish and skate, however, raises special problems. These fish contain large quantities of urea (1.5 to 2 per ...

We investigated the effects of tea polyphenol treatments on quality and microbiota crisp grass carp fillets during cold storage at 4 °C. Changes in total viable count (TVC) volatile base nitrogen (TVB-N) were measured. The was analyzed using high-throughput sequencing technique. results indicated that inhibited bacterial growth reduced TVB-N values fish fillets, subsequently extended their shel...

Volatile organic compound (VOC) profile was determined during storage of sea bream (Sparus aurata) fillets under air and Modified Atmosphere Packaging (MAP - CO2/O2/N2: 60/10/30) at 0, 5 and 15°C. Microbiological, TVB-N (Total Volatile Base Nitrogen) and sensory changes were also monitored. Shelf-life of sea bream fillets stored under air was 14, 5 and 2days (d) at 0, 5 and 15°C respectively, w...

Background: Seafood such as fish is an integral part of human nutrition and excellent source protein. However, their short shelf life quite challenging for the food industry. Objectives: This study was carried out to investigate effects nano-gelatin coating embedded with thymol nisin on chemical quality indices rainbow trout fillets during 16 days storage at 4°C. Methods: The were randomly divi...

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...

BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and...

Meatballs were coated by gelatin-based mixes incorporated with potassium sorbate and rosemary extract. Coated samples evaluated free fatty acids (FFAs), thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N) content. In addition, texture profile analysis (TPA) was performed to evaluate the textural features of meatballs. Uncoated sample as control along 3 other d...

in recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. the aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. fish fillets were immersed in marinades and stored at...

This study is focused on the effect of phycobiliprotein extraction Gracilaria quality common carp burgers, and application nanoliposomes containing pigment in improvement its antimicrobial antioxidant activity burgers during refrigerated storage 18 days. Burgers were incorporated with liposomal (2.5% 5% w/w), their chemical microbial changes terms pH, peroxide value (PV), thiobarbituric acid (T...

Han F., Huang X., Teye E., Gu H., Dai H., Yao L. (2014): A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms. Czech J. Food Sci., 32: 532–537. Electronic tongue coupled with linear and non-linear multivariate algorithms was attempted to address the drawbacks of fish freshness detection. Parabramis pekinensis...