Yellowfin tuna is one of the commercially important fish varieties, and inappropriate storing may deteriorate its safety quality. This study aimed to investigate microbial composition quality characteristics yellowfin stored at different temperatures for varying amounts time. With an increase in storage temperature time, biogenic amines, total volatile basic nitrogen TVB-N, viable cell count st...

Changes in bacterial community composition and counts of chilled pork during storage at 4 °C were unraveled by culture-dependent method culture-independent method. Physical chemical analyses including drip loss, total volatile basic nitrogen (TVB-N), pH, surface color also performed to estimate its quality shelf life. A 37 phyla, 575 genera 843 species identified all samples high-throughput seq...

Abstract Due to the complexity of deterioration process seafood products, relying on one indicator is not adequate determine quality such products. Usually, shelf-life was estimated based various indicators complicating decision-making process. Decision Support Systems are considered as a good solution. The current study aims establish simple and novel fuzzy model combination knowledge- data-dr...

 Background: The manufacturing of frozen shrimp is an important industry for the economy of Thailand. The objective of this study was to use Near-Infrared (NIR) spectroscopy to determine the freshness quality, including Total Volatile Basic Nitrogen (TVB-N) and Water Holding Capacity (WHC) of white shrimp (whole and chopped shrimp) and phosphate residues of shrimp. Methods: Sixty white shrimp ...

abstract in this study, big-head carp flesh was processed and fish finger was produced by the formula of 1, 2 and 3 with 70, 80 and 93.5 percent of big head fish flesh respectively. then sensory attributes, biochemical changes and nutritional value such as peroxide value (pv), thiobarbituric acid (tba) and the total volatile nitrogen (tvb-n) changes and microbial load of all three formulas were...

Quality changes of protein and non-protein nitrogen compounds during industrial fishmeal processing fatty pelagic species (mackerel/herring rest material blend, MHB) lean fish (whole blue whiting, BW) were studied to identify steps that require optimization allow production products for human consumption. Samples from protein-rich streams throughout the analyzed proximate composition, salt solu...

Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation aerobic plate count, Enterobacteriaceae , psychrotrophic bacteria were determined in raw smoked mackerel during cold storage (three groups differing way of packaging; unpacked (UP), vacuum packaging (VP) modified atmosphere (MAP) at 7, 14, 21, 28, 35, 42 days. The protein, fat content n-3 polyunsaturated a...

Salted Kutum roe was prepared by soaking in brine to a traditional procedure. Proximate composition (moisture, protein, lipid, pH, ash and salt content), total volatile basic nitrogen (TVB-N), fatty acid profiles and microbiological characteristics of raw and salted roe of Caspian white fish (Rutilus frisii kutum) were determined. The results indicated that protein and moisture contents were si...