Changes in total volatile bases (TVB), dimethylamine (DMA), formaldehyde (FA), trimethylamine (TMA) and trimethylamine oxide (TMAO) of whole hake (Merluccius merluccius L.) were evaluated at different temperatures of storage: -5, -12 and -20°C. Significant changes in TVB, DMA, TMA, TMAO nitrogen and FA were observed at 5°C. Only TMAO changed significantly at -12°C and -20°C. TMAO decrease was n...

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 ...

Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile fish, fish inoculated with Pseudomonas type III species (PIII-985), or fish ...

Selective ion flow tube mass spectrometry (SIFT-MS) is a direct mass spectrometric technique that allows qualitative and quantitative analysis of a large number of volatile organic compounds. Because of its speed and ease of use, this nondestructive technique could be considered as a practical tool for quality control. This research focuses on the possibilities of direct headspace sampling by S...

fish finger is a semi-prepared product of fish that many studies have been done to improve its texture, taste, flavor and color. the present study aims at investigating the quality and sensory characteristics of fish fingers produced from fillet and surimi of common carp during storage in refrigerator. fish fingers were packed and then stored in refrigerator (4 °c). chemical parameters (fat con...

In relation to consumer demand, crustaceans and cephalopods are sold as both fresh and defrosted. It is well known that total volatile basic nitrogen (TVB-N) and volatile amine values, especially, biogenic amines and biogenic amine index, are expression of freshness of fish products, but there is a lack of knowledge of their acceptability limits, for crustaceans and cephalopods. In order to ass...

113 Abstract: TVB-N (total volatile basic nitrogen) concentration in fish muscle was used as an index of freshness quality to compare the spoilage of rainbow trout wrapped in cling film and in aluminium foil. TVB-N levels in different muscle tissue and in the whole fish were measured every two days for a period of 16 days at 4-6 ̊C. In addition, three different methods of determining of TVB-N we...

The preservation potentials of phenol produced by hardwood, Tectonia grandis and some selected indigenous preservatives on smoked Clarias gariepinus were investigated in this study. A sample size 168 catfish was pre-treated with single (10.0% salt (FS), 10.0% lime (FLM), pepper (FPP),) combined (5.0% 5.0% (FSL), (FSP), (FLP), 3.3% salt, (FSLP)), untreated serving as control. fish samples at 90....

This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB-N, TMA-N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significa...

Effects of 1% or 0.5% chitosan (CHI), 10% or 5% aqueous extract of ginger, onion and garlic (GOG) and their composite solutions (1% CHI+10% GOG, 0.5% CHI+5% GOG) on quality and shelf life of stewed-pork were evaluated. Microbiological (total bacterial count), chemical (pH, total volatile basic nitrogen (TVB-N), peroxide value (POV), 2-thiobarbituric acid (TBA)) and sensory characteristics were ...