Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition

Abstract

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 assess these limits, real-time shelf life tests were carried out, relating the results of TVB-N, biogenic amines and BAI to the sensory evaluation of crustaceans and cuttlefishes, both fresh and defrosted. TVB-N and biogenic amines have been analysed in many shrimp species and cuttlefishes purchased in Perugia (Central Italy), and BAI was calculated as the ratio between different biogenic amines. The results show levels of TVB-N and spermine different between shrimp and cuttlefish (TVB-N: 37 vs. 14 mg/100 g; spermine: 4 vs. 14 mg/kg, respectively) while the other biogenic amines and BAI are close to zero in both. Among biogenic amines, cadaverine and even more putrescine significantly affect BAI values and seem to be the most effective in assessing limits of acceptability during storage.

Development of Sensors-Based Agri-Food Traceability System Remotely Managed by a Software Platform for Optimized Farm Management

“…In the first phase, the NH 3 concentration increases slowly although in the refrigerator, since the enzymatic and bacteria growth decomposes the fish proteins even at a temperature of a few degrees [ 72 ], so producing nitrogen volatile compounds that indicate the spoiling of the fish. This trend has accelerated after the defrosting (from the 20th day) reaching a peak value of 274 ppm (i.e., 190.5 mg/m 3 ) after about 4 days, then the NH 3 concentration reduced indicating an advanced decomposition of fish proteins, as already reported in [ 73 ] ( Figure 23 b). A CO 2 concentration near to the lower limit of the MiCS-5914 sensor (i.e., 400 ppm) was detected before the box left the freezer, values ascribable to the environmental concentration inside the box; in fact, once the box was extracted from the freezer and removed the plastic wrap, the CO 2 concentration is increased slightly around the value of 500 ppm, due to the indoor environment.…”

Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking

“…First, the higher TVBN contributes to the off-flavor of meat owing to the rise in byproducts such as acid compounds and mineral nitrogen [49]. Second, higher TVBN values provokes a rotten and ammonium odor from foods [50]. These sensory responses were similarly observed in the actual sensory test.…”

Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage

“…53 Protein content of meat is destroyed by bacterial growth and changed to some volatile basic nitrogen compounds such as ammonia, trimethylamine, and dimethylamine. 54 Dong et al reported that TVB-N content in shrimps packaged with polyethylene films containing rosemary and cinnamon EOs was significantly lower compared to those packaged in film without the EOs (P < 0.05). 47 Similarly, the lowest TVB-N value belonged to the shrimps packed in films incorporated with 1% (w/w) rosemary/1% (w/w) cinnamon EOs.…”