Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation

Orban, E.; Nevigato, Teresina; Lena, Gabriella Di; Masci, Maurizio; Casini, Irene; Caproni, Roberto; Rampacci, Massimo

doi:10.1016/j.foodchem.2011.03.086

Cited by 23 publications

(17 citation statements)

References 19 publications

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“…It consists of ammonia and primary, secondary and tertiary amines. In this study, the amount of VBN in blanched abalone after 6 days at 5 °C was significantly lower than the upper limits of seafood freshness (25–35 mg N/100 g) (Orban et al, ). A level of 15 mg N/100 g is considered very fresh for raw fish.…”

Section: Resultscontrasting

confidence: 46%

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Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor)

Tsai

Shiau

Sung

2018

J Food Process Preserv

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Live hybrid abalones were compared to blanched abalones stored at 5 °C for 12 days. Blanching lowered the volatile basic nitrogen (VBN) value and total plate count (TPC), extending the shelf‐life of abalone from 6 to 9 days and 9 to 12 days, respectively. TPC of blanched abalone did not exceed 6 log cfu/g even after 12 days storage. The K value of raw abalone was close to 60% when stored at 5 °C for 9 days. Trimethylamine‐nitrogen (TMA‐N) levels (6.82 and 17.61 mg/100g) were detected in live abalone on days 9 and 12, respectively, while TMA‐N was undetectable in blanched abalone after 12 days storage. The K value in blanched abalone remained below 40% throughout the 12 days compared to raw abalone (82%). Taurine was most dominant among the total free amino acids (FAA) in both live and blanched abalone. Practical applications Abalones and small abalones are becoming highly valued aqua‐cultured seafood, especially for seafood lovers. However, it is difficult to keep aqua‐cultured abalone alive in cold conditions. In this case, blanching is a practical process applied to abalones to inactivate enzymes before they are frozen or refrigered, in order to extend their shelf‐life. The results revealed that TPC, TMA‐N, VBN, ammonia and K value could be used as indicators of freshness in hybrid abalone. The results suggest that blanching can significantly extend the refrigerated shelf‐life of abalone. Furthermore, blanching kills the bacteria and germs that may be found in live organisms. Taste and odor are also improved by the blanching process. Based on the VBN value and TPC, blanching extends the shelf‐life of abalone by 3 more days when stored at 5 °C.

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Section: Resultscontrasting

confidence: 46%

“…Blanching is an important process for cold storage since live abalone is close to the upper microbial limit after 7 days. (Orban et al, 2011). A level of 15 mg N/100 g is considered very fresh for raw fish.…”

Section: Microbiological Analysismentioning

confidence: 99%

Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor)

Tsai

Shiau

Sung

2018

J Food Process Preserv

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“…The TVB-N is a product of bacterial spoilage and endogenous enzymes action in fish and fish products. The strong digestive enzymes may cause rapid post-mortem autolysis during the later phase of storage, followed by a strong off-flavor, which is closely related to the decomposition of protein and the production of volatile nitrogen compositions (Orban et al 2011). The lower TVB-N values (p<0.05) of samples fumigated with essential oils may be attributed to the antibacterial properties of the phenolic constituents in essential oils (Attouchi and Sadok 2012;Bensid et al 2014).…”

Section: Effect Of Essential Oils Fumigation On Pv and Tba Valuementioning

confidence: 99%

Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Cai

et al. 2014

Food Bioprocess Technol

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Antimicrobial activity of essential oils is widely known, but their application to fish preservation is already limited. The objective was to evaluate the microbiological characteristics and quality changes in turbot (Scophthalmus maximus) fillets with essential oil fumigation treatments over 20 days stored at 2±1°C. The turbot fillets were fumigated with a series of concentrations (1, 4, and 8 μL/L) of essential oils of clove, cumin, and spearmint. Changes in the color, texture profile analysis (TPA), peroxide value (PV), 2-thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), microbial characteristics (total viable count, psychrotrophic count, pseudomonads, Shewanella putrefaciens, Enterobacteriaceae, and lactic acid bacteria count) were measured. The results showed the turbot fillets from the control group were the first (day 10) to indicate signs of degradation reaching rejection threshold values for all evaluated parameters. All essential oils could inhibit the oxidation of turbot fillets, and the most effective essential oil was spearmint oil. Fumigated with 4 μL/L spearmint oil maintained the color and texture, retarded the lipid and protein oxidation, and reduced the microorganism counts.Therefore, post-mortem essential oil fumigation treatment has positive effects on improving the quality of refrigerated turbot fillets.

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“…These results are similar to those reported in other studies carried out with the same fish species. 27,34 The results of the physicochemical analyses for salted hake mince are summarized in Table 2. As expected, adding salt to Figure 3.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

Greiff

Fuentes

Aursand

et al. 2014

J. Agric. Food Chem.

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Impedance spectroscopy (IS), low-field proton nuclear magnetic resonance (LF 1 H NMR), chloride titration, ion chromatography, and an ion selective electrode were used to investigate the physicochemical parameters and measure sodium and potassium contents in low-salt brines and fish. Salt solutions (0−3 w/w, %) and model products of minced hake with added NaCl (0.5−3.0 w/w, %), or a mixture of NaCl and KCl (50/50 w/w, %), were analyzed. Good correlation was observed between the sodium content determined by using the ion selective electrode method and ion chromatography (R 2 = 0.97). In both salt solutions and fish minces, the impedance spectroscopy measurements could detect the difference in salt contents in mince with salt contents down to 0.5%. The NMR transversal relaxation time T 2 measurements clearly distinguished samples with 0, 0.5, and 1.0−3.0% salt, based on principal component analysis (PCA). Therefore, LF 1 H NMR seems to be a suitable technique for studies of low-salt products.

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Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation

Cited by 23 publications

References 19 publications

Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor)

Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor)

Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

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