Collaborative Study of a Method for the Determination of Trimethylamine Nitrogen in Fish

Boland, Frederick E; Paige, Dorothy D

doi:10.1093/jaoac/54.3.725

Cited by 21 publications

(11 citation statements)

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“…The TVB‐N content was determined by the method of distillation (Ludorf and Meyer 1973). The method of Boland and Paige (1971) was used for trimethylamine nitrogen (TMA‐N) analysis. Each analysis was conducted in duplicate.…”

Section: Methodsmentioning

confidence: 99%

CHEMICAL AND MICROBIOLOGICAL QUALITIES OF DRY‐SALTED (LAKERDA) BONITO (SARDA SARDA, BLOCH 1793)

Turan¹,

Kaya²,

Erkoyuncu³

et al. 2006

Journal of Food Quality

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In this study, changes in the chemical and microbiological properties of bonito (Sarda sarda, Bloch 1793) salted by dry salting (lakerda) and stored for 6 months at 4 Ϯ 1C were investigated. The fresh gutted and sliced bonitos were used as raw material for salting by using the ratio of fish to salt as 5:1 by weight. Salted fish remained in the liquid pickle formed by salt and the liquid extracted from the fish. This solution was not drained during the storage period. The product is described as "lakerda" in Turkey. In the fresh fish, total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) values were 11.21 mg/100 g and 1.19 mg/100 g, respectively. During the storage period, TVB-N and TMA values increased slowly to 27.67 mg/100 g and 4.99 mg/100 g, respectively, at the end of the storage period. In the first month after salt processing, the total mesophilic bacteria count was 4.6 ¥ 10 2 cfu/g. In the later months, mesophilic, psychotropic, coliform bacteria and yeastmold did not reproduce. According to the results, bonito salted by dry salting and stored at 4 Ϯ 1C was in good quality in terms of chemical and microbiological properties during the storage period of 6 months.

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Section: Methodsmentioning

confidence: 99%

CHEMICAL AND MICROBIOLOGICAL QUALITIES OF DRY‐SALTED (LAKERDA) BONITO (SARDA SARDA, BLOCH 1793)

Turan¹,

Kaya²,

Erkoyuncu³

et al. 2006

Journal of Food Quality

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“…TBA values, expressed in mg malonaldehyde (MDA/kg), were estimated by using the method of Tarladgis et al (1960) described by Smith et al (1992). The method of Boland and Paige (1971) was used for trimethylamine (TMA) analysis. Biogenic amines were analysed using high performance liquid chromatography (HPLC) method according to Köse et al (2011) as modified from Eerola et al (1993).…”

Section: Chemical Analysismentioning

confidence: 99%

The Effect of Using Frozen Raw Material and Different Salt Ratios on the Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions

Koral¹,

Köse²

2018

Food Health

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This study identifies the effect of freezing raw material on the storage quality of salted Atlantic bonito (Lakerda) at refrigerated (4 ±1C) and ambient (17 ±3C) conditions. It also shows the effect of different salt:fish ratios on the shelf-life and biogenic amine development during storage. The products with the lowest salt content corresponded to the lowest sensory acceptance. Previously frozen raw material (FRM) had higher salt uptake compared to freshly salted fish (FSF). Water phase salt (WPS %) level usually reached to suggested seafood safety levels (20%) within the 1 st week. There were significant differences (p<0.05) amongst the samples treated with different salt ratios and stored at different temperatures. Higher salt content caused higher thiobarbituric acid value indicating acceleration of lipid oxidation. Lower biogenic amine values were observed with products produced from FRM. Overall results demonstrated the advantage of using FRM for dry salting of Atlantic bonito in terms of food quality.

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“…(1992). The method of Boland & Paige (1971) was used for trimethylamine nitrogen (TMA‐N) analysis. All chemical analyses were carried out in triplicate.…”

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confidence: 99%

The effect of mincing method on the quality of refrigerated whiting burgers

Köse

Balaban

Boran

et al. 2009

Int J of Food Sci Tech

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Different mincing methods in the preparation of refrigerated whiting burgers had a significant effect on the products' quality during storage (P < 0.05). The burgers containing pre-cooked mince products (PCMP) had the lowest microbial load with longest sensory shelf life (10 days). Oven drying of dry ingredients with subsequent hygienic practices markedly decreased microbial load in final products, from 5.30 to <1.47 log CFU g )1 for PCMP, 5.80-2.45 log CFU g )1 for washed mince products (WMP), 5.65-2.14 log CFU g )1 for unwashed mince products. The lowest trimethylamine and total volatile basic nitrogen (TVB-N) were observed with WMP reaching 14.7 and 42.03 mg per 100 g, respectively, at the end of storage. The differences in average surface colours of samples with different preparations and different additives were significant after mincing, but decreased after addition of ingredients, and after cooking. This study indicates the possibility of using pre-cooking as a method for formulated fish mince-based products as it had the highest consumer acceptance as well as longer sensory shelf life despite its higher values of trimethylamine and TVB-N compared with WMP.

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Collaborative Study of a Method for the Determination of Trimethylamine Nitrogen in Fish

Cited by 21 publications

References 0 publications

CHEMICAL AND MICROBIOLOGICAL QUALITIES OF DRY‐SALTED (LAKERDA) BONITO (SARDA SARDA, BLOCH 1793)

CHEMICAL AND MICROBIOLOGICAL QUALITIES OF DRY‐SALTED (LAKERDA) BONITO (SARDA SARDA, BLOCH 1793)

The Effect of Using Frozen Raw Material and Different Salt Ratios on the Quality Changes of Dry Salted Atlantic Bonito (Lakerda) at Two Storage Conditions

The effect of mincing method on the quality of refrigerated whiting burgers

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