&lt;b&gt;EVALUATION OF THE LEVELS OF TOTAL VOLATILE BASES AND TRIMETHYLEAMINE FORMED IN FISH STORED AT LOW TEMPERATURE&lt;/b&gt;

Horsfall, Michael; Kinigoma, B.S.; Spiff, Ayebaemi I.

doi:10.4314/bcse.v20i1.21155

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The analysis of total volatile basic nitrogen (TVB-N) is widely used to determine the quality and shelf life of fish; its increase is related to the activity of microbial spoilage and endogenous enzymes (Guan et al,2019;Wells et al,2019). The initial level of TVB-N concentration in fresh marine M. cephalus muscle samples (control) was 10.28 mg N/100 g, is indicative of freshness of the raw fish, the value is in agreement with values reported in other studies for marine M. cephalus (Jnr et al, 2006;Orak, and Kayisoglu,2008;Mostafa and Salem, 2015).…”

Section: Table (2) Effect Of the Treatment With 2% Lactic Acid Buffered System On The Microbiological Quality Of Fresh Fishsupporting

confidence: 90%

Natural Antioxidant and Antimicrobial and its Relation to Quality and Safety of Smoked Mullet Fish

Zeitoun¹,

Abdalla²,

Srour³

et al. 2019

Journal of the Advances in Agricultural Researches

View full text Add to dashboard Cite

Fresh mullet (Mugil cephalus ) fish of economic importance was subjected to different liquid smoked treatments; Liquid smoked (LS), LS combined with Pomegranate extract 100 mg /kg (LS+P1) , LS combined with paprika powder 5g /kg fish (LS+P2) and LS+P1+P2. to study the effect of these treatments on liquid smoked fish quality and safety during storage at 4 °C. Results revealed that the treatment of fresh fish with 2% lactic acid buffered will exert antimicrobial, reduce pH and enhance safety and quality. The mean moisture content values were 72.38%, 57.96%, 58.57%, 57.65% and 58.25% for fresh fish, liquid smoked (LS), LS combined with pomegranate extract mg/K (LS+P1), LS combined with 0.5%paprika powder (LS+P2)and LS combined with pomegranate extract 100mg/kg and 0.5%paprika powder (LS+P1+P2) at respectively. All the liquid smoked process resulted in a significant decrease (p < 0.05) in moisture content of mullet Mugil cephalus samples as compared with fresh fish. The highest total volatile basic nitrogen (TVB-N) values were recorded in fresh fish while the lowest were shown according to the flowing order Powder (LS+P1+P2) flowed by LS combined with 100 mg/kg LS+P1 flowed by LS+P2 and flowed by liquid smoked (LS). Results revealed that salt content in all liquid smoked treatments were much lower than WHO recommended limit. smoked fish with low salt content will encourage consumers, improve the public health and enhance safety. The data indicate the effectiveness of pomegranate peel extract and paprika powder as natural antimicrobial and antioxidants due to the reduction in TVB-N values. Samples treated with LS, LS+P1, LS+P2, LS+P1+P2 have a shelf life at 4 °C of 65,70, 70 and 75days respectively. This signifies a prolongation of shelf life at 4 °C of 59,64,64 and 69 days, respectively as compared with untreated fish.

show abstract

Section: Table (2) Effect Of the Treatment With 2% Lactic Acid Buffered System On The Microbiological Quality Of Fresh Fishsupporting

confidence: 90%

Natural Antioxidant and Antimicrobial and its Relation to Quality and Safety of Smoked Mullet Fish

Zeitoun¹,

Abdalla²,

Srour³

et al. 2019

Journal of the Advances in Agricultural Researches

View full text Add to dashboard Cite

show abstract

<b>EVALUATION OF THE LEVELS OF TOTAL VOLATILE BASES AND TRIMETHYLEAMINE FORMED IN FISH STORED AT LOW TEMPERATURE</b>

Cited by 1 publication

References 0 publications

Natural Antioxidant and Antimicrobial and its Relation to Quality and Safety of Smoked Mullet Fish

Natural Antioxidant and Antimicrobial and its Relation to Quality and Safety of Smoked Mullet Fish

Contact Info

Product

Resources

About