Rapid Quantitative Determination of Trimethylamine using Steam Distillation

Malle, Pierre; Tao, Sun

doi:10.4315/0362-028x-50.9.756

Cited by 157 publications

(96 citation statements)

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“…Total volatile nit rogen was determined in raw and grilled beef burgers samples according to the method described by [16].…”

Section: Total Volatile Basic Nitrogen (Tvbn)mentioning

confidence: 99%

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.

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“…Total volatile nit rogen was determined in raw and grilled beef burgers samples according to the method described by [16].…”

Section: Total Volatile Basic Nitrogen (Tvbn)mentioning

confidence: 99%

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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“…WHC was carried out by the highspeed centrifugation (10000 × g for 15 min at 4°C) method (Cheret et al, 2005). TVBN was measured by the modified methods from Malle and Tao (1987). Briefly, PCA-fish extract (muscle homogenate/0.6M perchloric acid =1/10) was performed using Kjeldahl steam distillation with 30% (w/v) aqueous NaOH solution and 4% (v/v) aqueous boric acid as received solution.…”

Section: Measurement Of Ph Thiobarbituric Acid Reactive Substances (mentioning

confidence: 99%

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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The quality deterioration of tray-packed tilapia (genetically improved farmed tilapia strain of Oreochromis niloticus) fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, in order to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment. The results showed that four quality index as Pseudomonas counts, total volatile basic nitrogen (TVBN), cadaverine (CAD) and K value were highly correlated (r > 0.90) with storage time and sensory acceptability. Protein degradation was visible on SDS-PAGE when microbiological load exceeded 6 log cfu/g. Thiobarbituric acid reactive substances (TBARS) value remained at a very low level throughout the storage, suggesting low lipid oxidation in muscle. Hardness decrease tested by texture machine was consistent with texture softening of fillets in the sensory evaluation. Considering fish freshness and microbiological safety, the shelf life of tilapia fillets stored at 0°C was approximately 10 -12 days.

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“…WHC was expressed as g of water held per 100 g of total water in the fish sample. The total volatile basic nitrogen (TVB-N) content was determined by steam distillation following the method described by Malle and Tao (1987) (11), and was expressed as mg N/100 g of muscle.…”

Section: Physico-chemical Parametersmentioning

confidence: 99%

Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage

Gutiérrez

Fernández-Segovia

Fuentes

et al. 2015

Vitae

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Background: The microbiological and chemical processes are the main responsible for deterioration of fresh fish. Therefore, it is essential to avoid these processes by applying good manufacturing practices during fish handling, distribution and storage. Objective: The aim of this paper was to evaluate the physico-chemical and microbial changes in commercial tilapia (Oreochromis niloticus) during cold storage in order to establish the shelf life since its arrival at the supermarket. Methods: 27 aquacultured tilapia specimens were analyzed at 0, 2, 4, and 7 days of storage at 4ºC. Measurements of texture, color, water holding capacity, total volatile basic nitrogen (TVB-N), thiobarbituric acid index, ATP-related compounds, as well as microbial analyses were carried out. Results: The TVB-N content was high at the beginning of the study, remaining stable during the storage. Lipid oxidation of samples was minimum, so this process did not contribute to the fish spoilage. It was observed the breakdown of inosine-5'-monophosphate (IMP) into Ino (inosine), and Ino into Hx (hypoxantine). The texture parameters and colour underwent changes as a consequence of the fish spoilage. Low microbial counts were observed at day 0, but Enterobacteriaceae and mesophilic counts gradually increased throughout storage. Conclusions: The K 1 -value showed the progressive spoilage of the fish during the cold storage. The decrease of hardness and firmness confirmed the loss of quality throughout the time of study. The low microbial counts at the beginning of the study demonstrated the good quality of the tilapia; however, the increase of the mesophilic counts at the end of the studied period showed that tilapia was not fit for human consumption at day 7.

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Rapid Quantitative Determination of Trimethylamine using Steam Distillation

Cited by 157 publications

References 0 publications

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage

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