Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice

Castro, P.; Padrón, J. C. Penedo; Caballero, M. J.; Velázquez, Esther Sanjuán; Larriva, Rafael Millán de

doi:10.1016/j.foodcont.2004.10.015

Cited by 128 publications

(60 citation statements)

References 10 publications

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“…In the present study, the TVB-N value did not cross the acceptable limit of 35 mg N/ 100 g in the irradiated squid meat even after 10 days of storage. Our results are comparable to an earlier study, wherein the TVB-N in iced European sea bream did not increase even after 20-22 days of storage (Castro et al, 2006). Lower TVB-N levels in the irradiated samples as compared with the control was also reported for fish (Jo et al, 2004).…”

Section: Total Volatile Base Nitrogen (Tvb-n)supporting

confidence: 90%

Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)

Manjanaik¹,

Kavya²,

Shetty³

et al. 2017

Food Res.

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Irradiation is considered as an efficient method for the reduction of microorganisms in food. It has been used to improve the safety and shelf life of food products. The present investigation is aimed at studying the influence of gamma irradiation (3 and 5 kGy) and subsequent storage at refrigeration temperature (4 The pH value of the squid was affected significantly by both, irradiation dose and storage temperature (p<0.05). The total microbial load for the non-irradiated squid samples was higher than those of irradiated samples at 4 o C temperature. The results revealed that the combination of irradiation and refrigerated storage resulted in a significant reduction of microbial growth and stabilized the biochemical characteristics of squid.

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Section: Total Volatile Base Nitrogen (Tvb-n)supporting

confidence: 90%

Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)

Manjanaik¹,

Kavya²,

Shetty³

et al. 2017

Food Res.

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“…Similar results were also observed for frozen aquatics by Tokur et al (2004) and Kilinc and Cakli (2004). However, the TVB-N content of all groups, not exceeding 30-35 mg N/100 g, were acceptable for human consumption in term of cold water aquatics in European Union (Castro et al, 2006;Olafsdottir et al, 2006). Therefore, the process of soaking and frozen have a significant influence of prawn freshness.…”

Section: Freshness Of Prawnssupporting

confidence: 79%

Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns

Dai

Cheng

Sun

et al. 2015

Journal of Food Engineering

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“…[23][24][25][26] TVBN represents the quantity of nonprotein nitrogen, such as nucleotides, sulfur containing amino acids, and trimethylamine oxide, converted to volatile basic nitrogenous substances such as trimethylamine, methylmercaptan, and ammonia. Therefore, the accumulation of TVBN is usually used as a reliable freshness index for fishery products.…”

Section: Total Volatile Basic Nitrogenmentioning

confidence: 99%

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Sun

et al. 2018

International Journal of Food Properties

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Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein-water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also "squeezed" to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage. ARTICLE HISTORY

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Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice

Cited by 128 publications

References 10 publications

Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)

Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)

Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

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