Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

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Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality

Czech Journal of Food Sciences ◽

10.17221/330/2013-cjfs ◽

2014 ◽

Vol 32 (No. 4) ◽

pp. 320-325 ◽

Cited By ~ 5

Author(s):

F. Giarratana ◽

D. Muscolino ◽

Ch. Beninati ◽

G. Ziino ◽

A. Giuffrida ◽

...

Keyword(s):

Mediterranean Sea ◽

Total Volatile ◽

Fish Quality ◽

Total Volatile Basic Nitrogen ◽

Basic Nitrogen ◽

Hygienic Quality ◽

High Prevalence ◽

The Mediterranean

We evaluated the effects of Gymnorhynchus gigas on the freshness and hygienic quality of Lepidopus caudatus. Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), as well as Specific Spoilage Organisms (SSOs) are the most important freshness indicators in fish. Our study was carried-out on 65 specimens of L. caudatus kept in ice and stored at 2°C for different period of time. The microbiological charge of SSOs recovered on a portion of parasitised muscles (MP) was compared with those recovered on portions of parasite-free muscles (M). The contents of TVB-N and TMA-N on MP, M, and G. gigas larva/ae were measured using the Conway microdiffusion method. High prevalence (72.31%) of G. gigas in the specimens of L. caudatus from the Mediterranean sea was observed. No statistically significant differences (P < 0.05) between M and MP were found during storage. However, massive infestation of G. gigas on the muscle of the silver scabbardfish could negatively influence TVB-N values, without compromising the sensorial characteristic of fish.

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Total volatile basic nitrogen content in duck meat of different varieties based on calibration maintenance and transfer by use of a near-infrared spectrometric model

Spectroscopy Letters ◽

10.1080/00387010.2019.1690523 ◽

2019 ◽

Vol 53 (1) ◽

pp. 44-54 ◽

Cited By ~ 2

Author(s):

Lu Qiao ◽

Bing Lu ◽

Jun Dong ◽

Bingquan Li ◽

Binghe Zhao ◽

...

Keyword(s):

Nitrogen Content ◽

Near Infrared ◽

Total Volatile ◽

Total Volatile Basic Nitrogen ◽

Basic Nitrogen

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Changes in Quality and Microbial Succession of Lightly Salted and Sugar-Salted Blunt Snout Bream (Megalobrama amblycephala) Fillets Stored at 4°C

Journal of Food Protection ◽

10.4315/0362-028x.jfp-18-072 ◽

2018 ◽

Vol 81 (8) ◽

pp. 1293-1303 ◽

Cited By ~ 4

Author(s):

YAN LI ◽

YIDA FANG ◽

JINGBIN ZHANG ◽

LIGENG FENG ◽

YUANMENG LV ◽

...

Keyword(s):

Megalobrama Amblycephala ◽

Control Group ◽

Rrna Gene ◽

Total Volatile ◽

Microbial Succession ◽

K Value ◽

Blunt Snout Bream ◽

Total Volatile Basic Nitrogen ◽

Basic Nitrogen ◽

Fish Samples

ABSTRACT The effect of a low concentration of salt and sugar on the quality and microbial succession in blunt snout bream (Megalobrama amblycephala) fillets was assessed by sensory analysis, total volatile basic nitrogen, biogenic amines, K value, total viable counts, 16S rRNA gene analysis, and Illumina MiSeq PE300 high-throughput sequencing. Fish samples were left untreated (control), treated with 1.8% salt (T1), or treated with 1.8% salt plus 0.9% sugar (T2). Consequently, salted and sugar-salted treatments extended the shelf life of bream fillets by 2 days, which retarded the increase of total volatile basic nitrogen, putrescine, cadaverine, and total viable counts. The putrescine and cadaverine concentrations of T2 were significantly (P < 0.05) higher than T1 after day 10. Brachybacterium was the major initial microbiota of bream fillets. As storage time progressed, Pseudomonas and Shewanella were major genera in the spoiled control group. Pseudomonas, Shewanella, and Pseudoalteromonas became the main spoilers in the T1 and T2 groups.

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