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Volatile Base Nitrogen (volatile + base_nitrogen)

Distribution by Scientific Domains
Chemistry75%

Kinds of Volatile Base Nitrogen

  • total volatile base nitrogen
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    Selected Abstracts

    Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (,18 °C)

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010
    Maryam Mahmoudzadeh
    Summary In the present study, chemical and sensory qualities of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating (Group A and Group B, respectively) or batter and breading materials were determined during frozen storage at ,18 °C for 5 months. According the statistical results, Total volatile base nitrogen of two groups increased significantly (P < 0.05) but a significant decrease (P < 0.05) was observed at the third month for Group A. Thiobarbituric acid value of Group A decreased significantly (P < 0.05) with the storage time from 1.01 to 0.22, whereas a significant increase (P < 0.05) was observed for Group B from 0.15 to 0.62 at the end of storage time. There were significant differences of pH in either the Group A or Group B between the beginning and end of the storage periods (P < 0.05). Parameters of colour, texture, taste and general acceptability for two groups decreased (P < 0.05) but Group B indicated better scores than Group A at the end of the storage period. [source]

    EFFECT OF PROCESSING ON BACTERIAL POPULATION OF CUTTLE FISH AND CRAB AND DETERMINATION OF BACTERIAL SPOILAGE AND RANCIDITY DEVELOPING ON FROZEN STORAGE

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2007
    THAILAMBAL ANANTHA SUBRAMANIAN
    ABSTRACT Processing techniques like cooking and freezing exhibited significant (P < 0.001) reduction in the bacterial load of cuttlefish, Sepia pharaonis, and marine crab, Portunus pelagicus. Raw cuttle fish had 2.4 × 107 cfu/g which on cooking reduced to 9.7 × 106 cfu/g. Freezing reduced the bacterial load further as cooked frozen product had only 9.9 × 104 cfu/g. Similarly, raw crab had 2.6 × 107 cfu/g which on cooking reduced to 6.5 × 106 cfu/g. A further reduction in bacterial load was seen after freezing as cooked frozen crab exhibited only 7.3 × 104 cfu/g. Escherichia coli and Staphylococcus aureus were present in the limit of acceptability for fish and fish products. Salmonella typhimurium and Vibrio cholerae were absent even in raw stage. Biochemical analysis performed on stored frozen products of cuttle fish and crab exhibited a significant (P , 0.05) increase in bacterial spoilage and rancidity with increasing days of storage. Total volatile base nitrogen, trimethylamine, thiobarbituric acid and free fatty acid contents in frozen products of cuttle fish and crab increased significantly with 120 days of frozen storage. [source]

    Effect of soluble CO2 stabilisation and vacuum packaging in the shelf life of farmed sea bream and sea bass fillets

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2008
    Rogério Mendes
    Summary The objective of this study was to determine the differences of sensory, microbiological and chemical quality in vacuum-packaged fillets of sea bream and sea bass previously submitted to soluble gas solubilisation (SGS) with 100% CO2, at 2 bar for 30 and 60 min and stored at chilled temperature for 15 days. Apart from pH value that showed a regular increase during chilled storage, the other chemical index [total volatile bases nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and thiobarbituric acid reactive substances (TBARs)] had showed to be poor indicators of changes in quality of products. Final TVB-N values ranged from 16.0 to 17.4 mg N per 100 g and from 17.3 to 19.4 mg N per 100 g in sea bream and sea bass, respectively. Sensory evaluation resulted as the most reliable parameter of quality decay. The results show that SGS treatment kept the initial quality of fillets for longer time, which was particularly visible on the sea bream fillets, thus contributing to an extension in 2,3 days of the shelf life. SGS had also a positive effect in the delay of microbial growth. [source]

    Long-term storage influence on volatile amines (TVB-N and TMA-N) in sardines and herring utilized as food for tuna fattening

    JOURNAL OF APPLIED ICHTHYOLOGY, Issue 6 2009
    imat
    Summary The study investigated the influence of volatile amines, total volatile bases nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) quantities in sardines (Sardina pilchardus) and herring (Clupea harengus) after 1 year of frozen storage. TVB-N quantities for both species were within the tolerance limit (25,35 mg/100 g). TVB-N and TMA-N increase factors over the initial values for sardines were 1.6 and 4.9, and 1.4 and 3.6 for herring. Results showed that TMA-N quantities were twice those registered as acceptable for these species, rendering the analysed fish unsuitable for tuna fattening. Previously registered increases in tuna mortalities were caused by secondary bacterial infection (pasteurellosis) from these baitfish. Tissue samples from diseased animals and the control group differed widely in their histological architecture, suggesting that rearing conditions, e.g. quality of administered baitfish, indirectly influenced tuna health. [source]