Please use this identifier to cite or link to this item:
Title: Effect of storage conditions on total volatile base nitrogen determinations in fish muscle extracts
Authors: Castro Alonso, Pedro Luis 
Millán Larriva, Rafael 
Penedo Padrón, Juan Carlos 
Sanjuán Velázquez, Esther 
Santana Del Pino, Ángelo 
Caballero Cansino, María José 
UNESCO Clasification: 251092 Acuicultura marina
Keywords: TVBN
Sea bream
Shelf life
Ice storage, et al
Issue Date: 2012
Publisher: 1049-8850
Journal: Journal of Aquatic Food Product Technology 
Abstract: Total volatile base nitrogen (TVBN) is a widely used fish spoilage indicator. Because TVBN is typically measured from muscle extracts, analytical laboratories would benefit from understanding how different conditions for storing extracts affect TVBN results. To examine this question, extracts from the muscle of gilthead sea bream (Sparus aurata) were prepared and stored. Different storage temperatures (4, -20, and -80º C) and storage periods (7 days to 2 months) were tested. To compare how well the different storage conditions worked for different TVBN levels, the study took advantage of the fact that TVBN values change depending on how long the gilthead sea bream is stored before extracts are prepared. Extracts were prepared from fish maintained in ice for 0, 4, and 10 days postmortem. Comparing the storage conditions tested, all offered statistically identical results independent of the storage period and temperature. Nevertheless, only the extract maintained at 4º C for 7 days achieved statistically equal values to not stored extracts.
ISSN: 1049-8850
DOI: 10.1080/10498850.2011.610917
Source: Journal Of Aquatic Food Product Technology [ISSN 1049-8850], v. 21 (5), p. 519-523
Appears in Collections:Artículos
Show full item record

Google ScholarTM




Export metadata

Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.