Abstract

The aim of this work was to assess the increase of total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMA-N) in the skin, gills and muscle of gilthead seabream (Sparus aurata) during refrigerated storage and to relate these increases to sensorial scores and spoilage bacteria growth. TVBN and TMA-N increases in skin and gills were more correlated to the sensorial scores obtained by the quality index method and to bacterial growth, in comparison to TVBN and TMA-N of muscle. Since the bacterial load of muscle is very low until the 168th hour of storage, according to the obtained results, measurement of TVBN and TMA-N of skin and gills could prove useful for the assessment of the shelf life of gilthead seabream.

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