Abstract
Deterioration of fresh fish is indicated by its physical and chemical changes. The gills colour changes and level of total volatile base nitrogen (TVBN) and trimethylamine (TMA) formed in fresh tuna fish (Euthynnus affinis) stored in refrigerated condition were investigated as indices of spoilage. Food Drug Administration (FDA) recommended to store fishes up to two days under refrigerated (4 °C) temperature. However, there is an issue in hypermarket where the storage length could exceed for several days and possibly for the spoilage fish to mix with the fresh fish. Gills colour examination using colour meter (physical test) and determination of TVBN and TMA using kjedahl steam distillation (chemical test) were conducted throughout seven days of storage. The a* value decreased significantly with storage time from 18.34 to 10.40 (p<0.05) indicated loss of redness colour. TVBN and TMA increased significantly along the storage period from 17.36 mg N/ 100g to 26.88 mg N/ 100g for TVBN and from 2.63 mg N/ 100g to 18.87 mg N/ 100g for TMA respectively. The finding is useful in monitoring the fish safety limit for consumers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
