Trimethylamine Nitrogen Research Articles

Shelf-life of smoked eel fillets treated with chitosan or thyme oil

The present study examined the effect of natural antimicrobials: Chitosan, thyme oil and their combination, on the shelf-life of smoked eel fillets stored under vacuum packaging (VP) at 4°C. Based on sensory odor data smoked eel fillets had a shelf-life of 35 (control), 42 (thyme treated and>49 (thyme, chitosan-thyme treated) days. The thiobarbituric acid value (TBA) value of the control eel sample was significantly higher than the chitosan-thyme-treated eel samples. The use of chitosan singly, or in combination with thyme oil reduced lipid oxidation (TBA) of the smoked eel samples. A trimethylamine nitrogen (TMA-N) value of 10mgN/100g, could be suggested as an indication of smoked eel spoilage initiation. Control and treated eel reached total volatile basic nitrogen (TVB-N) values of 13.1–31.5mgN/100g below the maximum permissible level of TVB-N in fish and fishery products. Eel samples reached the value of 7.0logcfu/g (Total Plate Count, TPC) on days 35 (smoked) and 42 (thyme treated), whereas both chitosan and chitosan-thyme treated eel samples never reached this limit value. Results of our study show thyme or chitosan (singly, or in combination) inhibit the growth of mesophilic bacteria and extend the shelf-life of smoked eel.

A Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice

ABSTRACTIn the present study, the effect of storage in slurry ice compared to conventional flake ice (control) on the quality of croaker (Johnius dussumieri) fish was evaluated. Biochemical, microbiological, and sensory analyses were performed. Total volatile base nitrogen, trimethylamine nitrogen, and pH values were lower for fish stored in slurry ice than in control. Similarly, aerobic plate count and Pseudomonas sp. count were also found at lower population levels in fish stored in slurry ice. Texture profile analysis revealed that fish stored in slurry ice showed improved texture. Based on the microbiological and sensory analysis, the shelf life of croaker fish stored in slurry ice was 15 days.

Biochemical and Microbiological Assessment of Crucifix Crab (Charybdis feriatus) Stored at 4°C

ABSTRACTCharybdis feriatus is a highly prized crab in the local and international markets of East Asian countries. In local markets, crabs are sold live, iced, or refrigerated at 2°C – 4°C. The present study was carried out to determine the shelf life of whole crab stored at 4°C for 192 h using a set of biochemical, microbiological, and sensorial parameters. Biochemical indicators such as the total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) increased significantly during storage and within an acceptable limit up to 144 h. Regarding the biogenic amines, cadaverine and spermidine increased significantly (p < 0.05) during the storage period. Among them, cadaverine could be proposed as a useful spoilage indicator for this crab species. The mesophilic and psychotropic bacterial count exceeded the limit of acceptance after 144 h of storage. Sensory attributes were gradually diminished with the storage time. Sensory scores were found to correlate well with both mesophiles and psychrotrophs. Based on the results of this study, the meat quality of Charybdis feriatus can be maintained up to 144 h when properly stored at a temperature of 4°C ± 1°C.

Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai × H. diversicolor diversicolor)

Live hybrid abalones were compared to blanched abalones stored at 5 °C for 12 days. Blanching lowered the volatile basic nitrogen (VBN) value and total plate count (TPC), extending the shelf-life of abalone from 6 to 9 days and 9 to 12 days, respectively. TPC of blanched abalone did not exceed 6 log cfu/g even after 12 days storage. The K value of raw abalone was close to 60% when stored at 5 °C for 9 days. Trimethylamine-nitrogen (TMA-N) levels (6.82 and 17.61 mg/100g) were detected in live abalone on days 9 and 12, respectively, while TMA-N was undetectable in blanched abalone after 12 days storage. The K value in blanched abalone remained below 40% throughout the 12 days compared to raw abalone (82%). Taurine was most dominant among the total free amino acids (FAA) in both live and blanched abalone. Practical applications Abalones and small abalones are becoming highly valued aqua-cultured seafood, especially for seafood lovers. However, it is difficult to keep aqua-cultured abalone alive in cold conditions. In this case, blanching is a practical process applied to abalones to inactivate enzymes before they are frozen or refrigered, in order to extend their shelf-life. The results revealed that TPC, TMA-N, VBN, ammonia and K value could be used as indicators of freshness in hybrid abalone. The results suggest that blanching can significantly extend the refrigerated shelf-life of abalone. Furthermore, blanching kills the bacteria and germs that may be found in live organisms. Taste and odor are also improved by the blanching process. Based on the VBN value and TPC, blanching extends the shelf-life of abalone by 3 more days when stored at 5 °C.

Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers.

The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage. The addition of both essential oils did not have any effect on the evolution of the pH, the moisture content or texture parameters. Only the thyme essential oil managed to slightly slow down the increase of total volatile basic nitrogen and trimethylamine nitrogen. The samples with oregano essential oil and especially those with thyme essential oil showed minor oxidation. The salmon and seaweed burgers without essential oils and those which contained oregano essential oil showed a faster increase of mesophilic counts than those which had thyme essential oil, but no noticeable improvement was observed in the shelf life of the burgers with thyme essential oil. To improve the shelf life of the fish and seaweed burgers, it would be necessary to increase the concentration of both essential oils.

Determination of some quality properties of "hamsi kaygana" prepared with different additives.

This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed (p > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group (p < .05). Upon examining TVB‐N (Total Volatile Basic Nitrogen) values on 12th day of storage, we saw the lowest TVB‐N value (17.01 ± 0.21 mg/100 g) was at stinging nettle group. However; it was found out that highest TVB‐N value belonged to cumin group with the value of 19.38 ± 0.42 mg/100 g. It was found that 12th day TBA (Thiobarbituric Acid) values of all other groups except control group did not exceed limit values. Among TMA‐N (Trimethylamine Nitrogen) values of all groups on 12th storage period, the lowest value belonged to cumin group samples. While the highest TMA‐N value was found as 14.70 ± 0.30 in control group samples. Therefore, the results showed us that using dried herb and spices in hamsi kaygana production and the storage of the products have an influence on shelf life.

Effect of low dose gamma irradiation and refrigeration on the chemical and microbial quality of shrimp (Penaeus monodon)

The present investigation is aimed at studying the effect of gamma irradiation (1, 3 and 5 kGy) and subsequent storage at refrigeration temperature (4°C) on the chemical, microbial quality and extended shelf-life of shrimp ( Penaeus monodon ). The total volatile base nitrogen (TVB-N) and trimethyl amine nitrogen values (TMA-N) of the irradiated shrimp samples significantly decreased in comparison with the control (non-irradiated) stored at 4°C. The thiobarbituric acid values for the irradiated shrimp was significantly lower than of the non-irradiated samples stored at 4°C (p<0.05). The pH value of the shrimp was affected significantly by both, irradiation dose and storage temperature (p<0.05). The total microbial load for the non-irradiated shrimp samples was higher than those of irradiated samples at 4°C temperature. The results revealed that the combination of low dose gamma irradiation and refrigeration storage resulted in overall reductions of microbial loads and stabilized the biochemical characteristics of shrimp.

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Abstract In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets.

Determination of quality properties of meagre (Argyrosomus regius) fillets coated with chitosan‐based edible films

AbstractIn the study, it was aimed to determine the changes in the quality properties of meagre (Argyrosomus regius) fillets coated with chitosan‐based edible films during cold storage (4 ± 1°C). Before all, skinless fillets of the fish were prepared, divided into three groups as the control group (C), vacuum‐packed (VP) group, and chitosan film‐coated and vacuum‐packed (CF + VP) group, and stored at 4 ± 1°C. As a result of the analyses carried out, it was observed that coating with chitosan‐based edible films limited the development of microorganisms and had a retarding effect on the levels of total volatile basic nitrogen and trimethylamine nitrogen. It was found that the samples of the CF + VP group exceeded the limit values in a longer period than the other groups. As a conclusion, it was determined that the coating of meagre fillets with chitosan‐based edible films extended the shelf life during the cold storage.Practical applicationsSeafoods are quite perishable products besides being quite valuable in terms of nutrients. Therefore, maintaining the quality of seafoods is among the quite important issues. This study revealed that the treatment of coating meagre fillets with chitosan‐based edible films maintained the quality properties, thereby developing the shelf life.

Biochemical, Textural and Microbiological Quality of Squid Stored Under Conventional and Slurry Ice During Onboard Fishing

Careful handling of fish and shellfish onboard at the vessel is of prime importance in order to maintain the freshness. Use of slurry ice for onboard fish storage allows rapid heat transfer as well as reduces damage to the product by conventional ice. In the present investigation, the effect of onboard chilling with conventional ice and slurry ice on the quality of squid was evaluated. Samples stored at different time intervals (7th and 11th day) were collected and analyzed for their biochemical, textural and microbiological quality characteristics. Use of slurry ice, immediately after catch of squid reduced the formation of nitrogenous substances as well as the rate of pH increase during storage. Total volatile base nitrogen, tri methyl amine nitrogen and thio-barbituric acid values were within the acceptable limit in both the samples. Texture analysis showed higher hardness, springiness, gumminess and chewiness values for squid samples stored under slurry ice than the samples stored under conventional ice. Further, squid samples stored under slurry ice exhibited higher values of salt content. Microbiological analysis showed significant difference (p < 0.05) in psychrophilic counts of squid stored under slurry ice than the conventional iced ones.

Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film

Nowadays, antimicrobial packaging materials is attracting remarkable attention as one of the preferred emerging technologies to prevent the development and spread of spoilage and pathogenic microorganisms via food foodstuffs. The aim of the present study was to incorporate Ziziphora clinopodioides essential oil (ZEO; 0 and 0.5%), apple peel extract (APE; 0 and 1%) and zinc oxide nanoparticle (ZnO; 0 and 0.5%) into sauced silver carp fillet using three techniques including direct addition, edible coating and composite film based on sodium alginate-carboxymethylcellulose (SA-CMC) to increase the shelf life (microbial, chemical and sensory properties) and inhibit the growth of Listeria monocytogenes during refrigerated storage over a period of two weeks. The fillet coated with ZEO 0.5% + APE 1% + ZnO 0.5% significantly exhibited the lowest bacterial population for the entire of storage period (P < 0.05). All treated samples tended to retard the increases in total volatile base nitrogen, trimethyl-amine nitrogen, pH and peroxide value. ZEO 0.5% + APE 1% + ZnO 0.5% and ZEO 0.5% + APE 1% showed the best sensory attributes (odor, color and overall acceptability). It can be concluded that the SA-CMC coatings or films enriched with ZEO 0.5% + APE 1% + ZnO 0.5% and ZEO 0.5% + APE 1% can be used as appropriate active packaging materials to preserve sauced silver carp fillets.

The Marinat Technology and Impact of Marination on Quality Properties of Aquatic Products

In this review study, it is aimed to examine marinat product production which is being applied by our country's fisheries processing sector and to contribute to the production of quality products for the sector. So, the factors affecting quality during marinat production (pretreatment, brine, material, ripening, draining, packaging, stocking), and the changes in the quality of marinat products (in moisture, in total fat content, in protein content, in crude ash content, in fatty acid content, in pH, in total volatile basic nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N), in thiobarbituric acid (TBA) values, and in sensory properties) examined.

Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna

The objective of this study was the kinetic modeling of the effect of storage temperature on the quality and shelf life of chilled tuna, vacuum packed and osmotically pre-treated with the addition of nisin as antimicrobial agent. Tuna fillets were treated at 15 °C in osmotic solution with 50% high dextrose equivalent maltodextrin (DE 47) plus 5% NaCl, for 0–360 min. Untreated and 30 min osmotically pre-treated fish slices with and without nisin (2·104 IU/100 g osmotic solution), vacuum packed and stored at controlled isothermal conditions (0–15 °C) were studied. Quality assessment and modeling was based on microbial growth, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), lipid oxidation (TBARS) and sensory scoring.The water activity decreased to 0.96 at 30 min of pre-treatment. Osmotic pre-treatment led to significant shelf life extension of fish, in terms of microbial growth and sensory quality. The addition of nisin in the osmotic solution further increased the shelf life of tuna. Based on LAB growth, the shelf life was 10 days for untreated and 27 days for osmotically treated vacuum packed fish at 5 °C. The addition of nisin increased shelf life to 51 days at 5 °C.

The Combined Efficacy of Superchilling and High CO2 Modified Atmosphere Packaging on Shelf Life and Quality of Swimming Crab (Portunus trituberculatus)

ABSTRACTThe combined effect of superchilling and modified atmosphere packaging (MAP) treatment on the quality of swimming crab during storage was investigated. As a result, significantly (p < 0.05) higher inhibitor effects on total aerobic plate counts (TPCs) were observed in MAP treatments than in control (air package). Additionally, chemical analysis results showed that MAP treatments with 40–80% carbon dioxide (CO2) were highly effective in maintaining lower total volatile basic-nitrogen (TVB-N), trimethylamine-nitrogen (TMA-N), pH, and thiobarbituric acid reactive substances (TBARS) values in swimming crab (p < 0.05). On the other hand, the brightness (L*) results also confirmed that this combined treatment showed a positive effect on the stability of color during storage. Results also indicated that the combination of superchilling and 60% CO2 MAP treatment prolonged the shelf life of swimming crab to 15–20 days. However, 100% CO2 MAP treatment showed a negative effect on the drip loss and overall acceptability, indicating CO2 content should be considered as a critical factor in this promising technology.

THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”

Changes in biochemical and sensory attributes of Turkish traditional salted dried fish products during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), TBA index values (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and microbiological analyses were carried monthly during storage. According to sensory analysis and TVB-N results, the samples of ciroz packaged active and vacuum, spoilt on the 6 th months at cold storage. TBA-i, FFA and PV of fatty oxidation parameter showed similarity in both groups of samples. Microbiological findings did not exceed limit values during storage in both groups. When comparing two types of packaging, it is concluded that the active package, which is a new approach, may be an alternative to vacuum packaging. This was determined by the study; oxygen-absorbing systems could be used to pack fish products sensitive to oil oxidation.

Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel.

The present study was aimed to investigate the combined effects of vacuum packaging and mint extract treatment on the quality changes of gutted Indian mackerel (Rastrelliger kanagurta) during storage at 0-2°C for 22days. Biochemical, total viable count and sensory quality of chill stored mackerel were analysed at periodic intervals. Mint extract treated [dipping in 0.5% (w/v) solution of mint extract for 30min] and vacuum packed fishes (MEVP) had significantly lower total volatile base nitrogen and trimethyl amine nitrogen compared to those packed under vacuum (CVP) and air (CAP) without mint extract treatment. Nucleotide degradation rate was lower in MEVP followed by CVP and CAP. Vacuum packaging in combination with ME treatment significantly inhibited lipid hydrolysis and lipid oxidation in mackerel as observed from its lower free fatty acid, peroxide value and thiobarbituric acid reactive substances values. Synergistic use of mint extract and vacuum packaging has markedly controlled microbial proliferation in the samples. Based on sensory evaluation, shelf life of Indian mackerel stored at 0-2°C was determined as 13days for CAP group, 16days for CVP group and 21days for MEVP group, respectively. The present study revealed that combination of vacuum packaging and mint extract treatment can be a promising technology to improve the storage quality of chill stored gutted mackerel.

Trimethylamine oxide content and spoilage potential of New Zealand commercial fish species

ABSTRACTBreakdown of trimethylamine oxide (TMAO) during post-harvest storage contributes significantly to loss of seafood quality. We surveyed 51 New Zealand commercial fish species and determined white muscle tissue concentrations of TMAO and the TMAO-derived spoilage indices: trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N). There were significant differences in the TMAO concentrations between fish of various genus and species. Values ranged between 8 and 789 mg/100 g for ray-finned fishes (Actinopterygii), and 262 and 789 mg/100 g for cartilaginous fishes. The distribution of TMAO was similar to that of Northern Hemisphere fish species. Deep water species had the highest concentrations of TMAO. Seasonal effects in tarakihi (Nemadactylus macropterus) and red gurnard (Chelidonichthys kumu) were studied and TMAO declined significantly over the summer months. TMA-N was typically below 2 mg/100 g and TVB-N concentrations did not exceed the limits set by the European Community (EC) Commission Regulation No. 1022/2008.

Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

ABSTRACTThis study investigated the effect of chitosan coating (1 and 2%) on the quality of grass carp fillets stored at 4°C for 20 days. During storage, the physicochemical properties (pH, thiobarbituric acid value, total volatile basic nitrogen value, trimethylamine nitrogen value, K-value, water loss, and instrumental texture), microbiology (total viable count and psychrotrophic count), and sensory properties were evaluated. The results showed that chitosan coating could effectively inhibit bacterial growth, improve physicochemical and sensory qualities, and it reduced the deterioration of the quality of grass carp fillets. Compared with fillets without chitosan coating, the shelf life of fillets with 1 and 2% chitosan coating was extended by ~3 and 6–7 days, respectively.

Effect of Frozen Storage on Protein Denaturation and Fatty Acids Profile of the Red Octopus (Octopus maya)

Quality changes in Octopus maya were analyzed during the first, third and fifth month of frozen storage (−18C). The results show that essential ω-3 fatty acids were more affected than protein. The increases in formaldehyde (HCHO) and salt-soluble nitrogen (SSN) were considered to be indicators of protein denaturation; however, until the fifth month, these compounds were not detectable in the SDS-PAGE pattern. No remarkable protein denaturation was evident at the third month of frozen storage, but a significant decrease of 20% was detectable at the fifth month. Trimethylamine nitrogen (TMA-N) and total volatile base-nitrogen (TVB-N) increased during frozen storage but both parameters were within the accepted quality standards. The total content of polyunsaturated fatty acids (∑PUFAs) was the most affected fatty acid group, since ∑PUFAs decreased by 6.07% at the third month and 9.28% at the fifth month. Practical Application The fishing industry is based largely on the cold chain to ensure the commercial viability of their products. Octopus is known for its high content of important components of the human diet, such as high-quality protein, nutritional lipid-soluble vitamins and essential ω-3 polyunsaturated fatty acids that have positive roles in human health. Freezing and frozen storage ensure preservation but this is not a guarantee of absolute quality. This study introduces the changes in protein quality and essential fatty acids in the octopus (Octopus maya) during frozen storage. These results can be used by the fishing industry for the establishment of guidelines such as optimal storage time to prevent the loss of essential nutrients and to enhance quality assurance.

Modified icing system containing mint leaf and citrus peel extracts: effects on quality changes and shelf life of Indian mackerel

The efficacy of ice containing mint ( Mentha arvensis ) leaf extract (700 mg l-1) and citrus ( Citrus aurantium ) peel extract (1000 mg l-1) in retarding the biochemical, microbiological and sensory changes in whole Indian mackerel was assessed. Presence of extracts in ice significantly (p<0.05) reduced the generation of total volatile base nitrogen (TVB-N), trimethyl amine nitrogen (TMA-N) and free fatty acids (FFA) during storage. Moreover, a marked inhibition of lipid oxidation was also observed in samples stored in ice with extracts, as indicated by its lower peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) compared to that of control. Additionally, icing with extract substantially reduced the count of total viable bacteria, as compared with the samples stored under conventional icing system. According to sensory evaluation, shelf life of Indian mackerel was determined to be 13 days for fishes stored under conventional icing system, 15 days for fishes stored in ice containing citrus peel extract and 17 days for the fishes kept in ice containing mint extract.