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Effects of storage time and chemical preservatives on the total volatile basic nitrogen content in chilean mackerel ( Trachurus murphy ) prior to fish meal production
Author(s) -
Bórquez Rodrigo,
Espinoza Mario,
Ormeño Rodrigo
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740660211
Subject(s) - mackerel , food science , fish meal , preservative , fish <actinopterygii> , chemistry , nitrogen , biology , zoology , fishery , organic chemistry
Total volatile basic nitrogen (TVB‐N) as a measure of protein degradation and total microbial counts or stored raw mackerel ( Trachurus murphy ), which had been treated with chemical preservatives, were compared with the TVB‐N and microbial counts of untreated fish. In unpreserved fish, decomposition of fish protein was rapid. Treatment of mackerel with acetic (1000‐5000 μg kg −1 ), which was the most effective of the parameters studied, approximately halved the rate of increase in TVB‐N compared with the untreated samples. Changes in the total microbial counts presented a similar trend.