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TVB‐N Correlation with Odor Evaluation and Aerobic Plate Count in Mahi‐Mahi (Coryphaena hippurus)
Author(s) -
Antoine F.R.,
Wei C.I.,
Otwell W.S.,
Sims C.A.,
Littell R.C.,
Hogle A.D.,
Marshall M.R.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09567.x
Subject(s) - odor , plate count , food science , chemistry , biology , bacteria , organic chemistry , genetics
Two groups of 6 mahi‐mahi fillets, one untreated and the other dipped in a suspension of Morganella morganii , were refrigerated at 7°C and sampled after 0, 2, 4, 6, 8, and 10 d of storage. Results were similar for both groups of fish. Total volatile base‐nitrogen (TVB‐N) reached 30 mg‐N/100 g on d 3, at which time aerobic plate count (APC) reached 10 6 colony forming units (CFU)/g and odor scores reached 6 on a scale of 1 to 10 (10 very fresh and 1 very spoiled). Good correlation existed between TVB‐N and odor intensity (r = 0.84), between TVB‐N and the log 10 APC (r = 0.71), and between odor and the log 10 APC (r = 0.91). These results show that TVB‐N can serve as a good indicator of chilled mahi‐mahi quality.