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Effect of defrosting on quantity of volatile amines in stored sardines and herring used for tuna fattening
Author(s) -
MaršićLučić J.,
Tudor M.,
Šćekić V.
Publication year - 2008
Publication title -
journal of applied ichthyology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.392
H-Index - 62
eISSN - 1439-0426
pISSN - 0175-8659
DOI - 10.1111/j.1439-0426.2007.01009.x
Subject(s) - tuna , clupea , herring , defrosting , trimethylamine , thunnus , biology , fishery , food science , food spoilage , yellowfin tuna , zoology , fish <actinopterygii> , toxicology , biochemistry , physics , genetics , air conditioning , bacteria , thermodynamics
Summary Studied were the quantities of volatile amines, total volatile bases nitrogen (TVB‐N) and trimethylamine nitrogen (TMA‐N) in stored sardines ( Sardina pilchardus ) and herring ( Clupea harengus ) over a 24‐h period after defrosting. At the beginning of the experiment analyses showed TVB‐N quantities in the flesh of both species to be higher than the FAO‐recommended limit. TMA‐N concentrations exceeded the acceptance limit 6 h after defrosting in herring samples and after 12 h in sardines. During the entire experiment TMA‐N and TVB‐N concentrations in sardines were above the tolerance limit. The defrosting method usually applied in tuna farms is unsuitable for maintenance of a high quality food supply. Low quality baitfish can cause reduced weight gain as well as induce health problems and mortality in farmed tuna ( Thunnus thynnus ) populations.