672
Views
20
CrossRef citations to date
0
Altmetric
Articles

Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish

ORCID Icon, &

References

  • Abarna, S. 2012. Keeping quality of Indian Major Carp, Catla (Catla Catla) stored at different temperatures (Doctoral Dissertation). Sri Venkateswara Veterinary University, Tirupati-517502, Andhra Pradesh, 72–92. doi:10.1177/1753193411422024
  • Agustini, T. W. 2013. Freshness changes of yellowfin tuna (Thunnus albacares) during storage at low temperatures. J. Coastal. Dev. 5(3): 143–149.
  • Anonymous. 2013. Handbook of Fisheries and Aquaculture. India: Indian Council of Agriculture Research publication (ICAR.
  • Antonacopoulos, N. 1968. In: Handbuch der Lebensmittelchemie. Acker, I. (Ed.). Bd III/2. Berlin: Springer. Pp. 1493–1494.
  • Bhadra, S., Narvaez, C., Thomson, D. J., and Bridges, G. E. 2015. Non-destructive detection of fish spoilage using a wireless basic volatile sensor. Talanta. 134: 718–723. doi:10.1016/j.talanta.2014.12.017
  • Broekaert, K., Noseda, B., Heyndrickx, M., Vlaemynck, G., and Devlieghere, F. 2012. The spoilage microbiota of ray (Raja sp.) during ice storage under different conditions: molecular identification and characterization of the spoilage potential. In: Molecular Identification of the Dominant Microbiota and Their Spoilage Potential of Crangon Crangon and Raja Sp. Ghent University. Pp. 93–118.
  • Cheng, J. H., Sun, D. W., Zeng, X. A., and Liu, D. 2015. Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A review. Crit. Rev. Food Sci. Nutr. 55(7): 1012–1225. doi:10.1080/10408398.2013.769934
  • Chouhan, A., Kaur, B. P., and Rao, P. S. 2015. Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage. Innov. Food Sci. Emerg. Tech. 29: 51–160. doi:10.1016/j.ifset.2015.03.016
  • Comi, G. 2017. Spoilage of meat and fish. In: The Microbiological Quality of Food. Bevilacqua, A., Corbo M. R., and Sinigaglia, M. (Eds.). Cambridge, UK: Woodhead Publishing Limited. Pp. 179–210. doi:10.1016/B978-0-08-100502-6.00011-X
  • Connell, J. J. 1990. Methods of Assessing and Selecting for Quality. Control of Fish Quality. 3rd ed. Oxford: Fishing News Books. Pp. 122–150.
  • Dalgaard, P., Gram, L., and Huss, H. H. 1993. Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres. Int. J. Food Microbio. 19: 283–294. doi:10.1016/0168-1605(93)90020-H
  • Dhanapal, K., Sravani, K., Balasubramanian, A., and Reddy, G. V. S. 2013. Quality determination of rohu (Labeo rohita) during ice storage. Tamilnadu J. Vet. Anim. Sci. 9(2): 146–152.
  • European Union law 95/149/EC. 1995. http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31995D0149:en:NOT
  • Fan, W., Chi, Y., and Zhang, S. 2008. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chem. 108(1): 148–153. doi:10.1016/j.foodchem.2007.10.057
  • FAO. 2016. The State of World Fisheries and Aquaculture, contributing to food security and nutrition for all. Rome. 200 pp. 16–42. http://www.fao.org/3/a-i5555e.pdf
  • FAO/WHO. 1968. Method for the determination of total volatile basic nitrogen (TVB) in fish muscle. Presented to the Codex Committee on Fish and Fishery Products, 3rd session, Bergen (Norway) as Codex Fish 1/7. doi:10.1055/s-0028-1105114
  • FSSAI. 2015. Manual of Methods of Analysis of Foods: Meat and Meat Products & Fish and Fish Products. Lab Manual 6. New Delhi: Food Safety and Standards Authority of India. Pp. 46–47.
  • Gram, L., and Dalgaard, P. 2002. Fish spoilage bacteria–problems and solutions. Curr. opin. biotech. 13(3): 262–266.
  • Gram, L., and Huss, H. H. 1996. Microbiological spoilage of fish and fish products. Int. J. Food Microbio. 33(1): 121–137. doi:10.1016/0168-1605(96)01134-8
  • Gudmundsson, G., and Kristbergsson, K. 2009. Shelf-life prediction of chilled foods. Pred. Model. Risk Assess. 4: 101–119. doi:10.1007/978-1-387-68776-6
  • Hamada-Sato, N., Usui, K., Kobayashi, T., Imada, C., and Watanabe, E. 2005. Quality assurance of raw fish based on HACCP concept. Food Cont. 16(4): 301–307. doi:10.1016/j.foodcont.2004.02.001
  • Hassan, S., Jyothi, C. S., Zynudheen, A. A., et al. 2010. Shelf life assessment of ready to cook Indian mackerel under iced condition (http://hdl.handle.net/123456789/1520)
  • Hebard, C. E., Flick, G. J. J., and Martin, R. E. 1982. Occurrence and significance of trimethylamine oxide and its derivates in fish and shellfish. In: Chemistry and Biochemistry of Marine Food Products. Martin, R. E., Flick, G. J. J., and Hebard, C. E. (Eds.). Westport, Connecticut: AVI Publishing. Pp. 149–304.
  • Heising, J. K., Van Boekel, M. A. J. S., and Dekker, M. 2014. Mathematical models for the trimethylamine (TMA) formation on packed cod fish fillets at different temperatures. Food Res. Int. 56: 272–278. doi:10.1016/j.foodres.2014.01.011
  • Huang, W. D., Deb, S., Seo, Y. S., Rao, S., Chiao, M., and Chiao, J. C. 2012. A passive radio-frequency pH-sensing tag for wireless food-quality monitoring. IEEE Sens. J. 12(3): 487–495. doi:10.1109/JSEN.2011.2107738
  • Husain, R., Suparmo, H. E., and Hidayat, C. 2016. Kinetic oxidation of protein and fat in snapper (Lutjanus sp) fillet during storage. In: AIP Conference Proceedings. AIP Publishing. Vols. 1755, No. 1. Pp. 050006. doi:10.1063/1.4958489. https://aip.scitation.org/doi/abs/10.1063/1.4958489
  • Jabeen, F., and Chaudhry, A. S. 2011. Chemical compositions and fatty acid profiles of three freshwater fish species. Food Chem. 125(3): 991–996. doi:10.1016/j.foodchem.2010.09.103
  • Jain, D., Pathare, P. B., and Manikantan, M. R. 2007. Evaluation of texture parameters of Rohu fish (Labeo rohita) during iced storage. J. Food Eng. 81(2): 336–340. doi:10.1016/j.jfoodeng.2006.11.006
  • Koutsoumanis, K. P., Taoukis, P. S., Drosinos, E. H., and Nychas, G. J. E. 2000. Applicability of an Arrhenius model for the combined effect of temperature and CO2 packaging on the spoilage microflora of fish. Appl. Env. Microbio. 66(8): 3528–3534. doi:10.1128/AEM.66.8.3528-3534.2000
  • Kyrana, V. R., Lougovois, V. P., and Valsamis, D. S. 1997. Assessment of shelf life of maricultured gilthead sea bream (Sparus aurata) stored in ice. Int. J. Food. Sci. Tech. 32(4): 339–347. doi:10.1046/j.1365-2621.1997.00408.x
  • Liu, S., Fan, W., Zhong, S., et al. 2010. Quality evaluation of tray-packed tilapia fillets stored at 0 C based on sensory, microbiological, biochemical and physical attributes. Afr. J. Biotech. 9(5): 692. doi:10.5897/AJB09.1369
  • Malle, P., and Poumeyrol, M. 1989. A new chemical criterion for the quality control of fish: trimethylamine/total volatile basic nitrogen (%). J. Food Prot. 52(6): 419–423. doi:10.4315/0362-028X-52.6.419
  • Mehta, N. K., Elavarasan, K., Reddy, A. M., and Shamasundar, B. A. 2014. Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability. J. Food Sci. Tech. 51(4): 655–663. doi:10.1007/s13197-011-0558-y
  • O’zogul, F., Polat, A., and O’zogul, Y. 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chem. 85: 49–57. doi:10.1016/j.foodchem.2003.05.006
  • Olafsdottir, G., Martinsdóttir, E., Oehlenschläger, J., et al. 1997. Methods to evaluate fish freshness in research and industry. Trends Food Sci. Tech. 8(8): 258–265. doi:10.1016/S0924-2244(97)01049-2
  • Olivera, D. F., Bambicha, R., Laporte, G., Cárdenas, F. C., and Mestorino, N. 2013. Kinetics of colour and texture changes of beef during storage. J. Food Sci. Tech. 50(4): 821–825. doi:10.1007/s13197-012-0885-7
  • Pacquit, A., Lau, K. T., Mclaughlin, H., Frisby, J., Quilty, B., and Diamond, D. 2006. Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta. 69(2): 515–520. doi:10.1016/j.talanta.2005.10.046
  • Parlapani, F. F., Haroutounian, S. A., Nychas, G. J. E., and Boziaris, I. S. 2015. Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2°C. Food Microbio. 50: 44–53. doi:10.1016/j.fm.2015.03.006
  • Peleg, M. 2016. A kinetic model and endpoints method for volatiles formation in stored fresh fish. Food Res. Int. 86: 156–161. doi:10.1016/j.foodres.2016.06.004
  • Peleg, M., Mark, D. N., and Amy, D. K. 2014. Estimating thermal degradation kinetics parameters from the endpoints of non-isothermal heat processes or storage. Food Res. Int. 66: 313–324. doi:10.1016/j.foodres.2014.10.003
  • Peleg, M., Normand, M. D., and Corradini, M. G. 2012. The Arrhenius equation revisited. Crit. Rev. Food Sci. Nutr. 52(9): 830–851. doi:10.1080/10408398.2012.667460
  • Peng, Y., Zhang, J., Wang, W., et al. 2011. Potential prediction of the microbial spoilage of beef using spatially resolved hyperspectral scattering profiles. J. Food Eng. 102(2): 163–169. doi:10.1016/j.jfoodeng.2010.08.014
  • Pigott, G. M., and Tucker, B. W. 2003. Special Feeds. In Fish Nutrition. 3rd ed. Massachusetts, USA: Academic Press (Elsevier). Pp. 651–669. doi:10.1016/B978-012319652-1/50012-4
  • Scharff, R. L. 2012. Economic burden from health losses due to foodborne illness in the United States. J. Food Prot. 75(1): 123–131. doi:10.4315/0362-028X.JFP-11-058
  • Song, Y., Luo, Y., You, J., Shen, H., and Hu, S. 2012. Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage. J. Sci. Food Agri. 92(1): 197–202. doi:10.1002/jsfa.4572
  • Tsironi, T. N., and Petros, S. T. 2010. Modeling microbial spoilage and quality of gilthead seabream fillets: combined effect of osmotic pretreatment, modified atmosphere packaging, and nisin on shelf life. J. Food Sci. 75: 243–251. doi:10.1111/j.1750-3841.2010.01574.x
  • Van Boekel, M. A. J. S. 2008. Kinetic modeling of food quality: A critical review. Comp. Rev. Food Sci. Tech. 7: 144–158. doi:10.1111/j.1541-4337.2007.00036.x
  • Van Boekel, M. A. J. S. 2009. Kinetic Modeling of Reactions in Foods. Boca Raton, FL: CRC Press.
  • Vareltzis, K., Koufidis, D., Gavriilidou, E., Papavergou, E., and Vasiliadou, S. 1997. Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Zeitschrift fur Lebensmittel Untersuchung und-Forschung. 205: 93–96. doi:10.1007/s002170050131
  • Whittle, K. J., and Howgate, P. 2002. Glossary of Fish Technology Terms. Prepared under Contract to the Fisheries Industries Division of the Food & Agriculture Organization of the United Nations. Rome, Italy: FAO, UNO.
  • Winarni, T. 1980. Evaluation of fish freshness deterioration of yellowfin tuna based on kinetic study. JSPS-DGHE International Symposium Sustainable Fisheries in Asia in the New Millennium. (http://www2.kaiyodai.ac.jp/~mwat/images/lab/123.lab.pdf)
  • Yao, L., Luo, Y., Sun, Y., and Shen, H. 2011. Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness. J. Food Eng. 107(2): 147–151. doi:10.1016/j.jfoodeng.2011.06.034

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.