Effects of storage time and chemical preservatives on the total volatile basic nitrogen content in chilean mackerel (Trachurus murphy) prior to fish meal production |
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Authors: | Rodrigo B rquez,Mario Espinoza,Rodrigo Orme o |
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Affiliation: | Rodrigo Bórquez,Mario Espinoza,Rodrigo Ormeño |
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Abstract: | 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. |
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Keywords: | total volatile basic nitrogen fish preservation fish meal acetic acid |
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