Effect of Storage Conditions on Total Volatile Base Nitrogen Determinations in Fish Muscle Extracts |
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| Authors: | P Castro R Millán J C Penedo E Sanjuán A Santana M J Caballero |
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| Institution: | 1. Bromatology and Food Technology Section , Veterinary Faculty, ULPGC , Arucas , Canary Islands , Spain;2. Aquaculture Research Group , Institute of Animal Health (IUSA) , Arucas , Canary Islands , Spain pcastro@dmor.ulpgc.es;4. Bromatology and Food Technology Section , Veterinary Faculty, ULPGC , Arucas , Canary Islands , Spain;5. Mathematics Department , ULPGC, Las Palmas de Gran Canaria , Canary Islands , Spain;6. Aquaculture Research Group , Institute of Animal Health (IUSA) , Arucas , Canary Islands , Spain |
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| Abstract: | Total volatile base nitrogen (TVBN) is a widely used fish spoilage indicator. Because TVBN is typically measured from muscle extracts, analytical laboratories would benefit from understanding how different conditions for storing extracts affect TVBN results. To examine this question, extracts from the muscle of gilthead sea bream (Sparus aurata) were prepared and stored. Different storage temperatures (4,??20, and??80°C) and storage periods (7 days to 2 months) were tested. To compare how well the different storage conditions worked for different TVBN levels, the study took advantage of the fact that TVBN values change depending on how long the gilthead sea bream is stored before extracts are prepared. Extracts were prepared from fish maintained in ice for 0, 4, and 10 days postmortem. Comparing the storage conditions tested, all offered statistically identical results independent of the storage period and temperature. Nevertheless, only the extract maintained at 4°C for 7 days achieved statistically equal values to not stored extracts. |
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| Keywords: | TVBN sea bream aquaculture shelf life ice storage fish spoilage |
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