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- Title
TVB-N Correlation with Odor Evaluation and Aerobic Plate Count in Mahi-Mahi (Coryphaena hippurus).
- Authors
Antoine, F.R.; Wei, C.I.; Otwell, W.S.; Sims, C.A.; Littell, R.C.; Hogle, A.D.; Marshall, M.R.
- Abstract
BSTRACT: 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 106 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 log10 APC (r = 0.71), and between odor and the log10 APC (r = 0.91). These results show that TVB-N can serve as a good indicator of chilled mahi-mahi quality.
- Subjects
DOLPHINFISHES; ODORS; FISH spoilage; PROTEUS morganii; NITROGEN
- Publication
Journal of Food Science (Wiley-Blackwell), 2002, Vol 67, Issue 9, p3210
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2002.tb09567.x