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Research Paper | Biological Sciences | Volume 8 Issue 11, November 2019 | Pages: 382 - 388 | Saudi Arabia
Determination of the Degree of Marine Fish Spoilage by Measuring Trimethylamine Contents and Physical Assessments
Abstract: Changes in the shelf life indices of iced species from the Arabian Gulf Shaeri (Lethrinusminiatus) and Hamour (Epinephelus chlorostigma) were evaluated. Perishable food products can be determined through an assessment of the bacterial tests or by chemical tests such as the determination of Trimethylamine (TMA) which is produced by the reduction of trimethylamine oxide (TMAO), Trimethylamine contents and Physical assessments evaluations were performed at 0, 3, 5, 7, 10 and 13 days postmortem. Initially, trimethylamine (TMA) values were higher (P .05) in moisture content were noticed in marine fishes, the initial protein content of Shaeri was slightly (P >.05) higher than the protein content of Hamour. Storage period had no effect (P >.05) on the protein content of either Shaeri or Hamour. The iron content of marine fish species (Hamour and Shaeri) had initially similar (P >.05) iron content. Upon storage (day 5) and showed substantial increases (P
Keywords: Marine fish, Shelflife, postmortem changes, TMA, , Sensory evaluation and Hunter color values
How to Cite?: Ahmed Rashed Al-Najada, "Determination of the Degree of Marine Fish Spoilage by Measuring Trimethylamine Contents and Physical Assessments", Volume 8 Issue 11, November 2019, International Journal of Science and Research (IJSR), Pages: 382-388, https://www.ijsr.net/getabstract.php?paperid=ART20202580, DOI: https://dx.doi.org/10.21275/ART20202580