Experiment 6 FT 131

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    Experiment No. 6

    Postmortem Changes inFish on Storage

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    Fish

    diverse group of animals that

    live and breathe in water.

    Microsoft Encarta 2009. 1993-2008 Microsoft Corporation. All rights reserved.

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    an important source of protein for

    millions of people worldwide 25% of

    total animal protein consumed by the

    world.

    Others are used for livestock

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    The term meat is used to

    indicate the contractive tissues (muscles) fromall species of animals used for food.

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    Conway

    Determines the sum of bases which are

    recovered and will be measured

    quantitatively.

    The headspace or liquid portion of the

    sample is injected into the conway units.

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    The total volatile base nitrogen (TVB-N)

    content of the fish

    is the total combined amount of ammonia,dimethylamine and trimethylamine. These bases,

    other than ammonia, are chemically known as

    amines. TVB is used as an estimate of spoilage

    because these bases can be formed during fishspoilage together with traces of others.

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    TVB-N

    The TVB-N method is judged to be suitable as

    a standard method for routine quality control.

    The increase in the amount ofTVB parallelsthe increase in TMA but the analysis is easier

    to carry out than that for TMA.

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    FILTRATE +

    BORIC ACID SOLUTION

    (RED)

    ABSORBS VOLATILE NITROGEN

    BECOMES BASIC

    (GREEN)

    TITRATED W/ SULFURIC ACID

    (PINK)

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    TMA

    Trimethylamine

    (CH3)3 N = O (CH3)3 N + HCHOTrimethylamineoxide Trimethylamine Formaldehyde

    It's a colourless liquid with a boiling point around 3.5C

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    Results

    Skin Gills Odor Texture pH

    Slimy Reddish Fishy Smooth 6.6

    Skin Gills Odor Texture

    Less slimy --- Less fishy Firm

    Fresh sample: Lot A

    Steamed Sample: Lot A

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    TVB-N results

    Lot B Volume

    H2SO

    4used

    TVB-N Ave.

    Trial 1 0.09 10.21

    Trial 2 0.11 13.40 11.81

    Lot C Volume

    H2SO4 used

    TVB-N Ave.

    Trial 1 0.10 9.53

    Trial 2 0.13 12.51 11.02

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    TMA results

    Lot B Volume

    H2SO

    4used

    TMA Ave.

    Trial 1 0.73 40.80

    Trial 2 0.1 25.91 33.36

    LotC V

    olumeH2SO

    4used

    TMA Ave.

    Trial 1 0.07 6.55

    Trial 2 0.06 5.06 5.81

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    The chief advantages ofTMA analysis over theenumeration of bacterial numbers are that TMA

    determinations can be performed far more quicklyand often reflect more accurately the degree ofspoilage (as judged organoleptically) than dobacterial counts. For example, even high qualityfillets cut with a contaminated filleting knife may

    have high bacterial counts.

    The chief disadvantages ofTMA analyses are thatthey do not reflect the earlier stages of spoilage and

    are only reliable for certain fish species.

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    Trimethylamine oxide alsodecomposes in fish todimethylamine and formaldehyde.This reaction is catalyzed by anenzyme, and the rate is particularlygreat in muscle tissue from gadoidspecies, such as cod, haddock, and

    hakes. The rate of this reaction isalso increased by freezing ordisrupting the muscle. It has beenhypothesized that the formaldehydeproduced in this reaction cross-links

    the muscle proteins, contributing totoughening that occurs in gadoid fishduring frozen storage (Fennema,1996).

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    Phase 1 The fish is very fresh and has a sweet, seaweedy and delicate taste.

    The taste can be very slightly metallic. In cod, haddock, whiting and flounder,

    the sweet taste is maximized 2-3 days after catching.

    Phase 2 There is a loss of the characteristic odour and taste. The flesh

    becomes neutral but has no off-flavours. The texture is still pleasant.

    Phase 3 There is sign of spoilage and a range of volatile, unpleasant-smelling

    substances is produced depending on the fish species and type of spoilage

    (aerobic, anaerobic). One of the volatile compounds may be trimethylamine

    (TMA) derived from the bacterial reduction of trimethyl-aminoxide (TMAO).TMA has a very characteristic "fishy" smell. At the beginning of the phase the

    off-flavour may be slightly sour, fruity and slightly bitter, especially in fatty

    fish. During the later stages sickly sweet, cabbage-like, ammoniacal,

    sulphurous and rancid smells develop. The texture becomes either soft and

    watery or tough and dry.

    Phase 4 The fish can be characterized as spoiled and putrid.

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    Conclusion

    To maximize freshness quality, fish should be

    held at modified conditions.

    Controlled storage conditions


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