EVALUATION OF THE LEVELS OF TOTAL VOLATILE BASES AND TRIMETHYLEAMINE FORMED IN FISH STORED AT LOW TEMPERATURE

  • M. Horsfall Jnr* Department of Pure & Industrial Chemistry, University of Port Harcourt, Uniport P.O. Box 402, Choba, Port Harcourt, Nigeria
  • B.S. Kinigoma Department of Petroleum & Gas Engineering, University of Port Harcourt, Uniport P.O. Box 402, Choba, Port Harcourt, Nigeria
  • A.I. Spiff Department of Pure & Industrial Chemistry, University of Port Harcourt, Uniport P.O. Box 402, Choba, Port Harcourt, Nigeria
Keywords: Total volatile bases, Trimethyleamine, Food storage

Abstract

The levels of total volatile bases (TVB) and trimethylamine (TMA) formed in three species of saline water fish stored at - 4°C were investigated as indices of spoilage. The data showed that the concentration of TVB (mg/100g sample) in Tilapia spp. ranged from 19.40 – 61.00; Mugil cephalus 10.30 – 41.10 and Carassius auratus 12.50 – 66.7 during the maximum storage period of 20 days, while TMA levels (mg/100g sample) over the same storage period and conditions ranged from < 0.001 – 7.12 for Tilapia spp., < 0.001 – 6.45 for Mugil Cephalus and < 0.001 – 7.28 for Carassious auratus. The data showed that the concentration of TVB and TMA increased with increasing storage time. These data may be used in formulating appropriate food safety limits for consumption of refrigerated fresh fish products in Nigeria.
KEY WORDS: Total volatile bases, Trimethyleamine, Food storage

Bull. Chem. Soc. Ethiop. 2006, 20(1), 155-159.
Published
2006-05-08
Section
Articles

Journal Identifiers


eISSN: 1726-801X
print ISSN: 1011-3924