engleski

Effect of defrosting on quantity of volatile amines in stored sardines and herring used for tuna fattening

Studied were the quantities of volatile amines, total volatile bases nitrogen (TVB-N) and trimethylamine nitrogen (TMAN) in stored sardines (Sardina pilchardus) and herring (Clupea harengus) over a 24-h period after defrosting. At the beginning of the experiment analyses showed TVB-N quantities in the flesh of both species to be higher than the FAO-recommended limit. TMA-N concentrations exceeded the acceptance limit 6 h after defrosting in herring samples and after 12 h in sardines. During the entire experiment TMA-N and TVB-N concentrations in sardines were above the tolerance limit. The defrosting method usually applied in tuna farms is unsuitable for maintenance of a high quality food supply. Low quality baitfish can cause reduced weight gain as well as induce health problems and mortality in farmed tuna (Thunnus thynnus) populations.

volatile amines; defrosting; sardine; herring; tuna

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