Kinetics and Nondestructive Measurement of Total Volatile Basic Nitrogen and Thiobarbituric Acid-Reactive Substances in Chilled Tabtim Fish Fillets Using Near Infrared Spectroscopy (NIRS)

2016 ◽  
Author(s):  
Sutee Wangtueai ◽  
◽  
Chaluntorn Vichasilp ◽  
Tanachai Pankasemsuk ◽  
Parichart Theanjumpol ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Thiobarbituric Acid ◽  
Total Volatile ◽  
Thiobarbituric Acid Reactive Substances ◽  
Nondestructive Measurement ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Fish Fillets

Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793)

2016 ◽  
Vol 79 (12) ◽  
pp. 2136-2142 ◽  
Author(s):  
CAN OKAN ALTAN ◽  
HÜLYA TURAN
Keyword(s):  
Water Activity ◽  
Thiobarbituric Acid ◽  
Control Fish ◽  
Control Group ◽  
Total Volatile ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Significant Difference ◽  
Sarda Sarda

ABSTRACT In this study, bonito fish (Sarda sarda Bloch, 1793) were irradiated at 3 or 5 kGy, packaged, frozen, and stored at −20 ± 2°C for 12 months. During storage, the microbiological, physical, and chemical changes of the fish flesh were then assessed. Increasing the irradiation dose to 5 kGy provided greater inhibition of mesophilic and psychotropic aerobic bacteria (P < 0.05). Because fewer bacteria were detected in irradiated (3 and 5 kGy) as compared with unirradiated control fish suggests that freezing and irradiation yielded better results when combined. Irradiation at 3 and 5 kGy also positively impacted water activity, total volatile basic nitrogen, thiobarbituric acid–reactive substances, trimethylamine, and odor compared with the control group. However, a significant difference was not seen between the 3- and 5-kGy groups in terms of water activity, total volatile basic nitrogen, thiobarbituric acid–reactive substances, trimethylamine, and odor results (P > 0.05). Based on these findings, fish irradiated at 3 and 5 kGy remained within consumable limits during 12 months of frozen storage, while the control group was unacceptable after 9 months.

Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics

2019 ◽  
Vol 26 (4) ◽  
pp. 291-299 ◽  
Author(s):  
Jing Xie ◽  
Zun Wang ◽  
Shuo Wang ◽  
Yun-Fang Qian
Keyword(s):  
Water Distribution ◽  
Thiobarbituric Acid ◽  
Cold Chain ◽  
Quality Changes ◽  
Total Volatile ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Volatile Basic Nitrogen ◽  
Low Field ◽  
Basic Nitrogen ◽  
Water Holding

This study investigated the total viable counts, sensory and physicochemical qualities (total volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding capacity and texture parameters), as well as water distribution of fresh hairtail fish during simulated cold chain. The results showed that total volatile basic nitrogen, thiobarbituric acid reactive substances and K-values increased with the increasing time, while sensory scores, water holding capacity, hardness and elasticity decreased. The transverse relaxation time T2 data detected by low-field nuclear magnetic resonance also showed that T22 (trapped water) gradually decreased with the increasing time, while T23 (free water) increased. It was observed that the quality deterioration of the fish fillets developed more quickly when the samples suffered frequent temperature fluctuations than they stored at higher but stable temperatures. The changes of T22 and T23 of both the samples stored at stable and fluctuated temperatures showed good correlations with sensory, total volatile basic nitrogen and thiobarbituric acid reactive substances values (R2 > 0.9, p < 0.05). Therefore, low-field nuclear magnetic resonance technology can be a potential tool to monitor the quality changes of hairtail fish during cold chain logistics.

Determination of API Gravity and Total and Basic Nitrogen Content by Mid- and Near-Infrared Spectroscopy in Crude Oil with Multivariate Regression and Variable Selection Tools

2019 ◽  
Vol 52 (18) ◽  
pp. 2914-2930 ◽  
Author(s):  
Karla Pereira Rainha ◽  
Júlia Tristão do Carmo Rocha ◽  
Rayza Rosa Tavares Rodrigues ◽  
Betina Pires de Oliveira Lovatti ◽  
Eustáquio Vinicius Ribeiro de Castro ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Variable Selection ◽  
Crude Oil ◽  
Nitrogen Content ◽  
Near Infrared Spectroscopy ◽  
Multivariate Regression ◽  
Near Infrared ◽  
Basic Nitrogen ◽  
Selection Tools

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

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