Document Detail


Effect of food matrix and pH on the volatilization of bases (TVB) in packed north Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products.
MedLine Citation:
PMID:  20977229     Owner:  NLM     Status:  In-Process    
Abstract/OtherAbstract:
The total volatile basic nitrogen fraction (TVB-N) is often used as a quality parameter in the fish industry to assess spoilage. This parameter often leads to discussions between producers and retailers when it comes to defining clear limits of acceptability for modified atmosphere (MA) packed fish and fishery products. Suggested product limits (mg N/100 g fish) do not always correlate with the presence of off-odors. Gray shrimp are an economic valuable, very perishable niche product, where the TVB-N fraction plays an important role considering its shelf life. This research focuses on the effect of a shrimp matrix and its pH on the volatilization of these formed bases, revealing the relationship between concentrations in the fishery product and the concentrations of these bases present in the headspace of the packed product. Especially, the pH of the product, which is lowered when fishery products are packed under a carbon dioxide enriched atmosphere, appeared to have an immense effect on the volatilization of these bases. The effect of the fish matrix itself is established by means of calculated equilibration constants (dimensionless) being 2.13×10(-4)±0.38×10(-4) for trimethylamine, 6.34×10(-5)±1.71×10(-5) for dimethylamine, and 2.58×10(-5)±0.49×10(-5) for ammonia. Comparison of these constants with the equilibration constants of an aqueous solution indicated the retention of these bases in the product. This article provides not only the important insights for the interpretation of TVB-N values in modified atmosphere packaged gray shrimp but also the methodology to extend these findings to other fish and fishery products.
Authors:
Bert Noseda; Jo Dewulf; Joke Goethals; Peter Ragaert; Ilse Van Bree; Danny Pauwels; Herman Van Langenhove; Frank Devlieghere
Related Documents :
22059959 - Application of ultra high pressure (uhp) in starch chemistry.
22682899 - Nesfatin-1(30-59) but not the n- and c-terminal fragments, nesfatin-1(1-29) and nesfati...
20977229 - Effect of food matrix and ph on the volatilization of bases (tvb) in packed north atlan...
12460749 - Simulation of the exposure to deoxynivalenol of french consumers of organic and convent...
7790589 - Quantity and economic importance of nine selected by-products used in california dairy ...
17381759 - Relevance of n-acyl-l-homoserine lactone production by yersinia enterocolitica in fresh...
6670859 - Influence of 2-deoxy-d-glucose on feeding in the rat at different times of the light-da...
21535639 - Phytochemicals and antioxidant capacities in rice brans of different color.
1734669 - Caloric, but not macronutrient, compensation by humans for required-eating occasions wi...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2010-10-26
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  58     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2010 Nov 
Date Detail:
Created Date:  2010-11-18     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  11864-9     Citation Subset:  IM    
Affiliation:
Laboratory of Food Microbiology and Food Preservation, Food2know, Department of Food Safety and Food QualityGhent University, Ghent, Belgium.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  pH dependence of the conformation of small peptides investigated with two-dimensional vibrational sp...
Next Document:  Evaluating the quality of protein from hemp seed (Cannabis sativa L.) products through the use of th...