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Protein Deterioration in Fish Muscle During Storage
Thesis Abstract:
The study aimed to determine protein deterioration and production of total volatile nitrogen (TVN), trimethylamine nitrogen (TMA-N) and ammonia nitrogen (NH3-N) in common carp (Cyprinus carpio L.), catfish (Clarias batrachus Jord.), little tuna (Euthynnus alteratus affinis Webr.) and long-finned cavalla (Caranx armatustemperatures Forskal) during storage at different temperatures and times and their effect on the quality of fish.
Results showed that all four species of fish keep at room temperature spoiled on the first day of storage, while those held in ice spoiled on the fourth day.
Rates of protein loss varied between species and at different storage lengths and temperatures.
TVN and NH3-N contents of all four species increased rapidly during storage. TMA was not detected in the muscle of common carp and catfish even after prolonged storage. On the other hand, little tuna and long-finned cavalla contained large amounts of TMA which increased considerably during storage.
Protein deterioration and subsequent accumulation of TVN, TMA and NH3-N in the stored fish were association with the deterioration of sensorily perceptible qualities.
