TVB-N Correlation with Odor Evaluation and Aerobic Plate Count in Mahi-Mahi (Coryphaena hippurus)

Two groups of 6 mahi‐mahi fillets, one untreated and the other dipped in a suspension of Morganella morganii, were refrigerated at 7°C and sampled after 0, 2, 4, 6, 8, and 10 d of storage. Results were similar for both groups of fish. Total volatile base‐nitrogen (TVB‐N) reached 30 mg‐N/100 g on d 3, at which time aerobic plate count (APC) reached 106 colony forming units (CFU)/g and odor scores reached 6 on a scale of 1 to 10 (10 very fresh and 1 very spoiled). Good correlation existed between TVB‐N and odor intensity (r = 0.84), between TVB‐N and the log10 APC (r = 0.71), and between odor and the log10 APC (r = 0.91). These results show that TVB‐N can serve as a good indicator of chilled mahi‐mahi quality.