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...

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Veröffentlicht in:	Journal of food science 2002-11, Vol.67 (9), p.3210-3214
Hauptverfasser:	Antoine, F.R., Wei, C.I., Otwell, W.S., Sims, C.A., Littell, R.C., Hogle, A.D., Marshall, M.R.
Format:	Artikel
Sprache:	eng
Schlagworte:	aerobic plate count Biological and medical sciences Coryphaena hippurus Fish Fish and seafood industries fish spoilage Food contamination & poisoning Food industries Food microbiology Food science Fundamental and applied biological sciences. Psychology mahi-mahi Nitrogen odor Odors total volatile base-nitrogen
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