Experiment No. 6

Postmortem Changes in Fish on Storage

Fish

diverse group of animals that
live and breathe in water.

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•an important source of protein for
millions of people worldwide 25% of
total animal protein consumed by the
world.
•Others are used for livestock
The term “meat” is used to
indicate the contractive tissues (muscles) from
all species of animals used for food.
 Conway
• Determines the sum of bases which are
recovered and will be measured
quantitatively.

• The headspace or liquid portion of the sample

is injected into the conway units.
• The total volatile base nitrogen (TVB-N)
content of the fish
– is the total combined amount of ammonia,
dimethylamine and trimethylamine. These bases,
other than ammonia, are chemically known as
amines. TVB is used as an estimate of spoilage
because these bases can be formed during fish
spoilage together with traces of others.
 TVB-N
• The TVB-N method is judged to be suitable as
a standard method for routine quality control.
• The increase in the amount of TVB parallels
the increase in TMA but the analysis is easier
to carry out than that for TMA.
 FILTRATE + ABSORBS VOLATILE NITROGEN
BORIC ACID SOLUTION BECOMES BASIC

(RED) (GREEN)

TITRATED W/ SULFURIC ACID

(PINK)
 TMA
• Trimethylamine

(CH3)3 – N = O (CH3)3 – N + HCHO

Trimethylamineoxide Trimethylamine Formaldehyde

It's a colourless liquid with a boiling point around 3.5°C

 Results
Fresh sample: Lot A
Skin Gills Odor Texture pH

Slimy Reddish Fishy Smooth 6.6

Steamed Sample: Lot A

Skin Gills Odor Texture

Less slimy --- Less fishy Firm

 TVB-N results
Lot B Volume TVB-N Ave.
H2SO4 used
Trial 1 0.09 10.21
Trial 2 0.11 13.40 11.81

Lot C Volume TVB-N Ave.

H2SO4 used
Trial 1 0.10 9.53
Trial 2 0.13 12.51 11.02
 TMA results
Lot B Volume TMA Ave.
H2SO4 used
Trial 1 0.73 40.80
Trial 2 0.1 25.91 33.36

Lot C Volume TMA Ave.

H2SO4 used
Trial 1 0.07 6.55
Trial 2 0.06 5.06 5.81
• The chief advantages of TMA analysis over the
enumeration of bacterial numbers are that TMA
determinations can be performed far more
quickly and often reflect more accurately the
degree of spoilage (as judged organoleptically)
than do bacterial counts. For example, even
high quality fillets cut with a contaminated
filleting knife may have high bacterial counts.

• The chief disadvantages of TMA analyses are

that they do not reflect the earlier stages of
spoilage and are only reliable for certain fish
species.
 Trimethylamine oxide also
decomposes in fish to
dimethylamine and formaldehyde.
This reaction is catalyzed by an
enzyme, and the rate is
particularly great in muscle tissue
from gadoid species, such as cod,
haddock, and hakes. The rate of
this reaction is also increased by
freezing or disrupting the muscle.
It has been hypothesized that the
formaldehyde produced in this
reaction cross-links the muscle
proteins, contributing to
toughening that occurs in gadoid
fish during frozen storage
(Fennema, 1996).
• Phase 1 The fish is very fresh and has a sweet, seaweedy and delicate taste.
The taste can be very slightly metallic. In cod, haddock, whiting and flounder,
the sweet taste is maximized 2-3 days after catching.
• Phase 2 There is a loss of the characteristic odour and taste. The flesh
becomes neutral but has no off-flavours. The texture is still pleasant.
• Phase 3 There is sign of spoilage and a range of volatile, unpleasant-smelling
substances is produced depending on the fish species and type of spoilage
(aerobic, anaerobic). One of the volatile compounds may be trimethylamine
(TMA) derived from the bacterial reduction of trimethyl-aminoxide (TMAO).
TMA has a very characteristic "fishy" smell. At the beginning of the phase the
off-flavour may be slightly sour, fruity and slightly bitter, especially in fatty
fish. During the later stages sickly sweet, cabbage-like, ammoniacal,
sulphurous and rancid smells develop. The texture becomes either soft and
watery or tough and dry.
• Phase 4 The fish can be characterized as spoiled and putrid.
 Conclusion
• To maximize freshness quality, fish should be
held at modified conditions.

• Controlled storage conditions