engleski

Long-term storage influence on volatile amines (TVB-N and TMA-N) in sardine and herring utilized as food for tuna fattening

The storage influence on the quantities of volatile amines, total volatile bases nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) in sardines (Sardina pilchardus) and herrings (Clupea harengus) after one year of frozen storage were studied. The study detected that TVB-N quantities for both species were within the tolerance limit (25-35mg/100g). TVB-N and TMA-N increase factor over the initial values for sardine was 1.6 and 4.9 and for herring 1.4 and 3.6. Results have shown the quantities of TMA-N to be two times higher than those registered as acceptable for these species, what makes the freshness of the analysed fish for the tuna fattening unsuitable. Previously registered increased mortalities have been caused by the secondary bacterial infection (pastereullosis) in tuna fed with this baitfish. Tissue samples from diseased animals and the control group greatly differed in their histological architecture, suggesting that the rearing conditions, e.g. quality of administered baitfish, indirectly did influence tuna health.

Herring; Sardines; Trimethylamine nitrogen; Total volatile bases nitrogen; Tuna fattening;

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