THE EFFECT OF DIFFERENT COOLING TECHNIQUES ON THE ...

TMA (mgN/100g)TVB-N ( mgN/100g )Semwanga4.4 Total Volatile Basic Nitrogen (TVB-N) and Trimethylamine (TMA)TVB-N content and formation of TMA in the flesh of the fillets was measured during storage.No significant change was observed in the TMA and TVB-N content for the first 10 days ofstorage in all treatments (Figures 6a and b), but a significant increase was noticed on day 13(p50%) over other basic compounds.161412108aNCSIC-CBCSICCBC24211815b642SF-SIC12900 2 4 6 8 10 12Storage time (days)60 2 4 6 8 10 12Storage time (days)Figure 6: Trimethylamine (a) and Total Volatile Basic Nitrogen (b) as a function of storagetime for differently treated redfish filletsThe values indicate mean of 2 samples obtained from two EPS boxes for each treatment.Table 4: P-ratio of TMA to TVB-N (mgN/100g) for the differently treated redfish fillets atdifferent storage timeTime (days) NC SIC SIC-CBC CBC SF-SIC1 0.109 0.101 0.079 0.0876 NA6 0.068 0.089 0.099 0.048 0.06910 0.211 0.156 0.089 0.165 0.09613 0.161 0.521 0.575 0.511 0.333UNU-Fisheries Training Programme22