THE EFFECT OF DIFFERENT COOLING TECHNIQUES ON THE ...

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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
pH (units)NaCl %Semwanga4.5 pH and salt contentVariation in pH with storage time for the differently treated redfish fillets is shown in Figure7a. Generally the pH in all treatments gradually decreased as the storage time increased untilday 10 when it increased in SIC, SIC-CBC and CBC treatments but did fall slightly for NCand SF-SIC. On the last sampling day, the pH value for SIC-CBC fillets was significantlyhigher than that obtained for NC, SIC and SF-SIC fillets (p
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Page 3 and 4: SemwangaLIST OF FIGURESFigure 1: Te
Page 5 and 6: Semwangaactive spoiler Photobacteri
Page 7 and 8: Semwanga2STATE OF ART2.1 Fish spoil
Page 9 and 10: Semwangacompounds and abundance of
Page 11 and 12: Semwanga2.4 In-process coolingCombi
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Page 17 and 18: Semwanga4.2 Shelf life of redfish f
Page 19 and 20: Semwanga5% of the sensory variation
Page 21: Log cfu /gLog cfu/gLog cfu/gLog cfu
Page 25 and 26: Semwanga5DISCUSSIONThe study descri
Page 27 and 28: Semwangaof microbial origin. Indeed
Page 29 and 30: SemwangaACKNOWLEDGEMENTSI extend my
Page 31 and 32: SemwangaEtienne M. (2005). SEAFOODp
Page 33 and 34: SemwangaMausse, E. C.J., 2000. Shel
Page 35 and 36: SemwangaAPPENDIX 1 - Torry scheme a
Page 37 and 38: SemwangaAPPENDIX 2 - Mean data with
Page 39 and 40: SemwangaDay 10 Day 13Sensory attrib

THE EFFECT OF DIFFERENT COOLING TECHNIQUES ON THE ...

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