1. Effect of defrosting on quantity of volatile amines in stored sardines and herring used for tuna fattening.
- Author
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Maršić-Luči, J., Tudor, M., and Šćeki, V.
- Subjects
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FORAGE fishes , *BLUEFIN tuna , *TUNA , *FISHERIES , *FISHERY sciences , *MARINE sciences , *AQUATIC resources , *FISH populations , *AQUATIC sciences - Abstract
Studied were the quantities of volatile amines, total volatile bases nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) in stored sardines ( Sardina pilchardus) and herring ( Clupea harengus) over a 24-h period after defrosting. At the beginning of the experiment analyses showed TVB-N quantities in the flesh of both species to be higher than the FAO-recommended limit. TMA-N concentrations exceeded the acceptance limit 6 h after defrosting in herring samples and after 12 h in sardines. During the entire experiment TMA-N and TVB-N concentrations in sardines were above the tolerance limit. The defrosting method usually applied in tuna farms is unsuitable for maintenance of a high quality food supply. Low quality baitfish can cause reduced weight gain as well as induce health problems and mortality in farmed tuna ( Thunnus thynnus) populations. [ABSTRACT FROM AUTHOR]
- Published
- 2008
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