THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES

• Main Author: Marcel AVRAMIUC
• Format: Article
• Language: English
• Published: Stefan cel Mare University of Suceava 2017-06-01
• Series: Food and Environment Safety
• Subjects: pH; freshness; amino nitrogen; nitrogen from aminoacids
• Online Access: http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/495/481

The aim of this work was to study the evolution of pH, amino nitrogen and nitrogen from aminoacids in four fish species, during 48 hours of slow thawing, in order to assess the fish spoilage speed in these keeping conditions. The biological material was represented by frozen fishes (carp, catfish, mackerel and hake) which were subjected to slow thawing at room temperature (+20..+22°C), by analysing, at certain time intervals, pH, amino nitrogen - AN (mg %), and nitrogen from aminoacids - NAA (g %). The pH was determined with a digital pH-meter type Hanna, and the nitrogen from aminoacids according to Sörensen method. The amino nitrogen was determined by the difference between the nitrogen content of volatile bases and the nitrogen content of the ammonia and primary amines. As compared to frozen samples, both pH and the amino nitrogen values of all fish samples showed constant and significant increases up to the end of the analyzed period, while the nitrogen from aminoacids only in the first 30 hours of thawing. The amino nitrogen and the nitrogen from amino acids values have indicated the highest spoilage speed in catfish and hake, and the least speed in mackerel.