TRIMETHYLAMINE AS A FRESHNESS INDICATOR FOR SEAFOOD STORED IN ICE: ANALYSIS BY GC-FID OF FOUR SPECIES CAUGHT IN THE TYRRHENIAN SEA

Main Article Content

T. NEVIGATO
M. MASCI
I. CASINI
R. CAPRONI
E. ORBAN

Keywords

Trimethylamine (TMA), seafood, freshness, shelf life, storage in ice, Gas Chromatography-Flame Ionization Detector (GC-FID)

Abstract

In seafood products Trimethylamine (TMA) is an indicator of the conservation status. In freshly caught samples it is almost absent and its content increases during spoilage. In the present work a new and easy GC-FID method with a commercial capillary column, specifically designed, is applied. TMA was measured at increasing time intervals in four marine species caught in the Tyrrhenian Sea and stored in ice, for a total of 852 individuals analyzed. For each species an assessment about the maximum allowable time of storage in ice was made. Existing guidelines about the level of Trimethylamine are reviewed and discussed.

Abstract 1189 | pdf Downloads 3591

References

Bennour M., El Marrakchi A., Bouchritf N., Hamama A. and El Ouadaa M. 1991. Chemical and Microbiological Assessments of Mackerel (Scomber scombrus) Stored in Ice. J. Food Protect. 54:784. https://doi.org/10.4315/0362-028X-54.10.784

Biji K.B., Ravishankar C.N., Venkateswarlu R., Mohan C.O. and Srinivasa Gopal T.K. 2016. Biogenic amines in seafood: a review. J. Food Sci. Technol. 53:2210. https://link.springer.com/article/10.1007%2Fs13197-016-2224-x

Bourigua S., El Ichi S., Korri-YoussoufiH., Maaref A., Dzyadevych S. and Renault N.J. 2011. Electrochemical sensing of trimethylamine based on polypyrrole–flavin-containing monooxygenase (FMO3) and ferrocene as redox probe for evaluation of fish freshness. Biosens. Bioelectron. 28:105. https://doi.org/10.1016/j.bios.2011.07.005

Dehaut A., Duthen S., Grard T., Krzewinski F., N’Guessan A., Brisabois A. and Duflos G. 2016. Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets. J. Sci. Food Agr.96:3787. http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7570/abstract;jsessionid=2FB7B19E3285D71DFCD4FEED0A540691.f02t01

Decision 95/149/EC fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. Official Journal of the European Communities L 97/84

Dimogianopoulos D. and Grigorakis K. 2014. Nondestructive textural assessment of fish freshness: a stochastic model-based approach robust to fish size variations. J. Texture Stud. 45:274. http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12072/abstract

El Marrakchi A., Bennour M., Bouchriti N., Hamama A. and Tagafait H. 1990. Sensory, chemical, and microbiological assessments of moroccan sardines (Sardina pilchardus) stored in ice. J. Food Prot. 53:600. https://doi.org/10.4315/0362-028X-53.7.600

FAO, (1988). Food and Agriculture Organization of the United Nations, Fisheries Series No. 29. Huss H.H., Fresh fish quality and quality changes.

FDA, 2011. Food And Drug Administration (USA). Fish and Fishery Products Hazards and Controls Guidance, Fourth Edition -April 2011. http://www.fda.gov/FoodGuidances. Accessed July 2017.

Haouet, M.N. (2001). Conservazione ed alterazioni chimiche dei prodotti ittici. Webzine Sanità Pubblica Veterinaria, Numero 8-9. Ottobre 2001. Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche. http://www.spvet.it/arretrati/numero_8_9/ittici.html#2. Accessed July 2017.

Krzymien M.E. and Elias L. 1990. Feasibility Study on the Determination of Fish Freshness by Trimethylamine Headspace Analysis. J. Food Sci. 55:1228. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1990.tb03903.x/abstract

Laghmari H. and EL Marrakchi A. 2005. Appréciation organoleptique et physico-chimique de la crevette rose Parapenaeus longirostris (Lucas, 1846) conservée sous glace et à température ambiante. Revue de Méd. Vét. 156:221.

Macé S., Cornet J., Chevalier F., Cardinal M., Pilet M.-F., Dousset X. and Joffraud J.-J. 2012. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE. Food Microbiol. 30:164. https://doi.org/10.1016/j.fm.2011.10.013

Orban E., Nevigato T., Di Lena G., Masci M., Casini I., Caproni R., Rampacci M. 2011. Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation. Food Chem. 128:679. https://doi.org/10.1016/j.foodchem.2011.03.086

Özyurt G., Kuley E., Özkütük S. and Özogul F. 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chem. 114:505. https://doi.org/10.1016/j.foodchem.2008.09.078

Pena-Pereira F., Lavilla I. and Bendicho C. 2010. Colorimetric assay for determination of trimethylamine-nitrogen (TMA-N) in fish by combining headspace-single-drop microextraction and microvolume UV–vis spectrophotometry. Food Chem. 119:402. https://doi.org/10.1016/j.foodchem.2009.07.038

Perez Martin R.I., Franco J.M., Molist P. and Gallardo J.M. 1987. Gas chromatographic method for the determination of volatile amines in seafood. Int. J. Food Sci. Tech. 22:509. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1987.tb00516.x/abstract

Pons-Sánchez-Cascado S., Vidal-Carou M.C., Nunes M.L. and Veciana-Nogués M.T. 2006. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Control 17:564. https://doi.org/10.1016/j.foodcont.2005.02.016

Popelka P., Nagy J., Pipová M., Marcin?ák S. and Lenhardt L. 2014. Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss). Acta Vet. Brno, 83:157. https://doi.org/10.2754/avb201483020157

Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption. Official Journal of the European Union L 155/206

Regulation (EC) No 2074/2005 laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament and of the Council and for the organisation of official controls under Regulation (EC) No 854/2004 of the European Parliament and of the Council and Regulation (EC) No 882/2004 of the European Parliament and of the Council, derogating from Regulation (EC) No 852/2004 of the European Parliament and of the Council and amending Regulations (EC) No 853/2004 and (EC) No 854/2004. Official Journal of the European Union L 338/27

Ruiz-Capillas C. and Horner W.F.A. 1999. Determination of trimethylamine nitrogen and total volatile basic nitrogen in fresh fish by flow injection analysis. J. Sci. Food Agr. 79:1982. http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199911)79:14%3C1982::AID-JSFA459%3E3.0.CO;2-G/abstract

Sterniša M., Mraz J. and Možina S.S. 2016. Microbiological aspects of common carp (Cyprinus carpio) and its processing-relevance for final product quality: a review. Aquacult. Int. 24:1569. https://link.springer.com/article/10.1007%2Fs10499-016-0051-8

Timm M. and Jørgensen B.M. 2002. Simultaneous determination of ammonia, dimethylamine, trimethylamine and trimethylamine-N-oxide in fish extracts by capillary electrophoresis with indirect UV-detection. Food Chem. 76:509. https://doi.org/10.1016/S0308-8146(01)00289-8

Toniolo R., Dossi N., Svigely R., Susmel S., Casella I.G. and Bontempelli G. 2014. Amperometric Sniffer for Volatile Amines Based on Paper-Supported Room Temperature Ionic Liquids Enabling Rapid Assessment of Fish Spoilage. Electroanal. 26:1966. http://onlinelibrary.wiley.com/doi/10.1002/elan.201400276/abstract

Treberg J.R. and Driedzic W.R. 2002. Elevated Levels of Trimethylamine Oxide in Deep-Sea Fish: Evidence for Synthesis and Intertissue Physiological Importance. J. Exp. Zool. 293:39. http://onlinelibrary.wiley.com/doi/10.1002/jez.10109/abstract

Veciana-Nogues M.T., Albala-Hurtado M.S., Izquierdo-Pulido M. and Vidal-Carou M.C. 1996. Validation of a gas-chromatographic method for volatile amine determination in fish samples. Food Chem. 57:569. https://doi.org/10.1016/S0308-8146(96)00031-3

Zhang B., Ma L.-k., Deng S.-g., Xie C. and Qiu X.-h. 2015. Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control 51:114. https://doi.org/10.1016/j.foodcont.2014.11.016