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.

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