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Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products

Bert Noseda UGent, Jo Dewulf UGent, Joke Goethals, Peter Ragaert UGent, Ilse Van Bree UGent, Danny Pauwels UGent, Herman Van Langenhove UGent and Frank Devlieghere UGent (2010) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 58(22). p.11864-11869
abstract
The total volatile basic nitrogen fraction (TVB-N) is often used as a quality parameter in the fish industry to assess spoilage. This parameter often leads to discussions between producers and retailers when it comes to defining clear limits of acceptability for modified atmosphere (MA) packed fish and fishery products. Suggested product limits (mg N/100 g fish) do not always correlate with the presence of off-odors. Gray shrimp are an economic valuable, very perishable niche product, where the TVB-N fraction plays an important role considering its shelf life. This research focuses on the effect of a shrimp matrix and its pH on the volatilization of these formed bases, revealing the relationship between concentrations in the fishery product and the concentrations of these bases present in the headspace of the packed product. Especially, the pH of the product, which is lowered when fishery products are packed under a carbon dioxide enriched atmosphere, appeared to have an immense effect on the volatilization of these bases. The effect of the fish matrix itself is established by means of calculated equilibration constants (dimensionless) being 2.13 x 10(-4) +/- 0.38 x 10(-4) for trimethylamine, 6.34 x 10(-5) +/- 1.71 x 10(-5) for dimethylamine, and 2.58 x 10(-5) +/- 0.49 x 10(-5) for ammonia. Comparison of these constants with the equilibration constants of an aqueous solution indicated the retention of these bases in the product. This article provides not only the important insights for the interpretation of TVB-N values in modified atmosphere packaged gray shrimp but also the methodology to extend these findings to other fish and fishery products.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
pH, gray shrimp (Crangon crangon), MAP, TMA-N, TVB-N, Total volatile bases, GROWTH, SOLUBILITY, WATER, ABSORPTION RATE, QUALITY CHANGES, MODIFIED ATMOSPHERE, CARBON-DIOXIDE, NON-RESPIRING FOODS, TUBE MASS-SPECTROMETRY
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
58
issue
22
pages
11864 - 11869
Web of Science type
Article
Web of Science id
000284203000049
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.816 (2010)
JCR rank
2/55 (2010)
JCR quartile
1 (2010)
ISSN
0021-8561
DOI
10.1021/jf1025218
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1081484
handle
http://hdl.handle.net/1854/LU-1081484
date created
2010-12-01 16:18:58
date last changed
2016-12-19 15:44:31
@article{1081484,
  abstract     = {The total volatile basic nitrogen fraction (TVB-N) is often used as a quality parameter in the fish industry to assess spoilage. This parameter often leads to discussions between producers and retailers when it comes to defining clear limits of acceptability for modified atmosphere (MA) packed fish and fishery products. Suggested product limits (mg N/100 g fish) do not always correlate with the presence of off-odors. Gray shrimp are an economic valuable, very perishable niche product, where the TVB-N fraction plays an important role considering its shelf life. This research focuses on the effect of a shrimp matrix and its pH on the volatilization of these formed bases, revealing the relationship between concentrations in the fishery product and the concentrations of these bases present in the headspace of the packed product. Especially, the pH of the product, which is lowered when fishery products are packed under a carbon dioxide enriched atmosphere, appeared to have an immense effect on the volatilization of these bases. The effect of the fish matrix itself is established by means of calculated equilibration constants (dimensionless) being 2.13 x 10(-4) +/- 0.38 x 10(-4) for trimethylamine, 6.34 x 10(-5) +/- 1.71 x 10(-5) for dimethylamine, and 2.58 x 10(-5) +/- 0.49 x 10(-5) for ammonia. Comparison of these constants with the equilibration constants of an aqueous solution indicated the retention of these bases in the product. This article provides not only the important insights for the interpretation of TVB-N values in modified atmosphere packaged gray shrimp but also the methodology to extend these findings to other fish and fishery products.},
  author       = {Noseda, Bert and Dewulf, Jo and Goethals, Joke and Ragaert, Peter and Van Bree, Ilse and Pauwels, Danny and Van Langenhove, Herman and Devlieghere, Frank},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {pH,gray shrimp (Crangon crangon),MAP,TMA-N,TVB-N,Total volatile bases,GROWTH,SOLUBILITY,WATER,ABSORPTION RATE,QUALITY CHANGES,MODIFIED ATMOSPHERE,CARBON-DIOXIDE,NON-RESPIRING FOODS,TUBE MASS-SPECTROMETRY},
  language     = {eng},
  number       = {22},
  pages        = {11864--11869},
  title        = {Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products},
  url          = {http://dx.doi.org/10.1021/jf1025218},
  volume       = {58},
  year         = {2010},
}

Chicago
Noseda, Bert, Jo Dewulf, Joke Goethals, Peter Ragaert, Ilse Van Bree, Danny Pauwels, Herman Van Langenhove, and Frank Devlieghere. 2010. “Effect of Food Matrix and pH on the Volatilization of Bases (TVB) in Packed North Atlantic Gray Shrimp (Crangon Crangon): Volatile Bases in MAP Fishery Products.” Journal of Agricultural and Food Chemistry 58 (22): 11864–11869.
APA
Noseda, B., Dewulf, J., Goethals, J., Ragaert, P., Van Bree, I., Pauwels, D., Van Langenhove, H., et al. (2010). Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(22), 11864–11869.
Vancouver
1.
Noseda B, Dewulf J, Goethals J, Ragaert P, Van Bree I, Pauwels D, et al. Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2010;58(22):11864–9.
MLA
Noseda, Bert, Jo Dewulf, Joke Goethals, et al. “Effect of Food Matrix and pH on the Volatilization of Bases (TVB) in Packed North Atlantic Gray Shrimp (Crangon Crangon): Volatile Bases in MAP Fishery Products.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 58.22 (2010): 11864–11869. Print.