aFreshness and spoilage of seafood Introduction Freshness of ice-stored fish can assessed by two sensory methods, the quality

index method (QIM) and the European Union freshness grading system. Freshness is a major quality attribute of seafood. Although numerous sensory, chemical, microbiological, and instrumental tools exist for the determination of spoilage, methods for the reliable determination of what freshness is are few and not generally applicable. One of the chemical methods makes use of the total volatile basic compounds (TVB) in fish, which contains mainly ammonia, trimethylamine (TMA) and dimethylamine (DMA), the levels of which increase withspoilage by either bacterial or enzymic degradation. Changes in TVB content during spoilage are very similar to those of TMA, except that the initial values are much higher. One component of TVB, ammonia, is present even in very fresh fish. The present investigation was undertaken to assess three methods for the determination of Total Volatile Basic Nitrogen in terms of sensitivity, reliability as an index. Material Fish and prawns samples Method Part 1: Freshness/quality grading of fish Part 2: Determination of total volatile basic Nitrogen TVBN (mg/100g) = titre vol.(mol) x 14 (g/mol) x 0.025 (mol/L) x100 8.333 = titre vol. X 4.2 (mg/100g)

Discussion For part 1: freshness/quality grading of fish, based on EU freshness grading scheme for fatty fish species and Quality Index Method (QIM) scheme for sardines, sample fish A for overall still in good condition, while for sample fish B it can be categorized as slightly good condition, but for sample fish C, the fish condition is bad and can be consider not accepted to consumed. For part 2: TVBN for fresh fish =0.85 x 4.2 = 3.57 TVBN for spoilage fish = 1.1 x 4.2 = 4.62 TVBN for prawn= 0.9 x 4.2 = 3.78 Fish contains mainly ammonia, trimethylamine (TMA) and dimethylamine (DMA), the levels of which increase with spoilage by either bacterial or enzymic degradation. Changes in TVB content during spoilage are very similar to those of TMA, except that the initial values are much higher. One component of TVB, ammonia, is present even in very fresh fish(Fatih,2001) Total Volatile Basic Nitrogen (TVBN) for spoilage is higher than TVBN for prawn and fresh fish. Its show the higher the TVBN, the less freshness of the sea food. The quality and storage life of fish may decrease if they have not been gutted. Fish contain many bacteria in the digestive system and strong digestive enzymes are produced during the feeding periods, which will be able to cause rapid autolysis post-mortem during the later stage of storage. This may give rise to a strong off-flavour, which might be related to the breakdown of protein and the production of nitrogenous volatile materials, especially in the ventral area, or even cause belly-burst . Other methods that can be used to determine the freshness or the degree of spoilage in animal products is 1. Physical method, the method utilized an Instron Model TM equipped with a Kramer shear cell with 4 cutting blades. This method correlated well with data obtained from a trained texture panel. A method for measuring hardness/softness of fish flesh, designated as compressive deformability, has been reported by Johnson et al. (1980). An accuratelycut fish sample is compressed by a plunger, and the stress-strain curve recorded. A modulus of deformability is calculated from the recorded graph. The results from such measurements may, however, be difficult to interpret. 2. pH and Eh, Measurements are carried out with a pH-meter by placing the electrodes (glass-calomel) either directly into the flesh or into a suspension of fish flesh in distilled water. Measurements of Eh are not carried out routinely, but it is likely that a freshness test can be based on this principle. Conclusion Physical and chemical evaluation can be used to determine the freshness of seafoods. To get the good condition of seafood for long time, the seafood should be stored at proper refrigerator to maintain its freshness.

References 1. Alma Crdenas Bonilla , Development Of A Quality Index Method (Qim) Scheme For Fresh Cod (Gadus Morhua) Fillets And Consumer Acceptance Of Different Cod Products, Carretera al Varadero Nacional Km 0.6. Guaymas, Sonora, Mxico 2. Fatih Ozogul,Comparision of Methods Used for Determination of Total Volatile Basic Nitrogen (TVB-N) in Rainbow Trout (Oncorhynchus mykiss), The University of Hull, International Fisheries Institute, Hull, England. 3. Triqui and Bouchriti, Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles, Journal of Agricultural. Food Chem., Vol. 51, No. 26, 2003