Vol. 43, No. 3, 1999
A NOTE ON ASSESSMENT OF FRESHNESS AND HYGIENIC QUALITY OF FISH MUSCLE FOR PET FOOD
Paulsen, P., Dičáková, Z.*, Taub, N.**, Bystrický, P.*
Institute for Meat Hygiene
Meat Technology and Food Science
University of Veterinary Medicine
Vienna
Austria |
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* Institute for Food Hygiene and Technology
University of Veterinary Medicine
Komenskeho 73
041 81 Kosice
The Slovak Republic |
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** University for Life Sciences
Vienna
Austria |
Summary
In raw fish for producing pet food, pH (6.1-8.1), ammonia (10.3-104 mg/100 g), total volatile basic nitrogen TVBN (190-560 mg/100 g), histamine (0-538 mg/kg), biogenic amine index BAI (0.06-76.4) and K-value (25-100) were determined to give an overview on the degree of freshness or ageing of the raw material. No useable correlations between the results were observed, which may have been caused by different principles and sensitivities of methods limiting their usefulness to certain fish families or certain stages of fish ageing or processing.
Key words: assessment; fish; freshness; hygiene; muscle; pH; TVBN; NH3; histamine; biogenic amine index
Some parts of this paper were originally presented at the conference Hygiena Alimentorum XX (UVM Košice, September 8-9, 1999) and published in the Proceedings of Lectures and Posters.
References
Folia Veterinaria / 1999