title: [Evolution of the total volatile basis and trimethylamine in fish and their use as an indicator of its quality].
abstract: The authors followed trimetylamine (TMA) and Total Volatile Basis (TVB) evolution in some Brazilian fishes during ice storage at 4 degrees C for 15 days. The fishes studied were: Micropogon furniere, Umbrina canosai, Centropomus undecimalis, Cysnoscion acoupa; samples were taken and analyzed each 48 h. Each species was stored eviscerated (E) or not-eviscerated (NE) in order to estabilish a possible advantage of on board evisceration. The results showed a log. relation between TVB or TMA percentage in the fish tissues and the days of storage; Mathematical models were established for predicting "storage life" for each fish out the basis of its amine content. Evisceration, immediatly after capture retarded deterioration and seem to be a useful practice.
mesh_terms: D000818:Animals; D005395:Fish Oils / Q000032:analysis*; D005399:Fishes; D005504:Food Analysis; D005519:Food Preservation; D006801:Humans; D008744:Methylamines / Q000032:analysis*
chemical_list: D005395:Fish Oils; D008744:Methylamines
vernacular_title: Evolução das bases voláteis totals e da trimetilamina em pescados e o seu uso como indicador de qualidade.