Search Results - "TVB"
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Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice
Published 2014“…The TMA-N and TVB-N were significantly correlated whereas temporal TMA-N/TVB-N ratio increased considerably (P < 0.05). …”
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Microbiological and Chemical Quality of Keropok Lekor during Processing And Storage
Published 2008“…Chemical quality was analyzed on the total volatile bases (TVB) and trimethylamine (TMA), using Conway microdiffusion method, and biogenic amines was done using the High Performance Liquid Chromatography (HPLC). …”
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Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage
Published 2008“…Biochemical analysis was carried out for pH profiles, freshness in terms of K-values, amino acids profiles, total volatile bases (TVB), total volatile acids (TVA) and biogenic amines for fresh and preserved Macrobrachium rosenbergii. …”
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Sensory, microbiological and chemical changes in vacuum-packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropt...
Published 2016“…However, total volatile basic nitrogen (TVB‐N) levels increased over time, reaching levels above 35 mg/100 g for blue spotted emperor, saddletail snapper, and crimson snapper by the end of the storage period. …”
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Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
Published 2009“…Keropok lekor at different processing stages were obtained and examined for total volatile bases (TVB), trimethylamine (TMA), putrescine, cadaverine and histamine and their forming bacteria. …”
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Nondestructive freshness evaluation of mackerel fish using Vis/NIR hyperspectral imaging and multivariate analysis
Published 2024“…Total 96 mackerel samples were investigated during 6 days of storage under five different conditions for measurement of pH, total volatile basic nitrogen (TVB-N), and K values along with acquisition of hyperspectral images. …”
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Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets.
Published 2013“…The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in Barramundi (Lates calcarifer) fillets kept at 0°C and 8°C were investigated for 20 days. …”
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Effect of cutting length of whole- crop corn silage on quality and rumen fermentation in goats
Published 2015“…The aerobic stability measuring parameters were microbial analyses that involved TVB, LAB, yeasts and moulds, fermentation characteristics, and chemical analysis. …”
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An investigation of the microbiology and biochemical properties leading to extended shelf-life in goldband snapper (Pristipomoides multidens)
Published 2012“…Both species remained below the TMA limit for human consumption, 10 – 15 mg / 100 g. The amounts of TVB-N were higher for goldband snapper for most of storage, however, at the end of storage the amount of TVB-N was much higher for saddletail snapper. …”
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Effect of different particle lengths on the bacterial population, fermentation profiles and nutritive value of whole maize plant silage
Published 2014“…The effect of particle length (2, 4 and 6 cm) on the quality of whole maize plant silage was evaluated by determining the bacterial densities, fermentation characteristics, proximate composition and in situ degradation rates over a 5-week period of ensiling. Higher populations of TVB and LAB were detected in maize silage chopped to 2cm particle length compared with 4 or 6cm. length. …”
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Biochemical and Microbiological Changes in Freshwater Catfish (Mystus nemurus V.) During Storage at Different Temperatures
Published 2010“…The total volatile base (TVB) level showed slight differences throughout the storage period. …”
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Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet
Published 2017“…Microbiologically, the shelf life of fillets treated with STNaA and SCNaA was 12 days, fillets treated with ST, SC and S were 6 days, and only 3 days for control fillet. In terms of TVB-N and TMA values, ST fillets were still acceptable up to 12 to 15 days of refrigerated storage. …”
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Numerical analysis using a fixed grid method for cardiovascular flow application
Published 2016“…The Monotone Upstream System for Conservation Laws (MUSCL) scheme by van Leer, with a harmonic limiter from the category of the total variation bounded (TVB) scheme, is used for cell face interpolation. …”
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Microbiological and Biochemical Changes of Freshwater Prawns (Macrobrachium Rosenbergii) During Storage
Published 2001“…Biochemical analysis was carried out for pH profiles using pH meter, freshness in terms of K-values from the test paper strips, amino acids profiles using the amino acid analyser, total volatile bases (TVB) and total volatile acids (TVA) from the distillation methods and biogenic amines viz; histamine, cadaverine and putrescine using the high performance liquid chromatography (HPLC) method. …”
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Phytochemical profile, antimicrobial activity of nutmeg (Myristica fragrans Houtt.) seed extract and its efficacy as preservative for beef and shrimp
Published 2019“…Results showed that 1.5% of nutmeg extract maintained the thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) value at a minor level compared to the control samples. …”
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