Chemical and sensory changes in iced <i>Nephrops norvegicus</i> as indices of spoilage

Abstract

Abstract Changes in trimethylamine (TMA), total volatile bases (TVB), hypoxanthine and pH, and in cooked odour, flavour and texture have been followed during the iced storage of Nephrops norvegicus at approximately monthly intervals in order that seasonal variations could be investigated. None of the chemical methods investigated could give a prediction of age-in-ice to a standard error of less than 2 days. Initial TMA and TVB figures were significantly higher than other published figures.