Effects of storage time and chemical preservatives on the total volatile basic nitrogen content in chilean mackerel (Trachurus murphy) prior to fish meal production

Total volatile basic nitrogen (TVB‐N) as a measure of protein degradation and total microbial counts or stored raw mackerel (Trachurus murphy), which had been treated with chemical preservatives, were compared with the TVB‐N and microbial counts of untreated fish. In unpreserved fish, decomposition of fish protein was rapid. Treatment of mackerel with acetic (1000‐5000 μg kg−1), which was the most effective of the parameters studied, approximately halved the rate of increase in TVB‐N compared with the untreated samples. Changes in the total microbial counts presented a similar trend.