Increase of T.V.B.N. and T.M.A-N in skin and gills of Sparus aurata during the storage

The aim of this work was to assess the increase of ABVT and TMA-N in the skin, gills and muscle of Gilthead seabream during the refrigerated storage as well as to relate these increases to the sensorial scores and spoilage bacteria growth. ABVT andTMA-increases of skin and gills appeared more correlated to the sensorial scores obtained by Quality Index Method (QIM) as well as to the bacterial growth, in comparison to ABVT and TMA-N of muscle. Since the bacterial load of muscle is very low until the 168th hour and according to the obtained results, ABVT and TMA-N of skin and gills could result very useful for the assessment of Gilthead seabream shelf-life.