Studies of Fish Spoilage: IX. Changes in Buffering Capacity of Cod Muscle Press Juice

Abstract

Cod muscle press juice during storage shows a decrease and later an increase in buffering capacity, both due to bacterial action. Reduction of trimethylamine oxide causes the decrease, and oxidation of lactic acid to acetic acid slightly lessens the effect. The increase is possibly entirely due to hydrolysis of protein by bacteria. Since the decrease occurs during the onset of spoilage, the buffering capacity gives useful data as to the state of preservation.