3.3. Total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N)
The initial TVB-N was 9.95 mg/100 g fish (Fig. 2b). The TVB-N values increased gradually throughout the conservation in all the samples, except in the hake covered with the green tea film without (HFT) or with probiotic (HFTP), markedly reduced by about 75 and 62%, respectively, comparing with the control at day 15 of storage.
It is also worth noting that green tea lots maintained the levels of TVB-N below the limit of acceptability (30e35 mg/100 g) set by the European Union regulation