Evaluation of freshness parameters in fish intended for speciality foods

The aim was to monitor the course of chemical changes (total volatile basic nitrogen, trimethylamine, free fatty acids, peroxide value, malondialdehyde content) in fresh chilled and deep-frozen muscle tissue of 4 commercially important marine fish (Sparus aurata, Dicentrarchus labrax, Scomber scombrus, Salmo salar). The results of our own laboratory tests are included.