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Ammonia (NH 3 ) and total volatile nitrogen (TVN) in preserved and unpreserved stored, whole fish
Author(s) -
Haaland Herborg,
Njaa Leif R
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740440406
Subject(s) - ammonia , asparagine , preservative , fish <actinopterygii> , nitrogen , food science , chemistry , glutamine , amide , biology , organic chemistry , biochemistry , fishery , amino acid
Abstract Total volatile nitrogen (TVN), ammonia (NH3) and amide‐N were analysed in fish stored without and with preservatives. In well preserved fish the increase in NH3‐N during storage was accompanied by a parallel decrease in amide‐N. It is concluded that NH3 may originate from glutamine and probably also from asparagine. In unpreserved material other sources may dominate.