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Effect of Methodology on Total Volatile Basic Nitrogen (TVB‐N) Determination as an Index of Quality of Fresh Atlantic Cod ( Gadus morhua )
Author(s) -
BOTTA J. R.,
LAUDER J. T.,
JEWER M. A.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13197.x
Subject(s) - gadus , atlantic cod , steam distillation , environmental science , fish <actinopterygii> , chemistry , nitrogen , index (typography) , fishery , food science , index method , chromatography , pulp and paper industry , distillation , computer science , biology , business , engineering , world wide web , organic chemistry , finance , order (exchange)
Six different published methods of determining TVB‐N were evaluated for accuracy, precision, suitability as an index of quality, and both cost and speed of determination, using gutted Atlantic cod stored in ice for up to 18 days. Although the method of determination affected the actual values obtained, it did not affect the overall relationship between TVB‐N and sensory assessment of raw or cooked fish. The method of determination also affected precision and both cost and speed of determination. If high operational costs could be tolerated, MgSO 4 ext/steam distillation would be the preferred method but if variability of results could be tolerated, TCA extraction/steam distillation would be the method of choice.