Determination of Different Volatile Base Components as Quality Control Indices in Fish by Official Methods and Flow Injection Analysis

Abstract

Flesh concentration of Trimethylamine Oxide‐Nitrogen (TMAO‐N), Trimethylamine‐Nitrogen (TMA‐N) and Total Volatile Base Nitrogen (TVB‐N) are the most studied parameters used as indices of spoilage in fish and fishery products. In the present work, the official methods to determine TVB‐N, TMA‐N and TMAO‐N were compared with the Flow Injection Analysis (FIA) technique using three different fish species over their storage in melting ice for a period of 16 days. There was a good correlation between determinations made using official and FIA methods with no apparent significant differences. FIA thus appears to be a suitable method for TMAO‐N, TMA‐N and TVB‐N in fish extract and the use of this system is much faster and simpler than the official methods for determination of these parameters. On the other hand, the individual concentrations of TMAO‐N, TMA‐N and TVB‐N were not found to represent reliable indices of spoilage in fish, which had been frozen and thawed and then presented in chilled format.

Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS

“…Only one study has explored the volatile profile of gilthead seabream in correlation with peroxides and thiobarbituric acid as indicators 12. Volatile compounds have also been studied in order to characterise the freshness of fresh produce stored on ice (dimethylamine, trimethylamine, volatile acids and aldehydes were identified as degradation products in fish) 13–15. Since then, characterising the volatile profile of a product has become a useful tool for evaluating its organoleptic quality and can be used to guarantee the authenticity of foods.…”

Electronic Nose: Current Status and Future Trends

“…89 Because of its restricted precision and limited applicability, it should be only used as an orientating method. [90][91][92] In search of further spoilage markers, Duflos et al identified 20 common volatiles from whiting, mackerel, and cod. 90 For these substances, the contribution to the entire smell of the fish is partially known.…”

The Effects of Sous-Vide Cooking Method on Rainbow Trout by Adding Natural Antioxidant Effective Sage: Basic Quality Criteria

“…The TVB-N values of SAG did not show significant differences (p>0.05) until the samples deteriorate. For the freshness determination of fishery products, the analysis of TVB-N was deposited on the meat, which is one of the highly used deterioration parameter (Ruiz-Capillas et al, 2001). TVB-N comprises all of volatile amines (Çakli & Kilinç, 2003) and increases with storage time (Erdem et al, 2005).…”