Determining Volatile Bases in Fish. Comparison of Precision of Certain Methods

Abstract

Methods were Investigated for determining total volatile base and tertiary volatile base in fish flesh as an index of spoilage. Sampling methods tested included use of press juice, protein-free press juice, 60% ethanol-leached samples, samples "liquidized" with 60% ethanol, and samples of ground fish suspended directly in solution. Volatile base was removed by microdiffusion, distillation, and aeration. Most precise results were obtained for total volatile base by extracting the fish flesh with 60% ethanol and removing the volatile base by distillation from the solution made alkaline with borax. Tertiary volatile base could best be determined by a slight modification of the microdiffusion method of Beatty and Gibbons (3) whereby a sample extracted with 60% ethanol was used in place of press juice.

Roles of Microorganisms in the Deterioration of Rockfish1

“…TVB. The procedure was essentially that of Stansby et al (29). A 10-g amount of fish was placed in 25 ml of 60% ethyl alcohol, and four glass beads were added.…”

Comparative study on shelf life quality of Brine Salted Taki (Channa punctatus Bloch, 1793) and Shoal (Channa striatus Bloch, 1801) at Refrigerator Temperature (40C)

“…TVB-N has been used as an index for the determination of freshness of fish [24,25]. Volatile nitrogenous bases increase in concentration during the spoilage of fish [26].…”