Chemical measurements TMA/TVB


Reduction of trimethylamine oxide (TMAO) in chilled marine fish by a bacterial process with the formation of trimethylamine (TMA) is an important part of the spoilage process. TMAO constitutes a characteristic and important part of the non-protein nitrogen fraction (NPN-fraction). It is found in most marine fish species in quantities from 1 to 5% of the muscle tissue (dry weight). TMA and Total Volatile Base (TVB) have been used as indices of fish spoilage. Limits to maximum concentrations of TVB have been laid down in EU Commission Regulation No 2074/2005 for some species. Neither TVB nor TMA is an accurate predictor of spoilage as measured by sensory evaluation, but they are reasonable alternatives. The limit of TMA over 10mgN/100g has been used as a borderline for fish fit for human consumption. In EU-regulation the limit of TVB-N is 25 mgN/100 g for Sebastes species, 30 mgN/100 g for Sebastes species and 35 mgN/100 g for white fish species like cod and haddock.

 

Chemical measurements are done at the Matís research laboratory


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