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Journal articles on the topic 'Total volatile basic nitrogen'

Author: Grafiati

Published: 10 September 2021

Last updated: 29 July 2025

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1

Xiao, Shan, Ji-hui Wang, Xiao-yu Zhao, Jia-ming Cai, and Han Wang. "The quality assessment of frozen shrimp (Metapenaeus ensis): protein changes, texture and total volatile basic nitrogen." SDRP Journal of Food Science & Technology 4, no. 6 (2019): 822–29. http://dx.doi.org/10.25177/jfst.4.6.ra.551.

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2

Urmila, Khulal, Huanhuan Li, Quansheng Chen, Zhe Hui, and Jiewen Zhao. "Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool." Analytical Methods 7, no. 13 (2015): 5682–88. http://dx.doi.org/10.1039/c5ay00596e.

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3

Szymczak, Mariusz, and Edward Kołakowski. "Total Volatile Basic Nitrogen in Meat and Brine During Marinating of Herring." Journal of Aquatic Food Product Technology 25, no. 3 (2015): 373–87. http://dx.doi.org/10.1080/10498850.2013.858380.

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4

Xie, Jing, Zun Wang, Shuo Wang, and Yun-Fang Qian. "Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics." Food Science and Technology International 26, no. 4 (2019): 291–99. http://dx.doi.org/10.1177/1082013219888306.

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This study investigated the total viable counts, sensory and physicochemical qualities (total volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding capacity and texture parameters), as well as water distribution of fresh hairtail fish during simulated cold chain. The results showed that total volatile basic nitrogen, thiobarbituric acid reactive substances and K-values increased with the increasing time, while sensory scores, water holding capacity, hardness and elasticity decreased. The transverse relaxation time T2 data detected by low-field nuclear m

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5

Fan, Jing-Chao, Guang-Hui Liu, Kai Wang, Chun Xie, and Zhuang-Li Kang. "Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage." Gels 9, no. 10 (2023): 836. http://dx.doi.org/10.3390/gels9100836.

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The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARSs, total volatile basic nitrogen value, and total plate count of all cooked silver carp surimi batters significantly increased (p < 0.05) with an increase in cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesi

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6

Bai, Ya Xiang, Yuan Huo, and Bin Kang. "Study on High Voltage Electrostatic Field Thawing Technology of Fish." Applied Mechanics and Materials 651-653 (September 2014): 344–47. http://dx.doi.org/10.4028/www.scientific.net/amm.651-653.344.

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In order to improve the thawing qualities of fish, a thawing process of high voltage electrostatic field (HVEF) was studied. It was compared with nature thawing on the basis of thawing rate and the fish’s qualities index such as pH, thawing loss, cooking loss and total volatile basic nitrogen (TVB-N). The results showed that the high voltage electrostatic field can improve the thawing rate of fish significantly. Compared with nature thawing, the thawed fish under t HVEF had better qualities such as lower thawing loss and total volatile basic nitrogen (TVB-N). HVEF thawing has advantages, which

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7

RUIZ-CAPILLAS, C., A. MORAL, J. MORALES, and P. MONTERO. "Preservation of Shelf Life of Pota and Octopus in Chilled Storage under Controlled Atmospheres." Journal of Food Protection 65, no. 1 (2002): 140–45. http://dx.doi.org/10.4315/0362-028x-65.1.140.

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Whole ungutted pota and octopus were stored in bulk in stainless steel refrigerated containers under controlled atmospheres. In order to evaluate the effectiveness of this treatment, physicochemical tests (pH, trimethylamine nitrogen, total volatile basic nitrogen, 2-thiobarbituric acid) and sensory assessments (inspection) were done. For both pota and octopus, the control lot had the highest physicochemical values and the lowest sensory values, and of the two assayed atmospheres, the 60/15/25% atmosphere (CO2/O2/N2) had the best physicochemical results. pH, trimethylamine nitrogen, and total

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8

Zhao, Hong Lei, Yi Ming Yin, Ying Liu, Yong Xia Xu, Xue Peng Li, and Jian Rong Li. "Flavor Quality Changes of Turbot (Psetta maxima) Stored at -2 and 0°C." Key Engineering Materials 841 (May 2020): 317–21. http://dx.doi.org/10.4028/www.scientific.net/kem.841.317.

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The effect of super-chilling at -2°C compared with ice storage at 0°C on flavor quality changes of turbot (Psetta maxima) was investigated. Changes in total volatile basic nitrogen (TVB-N), sensory attributes and volatile compounds were periodically examined for 20 days. Results demonstrated that super-chilling retarded the increases of TVB-N values and maintained better sensory quality compared to the ice storage. Additionally, GC-MS analysis showed super-chilling could more effectively maintain the characteristic volatiles responsible for fresh fish flavor and reduce the contents of putrid c

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9

Ruiz-Capillas, C., and W?F?A Horner. "Determination of trimethylamine nitrogen and total volatile basic nitrogen in fresh fish by flow injection analysis." Journal of the Science of Food and Agriculture 79, no. 14 (1999): 1982–86. http://dx.doi.org/10.1002/(sici)1097-0010(199911)79:14<1982::aid-jsfa459>3.0.co;2-g.

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10

ZHANG, YUEMEI, NA QIN, YONGKANG LUO, and HUIXING SHEN. "Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinus carpio var. Jian) Stored at 20 and 0°C." Journal of Food Protection 78, no. 9 (2015): 1699–707. http://dx.doi.org/10.4315/0362-028x.jfp-15-127.

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Biogenic amines, ATP-related compounds, sensory attributes, total volatile basic nitrogen, microbial flora (total viable bacteria, Pseudomonas, Aeromonas, and H2S-producing bacteria), and free amino acids were determined in common carp (Cyprinus carpio var. Jian) stored at 20 and 0°C. Pseudomonas and H2S-producing bacteria became the dominant bacteria in carp stored at 20 and 0°C, whereas Aeromonas rapidly increased only in carp stored at 0°C. Inosine monophosphate, which is responsible for flavor and freshness, increased to a maximum of 2.37 μmol/g after 12 h at 20°C and to 4.72 μmol/g after

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11

Wei, Zhenqian, Chen Dai, Anthony P. Bassey, et al. "Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures." Foods 11, no. 8 (2022): 1144. http://dx.doi.org/10.3390/foods11081144.

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This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat f

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12

Bekhit, Alaa El-Din A., Benjamin W. B. Holman, Stephen G. Giteru, and David L. Hopkins. "Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review." Trends in Food Science & Technology 109 (March 2021): 280–302. http://dx.doi.org/10.1016/j.tifs.2021.01.006.

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13

LI, YAN, YIDA FANG, JINGBIN ZHANG, LIGENG FENG, YUANMENG LV, and YONGKANG LUO. "Changes in Quality and Microbial Succession of Lightly Salted and Sugar-Salted Blunt Snout Bream (Megalobrama amblycephala) Fillets Stored at 4°C." Journal of Food Protection 81, no. 8 (2018): 1293–303. http://dx.doi.org/10.4315/0362-028x.jfp-18-072.

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ABSTRACT The effect of a low concentration of salt and sugar on the quality and microbial succession in blunt snout bream (Megalobrama amblycephala) fillets was assessed by sensory analysis, total volatile basic nitrogen, biogenic amines, K value, total viable counts, 16S rRNA gene analysis, and Illumina MiSeq PE300 high-throughput sequencing. Fish samples were left untreated (control), treated with 1.8% salt (T1), or treated with 1.8% salt plus 0.9% sugar (T2). Consequently, salted and sugar-salted treatments extended the shelf life of bream fillets by 2 days, which retarded the increase of t

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14

Pivarnik, Lori F., Mamadou Thiam, and P. Christopher Ellis. "Rapid Determination of Volatile Bases in Fish by Using an Ammonia Ion-Selective Electrode." Journal of AOAC INTERNATIONAL 81, no. 5 (1998): 1011–22. http://dx.doi.org/10.1093/jaoac/81.5.1011.

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Abstract A simple and rapid method using an ammonia ionselective electrode (ISE) to measure volatile bases in fish is proposed. Accuracy and precision were determined with 5,10,20, and 30 ppm NH3 standard solutions. Ammonia values obtained with the method correlate strongly with total volatile basic nitrogen (r2 = 0.88). Recoveries of added ammonia to homogenized fish samples ranged from 83.7 to 96.0%. Responses of the probe to trimethylamine (TMA), calculated as NH3 (mg/100 mL), ranged from 74.9 to 91.7%. These findings indicate that the probe measured TMA as well as ammonia. Storage trials o

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15

Tonezzer, Matteo. "Detection of Mackerel Fish Spoilage with a Gas Sensor Based on One Single SnO2 Nanowire." Chemosensors 9, no. 1 (2020): 2. http://dx.doi.org/10.3390/chemosensors9010002.

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A chemosensor consisting of one single tin oxide nanowire is used to determine the freshness status of mackerel fish (Scomber scombrus) in a quick and non-invasive way. The tiny chemoresistive sensor is first tested with pure ammonia and then used to measure the total volatile basic nitrogen from different samples of fish at different degrees of freshness. The sensor has proved capable of determining the freshness of a sample in few seconds compared to traditional methods such as microbial count and chromatography, which take hours. The sensor response is well correlated with the total viable

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16

Liu, Chune, Lorena Dediu, Chue Feng, Liyong Wang, Mirela Crețu, and Feng Liu. "Effect of gutting on microbiological, chemical and sensory properties of Urechis unicinctus stored in ice and at chill temperature." Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 48, no. 1 (2024): 62–77. http://dx.doi.org/10.35219/foodtechnology.2024.1.04.

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This study investigates the effect of gutting on quality characteristics of Urechis unicinctus, stored in ice and at chill temperature (4℃), in terms of sensory assessment, total volatile basic nitrogen, biogenic amines and microbial changes. The gutted and ungutted groups were kept in ice (T1-gutted, T2-ungutted) and at chill (4℃) temperature (T3–gutted, T4-ungutted). The study revealed that gutting worsened the sensory quality (as indicated by hardness, cohesiveness, springiness and chewiness) of all samples and that samples kept at 4°C scored lower than those kept in ice. Total Volatile Bas

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17

Zhao, Li, Jun Chen, Xi Rong Zhao, and Zong Yao Wang. "Effects of Different Freezing Rates on the Quality Changes in Cooked Crayfish (Procambarus clarkia) Meat during Frozen Storage (-20°C)." Advanced Materials Research 1033-1034 (October 2014): 673–76. http://dx.doi.org/10.4028/www.scientific.net/amr.1033-1034.673.

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Changes in physical, chemical, microbiological and sensory qualities of cooked crayfish (Procambarus clarkia) meat, treated at different freezing rate (-30°C,CPF; -60°C,ULTF; -196°C,LNM), were investigated during storage at -20°C for up to 6 months. pH value increased in all treatments with the sharp reduction after 3 months. Increase in weight loss of LNM was slower than that of CPF and ULTF cooked crayfish. During frozen storage, thiobarbituric acid value (TBA value) fluctuated in all treatments, but lipid oxidation did not affect the quality of crayfish meat because of its lower fat content

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18

Prabhakar, Pramod K., Prem P. Srivastav, and Sant S. Pathak. "Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish." Journal of Aquatic Food Product Technology 28, no. 5 (2019): 452–64. http://dx.doi.org/10.1080/10498850.2019.1604598.

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19

Liu, Shanmei, and Lu Gan. "Determination of Total Volatile Basic Nitrogen (TVB-N) Content in Beef by Hyperspectral Imaging Technique." MATEC Web of Conferences 61 (2016): 06007. http://dx.doi.org/10.1051/matecconf/20166106007.

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20

Xia, Zhiyuan, Xiandun Zhai, Beibei Liu, and Yaonan Mo. "Conductometric titration to determine total volatile basic nitrogen (TVB-N) for post-mortem interval (PMI)." Journal of Forensic and Legal Medicine 44 (November 2016): 133–37. http://dx.doi.org/10.1016/j.jflm.2016.10.008.

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21

MALLE, PIERRE, and MARTINE POUMEYROL. "A New Chemical Criterion for the Quality Control of Fish: Trimethylamine/Total Volatile Basic Nitrogen (%)." Journal of Food Protection 52, no. 6 (1989): 419–23. http://dx.doi.org/10.4315/0362-028x-52.6.419.

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Trimethylamine (TMA) and the total volatile basic nitrogen (TVBN) were determined in 169 samples of sea-fish (herring, cod, whiting, and mackerel) at all stages of decomposition. The comparison of these two parameters with the ratio P=TVBN/TMA (%) showed that P provides a useful index of freshness. It is relatively constant between species, its dispersion is less than that of TMA and it increases more rapidly than TVBN at the start of decomposition. Statistical analysis of the experimental results showed that there is a non-linear correlation between P and the decomposition index (i). The comp

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22

Wang, Wu, Yujing Wang, Peilin Weng, et al. "Analysis of Potential Markers of Pork Freshness Based on Volatile Organic Compounds." Foods 14, no. 5 (2025): 832. https://doi.org/10.3390/foods14050832.

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Bacteria and endogenous enzymes generate volatile organic compounds (VOCs), which are posited to be the primary source of undesirable flavors in spoilt pork. Headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) was employed to assess the fluctuations in VOC concentrations in pork stored under tray packaging at 6–8 °C for 10 days, while total volatile basic nitrogen (TVB-N) and total viable counts (TVCs) were used to determine the quality of the pork. During storage, TVCs steadily increased, reflecting the growth of spoilage-related microorganisms, while TV

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23

He, Shan, Bin Zhang, Xuan Dong, Yuqing Wei, Hongtu Li, and Bo Tang. "Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry." Molecules 28, no. 9 (2023): 3874. http://dx.doi.org/10.3390/molecules28093874.

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To investigate the flavor changes in goat meat upon storage, the volatile components observed in goat meat after different storage periods were determined using gas chromatography–ion mobility spectrometry (GC–IMS). A total of 38 volatile organic compounds (VOCs) were determined from the goat meat samples, including alcohols, ketones, aldehydes, esters, hydrocarbons, ethers, and amine compounds. 1-Hexanol, 3-Hydroxy-2-butanone, and Ethyl Acetate were the main volatile substances in fresh goat meat, and they rapidly decreased with increasing storage time and can be used as biomarkers for identi

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24

Ahmed, Rashed Al-Najada. "Assessment of Total Volatile Basic Nitrogen (TVB-N) and Microbial Contents of Iced Marine Fish Species." International Journal of Trend in Scientific Research and Development 4, no. 1 (2019): 712–18. https://doi.org/10.5281/zenodo.3606213.

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The total volatile basic nitrogen TVB N and microbial contents of iced species from the Arabian Gulf Shaeri Lethrinus miniatus and Hamour Epinephelus chlorostigma were investigated as indices of spoilage. On day 3 and till the end of storage period Hamour had higher pH values than Shaeri. The TVBN values in Hamour had risen from 15.9 mg 100g at zero time to 72.76 mg 100g at 5 days and then decreased to 64.3 mg 100g at 7 days. The TVBN had risen in shaeri from 10.5 mg 100g at zero time to 74.22 mg 100g at 5 days , Two fish marine species reached their maximum TVBN content on the 5th day of stor

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25

Wu, Yan Yan, Gang You, Lai Hao Li, Xian Qing Yang, and Ya Wei. "Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish." Applied Mechanics and Materials 685 (October 2014): 486–89. http://dx.doi.org/10.4028/www.scientific.net/amm.685.486.

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Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent,

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26

ALTAN, CAN OKAN, and HÜLYA TURAN. "Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793)." Journal of Food Protection 79, no. 12 (2016): 2136–42. http://dx.doi.org/10.4315/0362-028x.jfp-16-026.

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ABSTRACT In this study, bonito fish (Sarda sarda Bloch, 1793) were irradiated at 3 or 5 kGy, packaged, frozen, and stored at −20 ± 2°C for 12 months. During storage, the microbiological, physical, and chemical changes of the fish flesh were then assessed. Increasing the irradiation dose to 5 kGy provided greater inhibition of mesophilic and psychotropic aerobic bacteria (P &lt; 0.05). Because fewer bacteria were detected in irradiated (3 and 5 kGy) as compared with unirradiated control fish suggests that freezing and irradiation yielded better results when combined. Irradiation at 3 and 5

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27

Mussa M. Alkhatib and Mayada Fadil Mohmmad. "Evaluation quality chicken meat during frozen storage." International Journal of Biological and Pharmaceutical Sciences Archive 4, no. 1 (2022): 012–17. http://dx.doi.org/10.53771/ijbpsa.2022.4.1.0074.

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The comet assay was carried out (Deoxyribonucleic acid (DNA) was found in the breast and the thigh), and the degradation of DNA in the chicken sample may be an indicator that the storage conditions were not suitable. It is an indication for the quality of meat called malondialdehyde (MDA). The total volatile basic nitrogen, also known as TVB-N, is an indicator of the degradation of proteins, and this test is used to evaluate the quality of meat. a total of forty frozen carcass samples were collected at random from different Iraqi local markets in Baghdad. Twenty of these samples were extracted

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28

Kurt Kaya, Gülderen, Özlem Emir Çoban, and Reşit Bilici. "Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)." Italian Journal of Food Science 35, no. 4 (2023): 102–10. http://dx.doi.org/10.15586/ijfs.v35i4.2405.

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Marinated anchovies are of economic importance in Turkey. However, natural antioxidants affecting quality of marinated anchovies are rarely addressed. The purpose of this study is to compare olive oil and rosehip sauce as fillers in anchovy marinades. The study investigated the effects of rosehip sauce on the quality of marinated anchovies stored at 4°C. Anchovy were marinated with 4% acetic acid and 12% NaCl, put into plastic jars, filled with either olive oil or rosehip sauce and stored at 4°C. Changes in sensory attributes were determined during the process, and the following chemical param

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29

Tomac, Alejandra, Rodolfo H. Mascheroni, and María I. Yeannes. "Modeling total volatile basic nitrogen production as a dose function in gamma irradiated refrigerated squid rings." LWT - Food Science and Technology 56, no. 2 (2014): 533–36. http://dx.doi.org/10.1016/j.lwt.2013.12.018.

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30

Li, P., M. Wu, and J. Xie. "Changes in Levels of Amino Acids and Basic Components in Burley Tobacco Produced by Roasting." Beiträge zur Tabakforschung International/Contributions to Tobacco Research 20, no. 7 (2003): 459–66. http://dx.doi.org/10.2478/cttr-2013-0761.

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AbstractThree burley tobacco samples from three different areas in China and Brazil were roasted under three processing conditions. The amino acids and basic components of the burley tobacco samples were determined before and after roasting. Routine tobacco variables (reducing sugars, total water-soluble sugars, total nitrogen, total alkaloids, total volatile bases, and pH) were determined according to the Chinese National Standard Methods (CNSM). Free amino acids were determined by high performance liquid chromatography (HPLC). The basic compounds were isolated by use of simultaneous distilla

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31

Du, Lihui, Xiaoran Fan, Fang Liu, Qi Zhou, Jian Yuan, and Xingrong Ju. "Changes of Dominant Spoilage Bacteria and Biogenic Amines of Taihu White Prawn (Exopalaemon modestus) during Ice Storage." Journal of Food Protection 80, no. 12 (2017): 2099–104. http://dx.doi.org/10.4315/0362-028x.jfp-17-136.

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ABSTRACT The microbiological and chemical changes in Taihu white prawn (Exopalaemon modestus) during ice storage were evaluated. For the microbiological changes, total viable counts were obtained. PCR coupled with denatured gradient gel electrophoresis was then performed to investigate the changes in microflora. For the chemical changes, total volatile basic nitrogen was determined and biogenic amines were detected. The initial total viable count was 6.2 log CFU/g, which increased to 7.1 log CFU/g after storage at 0°C for 10 days. Pseudomonas sp., Shewanella, Flavobacterium, and Staphylococcus

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32

Kritikos, Athanasios, Ioanna Aska, Sotirios Ekonomou, et al. "Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging." Molecules 25, no. 8 (2020): 1981. http://dx.doi.org/10.3390/molecules25081981.

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Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European seabass (Dicentrarchus labrax) fillets and Atlantic salmon (Salmo salar) slices under modified atmosphere packaging at 2 °C was recorded by solid-phase microextraction combined with gas chromatography-mass spectrometry. Total volatile basic nitrogen (TVB-N), microbiological, and sensory changes wer

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Liu, Hui Hong, Fei Hu, and Ping Fan Li. "Volatile Compositions Analysis of Tilapia (Oreochram niloticus) and Fishy Odour Development in the Muscle." Advanced Materials Research 1033-1034 (October 2014): 767–76. http://dx.doi.org/10.4028/www.scientific.net/amr.1033-1034.767.

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Volatile compositions of fresh tilapia and fishy odour development in the muscle during 12 days of storage at-18°C were studied. Investigations were carried out to extract the volatile compounds in tilapia using solid phase microextraction (SPME). A total of 35, 35 and 38 volatile components were identified in the muscle, head and skin of tilapia, respectively, within which nonanal, octanal and E-octenal were the most powerful contributors to the fishy odour of Tilapia. During iced storage, free fatty acid (FFA) content, conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS)

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34

Park, Dong Hyeon, SangYoon Lee, Eun Jeong Kim, Yeon-Ji Jo, and Mi-Jung Choi. "Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness." Foods 11, no. 3 (2022): 380. http://dx.doi.org/10.3390/foods11030380.

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Supercooling is the method of lowering the temperature of a foodstuff below its freezing point without phase transitions. This storage technique has a potential advantage for extending shelf life. Nevertheless, the supercooled state of food is thermodynamically unstable. To accomplish supercooling storage, slow cooling rate and minimized temperature fluctuation are necessary. Thus, a stepwise cooling algorithm was designed and applied in this study. Pork belly and chicken breast were stored at 3 °C, −18 °C (freezing), and supercooling treatment was applied to them for 12 days. All samples pres

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35

Amin, A. N., A. M. Ahemd, and Ahmed O.M. "Chemical and bacteriological risks of shrimp and clams (Gandofly) from Suez Gulf." Food Research 5, no. 3 (2021): 281–88. http://dx.doi.org/10.26656/fr.2017.5(3).635.

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Shellfish including shrimp and clams are consumed allover the world for their nutritional value, however, handling in seafood markets may challenge their safety and quality. Shellfish products in the fish markets in Suez Governorate were evaluated throughchemical analysis of total volatile basic nitrogen value, thiobarbituric acid, histamine content, and some heavy metals residues. As well as, microbiological estimation of the total aerobic counts, Enterobacteriaceae counts, Escherichia coli counts, and Staphylococcus aureus counts, in addition of Salmonella detection. Results declared that mo

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36

Mei, Jun, Feng Liu, Shiyuan Fang, Weiqing Lan, and Jing Xie. "High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage." Molecules 25, no. 12 (2020): 2826. http://dx.doi.org/10.3390/molecules25122826.

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The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 ald

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37

Li, Miaoyun, Haibiao Wang, Lingxia Sun, Gaiming Zhao, and Xianqing Huang. "Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage." Journal of Food Science 81, no. 4 (2016): M906—M912. http://dx.doi.org/10.1111/1750-3841.13238.

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Li, Jun Li, Jian Lin Mao, and Geng Yun Yin. "Evaluation of Tobacco Mixing Uniformity Based on Projection Pursuit." Advanced Materials Research 601 (December 2012): 128–33. http://dx.doi.org/10.4028/www.scientific.net/amr.601.128.

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A new comprehensive evaluation method of tobacco mixing uniformity was presented in this paper. In this method, projection pursuit model was used to select evaluation index and determine the index weights. Seven chemical compositions which had a major impact on the overall evaluation, such as total volatile acid, total volatile bases, PH, polyphenol, protein, total nitrogen and chlorine were sampled repetitiously and calculated the average and coefficient of variance. Tobacco mixing uniformity was evaluated by the score according to coefficient of variance. Comprehensive evaluation of five bat

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Orban, E., T. Nevigato, G. Di Lena, et al. "Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation." Food Chemistry 128, no. 3 (2011): 679–82. http://dx.doi.org/10.1016/j.foodchem.2011.03.086.

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Bekhit, Alaa El‐Din A., Stephen G. Giteru, Benjamin W. B. Holman, and David L. Hopkins. "Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health." Comprehensive Reviews in Food Science and Food Safety 20, no. 4 (2021): 3620–66. http://dx.doi.org/10.1111/1541-4337.12764.

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Baixas-Nogueras, S., S. Bover-Cid, M. C. Vidal-Carou, M. T. Veciana-Nogués, and A. Mariné-Font. "Trimethylamine and Total Volatile Basic Nitrogen Determination by Flow Injection/Gas Diffusion in Mediterranean Hake (Merluccius merluccius)†." Journal of Agricultural and Food Chemistry 49, no. 4 (2001): 1681–86. http://dx.doi.org/10.1021/jf000649n.

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Lee, Hoonsoo, Moon S. Kim, Wang-Hee Lee, and Byoung-Kwan Cho. "Determination of the total volatile basic nitrogen (TVB-N) content in pork meat using hyperspectral fluorescence imaging." Sensors and Actuators B: Chemical 259 (April 2018): 532–39. http://dx.doi.org/10.1016/j.snb.2017.12.102.

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Chen, Lipin, Zhaojie Li, Fanqianhui Yu, Xu Zhang, Yong Xue, and Changhu Xue. "Hyperspectral Imaging and Chemometrics for Nondestructive Quantification of Total Volatile Basic Nitrogen in Pacific Oysters (Crassostrea gigas)." Food Analytical Methods 12, no. 3 (2018): 799–810. http://dx.doi.org/10.1007/s12161-018-1400-1.

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Dhaouadi, Anissa, Lotfi Monser, Saloua Sadok, and Nafaâ Adhoum. "Validation of a flow-injection-gas diffusion method for total volatile basic nitrogen determination in seafood products." Food Chemistry 103, no. 3 (2007): 1049–53. http://dx.doi.org/10.1016/j.foodchem.2006.07.066.

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Martin, Doriane, Catherine Joly, Coralie Dupas-Farrugia, Isabelle Adt, Nadia Oulahal, and Pascal Degraeve. "Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish." Foods 12, no. 14 (2023): 2657. http://dx.doi.org/10.3390/foods12142657.

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Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and

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Falko, Oksana V., Viktoria V. Yevlash, Inna S. Piliugina, Liudmylа V. Gazzavi-Rogozina, and Viktor V. Chizhevskiy. "Changes in Quality Characteristics of Crassostrea gigas Oysters during Hypothermic Storage." Journal of Drug Delivery and Therapeutics 12, no. 2 (2022): 58–62. http://dx.doi.org/10.22270/jddt.v12i2.5357.

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Now oysters are one of the most common representatives of aquaculture grown worldwide. Finding reliable ways to assess the quality of oysters is an important task for breeding professionals and users of these products. The Food and Agriculture Organization considers microbiological testing and organoleptic parameters as mandatory tests for evaluation of the mollusks’ safety. We believe these parameters in oysters are insufficient for unbiased evaluation of the condition of mollusks. In this research, we attempted to determine the most sensitive indices of oysters’ viability during hypothermic

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Hälvä, S., R. Huopalahti, and S. Mäkinen. "Studies on fertilization of dill (Anethum graveolens L.) and basil (Ocimum basilicum L.): II Oil yield of dill affected by fertilization." Agricultural and Food Science 59, no. 1 (1987): 19–45. http://dx.doi.org/10.23986/afsci.72241.

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The influence of different levels of basic fertilization and nitrogen top-dressing on the herb and oil yield of dill (Anethum graveolens L.) was studied in 1984 and 1985 in Finland. The total nitrogen doses were 0, 15, 30, 40, 80, 120 and 160 kg/ha. The crop in 1984 yielded 12 000—34 000 kg/ha fresh dill herb and 10.3—21.1 kg/ha essential oil. The figures in 1985 were 10600—21 000 and 9.4—16.6 kg/ha, respectively. Of the 22 volatile components identified by gas chromatography mass spectrometry, the four most abundant compounds were analysed quantitatively. These compounds were a-phellandrene,

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Kim, Sang Seop, Dae-Yong Yun, Gyuseok Lee, et al. "Prediction and Visualization of Total Volatile Basic Nitrogen in Yellow Croaker (Larimichthys polyactis) Using Shortwave Infrared Hyperspectral Imaging." Foods 13, no. 20 (2024): 3228. http://dx.doi.org/10.3390/foods13203228.

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In the present investigation, we have devised a hyperspectral imaging (HSI) apparatus to assess the chemical characteristics and freshness of the yellow croaker (Larimichthys polyactis) throughout its storage period. This system operates within the shortwave infrared spectrum, specifically ranging from 900 to 1700 nm. A variety of spectral pre-processing techniques, including standard normal variate (SNV), multiple scatter correction, and Savitzky–Golay (SG) derivatives, were employed to augment the predictive accuracy of total volatile basic nitrogen (TVB-N)—which serves as a critical freshne

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Tang, Xuxiang, and Zhi Yu. "Rapid evaluation of chicken meat freshness using gas sensor array and signal analysis considering total volatile basic nitrogen." International Journal of Food Properties 23, no. 1 (2020): 297–305. http://dx.doi.org/10.1080/10942912.2020.1716797.

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Hernandez-Herrero, M. M., A. X. Roig-Sagues, E. I. Lopez-Sabater;, J. J. Rodriguez-Jerez, and M. T. Mora-Ventura. "Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies." Journal of Food Science 64, no. 2 (1999): 344–47. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15897.x.

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