Fish is one of the most perishable foods due to its unique chemical composition. In this respect, it is important to evaluate its freshness both commercially and in terms of food safety and hygiene. Protein-degrading processes that occur during fish extinction cause an increase in typical substances such as ammonia and volatile nitrogen compounds, and their concentrations are indicative of a deterioration state.
-analizleri.jpg "Total Volatile Basic Nitrogen (TVB-N) Analysis")
Total volatile basic nitrogen (TVB-N) is an analysis method that measures the presence of ammonia and nitrogenous compounds such as dimethyl and trimethyl amine in fish coming from the sea or river and reveals the degree of freshness.
One of the routine methods used to control total volatile basic nitrogen is the micro diffusion method. In this method, the sample is alkalized with magnesium oxide, then the total volatile basic nitrogen is determined by steam distillation and titration. In such applications, the "UDK 159 Automatic Kjeldahl nitrogen protein analyzer" standard is generally followed. Kjeldahl protein determination is a fully automated distillation and titration method for non-protein nitrogen, volatiles and more. This method meets the most stringent requirements in terms of precision, accuracy and safety.
Volatile compounds such as trimethylamine, ammonia and dimethylamine are considered as the total volatile basic nitrogen (TVB-N) produced as a result of the destructive activities of microorganisms and is one of the most important freshness indicators for monitoring the quality and safety of seafood. During the storage period, the change in TVB-N value of fish fillets causes various chemical variations that can be displayed in hyperspectral imaging data and applied to measure TVB-N value.
The "Sensory properties of fishery products and the communiqué on total volatile basic nitrogen limits (communiqué no: 2012/73)" issued by the Ministry of Food, Agriculture and Livestock explains the sensory properties and total volatile basic nitrogen limits of fishery products. Accordingly, if it is suspected that unprocessed fishery products are fresh, or if it is determined that the TVB-N limits are exceeded as a result of chemical controls, it is decided that these products are not suitable for consumption.
Our organization also provides total volatile basic nitrogen determination (TVB-N) analysis services with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.
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