1957•Indian Journal of FisheriesOpen access
DETERMINATION OF TOTAL VOLATILE NITROGEN IN CURED FISH PRODUCTS
V K Pillai, M R Nayar
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Abstract
Estimation of total volatile nitrogenous bases has been generally made use
of in routine analysis for the chemical assessment of the degree of spoilage
in fish samples. The measurement of this index of spoilage furnishes a
reasonably accurate and rapid method for the determination of the keeping
quality of cured fish products. In fact it haa been pointed out by Velankar
(1952) that total volatile nitrogen gives a better index of spoilage than the
trimethylamine content. Tarr and Ney (1949) also observed that the test
for the amount of trimethylamine present is not likely to prove a very sensitive
measurement of the bacterial spoilage of varieties of Pacific coast fishes.
It is suggested that trimethylamine is a product during the early stages of
spoilage (Collins, 1938; Hess, 1941) and that it may be lost indiscriminately
during storage.