European Food Research and Technology

, Volume 210, Issue 6, pp 434–436

Determination of volatile basic nitrogen and trimethylamine nitrogen in fish sauce by flow injection analysis

  • C. Ruiz-Capillas
  • C. M. Gillyon
  • W. F. A. Horner
ORIGINAL PAPER

DOI: 10.1007/s002170050577

Cite this article as:
Ruiz-Capillas, C., Gillyon, C. & Horner, W. Eur Food Res Technol (2000) 210: 434. doi:10.1007/s002170050577

Abstract

 A combination of flow injection analysis (FIA), gas diffusion cell and a laboratory built photometer were introduced and used for monitoring trimethylamine (TMA) and total volatile bases (TVB) in fish sauce. The FIA results were compared with commonly used methods. (Dyer method for TMA, Antonacopoulos and Vynke (steam distillation) for TVB). The results for TVB-N were the same by FIA and commonly used methods. However, the results for TMA-N showed significant differences between different methods. The values given by FIA were approximately half those obtained by the method. FIA appears to be an adequate methodology for quality control in fish sauce production with the advantages of reduced sample volume, energy consumption and cost.

Key words TrimethylamineTotal volatile basesFlow injection analysisFish sauce

Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • C. Ruiz-Capillas
    • 1
  • C. M. Gillyon
    • 1
  • W. F. A. Horner
    • 1
  1. 1.Institute of Food Health Quality, The University of Hull, Cottingham Road, Hull, HU6 7RX, UK e-mail: C.Ruiz-Capillas@biosci.hull.ac.ukGB