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1

Effect of Methodology on Total Volatile Basic Nitrogen (TVB‐N) Determination as an Index of Quality of Fresh Atlantic Cod ( Gadus morhua)

by BOTTA, J. R., LAUDER, J. T., JEWER, M. A.
Published in Journal of Food Science (1984)
“...ABSTRACT Six different published methods of determining TVB‐N were evaluated for accuracy...”

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2

Evaluation of Shelf Life of Superchilled Cod (Gadus morhua) Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators

by Olafsdottir, Gudrun, Lauzon, Hélégne L., Martinsdóttir, Emilíaa, Oehlenschláuger, Joerg, Kristbergsson, Kristberg
Published in Journal of Food Science (2006)
“... and chemical analysis (total volatile basic nitrogen [TVB‐N], pH). A new process based on quick contact...”

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3

Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions

by Zeng, Qing Zhu, Thorarinsdottir, Kristin A., Olafsdottir, Gudrun
Published in Journal of Food Science (2005)
“... nitrogen (TVB‐N) and trimethylamine (TMA). Total viable counts (TVC) showed that bacteria grew most quickly...”

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4

Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot ( Psetta maxima)

by RODRÍGUEZ, Ó., BARROS‐VELÁZQUEZ, J., OJEA, A., PIÑEIRO, C., AUBOURG, S. P.
Published in Journal of Food Science (2003)
“.... The production of total volatile base nitrogen (TVB‐N) and trimethylamine‐nitrogen (TMA‐N) was low and reached...”

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5

Enhancing quality assessment of live Pacific oysters ( Crassostrea gigas) using flexible sensors real‐time monitoring physiological signals

by Liu, Pengfei, Qu, Xiaotian, Glamuzina, Branko, Wang, Xianping, Zhang, Xiaoshuan
Published in Journal of Food Process Engineering (2024)
“... assessment method to identify oyster life decline cycles and processes. Meanwhile, TVB‐N, TVC, and pH were...”

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6

Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor ( Lethrinus sp), Saddletail Snapper ( Lutjanus malabaricus), Crimson Snapper ( Lutjanus erythr...

by Fuentes‐Amaya, Luisa Fernanda, Munyard, Steve, Fernandez‐Piquer, Judith, Howieson, Janet
Published in Food Science & Nutrition (2015)
“... the shelf life of the fresh product during distribution. Microbial, chemical ( pH , TMA , and TVB ‐N...”

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Select result number 7
7

Lipid and sensory quality of canned Atlantic salmon ( Salmo salar): Effect of the use of different seaweed extracts as covering liquids

by Ortiz, Jaime, Vivanco, Juan P., Aubourg, Santiago P.
Published in European Journal of Lipid Science and Technology (2014)
“...), total tocopherols content, total volatile basic nitrogen (TVB‐N), and sensory indicators...”

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8

Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of <scp> Sciaenops ocellatus </scp> during refrigerated storage

by Li, Yingchang, Zou, Qian, Song, Suzhen, Sun, Tong, Li, Jianrong
Published in Journal of Food Safety (2020)
“... the rate of fat oxidation, and restrain the increases in pH and total volatile basic nitrogen (TVB‐N...”

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9

Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum‐packed and refrigerated European eel ( Anguilla anguilla) fillets

by Ozogul, İlyas, Polat, Abdurrahman, Özogul, Yesim, Boga, Esmeray K., Ozogul, Fatih, Ayas, Deniz
Published in International Journal of Food Science & Technology (2013)
“... ( TVB ‐ N , TBARS , PV , FFA and pH) and microbiological (total viable count, psychrotrophic bacteria...”

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10

Development of an SPME‐GC‐MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets

by Dehaut, Alexandre, Duthen, Simon, Grard, Thierry, Krzewinski, Frédéric, N'Guessan, Assi, Brisabois, Anne, Duflos, Guillaume
Published in Journal of the Science of Food and Agriculture (2016)
“... and separating targeted amines and an internal standard. The study of cod spoilage by sensory analysis and TVB ‐N...”

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Select result number 11
11

Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel ( Pneumatophorus japonicus) during chilled storage

by Lan, Weiqing, Zhang, Bingjie, Liu, Lin, Pu, Tianting, Zhou, Yuxiao, Xie, Jing
Published in Journal of the Science of Food and Agriculture (2022)
“... for the increase in pH, total volatile basic nitrogen (TVB‐N), K ‐value, histamine and metmyoglobin (MetMb) content...”

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