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TVBNTotal Volatile Basic Nitrogen (index of freshness)
TVBNTech Venture Business Network (Los Altos, CA)
References in periodicals archive ?
Fcqt1-sea7qc / t25171qc total volatile basic nitrogen (tvb-n) in canned fish quality control material.
Total volatile basic nitrogen (TVBN) and bacterial growth were measured according to the Korea Food Standards Codex from Ministry of Food and Drug Safety [15].
Non-destructive evaluation of total volatile basic nitrogen (TVB-N) and K-values in fish using colorimetric sensor array.
Thus, the aim of this research was to study the influence of drying temperature on the mass transfer kinetics of osmotically pretreated abalone slices and to evaluate different quality characteristics such as color, rehydration capacity, texture profile (TPA), no enzymatic browning (NEB), total volatile basic nitrogen (TVBN), and antioxidant capacity of the dried-rehydrated product.
Nonenzymatic Browning (NEB) and Total Volatile Basic Nitrogen (TVBN).
Total volatile basic nitrogen (TVN) was determined using standard methods (AOAC, 2010).
Total volatile basic nitrogen (TVB-N) is a product of bacterial spoilage, and the activity of endogenous enzymes and TVB-N levels are often used as an index to assess the quality and shelf life of products (Ruiz-Capillas and Moral 2005; Ozogul et al.
phosphoreum and hydrogen sulfide-producing bacteria counts in skin and flesh sampled from the liquid ice without a top ice layer, along with higher salt levels, total volatile basic nitrogen and trimethylamine flesh content.
In seafood, total volatile basic nitrogen (TVB-N) primarily includes trimethylamine (TMA), ammonia and dimethylamine (DMA).
The total volatile basic nitrogen (TVBN) content was determined using the method of Min et al [11] with minor modifications.
Effect on total volatile basic nitrogen and thiobarbituric acid reactive substances
The changes of pH, total volatile basic nitrogen (TVB-N, mg N/100 g) and sensory characteristics of duck meat during storage were also determined.