Home >> Journal of Food Protection®, Volume 57, Number 6

Total Volatile Acids: Temperature Dependent Decomposition Indicator in Halibut Determined by Flow Injection Analysis

Authors: Hollingworth, Thomas A.1; Hungerford, James M.1; Barnett, James D.2; Wekell, Marleen M.1

Source: Journal of Food Protection®, Volume 57, Number 6, June 1994 , pp. 505-508(4)

Publisher: International Association for Food Protection

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Abstract:

Total volatile acids (TVA) is a well known indicator for the decomposition of seafood products. A flow injection analysis (FIA) method, using a gas diffusion cell at elevated temperature, was developed for the determination of TVA in fish and applied to halibut. The FIA method is simple and rapid. The results of this study indicate that the correlation between levels of TVA and degree of decomposition is temperature dependent.

Keywords: TOTAL VOLATILE ACIDS; FLOW INJECTION ANALYSIS; SENSORY ANALYSIS; DECOMPOSITION; HALIBUT

Document Type: Research article

Affiliations: 1: Seafood Products Research Center, U.S. Food and Drug Administration, Washington 98021-4421 2: Seattle District Laboratory, Food and Drug Administration, 22201 23rd Dr., S.E., Bothell, Washington 98021-4421

Publication date: 1994-06-01

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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