Total Volatile Acids: Temperature Dependent Decomposition Indicator in Halibut Determined by Flow Injection Analysis
Source: Journal of Food Protection®, Volume 57, Number 6, June 1994 , pp. 505-508(4)
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.
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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