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Comparison of the official EC method for the determination of total volatile bases in fish with routine methods
Vyncke, W. (1996). Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Arch. Lebensmittelhyg. 47(5): 110-112
In: Archiv für Lebensmittelhygiene. Presse Dienstleistungsgesellschaft: Alfeld. ISSN 0003-925X, more
Peer reviewed article  

Available in Author 
    VLIZ: Open Repository 257676 [ OMA ]

Keywords
    Distillation; Edible fish; Fishery products; Freshness; Hygiene; Magnesium oxide; Perchloric acid; Quality control; Europe, European Union

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Abstract
    The EC reference method for the determination of total volatile bases (TVB) in fish, involving preliminary deproteinisation with perchloric acid, was compared with two routine methods i.e. direct distillation of fish after addition of magnesium oxide and use of trichloracetic acid instead of perchloric acid. Furthermore, two types of distillation units were used i.e. a compact still consisting of a round-bottom flask (steam generator) with inserted reaction vessel (Antona still) and a semi-automatic Kjeldahl distilling unit (Tecator T 1002). There was an excellent correlation both between the three methods studied and distillation apparatus used, showing that the routine methods can be used instead of the official reference method. The direct distillation method which necessitates less analytical steps is recommended as a quick routine method.

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