학술논문
SPME-GC METHOD FOR THE DETERMINATION OF VOLATILE AMINES AS INDICES OF FRESHNESS IN FISH SAMPLES.
Document Type
Article
Author
Source
Subject
*AMINES
*VOLATILE organic compounds
*TRIMETHYLAMINE
*FOOD quality
*SEAFOOD
*VOLUMETRIC analysis
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Language
ISSN
1120-1770
Abstract
Volatile amines including, methylamine, dimethylamine and trimethylamine have been widely used for measuring freshness of seafood. In the present work an SPME-GC-FID method to evaluate the volatile amine contents in fish samples stored under controlled conditions was developed. The optimum conditions for the extraction of amines were as follows: 50/30 µm DVB/Carboxen/PDMS fibre, extraction time and temperature of 15 min and 21°C. In addition, total volatile basic nitrogen (TVB-N) was determined by a titration method. Results showed good agreement between two determinations. [ABSTRACT FROM AUTHOR]