SPME-GC METHOD FOR THE DETERMINATION OF VOLATILE AMINES AS INDICES OF FRESHNESS IN FISH SAMPLES

SPME-GC METHOD FOR THE DETERMINATION OF VOLATILE AMINES AS INDICES OF FRESHNESS IN FISH SAMPLES

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 condition...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Italian journal of food science 2012-01, Vol.24 (4), p.211
Hauptverfasser: Barbosa-Pereira, L, Otero-Pazos, P, De Quirós, A Rodríguez-Bernaldo, Sendón, R, Vecino, X, Cruz, J M, Romero-Rodríguez, M A, Estévez, N, Maroto, J, Paseiro-Losada, P
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung: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. [PUBLICATION ABSTRACT]
ISSN:1120-1770
2239-5687