1.
J Food Prot
; 57(6): 505-508, 1994 Jun.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31121661
RESUMO
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.