Rapid Determination of Total Volatile Nitrogen in Fish and Meat

le Nitrogen in Fish and Meat M. W. Kransrsy, L. EL-KHArrB eNo C. O. K. A. Guuu National College of Food Technology, Universitt, of Reading, St George’s Avenue, Weybridge Surrey A simple rapid method for the determination of total volarile nitrogen in flesh foods is described. Analytical parameters such as distillation time. particle size of the sample, sample size and presence of magnesium oxide are investigated using the new method, and in each case the results are compared with those obtained from the standard Lucke and Geidel method. The studv indicates that the results are comparable, and the many benefits of the new method may therefore be utilized without loss of accuracy of determination. Flesh foods constitute a major portion of the diet of many people around the world, providing a source of high quality protein, minerals and B-vitamins. From the time of slaughter of the animal to the time of consumption, meat and fish are subject to biochemical, bacteriological, physical and chemical changes brought about by enzymes in the flesh, microbial contamination and various chemical interactions. Meat and fish are highly perishable and breakdown products take many forms, particular