The Accurate Determination of Total Volatile Nitrogen in Meat and Fish
Abstract
9 The Accurate Determination of Total Yolatile Nitrogen in Meat and Fish b1l D. MuslruuoolN (Nationul College of Food Technology, Univeffity o.f Reading), Weybridge, Surrey) The results obtained lrom determinations of total volatile nitrogen using the vacuum techniqLre have been correlated with those obtained from the Lucke and Geidel standardised empirical procedure. From previous organoleptic comparisons using the Lucke and Geidel method it is sugges- ted that if the vacuum procedure is used. beef can be considered as acceptable if the volatile nitrogen does not erceed 8 mg of nitrogen per 100g. The corresponding maximum acceptability figure deduced for rvhite fish is 19 nrg of nitrogen per 10(l g.
Citation
Journal of the Association of Public Analysts, 1971, 9, 28-29
