Total Volatile Basic Nitrogen testing
Total Volatile Basic Nitrogen (TVB-N) is a measurement used in food science and quality control to assess the freshness and spoilage of fish, seafood, and other perishable products. It is an indicator of the presence of volatile compounds, primarily amines, that are released during protein breakdown and bacterial decomposition. TVB-N represents the total amount of volatile nitrogenous compounds, such as ammonia and amines, that are released because of protein degradation.
Application of Total Volatile Basic Nitrogen (TVB-N) Testing in Seafood Industry
The Total Volatile Basic Nitrogen (TVB-N) test is primarily used for assessing the freshness and spoilage of seafood, particularly fish. It is a commonly employed method in the seafood industry. The TVB-N measurement helps to determine the degree of protein breakdown and bacterial decomposition in fish, which are indicators of freshness.
Some specific seafood products that undergo TVB-N testing include:
- Fish (such as salmon, tuna, cod, haddock, mackerel, etc.)
- Shellfish (such as shrimp, crab, lobster, scallops, etc.)
- Molluscs (such as clams, oysters, mussels, etc.)
- Other seafood products (such as squid, octopus, fish fillets, fish steaks, etc.)
Importance of Total Volatile Basic Nitrogen testing
The Total Volatile Basic Nitrogen (TVB-N) test holds significant importance in the food industry, particularly in the assessment of seafood freshness and quality. Here are the key reasons highlighting the importance of TVB-N:
|
Aspect |
Importance |
|
Indicator of Freshness |
TVB-N measurement serves as an indicator of the freshness of seafood, especially fish. Higher TVB-N levels indicate advanced spoilage, while lower levels indicate freshness. |
|
Quality Assessment |
TVB-N testing helps assess the quality of seafood products and determine their suitability for consumption. It aids in making informed decisions about product acceptance, shelf life, and sensory attributes. |
|
Shelf-Life Determination |
TVB-N data helps estimate the remaining shelf life of seafood products. Monitoring TVB-N levels over time establishes correlations between the rate of TVB-N increase and product spoilage, enabling determination of freshness duration. |
|
Consumer Safety |
The TVB-N test ensures consumer safety by identifying excessive TVB-N levels, indicating the presence of potentially harmful amines in spoiled seafood. Controlling and monitoring TVB-N prevents consumption of unsafe products. |
|
Regulatory Compliance |
TVB-N is regulated by food safety authorities and incorporated into quality standards for seafood. Adhering to TVB-N regulations ensures seafood products meet freshness and quality standards, promoting food safety and regulatory compliance. |
Recall incident
In February, 2023 Geisha seafood products, specifically Geisha Medium Shrimp, are being recalled from retailers such as Walmart and Safeway due to concerns of spoilage. The recall is initiated as a precautionary measure to ensure consumer safety. It has been determined that the affected shrimp may have undergone spoilage, which could potentially pose health risks if consumed.
Market overview
According to Data Bridge Market Research, the seafood testing market was valued at USD 1650 million in 2021. The market is projected to reach a value of USD 2346.47 million by 2029, with a compound annual growth rate (CAGR) of 4.50% during the forecast period.
Regulations and standards
In India, the Food Safety and Standards Authority of India (FSSAI) is the primary regulatory body responsible for setting standards and guidelines related to food safety. While there isn't a specific TVB-N standard provided by FSSAI, they have established general standards and regulations that encompass the safety and quality of seafood products. These standards can indirectly influence the TVB-N levels in seafood. Some relevant regulations and guidelines by FSSAI include:
Food Safety and Standards (Food Products Standards and Food Additives) Regulations,
- Part 2, Section 2.2 - Fish and Fish Products
- Part 3, Section 3.1.1 - Requirements for Raw Material, Ingredients, and Processing Aids for Fish and Fish Products
Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations, :
- Maximum Residue Limits (MRLs) for various contaminants, including histamine in fish and fishery products
Food Safety and Standards (Food Import) Regulations:
- Requirements for imported fish and fishery products, including safety and quality parameters
It is important to note that while these regulations may not specifically mention TVB-N, they focus on overall food safety and quality. TVB-N levels in seafood can indirectly be assessed through these regulations by considering factors such as microbiological criteria, histamine levels, and general requirements for freshness and quality.
Testing methods
|
Testing Method |
Description |
|
Conway Micro-Diffusion Method |
Involves volatilization of TVB-N compounds from the sample into an acid solution in a receiving chamber. Quantification can be done through titration or spectrophotometry. |
|
Steam Distillation Method |
Sample is heated under reflux with distilled water. Steam carries TVB-N compounds into a receiving solution. Ammonium ions formed by reaction with acid are quantified through titration or other methods. |
|
Micro-Kjeldahl Method |
Digestion of the sample with sulfuric acid and potassium sulphate, followed by distillation with sodium hydroxide. The resulting distillate is titrated to determine the TVB-N content. |
|
Spectrophotometric Methods |
Various methods involve the formation of coloured complexes between TVB-N compounds and specific reagents. The intensity of the color can be measured using a spectrophotometer for quantification. |
Eurofins role in Total Volatile Basic Nitrogen testing
Eurofins is a global leader in laboratory testing and food safety services, and they play a significant role in Total Volatile Basic Nitrogen (TVB-N) testing. Eurofins offers comprehensive testing solutions for TVB-N analysis to ensure the safety and quality of food products, including seafood.
TVB-N Analysis: Eurofins laboratories utilize validated and accredited methods to perform TVB-N analysis on various food samples, including seafood. They have expertise in employing different testing methods such as Conway Micro-Diffusion, steam distillation, micro-Kjeldahl, and spectrophotometric methods to quantify TVB-N levels accurately.
Regulatory Compliance: Eurofins assists clients in meeting regulatory requirements related to TVB-N and other food safety parameters. They are well-versed in national and international regulations, such as those set by the European Union (EU), Food and Drug Administration (FDA), and other relevant authorities, helping clients ensure compliance with TVB-N standards.
Shelf Life Determination: Eurofins helps food manufacturers and distributors estimate the remaining shelf life of seafood and other perishable products through TVB-N testing. By monitoring TVB-N levels over time, they can provide valuable insights into product freshness and stability, enabling clients to make informed decisions regarding product shelf life and quality.
Customized Testing Programs: Eurofins collaborates with clients to develop tailored testing programs to suit their specific needs. They offer a wide range of testing services, including TVB-N analysis, microbiological testing, sensory evaluation, and more, allowing clients to comprehensively assess the quality and safety of their seafood products.
Expert Consultation: Eurofins' team of experienced scientists and food safety experts provide consultation services to clients regarding TVB-N testing, interpretation of results, and recommendations for quality improvement. They offer guidance on sampling protocols, result interpretation, and best practices for maintaining seafood freshness and quality.
Eurofins' involvement in TVB-N testing contributes to the overall assurance of seafood quality, safety, and regulatory compliance for their clients in the food industry.
Eurofins Analytical Services India, located in Bangalore, has achieved a significant milestone by receiving recognition from the US Food and Drug Administration (FDA) under the Laboratory Accreditation for Analyses of Foods (LAAF) program. This makes Eurofins the first laboratory in Asia to receive such recognition.
References
- Bekhit, A. E. D. A., Holman, B. W., Giteru, S. G., & Hopkins, D. L. (2021). Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends in Food Science & Technology, 109, 280-302. https://doi.org/10.1016/j.tifs.2021.01.006
- https://www.databridgemarketresearch.com/reports/global-seafood-testing-market
