• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.5
• /
• pp.965-967
• /
• 2000

An on-line FIA system in place of traditional Conway method was used for quicker and simpler analysis of volatile basic nitrogen of pork. The on-line system was developed by connecting an FIA apparatus with an ammonia electrode as a detector to a personal computer. The data from Conway method and from the on-line FIA system were in good agreement and the correlation coefficient was 0.981. One sample could be analyzed in about 4 min.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.4
• /
• pp.631-637
• /
• 2012

Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the volatile basic nitrogen and browning activities of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, volatile basic nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. It was found that the browning has decreased from the mid-stage of the ripening, after showing the increasement during the early stage. The volatile basic nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups.

• Food Science of Animal Resources
• /
• v.31 no.4
• /
• pp.617-623
• /
• 2011

Ozone is a strong oxidant and potent disinfecting agent. In this study, volatile basic nitrogen, thiobarbituric acid reactive substances, acid value and pH all of which are quality indicators in meat products, were evaluated. The meat was treated with the ozonated water (0.2 ppm) for 0, 5, 10, 30, and 60 min and then stored at $5^{\circ}C$ for 24 d. The volatile basic nitrogen content of meat was 22.40 mg% after 9 d of storage and 23.24 mg% at 15 d of storage with ozonated water (0.2 ppm) treatment. During 24 d of storage, the pH, thiobarbituric acid reactive substances, and acid value were decreased when subjected to ozonated water treatment. These results suggested that the ozonated water treatment effectively improved the chemical properties and food safety.

• Korean Journal of Poultry Science
• /
• v.21 no.4
• /
• pp.249-256
• /
• 1994

This study was conducted to investigate the effects of the addition of varied levels of NaCI and phosphates to the breast meat of spent layers(2 \pm 0.2 kg), which were stabilized for over 24 h before slaughter, on the protein extractability, thiobarbituric acid(TBA) and volatile basic nitrogen (VBN). Within 1 h after slaughter, breast meat was removed and treated with NaCI(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat samples were stored at 4\pm$1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. Soluble protein contents of salt-treated groups were significantly higher than that of control (P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, the soluble protein content was proportionately elevated by the levels of phosphates (P<0.05). It decreased significantly in both control and salt-treated groups during storage (P<0.05). 2. TBA values of salt-treated groups were significantly higher than that of control(P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, TBA values in 0.5% phosphates treatment groups were significantly lower than that in 0.25%(P<0.05). It increased significantly in both control and salt-treated groups during storage(P<0.05). 3. VBN values of salt-treated groups were significantly lower than that of control(P<0.05) They increased significantly by the salt treatment for the first day of storage(P<0.05), but not from the second day of storage. VBN values in both control and salt-treated groups were significantly increased during storage(P<0.05). After the first day of storage and at the same level of NaCI, no significant difference in VBN value was observed between the two levels of phosphates.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.5
• /
• pp.837-842
• /
• 2000

Commercially distributed salted and fermented anchovy sauces in Korea were purchased from six different companies. Microbiological, chemical, rheological and sensory analyses were carried out to evaluate the quality and safety and to provide basic information of the products. The salinity of every product was lower than of regulatory standard. All samples tested had acceptable in moisture content and pH. However, wide range of amino nitrogen (AN), volatile basic nitrogen(AN), volatile basic nitrogen (VBN), and trimethylamine (TMA) contents were observed. One product among tested had lower level of AN than regulatory standard. Pathogenic microorganisms were also detected from the samples, therefore sanitation procedure will be needed to ensure safety. From the results, AN, VBN, and viscosity were highly correlated to sensory scores, suggesting that these values can utilized as a standard method to evaluate quality of the salted and fermented anchovy sauce.

• Asian-Australasian Journal of Animal Sciences
• /
• v.20 no.8
• /
• pp.1278-1284
• /
• 2007

Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated. As the storage period increased, the levels of putrescine (PUT), cadaverine (CAD) and tyramine (TYM) increased in all the meat samples, except for TYM in beef (p<0.001). The level of BAs in beef, pork and chicken changed but the extent of these changes was different among the kinds of BAs and meats. Measurement of the VBN content was confirmed as a good index for interpreting the specific BAs content in general, such as PUT, CAD, and TYM, as well as evaluating a meat's freshness during storage. However, the kinds of BAs which can be predicted from the VBN content varied in different meats (p<0.05).

• Korean journal of food and cookery science
• /
• v.16 no.2
• /
• pp.173-181
• /
• 2000

To understand the influences of NaCl concentration and fermentation temperature on the ripening process of low salt fermented squids, squid with 5%, 7% and 9% salt were fermented at 10$\^{C}$ and 20$\^{C}$. The result of the changes of volatile basic nitrogen and free amino acids during the fermentation of squids are as follows. As a result of the observations on the changes of physicochemical components during the fermentation process of the low-salted squids, all the pH, VBN and NH$_2$-N were increased and therefore the fermentation was promoted. Considering the changes of net components according to the fermentation, ATP (Adenosine triphosphate) and ADP (Adenosine diphosphate) lost and could not be detected among the nucleotides and their related compounds. Besides, AMP (Adenosine monophosphate) existed only in the initial stage and inosine, hypoxanthine were the main components of nucleotides and their related compounds. Nonvolatile organic acids are mainly lactic acid, acetic acid and also they occupied more than 80%. Seeing the composition of free amino acid, the major amino acids are proline, arginine, methionine, alanine and glutamic acid.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.4
• /
• pp.507-509
• /
• 2006

An automatic titration was performed by a home-made automatic control system adopting a micro pH electrode as its sensing part in microdiffusion-based volatile basic nitrogen (VBN) analysis. The micro electrode was considered to be adequate for automatic VBN analysis because of its small sensor size, low immersion depth and unbreakable body. Six pork samples in different degree of freshness were analyzed both manually and automatically. The data from automatic titration were not significantly different from those taken by manual titration even at 15% significance level. The correlation coefficient was 1.000.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.1
• /
• pp.92-97
• /
• 2013

This study was conducted to understand the quality characteristics of salt fermented anchovies with heat treatment by measuring their chemical compositions. The heat-treated and non-heat treated salt fermented anchovies contained, respectively, 63.21 and 66.51% of moisture, 2.24 and 2.12% of total nitrogen (TN), and 1,537 and 1,520 mg/100 g of amino nitrogen (AN). In addition, heat-treated and non-heat-treated salt fermented anchovies contained 127 and 134 mg/100 g of volatile basic nitrogen (VBN), respectively. Moreover, measured the microbial level of heat-treated and non-heat-treated salt fermented anchovies was $2.58{\times}10^4$ and $3.61{\times}10^2$ CFU/mL, respectively. Also, the heat-treated and non-heat-treated salt fermented anchovies 3.65 and 0.30 units of protease activities, respectively. The total free amino acid contents in heat-treated and non-heat-treated salt fermented anchovies was 4,964 and 6,638 mg/100 g, respectively. The major free amino acid were glutamic acid, leucine, lysine, alanine, valine, isoleucine. Our results provide the characteristics of salt fermented anchovies and encourage their application for the food industry and cooking.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.2
• /
• pp.305-311
• /
• 1999

The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.