Appréciation de l'état de fraîcheur des poissons marins : comparaison entre la méthode organoleptique chiffrée et le dosage de l'azote basique volatil total

Abstract

Chemical analysis of total volatile basic nitrogen is an objective method of determining sea food freshness but it requires much time for inspection of fish. Another method, based on the Alteration Index, is used at the present time in markets. Although this method is subjective, it is reliable and can be used daily in the market because of its simplicity and its convenience.