ABSTRACT
Muscle foods such as seafood and meat/meat products are highly perishable. Spoilage is caused by both intrinsic (species, composition, etc.) and extrinsic (processing, storage conditions, additives, etc.) factors. Once an animal dies or is slaughtered, various postmortem autolytic changes take place, initially due to breakdown of the cellular structure and biochemistry and later on due to the growth of microorganisms that are either associated naturally with the sh or that become part of the ora because of contamination during handling. These processes give rise to the formation of various compounds in sh muscle and in meat, such as nucleotides, nucleosides and their metabolites ( adenosine monophosphate [AMP], adenosine diphosphate [ADP], adenosine triphosphate [ATP],
34.1 Introduction 659 34.1.1 Additives and Formation of Volatile Nitrogenous Compounds 660 34.1.2 Importance of Determining Volatile Nitrogenous Compounds 660 34.1.3 Legislation of These Compounds 662
34.2 Determination of Volatile Basic Nitrogen Compounds 663 34.3 Determination of Volatile Basic Nitrogen Compounds by FIA 663
34.3.1 Extraction of Volatile Nitrogen Compounds for FIA Determination 664 34.3.2 Analytical Detection of Volatile Basic Nitrogen Compounds by FIA 665
34.3.2.1 Detection of Volatile Basic Nitrogen Compounds and Ammonia 666
34.3.2.2 Detection of Trimethylamine, Dimethilamine, and Trimethylamine Oxide 668
34.4 Conclusion 669 Acknowledgments 670 References 670
inosine monophosphate [IMP], hypoxanthine [Hx], etc.), trimethylamine (TMA), dimethylamine (DMA), ammonia, free amino acids, volatile acids, indole, histamine, biogenic amines.
