University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Website: @unf

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Classification: Marine -> fish -> halibut

Citations 1

"Total Volatile Acids: Temperature Dependent Decomposition Indicator In Halibut Determined By Flow Injection Analysis"
J. Food Prot. 1994 Volume 57, Issue 6 Pages 505-508
Hollingworth, Thomas A.; Hungerford, James M.; Barnett, James D.; Wekell, Marleen M.

Abstract: Total volatile acids (TVA) is a well known indicator for the decomposition of seafood products. A flow injection analysis (FIA) method, using a gas diffusion cell at elevated temperature, was developed for the determination of TVA in fish and applied to halibut. The FIA method is simple and rapid. The results of this study indicate that the correlation between levels of TVA and degree of decomposition is temperature dependent.
Acid, volatile, total Heated reaction Gas diffusion