Fish is one of the most easily perishable food because of its peculiar chemical composition; therefore, it is important to evaluate its freshness, both for commercial aspects, and from food safety and hygiene point of view. The protein degradative processes, occurring during fish perishing, produce an increase of typical substances, such as ammonia and volatile nitrogen compounds, and the concentrations of which are index of the deterioration status. The TVBN (Total Volatile Basic Nitrogen) is a method of analysis that quantifies the presence of nitrogenous compounds (ammonia and dimethyl and trimethyl amine) in fish from the sea or from river, revealing the degree 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: