Analysis of Fish and Meat

In general fish fats contain a high proportion of unsaturated essential fatty acids. These and the fish’s high protein content (approx. 20%), favor rapid decomposition. There are three groups of substances serving as freshness indicators:

• Content of total volatile nitrogenous bases (TVB-N)
• Content of trimethylamine N-oxide (TMAO)
• Content of biogenic amines (in fish mainly histamine, putrescine and cadaverine)

Many cost-intensive and resource-wasting wet chemical procedures can be substituted by electrochemical methods, which are enhanced by using Metrohm instruments and accessories. Let us find a solution for your application.

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• How fresh is the fish? - Determination of biogenic amines
• Determination of the water content in meat and meat products
• pH measurement in meat
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