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ABSTRACT Six different published methods of determining TVB‐N were evaluated for accuracy, precision, suitability as an index of quality, and both cost and speed of determination, using gutted Atlantic cod stored in ice for up to 18 days. Although the method of determination affected the actual values obtained, it did not affect the overall relationship between TVB‐N and sensory assessment of raw or cooked fish. The method of determination also affected precision and both cost and speed of determination. If high operational costs could be tolerated, MgSO 4 ext/steam distillation would be the preferred method but if variability of results could be tolerated, TCA extraction/steam distillation would be the method of choice.
Botta et al. (1984) studied this question.