Monitoring of volatile bases in fish sample headspace using an acidochromic dye

Citation
M. Loughran et D. Diamond, Monitoring of volatile bases in fish sample headspace using an acidochromic dye, FOOD CHEM, 69(1), 2000, pp. 97-103
Citations number
20
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD CHEMISTRY
ISSN journal
03088146 → ACNP
Volume
69
Issue
1
Year of publication
2000
Pages
97 - 103
Database
ISI
SICI code
0308-8146(200004)69:1<97:MOVBIF>2.0.ZU;2-E
Abstract
The release of volatile amines such as trimethylamine (TMA), dimethylamine (DMA) and ammonia from fish samples has been detected and continuously moni tored through changes in the colour of a sensitive acidochromic dye using U V-Vis reflectance spectroscopy. Changes in the colour of the calix[4]arene- based dye immobilised on test paper disks in contact with the headspace of cod and whiting samples could be determined by an increase in absorbance ce ntred on ca. 500-510 nm. Fresh whiting produces larger, and more rapid colo ur changes than fresh cod, suggesting that the rate of release of volatile bases from whiting is faster. The sensitivity of the dye response can be tu ned by varying the ratio of LiClO4 to dye in the dye solution due to the fo rmation of a more acidic Li+-dye complex. Volatile components absorbing at lower wavelengths (below 410 nm) were detected in cod samples but not whiti ng. (C) 2000 Elsevier Science Ltd. All rights reserved.