Total volatile basic nitrogen (TVB-N) as a biochemical indicator of seafood spoilage: Mechanistic insights and review
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https://doi.org/10.15625/2525-2518/23683Keywords:
TVB-N, seafood spoilage, volatile bases, freshness indicator, smart packagingAbstract
Seafood is highly valued for its high-quality proteins, polyunsaturated fatty acids, vitamins, and minerals but is also one of the most perishable food groups. Spoilage occurs rapidly after harvest due to microbial proliferation, enzymatic autolysis, lipid oxidation, and protein degradation. Among several chemical indices, total volatile basic nitrogen (TVB-N)-comprising ammonia, dimethylamine, and trimethylamine- is the most widely used freshness indicator. The TVB-N originates mainly from microbial reduction of trimethylamine oxide and enzymatic degradation of nitrogenous compounds. Its concentration typically increases with microbial activity and sensory rejection, making it a practical marker of spoilage. However, its reliability as a universal indicator remains controversial due to species-specific variation, storage conditions, and microbial dynamics. This review summarizes the mechanisms of seafood spoilage, the biochemical pathways of TVB-N formation, analytical methods, regulatory limits, and associated research gaps. It also highlights the need for integrating TVB-N with complementary indices such as the K-value and biogenic amines, along with smart-sensing and AI-assisted technologies, to improve the accuracy and sustainability of seafood freshness evaluation.
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