Freshness is one of the most important quality markers in seafood. As fish and shellfish begin to spoil, proteins break down and release volatile nitrogen compounds such as ammonia and amines. Measuring these compounds, expressed as Total Volatile Basic Nitrogen (TVB-N), provides a reliable indicator of spoilage and remaining shelf-life.
Why TVB-N testing matters
TVB-N testing is widely used in the seafood industry to
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Assess the freshness of fish and shellfish
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Support shelf-life studies by monitoring spoilage over time
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Ensure consumer safety by identifying products at risk of spoilage
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Demonstrate regulatory compliance with industry and international standards
Higher TVB-N levels indicate more advanced decomposition, while lower levels reflect freshness.
Applications in seafood testing
TVB-N testing is routinely applied to
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Finfish such as salmon, cod, tuna, and haddock
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Shellfish including shrimp, crab, and scallops
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Molluscs such as mussels, clams, and oysters
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Processed products including fillets, steaks, and squid
- Fish feed
By establishing TVB-N benchmarks, producers and retailers can determine whether products meet freshness requirements and make informed decisions about product acceptance and shelf-life.
Eurofins Food Testing UK services
Our Linlithgow laboratory offers TVB-N testing as part of our UK-wide comprehensive seafood testing portfolio. By combining chemical, microbiological, and sensory analysis, we support seafood processors, importers, and retailers with
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Accurate TVB-N analysis for freshness and spoilage assessment
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Shelf-life determination programmes tailored to product type
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Comprehensive microbiology and chemistry portfolio of testing
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Regulatory alignment; methods developed to reflect current UK and EU standards and industry best practice
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Expert interpretation and regulatory and risk management support from experienced food consultants scientists
To access all of our seafood testing and consultancy support services, contact us via our enquiry form or call +44 (0) 845 604 6740.
