Effect of ε-Polylysine-Grape Seed Extract-Chitosan Coating on Preserving the Quality of Refrigerated Marinated Duck by GAO Jingyao, JIANG Jinhui, SHI Liu, ZHOU Zhi, XIONG Guangquan, WANG Lan, WU Wenjin, CHEN Lang, ZHANG Peng, HUANG Yun

“…During the cold storage period, the functional coatings significantly reduced the total viable count (TVC), thiobarbituric acid (TBA) value, total volatile base nitrogen (TVB-N) content, pH, color difference (ΔE*), and shear force of marinated duck. …”
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The effect of slaughtering methods on the muscle quality of eels by YANG Li-feng, MAO Shu-can, WANG Lan, LI Ping, ZHOU Zhi, XIONG Guang-quan, SHI Liu

“…During 7 d-storage, the sensory deterioration of eel meat samples was retarded by mechanical slaughter, and the TVB-N and TBARS content were lower than those of manual slaughtered samples, while the water holding capacity was higher than that of manual slaughtered samples. …”
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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage by Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang

“…The MAP exerted beneficial effects on the quality of braised chicken, as demonstrated by retarding the production of total volatile basic nitrogen (TVB-N) and delaying lipid oxidation (TBARS test). …”
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A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications by Xiuli Wu, Jianwen Zhang, Xue Gong, Xinyao Hu, Xiaojia Zhang, Bingqian Zhang, Qing Zhang

“…During the storage of beef, the PDTS-CEO-Cur film effectively delayed the increase in TVB-N values. Furthermore, the film's color transitioned from orange to dark orange, providing a visual indicator of beef freshness.…”
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Antibacterial mechanism of Lactiplantibacillus plantarum SHY96 cell-free supernatant against Listeria monocytogenes revealed by metabolomics and potential application on chicken br... by Ming Liang, Hongwei Wang, Zhaoquan Zhou, Yechuan Huang, Huayi Suo

“…Additionally, application of LCFS96 significantly reduced L. monocytogenes_02 viable counts by 84.93%, while maintaining the pH, TVB-N and organoleptic properties of chicken meat under refrigeration at 4 °C for 12 days. …”
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Locust Bean Gum/κ-Carrageenan Film Containing Blueberry or Beetroot Extracts as Intelligent Films to Monitoring Hake (<i>Merluccius merluccius</i>) Freshness by Carla S. V. Faria, Jorge M. Vieira, António A. Vicente, Joana T. Martins

“…A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 ± 0.04 to 8.02 ± 0.03), total viable count (TVC, from 4.61 ± 0.36 to 8.61 ± 0.21 log CFU/g), and total volatile basic nitrogen content (TVB-N, from 10.21 ± 1.97 to 66.78 ± 4.81 mg/100 g) beyond the spoilage threshold. …”
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Microbiological and chemical changes observed in the frozen crayfish stored at different temperatures by Bahri Patır, Ahmet H. Dinçoglu

“…Any yeast and mould microorganisms were not observed in any of the samples during storing period. TVB-N amounts increased in samples stored - 4ºC up to 4^th week and as parallel to the other series later the rate ol increase was faster and reached to 58.52 mg/100 g at the end ol storing period. …”
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Study on the Microbial Inactivation and Quality Assurance of Ultrasonic-Assisted Slightly Acidic Electrolyzed Water for Mirror Carp (<i>Cyprinus carpio</i> L.) Fillets During Refri... by Qiang Zhong, Xiufang Xia, Fangfei Li

“…Consequently, lower levels of pH, total volatile basic nitrogen (TVB-N), protein carbonyl, and thiobarbituric acid reactive substances (TBARS) were observed in US+SAEW compared to the other treatments. …”
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Quality of Clarias sp with the addition of ginger (Zingiber officinale) and turmeric (Curcuma longa) in cold storage by Akbar Fitriyanto, Nanik Suhartatik, Vivi Nur'aini, Harto Widodo

“…The pH value of the catfish fillet increased, while water-soluble protein and TVB-N were varied for some treatments. The pH value of fresh fish fillets without the addition of ginger and turmeric was 5.50 and reached 6.30 after 6 days of cold storage. …”
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The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C) by Longquan Xiao, Lin Cui, Molazi Lapu, Ting Bai, Juan Wang, Xiaoying Guo, Dayu Liu, Mingxue Liu, Xinhui Wang

“…Spearman correlation analysis revealed that <i>Pseudomonas</i> exhibited a highly significant positive association with total volatile basic nitrogen (TVB-N) and a highly significant negative correlation with redness (<i>p <</i> 0.01), which is crucial in the degradation of meat quality. …”
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Nanoemulsification of Rose (Rosa damascena) Essential Oil: Characterization, Anti-Salmonella, In Vitro Cytotoxicity to Cancer Cells, and Advantages in Sheep Meat Application by Iman Saffari, Abbasali Motallebi Moghanjoghi, Reza Sharafati Chaleshtori, Maryam Ataee, Azad Khaledi

“…Moreover, the samples coated with RDNE (250 µg/g) had the fewest coliforms, lactic acid bacteria (LAB), S. typhimurium, pH, and total volatile basic nitrogen (TVB-N) content. RDNE coating improved the flavor and overall acceptability of the samples. …”
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Investigation of Biogenic Amines and Quality in Jerky, Bacon, and Sausage: Chinese Traditional Meat Product by Xueying Sun, Xige He, Dan Wang, Min Zhang, Guanhua Hu, Erke Sun, Lina Sun, Ye Jin, Lihua Zhao

“…The nitrite content and total volatile basic nitrogen (TVB-N) value of some samples exceeded the standard and normal range. …”
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Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage by Huijuan Zhou, Jinlin Li, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu, Bin Peng

“…The total volatile basic nitrogen (TVB-N) result demonstrated that the shelf life of squid muscle treated with Gel + Ess coating was extended to 12 days at 4 °C, longer than the control group. …”
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Quality Changes in Live <i>Ruditapes philippinarum</i> During “Last Mile” Cold Chain Breakage: Effect of Packaging by Yiming Huang, Xinrui Xie, Shoaib Younas, Caiyun Liu, Xin Wang

“…Quality assessment was conducted based on sensory scoring, survival rate, total viable count (TVC), water-holding capacity (WHC), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBA), color, and texture. …”
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Development of intelligent packaging from xyloglucan-chitosan modified film with betalains from dragon fruit (Hylocereus undatus) peels by Lasuardi Permana, Pongsert Sriprom, Woatthichai Narkrugsa, Kanjana Manamoongmongkol, Pornsawan Assawasaengrat

“…Antimicrobial assay revealed good activity against Escherichia coli and Staphylococcus aureus, while ammonia sensitivity test demonstrated the ability of film to detect spoilage via visible colorimetric shifts, correlating with total volatile base nitrogen (TVB-N) levels in shrimp. This study highlight the potential of XC-EB films as sustainable, intelligent packaging solutions for monitoring the protein-rich food freshness, leveraging agricultural byproduct to enhance food safety and reduce waste.…”
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Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis by Chun-Sheng Liu, Qing-Song Hu, Ling-Xiang Bao, Xin Hong, Yi Yang, Ai-Min Wang

“…The results revealed that TVB-N and MDA levels showed significant increase after nine days of storage, while pH and surface color remained stable. …”
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Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken by Mustafa Ahmed, Ipsheta Bose, null Nousheen, Swarup Roy

“…The rise in total volatile nitrogen (TVB-N) compounds from an initial value of 3.64 ± 0.39 mg/100 g to 28.17 ± 1.46 mg/100 g acted as the stimulus for the color change in the indicator, simultaneously influencing the pH from the initial 7.03 ± 0.16 to 8.12 ± 0.39. …”
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Bacteriocin Mining in <i>Lactiplantibacillus pentosus</i> PCZ4 with Broad-Spectrum Antibacterial Activity and Its Biopreservative Effects on Snakehead Fish by Hechao Du, Siyu Li, Hongliang Yao, Nannan Wang, Ruiqiu Zhao, Fanqiang Meng

“…Furthermore, during refrigerated storage of snakehead fish, PCZ4 crude extract reduced the total bacterial count, slowed the increase in TVB-N and pH values, improved the sensory quality of the snakehead, and extended its shelf life by 2 days. …”
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Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fish by Abdullah Diller, Behire Işıl Işıklı, Ahmet Güner, Yusuf Doğruer

“…Sorbic acide application caused to decrease in TVB-N levels, Sorbic and lactic acide groups received the highest color No significant effoct of benzoic acide application was found on the quality during Ihe storage period. …”
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Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage by Yiling Pan, Xiangnan Xue, Ying Wang, Jinpeng Wang, Wendi Teng, Jinxuan Cao, Yuemei Zhang

“…The results revealed that T2 significantly inhibited microbial growth, as reflected by reduced total aerobic counts (TACs), minimized lipid oxidation (indicated by lower thiobarbituric acid reactive substances (TBARSs)), and reduced protein degradation (evidenced by decreased total volatile basic nitrogen (TVB-N)). Additionally, T2 delayed the reduction in inosine-5′-monophosphate (IMP) and accumulation of hypoxanthine (Hx), effectively extending shelf life and preserving sensory quality. …”
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