TVB-N, whose Chinese name is volatile basic nitrogen, refers to the decomposition of protein in animal food due to the action of enzymes and bacteria in the process of corruption, resulting in alkaline nitrogen-containing substances such as ammonia and amines.

these substances are volatile, and the higher their content, the more amino acids are destroyed, especially methionine and tyrosine, so their nutritional value is greatly affected. It is the main index to reflect the freshness of raw fish and meat.

Extended information:

Volatile basic nitrogen is volatile. The higher its content, the more amino acids are destroyed, especially methionine and tyrosine, so its nutritional value is greatly affected.

That is to say, the higher the volatile basic nitrogen, the lower the nutritional value. If the volatile basic nitrogen exceeds the standard, it indicates that the product has begun to rot. If it continues to be eaten, it may cause gastrointestinal discomfort and other symptoms, and in severe cases, it will lead to food poisoning.

Baidu Encyclopedia-Volatile basic nitrogen