Automatic Titration Using Micro pH Electrode in Volatile Basic Nitrogen Analysis

마이크로 pH전극을 이용한 휘발성염기질소의 자동적정

  • 이형춘 (서원대학교 식품영양학과)
  • Published : 2006.04.01


An automatic titration was performed by a home-made automatic control system adopting a micro pH electrode as its sensing part in microdiffusion-based volatile basic nitrogen (VBN) analysis. The micro electrode was considered to be adequate for automatic VBN analysis because of its small sensor size, low immersion depth and unbreakable body. Six pork samples in different degree of freshness were analyzed both manually and automatically. The data from automatic titration were not significantly different from those taken by manual titration even at 15% significance level. The correlation coefficient was 1.000.


  1. Kim IS, Jin SK, Song YM, Hah KH, Kim HY, Nam KY, Lyou HJ, Ha JH. 2004. The quality properties of pork meat by feeding mugwort powder during chilling storage. Korean J Intl Agric 16: 319-324
  2. Jin SK, Kim IS, Hur SJ, Lyou HJ, Hah KH, Joo ST, Lee JI. 2004. Physico-chemical changes of pork prepared by Korean traditional sauces during chilled aging. J Anim Sci & Technol (Kor) 46: 859-870
  3. Jin SK, Kim CW, Lee SW, Song YM, Kim IS, Park SK, Hah KH, Bae DS. 2004. Quality characteristics of fermented pork with Korean traditional seasonings. J Anim Sci & Technol (Kor) 46: 217-226
  4. Lee JR, Jung JD, Lee JI, Song YM, Jin SK, Kim IS, Kim HY, Lee JH. 2003. The effects of emulsion-type sausages containing mulberry leaf and persimmon leaf powder on lipid oxidation, nitrite, VBN and fatty acid composition. Korean J Food Sci Ani Resour 23: 1-8
  5. Jin SK, Kim IS, Song YM, Hah KH. 2003. Effects of dietary oils and tocopherol supplementation on fatty acid, amino acid, TBARS, VBN and sensory characteristics of pork meat. J Anim Sci & Technol (Kor) 45: 297-308
  6. Jin SK, Kim IS, Song YM, Hah KH. 2002. Effects of feeding tocopherol on the shelf-life and sensory characteristics of pork. Korean J Intl Agric 14: 241-251
  7. Choi SI, Kim YY, Park TS, Hwang KY. 2004. Development of beef freshness sensor using NIR spectroscopy. J Biosystems Eng 29: 539-543
  8. Park CI, Kim YJ. 2004. Effect of mugwort and fish oil addition on the meat quality of chicken. Korean J Food Sci Ani Resour 24: 225-231
  9. Han JS, Cho HR, Cho HS. 2005. Study for the establishment of the quality index of low-salted Myungran-jeot. Korean J Food Cookery Sci 21: 440-446
  10. Song HN, Lee DG, Han SW, Yoon HK, Hwang IK. 2005. Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storage. Korean J Food Cookery Sci 21: 662-668
  11. Kim JH, Lee HJ, Kim TJ, Yoo HD, Kim PH, Park JH. 2002. Effect of Cochlodinium polykrikoides Bloom on the quality changes of fish during storage in seawater. J Food Hyg Safety 17: 193-200
  12. KFIA. 1999. Food Codex. Korea Foods Industry Association, Seoul. p 202-203
  13. Lee HC. 2000. Automatic analysis of volatile basic nitrogen of pork with an on-line flow injection analysis system. J Korean Soc Food Sci Nutr 29: 965-967
  14. Lee HC. 2005. Automatic titration using PC camera in volatile basic nitrogen analysis by microdiffusion method. J Korean Soc Food Sci Nutr 34: 135-137