Q89: Acceptable limit of Total Volatile Base Nitrogen (TVB-N) in fish... - Fishing Technology, Engineering & Fish Processing Technology - ICAR AIEEA PG Fisheries Science 09 July 2023 (Shift 1) Paper | Agrigyan

Chemical freshness criteria and standards for seafood quality:
Total Volatile Base Nitrogen (TVB-N) measures volatile nitrogenous basic compounds (ammonia, dimethylamine, and trimethylamine) produced by bacterial degradation and enzymatic deamination of proteins during fish spoilage.
Evaluating freshness standards:
Fresh fish: $\lt 20\text{ mg N/100g}$
Moderately fresh / acceptable: $20\text{--}35\text{ mg N/100g}$
Regulatory upper limit of acceptability for human consumption (EU / FSSAI standard): $35\text{--}40\text{ mg N/100g}$ (values $\gt 40\text{ mg N/100g}$ indicate unfit, spoiled fish).
Notice option 2 incorrectly uses grams instead of milligrams.