{"id":22511,"date":"2022-07-03T17:41:44","date_gmt":"2022-07-03T16:41:44","guid":{"rendered":"https:\/\/test.merieuxnutrisciences.com\/?page_id=22511"},"modified":"2025-06-03T14:52:43","modified_gmt":"2025-06-03T13:52:43","slug":"abvt-tma","status":"publish","type":"page","link":"https:\/\/www.merieuxnutrisciences.com\/fr\/expertise-alimentaire\/analyses-alimentaires\/analyses-de-chimie-alimentaire\/abvt-tma\/","title":{"rendered":"ABVT \/ TMA"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\" id=\"h-les-enjeux\"><strong>Les enjeux<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La probl\u00e9matique majeure, qui confronte les restaurateurs, est de fournir des produits frais et de qualit\u00e9. Par exemple, un manque de fra\u00eecheur peut poser un probl\u00e8me important avec les poissons.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ainsi, l\u2019<strong>ABVT (Azote Basique Volatil Total)<\/strong> est l&rsquo;un des crit\u00e8res utilis\u00e9s pour \u00e9valuer l\u2019alt\u00e9ration des produits de la mer. Il r\u00e9sulte essentiellement de la d\u00e9gradation des prot\u00e9ines par l\u2019action de bact\u00e9ries ou d\u2019enzymes pr\u00e9sentes dans le poisson.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ainsi, les principaux constituant de <strong>l&rsquo;ABVT<\/strong> sont :<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<ul class=\"wp-block-list\">\n<li style=\"font-size:18px\">L\u2019<strong>ammoniac (NH3)<\/strong>,<\/li>\n\n\n\n<li style=\"font-size:18px\">La<strong> dim\u00e9thylamine (DMA)<\/strong>,<\/li>\n\n\n\n<li style=\"font-size:18px\">La<strong> trim\u00e9thylamine (TMA)<\/strong>,<\/li>\n\n\n\n<li style=\"font-size:18px\">D\u2019autres <strong>amines <\/strong>de faible poids mol\u00e9culaire.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Le <\/strong><a href=\"https:\/\/eur-lex.europa.eu\/legal-content\/FR\/ALL\/?uri=CELEX:32005R2074\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>r\u00e8glement n\u00b02074\/2005<\/strong> <\/a>nous informe : si le test organoleptique r\u00e9v\u00e8le des doutes sur la fra\u00eecheur de certaines esp\u00e8ces de poissons, l&rsquo;indicateur chimique utilis\u00e9 est l&rsquo;<strong>ABVT<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-la-prestation\"><strong>La prestation<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>M\u00e9rieux NutriSciences<\/strong> vous accompagne dans la d\u00e9termination des <strong>bases volatiles totales<\/strong> <strong>(ABVT)<\/strong> et de la<strong> trim\u00e9thylamine (TMA)<\/strong> dans les produits de la p\u00eache.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Apr\u00e8s d\u00e9prot\u00e9inisation du poisson par l\u2019acide perchlorique (pr\u00e9cipitation des prot\u00e9ines), on proc\u00e8de \u00e0 une distillation \u00e0 la vapeur (neutralisation de l\u2019acide et lib\u00e9ration d\u2019ammoniac, entra\u00een\u00e9 par le courant de la vapeur d\u2019eau). Ensuite, l\u2019ammoniac est recueilli dans un m\u00e9lange d\u2019acide borique en exc\u00e8s et d\u2019indicateur color\u00e9. Celui-ci vire en pr\u00e9sence d\u2019ammoniac. Une titration avec de l\u2019acide chlorhydrique ram\u00e8ne l\u2019extrait \u00e0 sa couleur initiale. A partir de la quantit\u00e9 vers\u00e9e, on d\u00e9duit la quantit\u00e9 d\u2019azote contenue dans l\u2019\u00e9chantillon. Une \u00e9tape suppl\u00e9mentaire d\u2019ajout de formald\u00e9hyde, entre l\u2019\u00e9tape de d\u00e9prot\u00e9inisation de l\u2019\u00e9chantillon et sa distillation, permet de bloquer les amines primaires et secondaires. Elle permet aussi de d\u00e9terminer la quantit\u00e9 de TMA pr\u00e9sente dans le poisson.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-benefices\"><strong>Les b\u00e9n\u00e9fices<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Afin de r\u00e9pondre au plan de contr\u00f4le des restaurateurs, l\u2019offre analytique <strong>ABVT <\/strong>est la m\u00e9thode principale. En effet, elle permet d\u2019\u00e9valuer avec efficacit\u00e9 la fra\u00eecheur des produits de la mer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>M\u00e9rieux NutriSciences <\/strong>est reconnu pour son expertise unique et la qualit\u00e9 de ses r\u00e9sultats analytiques justes et r\u00e9p\u00e9tables.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-fe48e5de wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.merieuxnutrisciences.com\/fr\/contact\/\" target=\"_blank\" rel=\"noreferrer noopener\">Contactez-nous<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Les enjeux La probl\u00e9matique majeure, qui confronte les restaurateurs, est de fournir des produits frais et de qualit\u00e9. Par exemple, un manque de fra\u00eecheur peut poser un probl\u00e8me important avec les poissons. Ainsi, l\u2019ABVT (Azote Basique Volatil Total) est l&rsquo;un des crit\u00e8res utilis\u00e9s pour \u00e9valuer l\u2019alt\u00e9ration des produits de la mer. Il r\u00e9sulte essentiellement de&#8230;<\/p>\n","protected":false},"author":43,"featured_media":78147,"parent":7946,"menu_order":12,"comment_status":"closed","ping_status":"closed","template":"template-bleu.php","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"folder":[],"class_list":["post-22511","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"taxonomy_info":[],"featured_image_src_large":["https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2024\/02\/Banniere-ABVT-TMA.png",1024,299,false],"author_info":{"display_name":"Morgan","author_link":"https:\/\/www.merieuxnutrisciences.com\/fr\/author\/morgan\/"},"comment_info":0,"_links":{"self":[{"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/pages\/22511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/comments?post=22511"}],"version-history":[{"count":1,"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/pages\/22511\/revisions"}],"predecessor-version":[{"id":170917,"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/pages\/22511\/revisions\/170917"}],"up":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/pages\/7946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/media\/78147"}],"wp:attachment":[{"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/media?parent=22511"}],"wp:term":[{"taxonomy":"folder","embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/fr\/wp-json\/wp\/v2\/folder?post=22511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}