2.7.1. Total Volatile Base Nitrogen (TVB-N)

TVB-N was determined according to the method from the AOAC (1990) [25]. Five grams of a camel meat sample was added to 300 mL of distilled water in a heating flask, and then 2 g of magnesium oxide and some granules of antifoaming pellets were added. The receiving flasks contained 25 mL of boric acid (2%) and a few drops of Tashiro’s indicator (consisting of 1.25 g methyl red and 0.32 g methylene blue dissolved in 1 L of 90% ethanol). The flasks used for the heating and receiving were connected to an evaporator, and the water bath temperature was controlled. After 25 min, distillation was stopped. By using sulfuric acid (0.05 N), the contents of the receiving flask were titrated to the endpoint, and the TVB-N was determined as follows:

where V is the volume of sulfuric acid (mL), N is the normality of sulfuric acid (0.05 N), and W is the weight of the sample in grams.