Continuing from the previous paper, this paper deals with a study of some factors affecting the velocity constant in removing the volatile base by aeration method, with special reference to the freshness of the fish meat examined. Results obtained are as follows:
1. The fresh meat of several species of fish, showed no difference in the velocity constant, while some of them showed a considerable difference in the velocity constant when spoiled. The curves of volatile base obtained were not of complete agreement with the first order reaction. The cause of this error was found to be due to the high content of trimethylaminoxide in the muscle.
On the other hand, the curves obtained from the samples of spoiled fish meat which have relatively small amount or no oxide, such as albacore, mackerel, carp and whale meat, were found to present the curves mearly or completely in agreement with the theoretical curves.
2. A shortened procedure was presented, which is based on obtaining a 50 per cent removal of total volatile base and is able to determine within a short period of 15 minutes aerating at 45°C, 50 l/hr..