Tannins

Tartrazin

Taurine

Theobromin

Theophylline

HPLC

Thermal treatment indicators

Thiamin

Thickeners

Thickners

Carraghenanns, alginates, starches, pectines

Thiol groups (free and total)

Tocopherols

Total amino nitrogen

Total fat (hydrolysis and soxhlet)

Total lipid content after sample hydrolysis and soxhlet extraction (french law : arrêté du 08-09-77)

Total fat (manual extraction)

Fa extraction without preliminary hydrolysis

Total fat (micro-wave extraction)

Extraction of total fat with a micro-ave based apparatus with solvants (without preliminary hydrolysis).

Total Nitrogen

Kjeldahl

Total proteins (n*6,38)

Kjeldahl

Trace elements

Trans fatty acids

Determination of the 18:1, C18:2 and C18:3 trans isomers.
Result as percent of total fatty acids based on GC areas.

Trehalose

Triglycerid composition

HPLC - LSD

Trigonelline

HPLC

Tryptophan

TVB total volatile base nitrogen (TVBN)

The combined total amount of ammonia, dimethylamine and trimethylamine is called the total volatile base content of the fish and is a commonly used estimate of spoilage of fish