Ammonia, Dimethylamine, Trimethylamine, and Trimethylamine Oxide from Raw and Processed Fish By-Products

Abstract

Concentrations of ammonia, monomethylamine (MMA), dimethylamine (DMA), trimethylamine (TMA), and trimethylamine oxide (TMAO) in raw and processed fish by-products were determined in coldwater marine fish using a capillary electrophoresis (CE) method. The CE method provides a fast and sensitive procedure to simultaneously quantify volatile amines and TMAO in raw and processed fish samples. Total volatile bases nitrogen (TVB-N) values were calculated from the concentrations of the respective individual volatile amines detected within the samples. TVB-N calculated concentrations ranged from a low of 12 ± 3.7 mg N/100g (n = 3) to a high value of 119.1 ± 27.2 mg N/100g (n = 3) wet weight for the raw fish by-products and from 60 ± 2.4 mg N/100g (n = 3) to 300.9 ± 40.5 mg N/100g (n = 3) dry weight for the processed fish byproducts. No MMA was detected in any of the samples tested. Raw viscera samples contained increased concentrations of DMA and TMA relative to the other samples tested. High levels of TMAO and TMA in the freezedried stickwater suggested decomposition of TMAO and/or fractionation into the stickwater during processing since these compounds are water soluble. Results indicated that there is a wide distribution on the levels of TMAO, ammonia, TMA, DMA, and calculated TVB-N in the materials

CHEMICAL AND NUTRITIONAL PROPERTIES OF PACIFIC OCEAN PERCH (SEBASTES ALUTUS) WHOLE FISH AND BY-PRODUCTS

“…The concentrations of TMAO, ammonia, DMA and TMA, and the calculation of TVN‐B in POP whole fish and by‐products are listed in Table 4. TMA was detected only in the viscera, which was an observation consistent with Wu and Bechtel (2008), who examined a series of raw fish by‐products and found TMA only in the viscera (pollock and arrowtooth flounder). Shamaila et al.…”

“…Concentrations of ammonia, monomethylamine, dimethylamine (DMA), trimethylamine (TMA) and trimethylamine oxide (TMAO) in POP by‐products were determined using a capillary electrophoresis (CE) method (Timm and Jørgensen 2002) as modified by Wu and Bechtel (2008). TVB‐N values were calculated from the concentrations of the respective individual volatile amines detected within the samples.…”

The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

“…Lakshmanan et al (2005) Chemical analysis such as trimethylamine nitrogen (TMA-N) is widely used in determining the quality of seafood products. The formation of TMA from the reduction of trimethylamine oxide (TMAO) is caused by bacterial degradation and enzymatic activity (Ludorff & Meyer, 1973;Wu & Bechtel, 2008), but the effect of high-pressure treatment on the stability of TMA is not known. TMA-N content of unpressurized and pressurized cold smoked salmon is shown in Table 2.…”

Studies on the Proximate Composition, Quality and Heavy Metal Concentration of Sun-dried Bombay Duck and Sun-dried Ribbon Fish of Cox’s Bazar District of Bangladesh

“…Total volatile bases (TVB) is a group of biogenic amines formed in nonfermented food products during storage (Horsfall et al, 2006). The combined total amount of ammonia (NH 3 ), dimethylamine (DMA) and trimethylamine (TMA) in fish is called the total volatile base (TVB) nitrogen content of the fish and is commonly used as an estimate of spoilage and has been widely used as an index for freshness of fish (Wu and Bechtel, 2008).…”

“…Total volatile base nitrogen (TVB-N) is important characteristic for the assessment of quality in seafood products and appears as the most common chemical indicator of marine fish spoilage (Amegovu et al, 2012;Wu and Bechtel, 2008). Total volatile bases (TVB) is a group of biogenic amines formed in nonfermented food products during storage (Horsfall et al, 2006).…”