Determination of the quality of fish by measuring trimethylamine oxide reduction

Malle, Pierre; Eb, P.; Tailliez, R.

doi:10.1016/0168-1605(86)90026-7

Cited by 17 publications

(7 citation statements)

References 14 publications

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“…TMAO can be reduced to TMA by certain bacteria, which have TMAO reductase activity (Sotelo and Rehbein 2000). Then TMA formation could be interpreted as a consequence of bacteria growth (Malle et al. 1986).…”

Section: Resultsmentioning

confidence: 99%

Changes During Fermentation and Properties of Som-Fug Produced From Different Marine Fish

Riebroy

Benjakul

Visessanguan

et al. 2007

Journal of Food Processing and Preservation

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Microbiological, chemical and physical changes of Som-fug produced from six marine fish during fermentation were monitored. During the fermentation (0-72 h) at 30C, the increase in lactic acid bacteria (LAB) count and total acidity (TA) with the concomitant decrease in pH was observed. After the fermentation was completed, Som-fug samples contained 1.5-7.9 ¥ 10 9 cfu/g LAB count and TA ranging from 2.00 to 2.28% with the pH range of 4. 53-4.60. Trimethylamine N-oxide content decreased, whereas trimethylamine content increased throughout the fermentation (P < 0.05). Proteolysis of Somfug proteins and lipid oxidation occurred during fermentation. As the fermentation proceeded, hardness, adhesiveness, springiness and cohesiveness of all samples increased, and L*, a* and b* values also increased (P < 0.05). Generally, Som-fug produced from bigeye snapper showed a greater acceptability than those produced from other species. However, its acceptability was slightly lower than a commercial Som-fug produced from freshwater fish (P < 0.05). Corresponding

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Section: Resultsmentioning

confidence: 99%

Changes During Fermentation and Properties of Som-Fug Produced From Different Marine Fish

Riebroy

Benjakul

Visessanguan

et al. 2007

Journal of Food Processing and Preservation

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“…This method was later modified by Ruiter and Wesseman (1976). A similar method was reported by Malle et al (1986). Wong and Gill (1987) developed a procedure for the determination of TMA based on oxidation of TMA with phenazine methasulfate in the presence of TMA dehydrogenase.…”

Section: Introductionmentioning

confidence: 92%

Feasibility Study on the Determination of Fish Freshness by Trimethylamine Headspace Analysis

Krzymien

Elias

1990

Journal of Food Science

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Trimethylamine (TMA) concentration in fish tissue is an accepted measure of deterioration. In this preliminary study a direct relation was demonstrated between TMA in the tissue and in the headspace above the fish flesh. A relatively simple but precise procedure was developed for measuring TMA headspace concentration, based on air sampling with Carbotrap or Tenax sorbent tubes and subsequent thermal desorption and gas chromatographic (GC) analysis. Sampling and analysis are completed in less than 5 min. Fish freshness determined by TMA headspacc analysis was consistent with grading estimated by sensory tests, but the instrumental method provided a more objective and quantitative assessment of quality and an estimation of postmortem age of the fish.

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“…The TMA content was higher in the unbled muscles than the bled muscles of both species only after a week of storage. TMA has a characteristic odor associated with spoiled marine fish [18], and it is produced by the bacterial reduction of trimethylamine oxide (TMAO) during the spoilage process [19,20].…”

Section: Discussionmentioning

confidence: 99%

Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage

et al. 2010

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The effect of bleeding on white muscle quality in amberjack and red sea bream was evaluated by measuring ATP-related compounds, volatile basic nitrogen (VBN), and the trimethylamine (TMA) content. The freshness was evaluated by the K value, and the degree of spoilage was elucidated by VBN and TMA. ATP was rapidly converted to ADP and AMP in the muscle and IMP was the main product of ATP degradation during iced storage. For both species, the IMP content was higher in the muscles of fish that were bled than in those unbled during iced storage. Conversely, the K value and the levels of hypoxanthine (Hx) and VBN were higher in the muscle tissue of unbled fish than in the bled tissue of both species. Similarly, the TMA content was higher in the unbled muscle tissues of both species after a week of storage.

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Determination of the quality of fish by measuring trimethylamine oxide reduction

Cited by 17 publications

References 14 publications

Changes During Fermentation and Properties of Som-Fug Produced From Different Marine Fish

Changes During Fermentation and Properties of Som-Fug Produced From Different Marine Fish

Feasibility Study on the Determination of Fish Freshness by Trimethylamine Headspace Analysis

Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage

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