Effect of oxidizing and reducing agents on trimethylamine N-oxide demethylase activity in red hake muscle

Abstract

The addition of oxidizing or reducing agents to minced red hake showed that oxidizing agents reduced the rate of dimethylamine (DMA) and formaldehyde (FA) formation, while reducing agents accelerated their formation. To determine the effectiveness of different oxidizing agents, H202, NaOCl, and KBr03 were added at four levels to minced red hake. DMA, FA, and trimethylamine oxide values showed that 0.05,0.10, and 0.25% levels of H202 were most effective in slowing the reaction rate. Although Instron measurements did not show the oxidizing agents to improve the texture greatly, the sensory panel analysis found the 0.05, 0.10, and 0.25% levels of H202 to have a better texture than the control.Investigations into the utilization of red hake (Urophycis chuss) as a human food have centered around trimethylamine N-oxide demethylase (TMAO-ase), which is thought

Effect of some additives on the inhibition of lizardfish trimethylamine‐N‐oxide demethylase and frozen storage stability of minced flesh

“…Krueger & Fennema (1989) found the inhibition effect of 0.85% (v/v) H 2 O 2 on DMA formation of Alaska pollack ( Theragra chalcogramma ) fillets during frozen storage at −10 °C. Racicot et al. (1984) also reported that the presence of H 2 O 2 in red hake mince at concentration as low as 0.05% (w/w) reduced DMA production during 7 weeks of frozen storage at −12 °C.…”

“…(1984) also reported that the presence of H 2 O 2 in red hake mince at concentration as low as 0.05% (w/w) reduced DMA production during 7 weeks of frozen storage at −12 °C. H 2 O 2 is thought to create oxidising conditions in the fish muscle and affect the reducing conditions necessary for TMAOase activity (Parkin & Hultin, 1982; Racicot et al. , 1984).…”

Effects of additions, irradiation and heating on the activity of Trimethylamine oxide‐ase in frozen stored minced fillets of whiting

“…As the gadoid fishes play an important role in this industry there is a need for studying practical pretreatments which could prevent the production of DMA and FA in these products during frozen storage. Several attempts have already been made: removal of TMAO and soluble proteins by washing the minces, addition of oxidizing agents and packaging in oxygen permeable materials (Landolt & Hultin, 1981 ;Reece, 1983;Racicot et al, 1984). Heat treatments have also D .…”

Heat Induced Changes in Thiol Groups in Squid Proteins

“…On the other hand, hypotaurine and taurine were active in the absence of cations (Spinelli and Koury 1981). Oxidants and Cu2+ were found to inhibit the decomposition of TMAO (Racicot et al 1984).…”