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

Abstract

Fish fluid was obtained by centrifuging minced fillets of whiting and used to study the effects of several treatments on TMAO-ase activity during storage at -18°C. Additional experiments were carried out with the whole mince. When the fish fluid or mince was heated for 1 min at 80°C or more, the production of dimethylamine and formaldehyde ceased. Xanthan was the only one of the hydrocolloids studied (pectins, carrageenans, alginates, locust bean gum and carboxymethyl celluloses), which showed a significant reduction of TMAO-ase activity. A low dose of irradiation (300 Krad) did not change TMAO degradation of the fish fluid during subsequent frozen storage.

Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products

“…The fish chips, which were made from mechanically deboned frames and trimmings of cod, presented the highest rates of DMA and FA formation. Precooking the fish sticks to an internal temperature of 80°C almost completely arrested the formation of DMA and FA, in agreement with previous work (da Ponte et al, 1986). Moreover, the precooked fish sticks appeared to be relatively stable in texture (Fig.…”

“…Dimethylamine (DMA) and formaldehyde (FA) determination was carried out in duplicate (da Ponte, Roozen & Pilnik, 1986).…”

Functional aptitude of hake minces with added TMAO-demethylase inhibitors during frozen storage

“…Another alternative to improve frozen fish quality could be the inhibition of TMAO demethylase enzyme, resulting in the reduction or inhibition of formaldehyde accumulation, consequently retarding protein aggregation and loss of functionality (Leelapongwattana, Benjakul, Visessanguan, & Howell, 2008. In this regard, several compounds have been assayed in order to inhibit the activity of TMAO demethylase, such as sodium citrate, pyrophosphate, H2O2, or hydrocolloids such as sodium alginate, xanthan gum, or carrageenan (Da Ponte, Roozen, & Pilnik, 1986;Leelapongwattana, et al, 2008Leelapongwattana, et al, , 2010Parkin & Hultin, 1982). The mechanism of action of many of these additives seems to be related to the chelating effect on ferrous ion, which is located in the active site of the enzyme and is also required for TMAOase activity (Leelapongwattana, et al, 2008).…”

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

“…, 1999). To retard the freeze‐toughening of fish, numerous chemical additives have been used (DaPonte et al. , 1986).…”

“…This is accompanied by the losses in textural property and functional properties . To retard the freeze-toughening of fish, numerous chemical additives have been used (DaPonte et al, 1986). Both sodium citrate and H 2 O 2 were found to slow the rate of DMA formation in frozen gadoid mince (Parkin & Hultin, 1982).…”