Egg Taints: Association with Trimethylamine

Hobson-Frohock, A.; Land, D. G.; Griffiths, Nerys M.; Curtis, R. F.

doi:10.1038/243304a0

Cited by 91 publications

(29 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moreover, it may have adverse effects on the palatability of rapeseed products (Appelqvist 1972). Sinapine is also linked to a crabby or fishy taint note in eggs from some brown-egg-Iaying hens (Hobson-Frohock et al 1973;Butler et al 1982;Fenwick et al 1984a) and serves as a precursor of trimethylamine (TMA; Pearson et al 1980). The egg taint is caused by the presence of low concentrations (about 1 Jlg/g) of TMA in the eggs (Hobson-Frohock et al 1973).…”

Section: Organoleptic Properti Esmentioning

confidence: 97%

Phenolic Acids and Tannins in Rapeseed and Canola

Kozłowska¹,

Naczk²,

Shahidi³

et al. 1990

Canola and Rapeseed

View full text Add to dashboard Cite

Section: Organoleptic Properti Esmentioning

confidence: 97%

Phenolic Acids and Tannins in Rapeseed and Canola

Kozłowska¹,

Naczk²,

Shahidi³

et al. 1990

Canola and Rapeseed

View full text Add to dashboard Cite

“…Fishy egg taint is caused by the presence of trimethylamine (TMA) in the egg yolk [42,911. TMA results from the action of enteric bacteria on choline [55,561, the latter being present in cruciferous oilseeds as lecithin and as the ester of 3,5-dimethoxy-4-hydroxycinnamic acid (sinapine).…”

Section: Egg Taintmentioning

confidence: 99%

Rapeseed meal‐Glucosinolates and their antinutritional effects Part 6. Taint in end‐products

Mawson

Heaney

Zduńczyk

et al. 1995

Nahrung

View full text Add to dashboard Cite

From the present review it is clear that glucosinolates and their breakdown products may pass in small amounts into such products as meat, milk or eggs without noticeable deterioration in their taste. When applying low glucosinolate rapeseed meal (LG-RSM) as the sole high protein component of concentrate mixture for cows, the level of rapeseed glucosinolates breakdown products should not exceed 0.1 mumol/l oxazolidinethione, 10 mumol/l unsaturated nitriles and 100 mumol/l thiocyanate. At these levels no evidence has been found to indicate the negative influence of glucosinolates breakdown products on the sensory properties of milk or threat for consumers. No published information appears to be available suggesting that glucosinolates have any deleterious effect on the carcass flavour in cattle. Even at a 20% inclusion of LG-RSM in diets no impairment on visual scores or sensory evaluation was found in pig's or broiler's carcass. Glucosinolated, chiefly progoitrin, which depress trimethylamine oxidation thus clearly affect the taint in eggs. In birds with genetically conditioned susceptibility (brown layers) fishy taint can be observed even at 0.3 microM progoitrin, i.e. approximately 0.5 microM total glucosinolates in 1 g diet. Assuming a threefold higher threshold for white layers (1 microM progoitrin in 1 g diet) fishy taint can be expected at a 10% LG-RSM level in diet, and only very low glucosinolate rapeseed meals can be fed to layers without the risk of fishy taint in eggs.

show abstract

“…veren tavukların rasyonlarına kolza küs-pesi katıldığında bazı yumurtaların bmmlduğu ve bunun nedeninin tirimetilamİn (TMA) olduğu ilk ke" Hobson-Frohck ve arkadaşları tarafından a~ıklanmıştır (6). Aminıcrorganik maddelerin bomlma ürünleri olup toksik özelliktedirler.…”

Section: Yumurtalarda Göriilen Bozulmalmunclassified

ZINC METABOLISM AND DEFICIENCY Ii\' DOMESTlC Ai\IMALS

Eyibilen¹

1983

Ankara Üniversitesi Veteriner Fakültesi Dergisi

View full text Add to dashboard Cite

Egg Taints: Association with Trimethylamine

Cited by 91 publications

References 3 publications

Phenolic Acids and Tannins in Rapeseed and Canola

Phenolic Acids and Tannins in Rapeseed and Canola

Rapeseed meal‐Glucosinolates and their antinutritional effects Part 6. Taint in end‐products

ZINC METABOLISM AND DEFICIENCY Ii\' DOMESTlC Ai\IMALS

Contact Info

Product

Resources

About