Enzymatic Determination of Trimethylamine and Its Relationship to Fish Quality

Wong, K. C.; Gill, T.A.

doi:10.1111/j.1365-2621.1987.tb13960.x

Cited by 35 publications

(15 citation statements)

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“…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. Ritskes (1975), Dunn et al (1976), Hiatt (1983), Lundstrom and Racicot (1983) and von Stockemer and Kruse (1985) determined trimethylamine in fish tissue by gas chromatography (GC).…”

Section: Introductionmentioning

confidence: 94%

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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Section: Introductionmentioning

confidence: 94%

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

Krzymien

Elias

1990

Journal of Food Science

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“…Procedures for the enzymatic analysis of fish spoilage indicators (LeBlanc and Gill 1984; Wong and Gill 1987) have been reported. Formaldehyde has been determined enzymatically in water Hohnloser et al 1980), blood (Shibata er al.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Three Methods of Formaldehyde Determination on Frozen Sole, Pollock, Haddock and Cod Fillets

Leblanc

Ervin

1988

J Food Biochemistry

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The Merchoquant test strip and a rapid, enzymatic method were evaluated for the quantitation of formaldehyde (HCHO) in neutralized perchloric acid (HC104) extracts of fish muscle. Compared with the standard colorimetric Cochin and Axelrod (1959) modification of the Nash reagent method (1953), the nonglutathione dependent formaldehyde dehydrogenase (EC 1.2.1.46) method based on that of Yasuhara et al. (1982) for creatine was faster and less affected by interferences. The enzyme method resulted in lower HCHO values than did the modified Nash method for the gadoid pollock, haddock and cod samples while the semi‐quantitative Merchoquant test strip resulted in positive readings for only one cod sample. Seventy‐nine HC104fish extracts analyzed by the enzyme and modified Nash procedures showed a species dependent correlation between the two methods, with slopes of 0.847, 0.321, 0.436, 0.519 for sole, pollock, haddock and cod, respectively. The HCHO content of the samples ranged between 0.4 and 75 μmoles%. Standard addition evaluation of the accuracy of the formaldehyde dehydrogenase method compared with the modified Nash procedure on three samples also resulted in species dependent slopes. Nongadoid sole samples showed the greatest deviation while cod was the only species where the modified Nash method resulted in HCHO values lower than those attained with the enzyme method. The detection limit of the formaídehyde dehydrogenase method was 0.3 μmoles%.

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“…Many bacteria, such as Alteromonas , Photobacterium , and Vibrio , that are involved in fish spoilage decompose TMAO and subsequently increase TMA, which is the strongest fishy odor compound in aged fish, indicating the low quality of fillet and high pH (Sotelo & Rehbein, ; Wong & Gill, ). TMAO is an electron acceptor in anaerobic microbial growth during refrigeration and thawing treatments (Sotelo & Rehbein, ).…”

Section: Resultsmentioning

confidence: 99%

Roles of TMAOase in muscle and drips of Alaska pollock fillets at various freeze/thaw cycles

Lee

Park

2017

J Food Process Preserv

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Whole pollock quickly frozen at the Bering Sea were thawed: whole fish (WF) and headed/gutted fish (HF). Each treatment was filleted after 0, 12, 24, and 72 hr of refrigeration. Chemical analyses in fillets and drips at different freezing/thawing (F/T) cycles were conducted. Trimethylamine‐N‐oxide demethylase (TMAOase) activity, formaldehyde (FA), and dimethylamine contents were significantly higher in HF as the number of F/T cycles increased. FA in fillets and drips were significantly reduced at 12‐F/T, which indicated that FA was possibly linked to protein denaturation and textural toughness. Drastically increased trimethylamine and pH of HF72h at 1‐F/T might have been caused by endogenous microorganisms or enzymes. F/T, which is often used to mimic long‐term frozen storage, likely induced the rapid release of FA through the maximization of ice crystals followed by the accumulation of TMAOase. Practical applications Headed and gutted Alaska pollock before filleting and subsequent freezing was found to be more sensitive to TMAOase activity than whole fish, easily leading to textural toughening as higher shear force values were observed. However, when fillets made from whole fish after long refrigeration were subjected to 12 freeze/thaw cycles, textural toughness was also observed. Therefore, it is suggested that Alaska pollock whole fish should be filleted and frozen within 3 days of postharvest if fillets are to be stored frozen for longer periods (i.e., 2 years).

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Enzymatic Determination of Trimethylamine and Its Relationship to Fish Quality

Cited by 35 publications

References 1 publication

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

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

Comparison of Three Methods of Formaldehyde Determination on Frozen Sole, Pollock, Haddock and Cod Fillets

Roles of TMAOase in muscle and drips of Alaska pollock fillets at various freeze/thaw cycles

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