Formation of Dimethylamine in Stored Frozen Sea Fish

Castell, C. H.; Neal, Wanda; Smith, Barbara D.

doi:10.1139/f70-190

Cited by 44 publications

(25 citation statements)

References 2 publications

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“…The present profile of free HCHO formation in cod fillets is similar to the DMA profile of cusk (Brosme brosme) reported by Dingle and La11 (1979b); Figure 2 shows that DMA increased with storage time for all treatments but changes were negligible at -30 "C . This finding reflects those of various researchers (Banks 1965;Castell et al 1970;1975;Dingle et al 1977) who have reported that temperatures between -26 "C and -30 "C are required to control deterioration in most fish species. Results of the enzymatic analysis of free HCHO by the formaldehyde dehydrogenase method were highly correlated with the concentrations of free HCHO determined by the modified Nash colorimetric method (Fig.…”

Section: Fig 2 Dimethylamine Content Of the Cod (Gadus Morhua) Fillsupporting

confidence: 89%

Effect of Frozen Storage Temperature on Free and Bound Formaldehyde Content of Cod (Gadus Morhua) Fillets

Leblanc

1988

J Food Processing Preservation

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Samples from the same lot of commercially harvested and processed Northern Bank cod (Gadus morhua) fillets were frozen stored at −30°C, −22°C, −15°C, −12°C, and a simulated industrial fluctuating temperature program for ca. 90 days. Perchloric acid extracts of the frozen premium grade fillets were used for the determination of free formaldehyde (HCHO) and dimethylamine (DMA). Both the formaldehyde dehydrogenase (EC1.2.1.46) enzyme and the Cochin and Axelrod (1959) modification of the colorimetric Nash (1953) method were used to compare the free HCHO content of the extracts. The enzyme procedure consistently detected 21% less HCHO in the fillets during the course of the study. Initial appearance of bound HCHO in the fillets, determined as the difference between DMA and enzymatically or colorimetrically assayed free HCHO, was influenced by frozen storage temperature. The lower concentration of HCHO detected by the enzyme method greatly influenced both the free HCHO concentration and the initial appearance of bound HCHO in the fillets. First‐order reaction rates for free HCHO and DMA were higher at −12°C (p 0.05) than those at −15°C, −22°C, or −30°C but lower than that of the fluctuating temperature conditions. Results also show that both the ratio of DMA and HCHO formation and the ratio of mean DMA and HCHO concentrations were > 1. A more accurate determination of free HCHO in frozen stored fish muscle could provide a better understanding of the role of bound HCHO in textural deterioration.

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Section: Fig 2 Dimethylamine Content Of the Cod (Gadus Morhua) Fillsupporting

confidence: 89%

Effect of Frozen Storage Temperature on Free and Bound Formaldehyde Content of Cod (Gadus Morhua) Fillets

Leblanc

1988

J Food Processing Preservation

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“…Another possible factor is that TMA inhibits the DMA reaction (see Additive Study Results Section). The formation of significant amounts of TMA during frozen storage is contrary to common belief (Castell et al 1970(Castell et al , 1972. We suggest that the formation of TMA during frozen storage of red hake occurred via microbial enzymes which were not inhibited by the All minced treatments were stored at -6°C with or without aging and the gutted-dipped fish were held in ice All values are expressed in mmolesI100g.…”

Section: Minced-agedmentioning

confidence: 69%

Some Factors Influencing the Production of Dimethylamine and Formaldehyde in Minced and Intact Red Hake Muscle

Parkin¹,

Hultin²

1982

J Food Processing Preservation

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Mincing stimulated the breakdown o f trimethylamine oxide (TMAO) to dimethylamine (DMA) and formaldehyde (HCHO) in red hake muscle at both above and below freezing temperatures. Aging of red hake muscle on ice as fillets (skin on or off) prior to frozen storage resulted in a greater extent of DMA production as compared to fillets derived from fish aged in the whole or gutted form.Frozen storage temperature influenced the extent of DMA production, yet the freezing nadir had no effect on the rate of its formation during storage at -5°C. Additive studies indicated that reducing conditions in the tissue exert considerable influence on the reaction rate i n frozen minced tissue. Trimethylamine (TMA), DMA, dimethylaniline and citrate were found to inhibit the reaction in frozen minced tissue.

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“…Many gadoid fishes produce large amounts of formaldehyde (FA; about 50 ppm) and dimethylamine (DMA; about 500 ppm) in muscle and intestine tissues during frozen storage (Tokunaga, 1964;Amano & Yamada, 1964;Castell, Neal & Smith, 1970). This production has been attributed to an endogenous enzyme (more concentrated in kidney, pyloric caeca and liver) capable of reducing trimethylamine oxide (TMAO) to the intermediate dimethylaminomethylol which then yields DMA and FA (Harada, 1975).…”

Section: Introductionmentioning

confidence: 99%

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

Ponte

Roozen

Pilnik

1986

Int J of Food Sci Tech

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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.

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Formation of Dimethylamine in Stored Frozen Sea Fish

Cited by 44 publications

References 2 publications

Effect of Frozen Storage Temperature on Free and Bound Formaldehyde Content of Cod (Gadus Morhua) Fillets

Effect of Frozen Storage Temperature on Free and Bound Formaldehyde Content of Cod (Gadus Morhua) Fillets

Some Factors Influencing the Production of Dimethylamine and Formaldehyde in Minced and Intact Red Hake Muscle

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

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