Unlocking the microbial diversity and the chemical changes throughout the fermentation process of “hákarl”, Greenland shark

Jensen, Sophie; Ólason, Snorri Páll; Skírnisdóttir, Sigurlaug; Stefánsson, Guðmundur; Dargentolle, Cecile; Marteinsson, Viggó Thór

doi:10.1016/j.heliyon.2023.e22127

Cited by 1 publication

(2 citation statements)

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“…While in some fermented products, such as fish sauce and haḱarl (a unique traditional Icelandic product obtained by fermenting and drying Greenland shark), TMAO is degraded to TMA mainly by fermentation microorganisms, especially haḱarl, which thought to be toxic before fermentation for high content of urea and TMAO. 38,39 The TMA content in fish sauce is closely related to the freshness of raw materials but has no significant effect on the quality of fish sauce. 38 Pseudomonas plays a major role in TMAO degradation in the fermentation of Haḱarl.…”

Section: Tmao Decomposition During Seafood Processingmentioning

confidence: 99%

“…The action of microorganisms has little effect on the formaldehyde production during chilling, freezing, and refrigeration, as low temperature inhibits the growth of microorganisms. While in some fermented products, such as fish sauce and hákarl (a unique traditional Icelandic product obtained by fermenting and drying Greenland shark), TMAO is degraded to TMA mainly by fermentation microorganisms, especially hákarl, which thought to be toxic before fermentation for high content of urea and TMAO. , The TMA content in fish sauce is closely related to the freshness of raw materials but has no significant effect on the quality of fish sauce …”

Section: Tmao and Seafood Qualitymentioning

confidence: 99%

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Trimethylamine N-Oxide in Aquatic Foods

Li,

Wang,

Yanagita

et al. 2024

J. Agric. Food Chem.

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Trimethylamine N-oxide (TMAO), a characteristic nonprotein nitrogen compound, is widely present in seafood, which exhibits osmoregulatory effects for marine organisms in vivo and plays an important role in aquaculture and aquatic product preservation. However, much attention has been focused on the negative effect of TMAO since it has recently emerged as a putative promoter of chronic diseases. To get full knowledge and maximize our ability to balance the positive and negative aspects of TMAO, in this review, we comprehensively discuss the TMAO in aquatic products from the aspects of physiological functions for marine organisms, flavor, quality, the conversion of precursors, the influences on human health, and the seafood ingredients interaction consideration. Though the circulating TMAO level is inevitably enhanced after seafood consumption, dietary seafood still exhibits beneficial health effects and may provide nutraceuticals to balance the possible adverse effects of TMAO.

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Section: Tmao Decomposition During Seafood Processingmentioning

confidence: 99%