Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles

Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles SUMMARY– In order to assess green meat of tuna in preparation for canning, it is necessary to determine the trimethylamine oxide (TMAO) content of the raw meat. A simple and rapid TMAO determination method combined with a reduction method, which converts TMAO to trimethylamine (TMA), was developed. Using this method, the distribution of TMAO content in the muscles of yellowfin tuna was investigated to determine the most suitable sampling portion of the fish. A recommended practical method of sampling and determining TMAO for assessing green tuna is presented. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles

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Publisher
Wiley
Copyright
Copyright © 1969 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1969.tb00909.x
Publisher site
See Article on Publisher Site

Abstract

SUMMARY– In order to assess green meat of tuna in preparation for canning, it is necessary to determine the trimethylamine oxide (TMAO) content of the raw meat. A simple and rapid TMAO determination method combined with a reduction method, which converts TMAO to trimethylamine (TMA), was developed. Using this method, the distribution of TMAO content in the muscles of yellowfin tuna was investigated to determine the most suitable sampling portion of the fish. A recommended practical method of sampling and determining TMAO for assessing green tuna is presented.

Journal

Journal of Food ScienceWiley

Published: Mar 1, 1969

References

  • Determination of trimethylamine oxide in fish muscle
    Bystedt, Bystedt; Swenne, Swenne; Ass, Ass

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