SOME FACTORS INFLUENCING THE PRODUCTION OF DIMETHYLAMINE AND FORMALDEHYDE IN MINCED AND INTACT RED HAKE MUSCLE

SOME FACTORS INFLUENCING THE PRODUCTION OF DIMETHYLAMINE AND FORMALDEHYDE IN MINCED AND INTACT... ABSTRACT Mincing stimulated the breakdown of 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 in frozen minced tissue. Trimethylamine (TMA), DMA, dimethylaniline and citrate were found to inhibit the reaction in frozen minced tissue. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Processing and Preservation Wiley

SOME FACTORS INFLUENCING THE PRODUCTION OF DIMETHYLAMINE AND FORMALDEHYDE IN MINCED AND INTACT RED HAKE MUSCLE

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Publisher
Wiley
Copyright
Copyright © 1982 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0145-8892
eISSN
1745-4549
D.O.I.
10.1111/j.1745-4549.1982.tb00644.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Mincing stimulated the breakdown of 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 in frozen minced tissue. Trimethylamine (TMA), DMA, dimethylaniline and citrate were found to inhibit the reaction in frozen minced tissue.

Journal

Journal of Food Processing and PreservationWiley

Published: Jun 1, 1982

References

  • Comparative stability and desirability of frozen Pacific hake fillet and minced flesh blocks
    CRAWFORD, CRAWFORD; LAW, LAW; BABBITT, BABBITT; MCGILL, MCGILL
  • Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillar proteins
    GILL, GILL; KEITH, KEITH; SMITH‐LALL, SMITH‐LALL
  • Chemical and physical changes in red hake blocks during frozen storage
    KELLEHER, KELLEHER; BUCK, BUCK; HULTIN, HULTIN; PARKIN, PARKIN; LICCIARDELLO, LICCIARDELLO; DAMON, DAMON
  • Assessment of green tuna: determining trimethylamine oxide and its distribution in tuna muscles
    YAMAGATA, YAMAGATA; HORIMOTO, HORIMOTO; NAGAOKA, NAGAOKA

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