Relevance of trimethylamine oxide demethylase activity and haemoglobin content to formaldehyde production and texture deterioration in frozen stored minced fish muscle

1988 ◽  
Vol 43 (3) ◽  
pp. 261-276 ◽  
Author(s):  
Hartmut Rehbein
Keyword(s):  
Fish Muscle ◽  
Trimethylamine Oxide ◽  
Demethylase Activity ◽  
Minced Fish ◽  
Formaldehyde Production ◽  
Haemoglobin Content

scholarly journals Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S17-S19 ◽  
Author(s):  
E. Abd El-Moneim Mahmoud ◽  
J. Dostálová ◽  
D. Lukešová ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Microwave Heating ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Fish Muscle ◽  
Atlantic Mackerel ◽  
Fish Flesh ◽  
Heating Treatment ◽  
Minced Fish

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

scholarly journals Trimethylamine Oxide in Fish Muscle II

1958 ◽  
Vol 24 (8) ◽  
pp. 645-647 ◽  
Author(s):  
Yoshiro HASHIMOTO ◽  
Tomotoshi OKAICHI
Keyword(s):  
Fish Muscle ◽  
Trimethylamine Oxide

scholarly journals Washing Effect of Minced Fish Muscle in Water on Degradation of Polyphosphates during Manufacturing Process of Surimi-Based Products.

1992 ◽  
Vol 58 (1) ◽  
pp. 79-83 ◽  
Author(s):  
Akinobu Matsunaga ◽  
Tooru Ooizumi ◽  
Atsushi Yamamoto ◽  
Ken-íchi Kawasaki ◽  
Eiichi Mizukami
Keyword(s):  
Manufacturing Process ◽  
Fish Muscle ◽  
Minced Fish

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

2011 ◽  
Vol 46 (4) ◽  
pp. 724-731 ◽  
Author(s):  
Berna Özalp Özen ◽  
Mine Eren ◽  
Aslıhan Pala ◽  
İlknur Özmen ◽  
Ayla Soyer
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Frozen Storage ◽  
Fish Muscle ◽  
Minced Fish

Studies of Fish Spoilage: IV. The Bacterial Reduction of Trimethylamine Oxide

1939 ◽  
Vol 4b (4) ◽  
pp. 252-266 ◽  
Author(s):  
Dennis W. Watson
Keyword(s):  
Surface Layer ◽  
Bacterial Population ◽  
Fish Muscle ◽  
Point Of View ◽  
The Body ◽  
Bacterial Reduction ◽  
Total Bacterial Population ◽  
Trimethylamine Oxide ◽  
Sparing Effect ◽  
Anaerobic Environment

In fish muscle press juice simulating the surface and the interior of muscle, there is an aerobic environment in the surface layer and an anaerobic environment in the body of the liquid. The Eh potential of the former is about 0.3 volts and of the latter from −0.5 to −0.10 volt.It is found that the bacterial population proliferating at 2 °C. is chiefly Achromobacter, which can be divided into two groups, obligate aerobes and facultative anaerobes. Only the latter group, which is capable of growth in the interior or surface, is responsible for the reduction of trimethylamine oxide with the evolution of trimethylamine. Since the initial total count is made up of a large number of obligate aerobes or non-oxide reducers it is obvious that the total bacterial population cannot be related to trimethylamine production. The appearance of this base therefore may be taken to indicate a bacterial population which is in excess of that responsible for its production.Molecular oxygen at surface exercises a trimethylamine oxide sparing effect. In practice, however, this effect is not significant from the point of view of the freshness test in the sense of Beatty and Gibbons.

Amines in Fish Muscle. VI. Trimethylamine Oxide Content of Fish and Marine Invertebrates

1952 ◽  
Vol 8c (5) ◽  
pp. 314-324 ◽  
Author(s):  
W. J. Dyer
Keyword(s):  
Freshwater Fish ◽  
Marine Invertebrates ◽  
Dry Weight ◽  
Fish Muscle ◽  
Oxide Content ◽  
Teleost Fishes ◽  
Additional Species ◽  
Trimethylamine Oxide

Original determinations of the trimethylamine oxide content of 60 species of fish are recorded, and 21 additional species have been studied by others. Elasmobranchs have the highest content of oxide, two to five per cent based on dry weight. Among teleost fishes, the amount increases from the lower to the higher orders, freshwater fish containing no oxide. Analyses of several species of marine invertebrates confirm earlier work showing that certain molluscs, echinoderms and other organisms contain trimethylamine oxide, often in quantities similar to those in the higher teleosts.

Microorganisms From Atlantic Cod

1947 ◽  
Vol 7a (3) ◽  
pp. 128-136 ◽  
Author(s):  
Frances E. Dyer
Keyword(s):  
New Species ◽  
Atlantic Cod ◽  
Fish Muscle ◽  
Trimethylamine Oxide ◽  
A New Species

Five hundred and ninety-five organisms isolated from six cod were members of the genera Micrococcus, Microbacterium, Achromobacter, Pseudomonas, Flavobacterium, Proteus, Alkaligenes, moulds and yeast-like organisms. A new species, Microbacterium piscarium, is described. 98% of the cultures produced acid from carbohydrates, 60% lysed fish muscle, 29% reduced trimethylamine oxide to trimethylamine, and 45% were chromogenic.

Protein Instability in Minced Flesh from Fillets and Frames of Several Commercial Atlantic Fishes During Storage at −5 C

1975 ◽  
Vol 32 (6) ◽  
pp. 775-783 ◽  
Author(s):  
J. R. Dingle ◽  
J. A. Hines
Keyword(s):  
Gadus Morhua ◽  
Atlantic Cod ◽  
Protein Solubility ◽  
Kidney Tissue ◽  
Rapid Loss ◽  
Atlantic Mackerel ◽  
Trimethylamine Oxide ◽  
Minced Fish ◽  
Protein Instability ◽  
Hippoglossoides Platessoides

Minced flesh of Atlantic cod (Gadus morhua) and pollock (Pollachius virens), recovered by means of meat-separator machines from frames left after filleting operations, suffered a rapid loss of protein solubility during storage at −5 C. This was due to the presence of kidney tissue which caused the formation of dimethylamine and formaldehyde from the trimethylamine oxide of the muscle. The minced flesh of witch flounder (Glyptocephalus cynoglossus), American plaice (Hippoglossoides platessoides), and Atlantic mackerel (Scomber scombrus) was relatively stable when mixed with homogenates of their own kidney tissue, but cod kidney caused the same changes in gray sole as it did in minced cod flesh. The exclusion of gadoid kidney and blood from minced fish preparations is recommended.

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