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

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.

Amines in Fish Muscle. V. Trimethylamine Oxide Estimation

1952 ◽  
Vol 8c (5) ◽  
pp. 309-313 ◽  
Author(s):  
W. J. Dyer ◽  
F. E. Dyek ◽  
J. M. Snow
Keyword(s):  
Fish Muscle ◽  
Trichloracetic Acid ◽  
Trimethylamine Oxide ◽  
Suitable Modification

The Lintzel method of trimethylamine oxide determination was found to give low results when less than 2 to 5 mg. oxide nitrogen was present. By suitable modification this could be reduced to 2 mg. above which a constant 96 per cent recovery was obtained. However, many fish extracts contain only 0.5 to 2 mg. nitrogen in the aliquot which can be used for the reduction.A modified Norris and Benoit procedure, which is much simpler to use, was developed. This gave about 96 per cent recovery down to about 0.4 mg. nitrogen. Extraction of the fish muscle with either trichloracetic acid or formaldehyde was satisfactory.

Amines in Fish Muscle: III. Spoilage of Iced Eviscerated Cod

1946 ◽  
Vol 6e (6) ◽  
pp. 403-413 ◽  
Author(s):  
W. J. Dyer ◽  
F. E. Dyer ◽  
M. Snow
Keyword(s):  
Fish Muscle ◽  
Bacterial Counts ◽  
Trimethylamine Oxide ◽  
Ice Water ◽  
Bacterial Products

Bacterial counts, trimethylamine and trimethylamine oxide concentrations, and pH in gutted cod stored in melting ice show that spoilage originates in the belly cavity. Bacteria do not penetrate the muscle until spoilage is well advanced, but the substrates, trimethylamine oxide, etc., diffuse outward to the surface and the bacterial products diffuse rapidly into the muscle. Leaching by the ice water lowers the concentration of trimethylamine oxide at the skin. A gradient of high trimethylamine concentration in the belly cavity, decreasing through the muscle to low values at the skin, rapidly develops.

Determination of trimethylamine oxide in fish muscle

1959 ◽  
Vol 10 (6) ◽  
pp. 301-304 ◽  
Author(s):  
J. Bystedt ◽  
L. Swenne ◽  
H. W. Aas
Keyword(s):  
Fish Muscle ◽  
Trimethylamine Oxide

The Action of Pseudomonas on Fish Muscle: 1. Organisms Responsible for Odours Produced During Incipient Spoilage of Chilled Fish Muscle

1957 ◽  
Vol 14 (4) ◽  
pp. 617-625 ◽  
Author(s):  
C. H. Castell ◽  
Maxine F. Greenough
Keyword(s):  
Cold Storage ◽  
Sodium Nitrite ◽  
Dairy Products ◽  
Fish Muscle ◽  
The Past ◽  
Trimethylamine Oxide ◽  
Pure Cultures

Many of the odours characteristic of the earlier stages of spoilage of chilled fish muscle have been reproduced by inoculating sterile fish and fish media with pure cultures of bacteria isolated from fish. These organisms belong to the Pseudomonas and the majority are neither proteolytic nor break down trimethylamine oxide. They are chiefly achromogenic, although a few green pigmented species are included. Odour production by these organisms appears not to be inhibited by sodium nitrite. Similar odours, produced by similar types of organisms, have been observed in the past on dairy products, eggs, meat, poultry and other protein foods held in cold storage.

The Bacterial Reduction of Trimethylamine Oxide to Trimethylamine

1939 ◽  
Vol 4b (5) ◽  
pp. 367-377 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Substrate Specificity ◽  
Bacterial Cell ◽  
Intact Cell ◽  
Fish Muscle ◽  
Free State ◽  
Bacterial Reduction ◽  
Trimethylamine Oxide ◽  
Sea Fish

Only three of thirty microorganisms isolated from seven samples of fresh or lightly smoked sea fish muscle in various stages of decomposition reduced trimethylamine oxide to trimethylamine. This reduction is due to an enzyme, which activates trimethylamine oxide rendering it susceptible to reduction by many of the dehydrogenases of the bacterial cell. This enzyme, as it occurs in the intact cell, is apparently completely inhibited by toluene-treatment but not by cyanide. It. has not yet been obtained in cell-free state, and its substrate specificity has not been determined. Putrid fish muscle, with negligible amounts of trimethylamine, has been obtained by inoculating aseptically excised fish muscle with non-trimethylamine forming bacteria.

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