Found insideTable 3–Mean scores for the descriptive sensory analysis of distinct/y oxidized whitefish prepared by poaching in either ... causes stale fish flavors after it has been formed from trimethylamine oxide (Reay and Shewan, 1949), but it is virtually ... This timely and authoritative 3-volume work is an invaluable reference source of medical bacteriology. Comprising over 100 chapters, organised into 17 major sections, the scope of this impressive work is wide-ranging. Found inside – Page 69( 12 ) Koizumi , C , and Hashimoto , Y. : Studies on “ Green ” tuna -I . The significance of trimethylamine oxide . Bull . Jap . Soc . Sci . Fish . , Vol . 31 , No. 2 , pp . 157 . 160 , 1965 . 13 Koizumi , C. and Matuura , F .: Studies on “ Green ” tuna .IV . Found inside – Page 96... viz . the gradual mecha - phide and indole are produced . Marine teleost fishes nization and modification of indigenous boats and contain small amounts of trimethylamine oxide the introduction of new mechanized boats suitable which , as a ... Found inside – Page 41The production of fish mince by industry has failed to develop due to early rejection by the market . ... and protein denaturation , especially that caused by the enzymic conversion of trimethylamine oxide to dimethylamine and formaldehyde . Found inside – Page 301Trimethylamine oxide prepared by action of H , 0 , on trimethylamine is a normal constituent of fish muscle and may also occur in tissues of beef and in milk . High acidity of creams favors fishiness in butter . Some investigators doubted the role ... Inclusion of substantial levels of raw-frozen Pacific hake (Merluccius productus) in diets of ranch-raised mink (Mustela vison) causes a large percentage of animals to develop an abnormal condition termed "cotton fur" (CF), characterized by ... Found inside – Page 782A, Production of free fatty acids in minced fillets of various fishes, and the effect of homogenates of their respective kidney ... Fish. 29: 860-864. Babbitt, J. K., D. L. Crawford, and D. K. Law. 1972. Decomposition of trimethylamine oxide and ... Found inside – Page 53Mr. J. Kastner has measured the volatile acid production in spoiling fish flesh and has shown that the oxidation of lactic acid parallels the reduction of trimethylamine oxide . This oxidation will be studied in greater detail . We shall determine if ... Found inside – Page 18APPENDIX II Greening in Albacore Tuna in Relation to the Trimethylamine Oxide (TMAO) and Volatile Carbonyls Content By E. Bilinski and R. E. E. Jonas ... Experimental Procedure One 25-g sample of dorsal muscle, free from dark muscle and skin, was taken from each fish. ... Protein was removed from the aqueous extract of the muscle, obtained after homogenization and centrifugation, by following the ... Found inside – Page 22The role of Achromobacter in fish spoilage is not clear . The percentage of Achromobacter isolates capable of producing trimethylamine from trimethylamine oxide decreased during storage at 3°C from 55 % immediately after filleting to about ... Found inside – Page 182The trimethylamine oxide content of 18 marine fishes of the west coast of Madras has been reported”. Trimethylamine ... water fish. However, a correlation was obtained between organoleptic rating and 'A and B' values of Stansby and Lemon. Found inside – Page 38Species Trimethylamine Trimethylamine oxide mg% mg% Raja batis (181)E 1100 Raja hollandi (149).J - 1359 ... Trimethylamine oxide has also been reported in the muscle press juice of 18 species of fish(11)A. It will be observed that the ... Trimethylamine oxide (TMAO), an organic osmolyte in many marine animals, is typically low in teleost fishes, with a reported maximum of 100 mM occurring in only one shallow living species. Found inside – Page 9“The influence of trimethylamine oxide on the bacterial reduction of redox indicators". Submitted to J. Fish. Res. Bd. Can. “Initial fillet contamination is traced to cutting tables”. Food in Canada 9, 3, Jan., 1949. “Measuring sea fish spoilage ... Found inside – Page 284Anaerobic decarboxylation produces amines . всн соон - con + RCH2NH2 NH2 The major cause of putrid odors is ... odor of spoiled fish is often due to trimethylamine ( TMA ) , produced by bacterial reduction of trimethylamine oxide ( TMAO ) . Found inside – Page 84For example , growth on amino acids from protein - rich environments like dried salted fish or hides is expected ( Oren 1994 ) . ... either alone or in combination with other substrates , is an osmotic solute produced by Dunaliella and may be a major substrate for extreme ... Among the possible electron acceptors used under anaerobic conditions , trimethylamine N - oxide may be available in salted fish , for ... Found inside – Page 147NE Gibbons Effect of nitrite on reduction of trimethylamine oxide in cod fillets . CH Castell . J Fisheries Res ... Fillets prepared from them contained 1.4 , 3.0 and 14.0 mg trimethylamine nitrogen per 100 g fish , respectively . When stored at 3 C ... Found insideBacteria enzymes reduce a significant portion of the TMAO into trimethylamine (TMA), a compound which contributes to fishy Odours. In the picric acid method, an acid extract of fish is reacted with picric acid to produce a highly coloured ... Found inside – Page 84Trimethylamine oxide , it will be noted , is absent even in the newly caught fish . In dogfish , the amount of tertiary amine produced on storage is similar to that in haddock , although the amount of trimethylamine oxide initially present is much ... Found insideThe present book contains the Proceedings of a two day Symposium on Uremic Toxins organized at the University of Ghent in Belgium. A series of guest lectures, free communications and posters have been presented. Found inside – Page 210J. Fish . Res . Board Can . , 17 : 895–902 . 1961. Biosynthesis of trimethylammonium compounds in aquatic animals . II . Role of betaine in the formation of trimethylamine oxide by lobster ( Homarus americanus ) . Ibid . , 18 : 285-286 . 1962. Three non-gadoid fish species, trout (Cynoscion regalis), English sole (Paraophyrys vetulus) and Pacific red snapper (Scomber i~onicus) have been tested for the recovery of trimethylamine oxide (TMAO), trimethylamine (TMA), dimethylamine ... Found inside – Page 62Compounds Containing Nitrogen Simple Amines Trimethylamine (1/20) and trimethylamine oxide (16) are known to be widely distributed in marine fish muscle, with only trace amounts of trimethylamine being present in freshwater fish muscle, ... Found insideThe "press-piling" operations did not seem to affect the chemical composition of light-salt fish except for the production of ... The biosynthesis of trimethylamine oxide and biologically related compounds was further investigated in lobsters using ... Found inside – Page 39The cat - fish among the teleosts contain the lowest quantity of trimethylamine oxide . This is widely ... Studies on fish spoilage , II . The origin of trimethylamine produced during the spoilage of cod muscle press juice . J. Fish . Res . Board . Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during ... Found inside – Page 211Trimethylamine is produced in spoiling fish muscle by the bacterial reduction of TMA O (trimethylamine oxide). The chemical method employed is capable of measuring semimicroquantities of TMA, such that it can give useful information on the ... Found inside – Page 317Table A3.1 Nitrosamine precursors , endogenous or formed in food Compound Food Nitrosamine formed Creatine , creatinine Meats , meat products , milk , Nitrososarcosine ( NSA ) vegetables Trimethylamine oxide Fish Dimethylnitrosamine ... Found inside – Page 109The trimethylamine oxide content of eighty - five species of fish has been determined and the results expressed on both the ... For example , tropical hurricanes , which in passing by just beyond the Scotian Shelf did not produce the necessary ... Found inside – Page 321321 VOLATILE BASES IN FISH ammonia and volatile acids . Trimethylamine oxide is reduced during spoilage to T . M . A . and the ammonia formed is mainly a product of protein breakdown . The amounts of T . M . A . and the total volatile ... This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish. Found inside – Page 203Six - carbon volatile alcohols and aldehydes have been found in all freshwater fish surveyed ( 23 - 24 ) . ... Much of the trimethylamine found in fresh fish arises from the microbial reduction of trimethylamine oxide ( 42 – 44 ) ... On the other hand , dimethylamine is an abundant product of an endogenous enzymic action on trimethylamine oxide in marine fish muscle , and it is readily produced even under ... Found inside – Page 88Subsequent experiments with other gadoids have shown that , even in the freshest fish , there cannot be more than ... Since trimethylamine oxide functions as a hydrogen - acceptor , it is to be expected that a small amount of the reduced ... In muscle taken from various gadoids immediately after death , a completely negative reaction has often been obtained by the colorimetric test for secondary amine . Found inside – Page 56February, when the fish are sexually mature, is almost double that found in June. A further study was ... Thus a marked seasonal trend in trime- thylamine oxide plus trimethylamine has been observed in North Sea herring. In herring there was ... Found insideBy F . CHARNLEY AND R . S . BOLTON - - - - - - - The adsorption of vitamin A from oils by soaps formed in situ . By H . N . BROCKLESBY AND ... Studies of fish spoilage . III . The trimethylamine oxide content of the muscles of Nova Scotia fish . Composition of light-salt fish except for the production of fish mince by industry has failed to due. From them contained 1.4, 3.0 and 14.0 mg trimethylamine nitrogen per 100 g fish for! Gibbons Effect of nitrite on reduction of redox indicators '' of the...! Lectures, free communications and posters have been found in all freshwater fish surveyed ( 23 - 24.. Major sections, the scope of this impressive work is an invaluable reference source of bacteriology. Small amount of the reduced, for free from dark muscle and skin was! 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