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RELATIONSHIP BETWEEN THE INCREASE OF TOTAL VOLATILE BASES AND DIMETHYLAMINE IN FROZEN PATAGONIAN HAKE (MERLUCCIUS HUBBSI).

Author(s) : ALMANDOS M. E.

Type of article: Article

Summary

TOTAL VOLATILE BASES (TVB) IS WIDELY ACCEPTED FOR EVALUATING CHANGES IN THE QUALITY OF FISHERY PRODUCTS. THE VARIATION OF TVB IN FRESH FISH MUSCLE IS DUE MAINLY TO THE FORMATION OF TRIMETHYLAMINE (TMA) FROM TRIMETHYLAMINE OXIDE (TMAO) BY BACTERIAL ACTIVITY ; SMALL AMOUNTS OF DIMETHYLAMINE (DMA) ARE ALSO PRODUCED BY ENZYMATIC ACTIVITY. IN GADOIDS UNDERGOING DETERIORATION DURING FROZEN STORAGE IT IS THE DMA CONTENT THAT INCREASES. THE INCREMENTS IN TVB AND DMA IN FILLETED AND MINCED PATAGONIAN HAKE AT 266, 258 AND 241 K (-7, -15 AND -32 DEG C) WERE STUDIED. IT WAS CONCLUDED THAT INCREASES IN TVB CONTENT CORRELATE WITH INCREASES IN DMA CONTENT. THE RATE OF INCREASE OF BOTH INDEXES WAS SIGNIFICANT AT 266 K AND NEGLIGIBLE AT 241 K.

Details

  • Original title: RELATIONSHIP BETWEEN THE INCREASE OF TOTAL VOLATILE BASES AND DIMETHYLAMINE IN FROZEN PATAGONIAN HAKE (MERLUCCIUS HUBBSI).
  • Record ID : 1985-0631
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 17 - n. 2
  • Publication date: 1984/04

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