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Suitability of ammonia-N, dimethylamine-N, trimethylamine-N, trimethylamine oxide-N and total volatile basic nitrogen as freshness indicators in seafoods.

Author(s) : Ifremer, FIOM, OEHLENSCHLAGER J.

Summary

The volatile amine's-nitrogen, ammonia-nitrogen, dimethylamine-nitrogen (DMA-N), trimethylamine-nitrogen (TMA-N), total volatile basic nitrogen (TVB-N) and the precursor of either DMA-N and/or TMA-N, trimethylamine oxide nitrogen (TMAO-N) are present in the muscle tissue of marine fish species in differing concentrations. During experimental iced-storage experiments the concentrations of the different amines-N and ammonia-N increase with the exception of TMAO-N which is decreasing. In fish species, which contain the enzyme TMAOase, DMA-N can be used as a freshness indicator as well as the decrease in TMAO-N concentration.

Details

  • Original title: Suitability of ammonia-N, dimethylamine-N, trimethylamine-N, trimethylamine oxide-N and total volatile basic nitrogen as freshness indicators in seafoods.
  • Record ID : 1999-0298
  • Languages: English
  • Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Publication date: 1997/11/12
  • Document available for consultation in the library of the IIR headquarters only.

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