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Trimethylamine‐producing bacteria in whalemeat
Author(s) -
Robinson R. H. M.,
Ingram G. C.,
Eddy B. P.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740030409
Subject(s) - trimethylamine , choline , lecithin , trimethylamine n oxide , bacteria , chemistry , food science , microbiology and biotechnology , chromatography , biology , biochemistry , genetics
The ability of organisms isolated from the flora of whalemeat to produce trimethylamine from trimethylamine oxide, choline and lecithin has been investigated with reference to the production of ‘fishy’ flavours. More than half produced it from trimethylamine oxide, one‐eighth from choline and none from lecithin. It is not decided how far this may be significant in commercial practice.