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The role of oxygen in the production of formaldehyde in frozen minced cod muscle
Author(s) -
Reece Paul
Publication year - 1983
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.2740341010
Subject(s) - chemistry , formaldehyde , trimethylamine , biochemistry , enzyme , substrate (aquarium) , cyanide , in vivo , food science , potassium cyanide , organic chemistry , biology , ecology , microbiology and biotechnology
It is known that formaldehyde is produced by the breakdown of trimethylamine‐ N ‐oxide (TMAO) by enzyme action during frozen storage of gadoid muscle. However, little is known of the nature of the enzyme's activity during frozen storage of the fish muscle. Determination of the formaldehyde produced throughout the depth of a block of minced cod muscle during frozen storage has shown that the production of formaldehyde is inhibited near the surface of the mince. Both in‐vivo and in‐vitro studies using TMAO as substrate have shown that the production of formaldehyde is inhibited by both oxygen and potassium cyanide, and activated by reduced nicotinamide dinucleotide.