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Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles
Author(s) -
YAMAGATA M.,
HORIMOTO K.,
NAGAOKA C.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb00909.x
Subject(s) - tuna , yellowfin tuna , trimethylamine , chemistry , fish <actinopterygii> , food science , raw material , fishery , biology , biochemistry , organic chemistry
SUMMARY– In order to assess green meat of tuna in preparation for canning, it is necessary to determine the trimethylamine oxide (TMAO) content of the raw meat. A simple and rapid TMAO determination method combined with a reduction method, which converts TMAO to trimethylamine (TMA), was developed. Using this method, the distribution of TMAO content in the muscles of yellowfin tuna was investigated to determine the most suitable sampling portion of the fish. A recommended practical method of sampling and determining TMAO for assessing green tuna is presented.