Premium
ACCURACY OF PREDICTING OCCURRENCE OF GREENING IN TUNA BASED ON CONTENT OF TRIMETHYLAMINE OXIDE
Author(s) -
YAMAGATA M.,
HORIMOTO K.,
NAGAOKA C.
Publication year - 1971
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.1365-2621.1971.tb02032.x
Subject(s) - tuna , trimethylamine , chemistry , food science , yellowfin tuna , biochemistry , fishery , biology , fish <actinopterygii>
SUMMARY– To predict green tuna after cooking, a practical measurement to select green tuna using 100 pieces of iced and clipper‐frozen yellowfin tuna was discussed. The most suitable sampling portions, the lowest level of trimethylamine oxide (TMAO) and the total trimethylamine content (TTMA) in tuna muscles were examined. It was recognized that the prediction of green tuna after cooking would be possible by determining TTMA content at the superficial layer of the central dorsal raw muscle (E portion). The lowest level of TMAO‐N was 8–9 mg%, and that of TTMA‐N was 11–12 mg% in an iced and 9 mg% in a clipper‐frozen green tuna. The predictive measurement accuracy was 96% on the lowest level of TMAO‐N or TTMA‐N.