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An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt—Part I
Author(s) -
MURRAY C. K.,
GIBSON D. M.
Publication year - 1972
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1972.tb01639.x
Subject(s) - picrate , trimethylamine , reproducibility , fish <actinopterygii> , salt (chemistry) , chromatography , chemistry , fishery , biology , biochemistry , organic chemistry , ion
Summary Trimethylamine concentrations of fish muscle are used in research and industry as a quality assessment technique. An investigation of the Hoogland procedure for determining trimethylamine has been undertaken. Modifications to the procedure were introduced to improve (i) the stability of the extract during storage, (ii) the accuracy, and (iii) reproducibility when the method is used routinely on large numbers of samples.