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Enzymatic Determination of Trimethylamine and Its Relationship to Fish Quality
Author(s) -
WONG K.,
Gill T.A.
Publication year - 1987
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.1365-2621.1987.tb13960.x
Subject(s) - trimethylamine , fish <actinopterygii> , chromatography , chemistry , enzyme , biochemistry , biology , fishery
ABSTRACT An enzymatic procedure was developed to determine trimethylamine (TMA) in fish muscle extracts. The method utilized TMA dehydrogenase extracted and purified from Hyphomicrobium X and gave excellent correlations with the pick acid and HPLC methods. The minimum detectable TMA level was 0.05 μmoles. The entire enzymatic procedure required 15–20 min to complete. The method may be used in the laboratory as a spectrophotometric analysis or may be used semi‐quantitatively as a visual color comparison test outside the laboratory. The method greatly simplifies the procedures for TMA determination and enables the estimation of microbiological quality of fish with very little laboratory equipment.