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Feasibility Study on the Determination of Fish Freshness by Trimethylamine Headspace Analysis
Author(s) -
KRZYMIEN M.E.,
ELIAS L.
Publication year - 1990
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.1365-2621.1990.tb03903.x
Subject(s) - trimethylamine , tenax , chromatography , fish <actinopterygii> , chemistry , sorbent , thermal desorption , gas chromatography , desorption , biology , fishery , adsorption , biochemistry , organic chemistry
Trimethylamine (TMA) concentration in fish tissue is an accepted measure of deterioration. In this preliminary study a direct relation was demonstrated between TMA in the tissue and in the headspace above the fish flesh. A relatively simple but precise procedure was developed for measuring TMA headspace concentration, based on air sampling with Carbotrap or Tenax sorbent tubes and subsequent thermal desorption and gas chromatographic (GC) analysis. Sampling and analysis are completed in less than 5 min. Fish freshness determined by TMA headspace analysis was consistent with grading estimated by sensory tests, but the instrumental method provided a more objective and quantitative assessment of quality and an estimation of postmortem age of the fish.