Ammonia, Dimethylamine, Trimethylamine, and Trimethylamine Oxide from Raw and Processed Fish By-Products
| Autor: | Ted H. Wu, Peter J. Bechtel |
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| Rok vydání: | 2008 |
| Předmět: | |
| Zdroj: | Journal of Aquatic Food Product Technology. 17:27-38 |
| ISSN: | 1547-0636 1049-8850 |
| DOI: | 10.1080/10498850801891140 |
| Popis: | Concentrations of ammonia, monomethylamine (MMA), dimethylamine (DMA), trimethylamine (TMA), and trimethylamine oxide (TMAO) in raw and processed fish by-products were determined in cold-water marine fish using a capillary electrophoresis (CE) method. The CE method provides a fast and sensitive procedure to simultaneously quantify volatile amines and TMAO in raw and processed fish samples. Total volatile bases nitrogen (TVB-N) values were calculated from the concentrations of the respective individual volatile amines detected within the samples. TVB-N calculated concentrations ranged from a low of 12 ± 3.7 mg N/100g (n = 3) to a high value of 119.1 ± 27.2 mg N/100g (n = 3) wet weight for the raw fish by-products and from 60 ± 2.4 mg N/100g (n = 3) to 300.9 ± 40.5 mg N/100g (n = 3) dry weight for the processed fish by-products. No MMA was detected in any of the samples tested. Raw viscera samples contained increased concentrations of DMA and TMA relative to the other samples tested. High levels of... |
| Databáze: | OpenAIRE |
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