Accumulation of Formaldehyde and its Relation to Postmortem Aging of Non-Gadoid Fish Species

Accumulation of Formaldehyde and its Relation to Postmortem Aging of Non-Gadoid Fish Species by Mohamad A. Al-Kanhal, Master of Science Utah State University, 1980 Major Professor: Dr. Von T. Mendenhall Department: Nutrition and Food Sciences vii Three non-gadoid fish species, trout (Cynoscion regalis), English sole (Paraophyrys vetulus) and Pacific red snapper (Scomber i~onicus) have been tested for the recovery of trimethylamine oxide (TMAO) , trimethylamine (TMA), dimethylamine (DMA), and formaldehyde (FA) during postmortem storage at 4° C and -S°C. TMAO, TMA, and DMA content was determined by measuring them as the salt derivative of picric acid. FA was determined by using the 3-Methyl-2-Benzothiazolinone hydrazone test. In muscle tissue of red snapper and English sole, it was clear that initially TMAO decreased during storage at 4°C, while the amounts of TMA, DMA, and FA increased. When these species were stored at -S°C, only a slight decrease . in the amount of TMAO was measured. Less TMA was formed at -S°C than at 4°C. There was no DMA production in these two species at -S°C and the amount of FA that was formed was significantly less (p < 0.05) than that formed when the storage ternperature was 4°C. In the muscle tissue of the trout, no TMAO, TMA,

[1]  S. J. Andrews.  Quantitation of Formaldehyde Resulting from Oxidative Deterioration of Unsaturated Fatty Acids , 1978 .

[2]  S. J. Andrews.  Quantitation of Aliphatic Aldehydes in Rancid Turkey Meat Using a Substituted Hydrazone , 1976 .

[3]  W. J. Dyer,et al.  Simultaneous Measurements of Trimethylamine and Dimethylamine in Fish, and Their Use for Estimating Quality of Frozen-Stored Gadoid Fillets , 1974 .

[4]  W. J. Dyer,et al.  Effects of Formaldehyde on Salt Extractable Proteins of Gadoid Muscle , 1973 .

[5]  C. H. Castell,et al.  Comparison of Changes in Trimethylamine, Dimethylamine, and Extractable Protein in Iced and Frozen Gadoid Fillets , 1973 .

[6]  C. H. Castell.  Metal-catalyzed lipid oxidation and changes of proteins in fish , 1971 .

[7]  C. H. Castell,et al.  Formation of Dimethylamine in Stored Frozen Sea Fish , 1970 .

[8]  M. Yamagata,et al.  Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles , 1969 .

[9]  K. Amano,et al.  Biological Formation of Formaldehyde and Dimethylamine in Fish and Shellfish-VIII , 1969 .

[10]  C. H. Castell,et al.  Production of Trimethylamine in Frozen Cod Muscle , 1968 .

[11]  L. Dugal.  Hypoxanthine in Iced Freshwater Fish , 1967 .

[12]  E. A. Day,et al.  RAPID QUANTITATIVE METHOD FOR DETERMINATION OF ACETALDEHYDE IN LACTIC STARTER CULTURES. , 1965, Journal of dairy science.

[13]  K. Amano,et al.  A BIOLOGICAL FORMATION OF FORMALDEHYDE IN THE MUSCLE TISSUE OF GADOID FISH , 1964 .

[14]  K. Amano,et al.  FORMALDEHYDE FORMATION FROM TRIMETHYLAMINE OXIDE BY THE ACTION OF PYLORIC CAECA OF COD , 1964 .

[15]  L. R. Shelton,et al.  Chemical Indices of Decomposition in Flounder , 1960 .

[16]  W. J. Dyer.  Report on Trimethylamine in Fish , 1959 .

[17]  J. Bystedt,et al.  Determination of trimethylamine oxide in fish muscle , 1959 .

[18]  P. Hoogland.  Grading Fish for Quality. 2. Statistical Analysis of the Results of Experiments Regarding Grades and Trimethylamine values , 1958 .

[19]  E. B. Vaisey.  The non-enzymic reduction of trimethylamine oxide to trimethylamine, dimethylamine, and formaldehyde. , 1956, Canadian journal of biochemistry and physiology.

[20]  W. J. Dyer.  Amines in Fish Muscle. VI. Trimethylamine Oxide Content of Fish and Marine Invertebrates , 1952 .

[21]  C. H. Castell,et al.  Reduction of Trimethylamine Oxide by Bacterial Enzymes , 1951 .

[22]  J. M. Shewan,et al.  The Spoilage of Fish and its Preservation by Chilling , 1949 .

[23]  G. W. Anderson,et al.  Bacteria Associated with Spoilage of Cod Fillets , 1948 .

[24]  G. J. Sigurdsson,et al.  Comparison of chemical tests of the Quality of fish. , 1947 .

[25]  W. J. Dyer,et al.  Amines in Fish Muscle: III. Spoilage of Iced Eviscerated Cod , 1946 .

[26]  W. J. Dyer,et al.  Amines in Fish Muscle: II. Development of Trimethylamine and Other Amines , 1945 .

[27]  W. J. Dyer.  Amines in Fish Muscle: I. Colorimetric Determination of Trimethylamine as the Picrate Salt , 1945 .

[28]  E. Geiger.  HISTAMINE CONTENT OF UNPROCESSED AND CANNED FISH. A TENTATIVE METHOD FOR QUANTITATIVE DETERMINATION OF SPOILAGE , 1944 .

[29]  W. J. Dyer,et al.  A RAPID TEST FOR DETECTION OF SPOILAGE IN SEA FISH , 1944 .

[30]  A. J. Wood,et al.  The Formation of Trimethylamine from Choline as a Characteristic of Shigella Alkalescens , 1944, Journal of bacteriology.

[31]  J. M. Shewan.  Some Bacteriological Aspects of Fish Preservation. , 1942 .

[32]  S. A. Beatty,et al.  Studies of Fish Spoilage: VII. Dimethylamine Production in the Spoilage of Cod Muscle Press Juice , 1940 .

[33]  S. A. Beatty.  Studies of Fish Spoilage: III. The Trimethylamine Oxide Content of the Muscles of Nova Scotia Fish , 1939 .

[34]  S. A. Beatty.  Studies of Fish Spoilage: II. The Origin of Trimethylamine Produced during the Spoilage of Cod Muscle Press Juice , 1938 .

[35]  S. A. Beatty,et al.  The Measurement of Spoilage in Fish , 1937 .

[36]  D. J. Bagnall,et al.  The examination of fish for formaldehyde , 2022 .