2,6-Dibromophenol was identified as the cause of an iodoform-like off-flavour 2,4, were also identified in all species of prawn examined. Handling and processing procedures which could reduce the severity of the off9avour in susceptible species are described.
A BSTRA CTThe effect of relative humidity and incubation time on the extent of 0-methylation of 2,4,6-trichlorophenol, 2,3,4,6-tetrachlorophenol and pentachlorophenol by Paecilomyces variotii was studied with fibrehoard as the growth medium. Over a 10-week incubation period the yields of 2,4,6-trichloroanisole and 2,3,4,6-tetrachloroanisole were greater the higher the relative humidity: however, the degree of methylation of pentachlorophenol was almost negligible. At 30°C and 98% relative humidity, the methylation of the tri-and tetrachlorophenols ceased after the fourth week; maximum chloroanisole concentrations were observed at this time. The results indicated that methylution was the principal mechanism by which P variotii detoxgied 2,4,6-trichlorophenoI and 2,3,4,6-tetrachlorophenol in jibrehoard.
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