A Diagnostic Test Strip for the Semiquantitative Determination of Trimethylamine in Fish

Wong, K. C.; Bartlett, F. J.; Gill, T.A.

doi:10.1111/j.1365-2621.1988.tb07807.x

Cited by 15 publications

(8 citation statements)

References 13 publications

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“…Production of TMA in fish tissue during cold storage is commonly used as an indicator of bacterial activity and is an accepted measurement of deterioration (Tomiyazu and Zetani 1957; Ryder et al. 1984; Wong et al. 1988; Krzymien and Elias 1990; Gökodlu et al.…”

Section: Resultsmentioning

confidence: 99%

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Freshness Loss in Sierra Fish (Scomberomorus Sierra) Muscle Stored in Ice as Affected by Postcapture Handling Practices

Castillo-Yáñez

Pacheco‐Aguilar

Márquez‐Ríos

et al. 2007

J Food Biochemistry

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Postmortem biochemical changes of sierra fish muscle kept in ice over a 15‐day storage period were investigated. The experimental sample (ES), fish sample handled under controlled postcapture conditions and the commercial sample (CS), handled by domestic fishermen, were thoroughly compared. The K value increased linearly for both samples; however, the slope for the CS sample was 1.5‐fold higher than that for the ES. K values after 15 days on ice were 82% and 43% for CS and ES, respectively. Trimethylamine and total volatile bases values remained below critical limits for both samples. Experimental data indicated that commercial postcapture practices previous to full icing of the sample had significant effect on adenosine 5′‐triphosphate pattern degradation and freshness loss. It is highly recommended for domestic commercial fishermen and fish retailers to properly ice sierra fish immediately after capture to keep an edible quality for at least 15 days.

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Section: Resultsmentioning

confidence: 99%

“…1998). The pungent odor of spoiling fish in many marine species has often been correlated with tissue TMA‐N levels as well as with the number of spoiling microorganisms present (Wong et al. 1988).…”

Section: Resultsmentioning

confidence: 99%

Freshness Loss in Sierra Fish (Scomberomorus Sierra) Muscle Stored in Ice as Affected by Postcapture Handling Practices

Castillo-Yáñez

Pacheco‐Aguilar

Márquez‐Ríos

et al. 2007

J Food Biochemistry

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“…TMA is produced by the reduction of the trimethylamine oxide (TMAO) present in marine fish by facultative bacteria likely Pseudomonas sp. (Ryderet al 1984;Wong et al 1988). TMA levels in muscle often bear a linear relationship with bacterial counts.…”

Section: Changes In Tma-n and Tvb-nmentioning

confidence: 99%

Changes in Postmortem Quality Indices in Finescale Triggerfish Muscle Stored in Ice

Pacheco‐Aguilar

Ocaño‐Higuera

Castillo-Yáñez

et al. 2003

J Food Biochemistry

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Postmortem changes of Finescale triggerjish muscle during 20 days of storage at OC were evaluated by monitoring changes in chemical, biochemical and microbiological parameters. The K value increased linearly fi-om an initial value of 3.5% to 43.3% at day 20. pHfluctuatedfiom 6.38 to 6.55. TMA-Nand TYB-N remained below critical limits with final values of 1.18 mg TMA-NAOO g muscle and 29.7 mg TVB-N/lOO g muscle, respectively, suggesting a low microbial activity. Composition of muscle protein fractions was not aflected during the storage period; however, an initial high level of alkali-soluble protein was detected. The overall results indicated that triggerfish has excellent shelf-life on ice.

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“…Based on this colorimetric assay, a diagnostic test strip was reported. 35 However, this test strip provided only a semi-quantitative measurement of TMA and was also affected by the instability of both redox acceptors to light.…”

Section: Analysis Of Tma In Fish Samplesmentioning

confidence: 99%

Using trimethylamine dehydrogenase in an enzyme linked amperometric electrode

Loechel

Basran²,

Basran³

et al. 2003

Analyst

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An amperometric enzyme electrode was studied based on the wild-type protein trimethylamine dehydrogenase (TMADH), which catalyses the oxidative N-demethylation of trimethylamine to produce dimethylamine and formaldehyde. Ferrocene derivatives were investigated electrochemically, as free diffusing electron acceptors for recycling of the prosthetic groups of the immobilised enzyme. Ferricinium had the highest rates but, inhibited the enzyme, possibly as a result of a conformational change initiated at the Val-344 residue where it binds close to the 4Fe-4S cluster, interrupting the electron transfer between flavin mononucleotide (FMN) and 4Fe-4S by changing the redox potential of one or both of the prosthetic groups. (Dimethylamino)methylene ferrocene (DMAMFe) (k(s) = 0.93 x 10(5) M(-1) s(-1)) did not show inhibition and was used as a comparison for steady-state characterisation. The sensor response was studied over the pH range 6.0-1.0. Plots of kcat/KM revealed two ionisations with pKa values of 7.5 and 10. The pKa of 10 was attributed to the ionisation of the secondary amine in DMAMFe, whereas the pKa of 7.5 was thought to reflect the ionisations of the intramolecular electron pathway. A TMADH/DMAMFe amperometric enzyme electrode was successfully used for the determination of TMA in different fish samples (detection limit: 2 mg TMA-N per lOOg wet fish muscle). The obtained results compared well with a reference method based on picric acid.

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A Diagnostic Test Strip for the Semiquantitative Determination of Trimethylamine in Fish

Cited by 15 publications

References 13 publications

Freshness Loss in Sierra Fish (Scomberomorus Sierra) Muscle Stored in Ice as Affected by Postcapture Handling Practices

Freshness Loss in Sierra Fish (Scomberomorus Sierra) Muscle Stored in Ice as Affected by Postcapture Handling Practices

Changes in Postmortem Quality Indices in Finescale Triggerfish Muscle Stored in Ice

Using trimethylamine dehydrogenase in an enzyme linked amperometric electrode

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