Chemical Indices of Decomposition in Cod

Hillig, Fred; Shelton, L R; Loughrey, J H; Eisner, Jerome

doi:10.1093/jaoac/41.4.763

Journal of AOAC INTERNATIONAL

1958

DOI: 10.1093/jaoac/41.4.763

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Chemical Indices of Decomposition in Cod

Fred Hillig

L R Shelton

J H Loughrey

et al.

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1961

1977

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“…Determinations are usually restricted to total volatile bases (Hillig et al, 1958;Pennington and Greenlee, 1910; Thomas and van Hauwaert, 1934;Tomiyama et al, 1956) or to ammonia or a single amine such as trimethylamine, which are investigated individually or separately from the total of other volatile basic compounds (Dyer, 1959 ;Elkaclius and King, 1957;Good and Stern, 1955). For isolating the basic volatiles from the nonvolatile material, steam distillation under atmospheric pressure and alkaline pH is often applied (Hillig et al, 1958;Stein von Kamiensky, 1957). It has been suggested, however, that under these conditions volatile bases may be produced from proteins or other nonvolatile nitrogenous substances.…”

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Volatile Amines in the Odors of Food

Weurman¹,

Rooij²

1961

Journal of Food Science

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SUMMARY To establish whether using steam distillation in the determination of volatile amines in food might lead to artifact formation, a number of nonvolatile nitrogenous substances known to occur in food were tested under these conditions. The results showed that such a formation need be considered only when relatively large amounts of phosphatides, caffeine, theobromine, or hordenine are present in the sample. A method was worked out to eliminate the artificial production of amines from phosphatides. Selected food items were tested for volatile amines following the suggested procedure, and most of the amines were tentatively identified by paper chromatography. In addition to amines, pyrrolidine was probably found in milk and cocoa powder.

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Volatile Amines in the Odors of Food

Weurman¹,

Rooij²

1961

Journal of Food Science

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Chemical Quality Index of Canned Tuna as Determined by High‐pressure Liquid Chromatography

Mietz

Karmas

1977

Journal of Food Science

250

128

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A chemical quality index of canned tuna was established for estimating the extent of decomposition in fresh tuna prior to canning. Histamine has frequently been used as such an indicator but by itself it has not always proved useful. The relationship of 5 amines (histamine, putrestine, cadaverine, spermine and spermidine) was studied to generate a chemical index of tuna decomposition. The amines were extracted from authentic pack and commercially prepared canned tuna samples. The dansyl derivatives were formed and determined by reverse phase, linear gradient elution, high pressure liquid chromatography. An index was developed from the individual amines and the resulting chemical indices scores compared favorably to organoleptic and authentic pack value scores.

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The Representation of Lower Molecular Weight Fatty Acids by the Bligh and Dyer Extraction Method

Hurst¹

1972

J. Fish. Res. Bd. Can.

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The Bligh and Dyer method of lipid extraction was investigated to determine the distribution of low molecular weight free fatty acids in the organic phase. Two solvent systems were studied: one using chloroform, methanol, and distilled water; the other using an aqueous fish extract containing natural buffer in place of distilled water. The low molecular weight fatty acids were not well represented in the chloroform layer and the presence of a buffer further depressed their distribution into the organic phase. Proportionately with increased molecular weight a greater percent of acid was recovered in the chloroform. Essentially total partitioning into the organic phase in both systems occurred at a carbon chain length of ten (decanoic acid).

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Chemical Indices of Decomposition in Cod

Cited by 3 publications

References 0 publications

Volatile Amines in the Odors of Food

Volatile Amines in the Odors of Food

Chemical Quality Index of Canned Tuna as Determined by High‐pressure Liquid Chromatography

The Representation of Lower Molecular Weight Fatty Acids by the Bligh and Dyer Extraction Method

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