Decomposition of trimethylamine oxide during iced storage of blue whiting ( Micromesistius poutassou )

Effect of a two‐step natural organic acid treatment on microbial activity and lipid damage during blue whiting (Micromesistius poutassou) chilling

“…This conclusion agrees to previous research on microbial activity development during blue whiting chilling, where trimethylamine formation did not provide a great increase throughout a 8‐day period (Smith et al. , 1980; Rey‐Mansilla et al. , 1999) and a strong content of TVB‐N content was only obtained after a 10‐ to 13‐day chilled period (Aubourg et al.…”

“…, 1980), lipid oxidation development (Aubourg et al. , 1998) and trimethylamine oxide breakdown into formaldehyde and dimethylamine (Rey‐Mansilla et al. , 1999).…”

“…However, since it is also directly consumed, blue whiting suitability to freezing (Huidobro & Tejada, 1995;Aubourg et al, 2007), cold-smoking (Go´mez-Guille´n et al, 2009 and canning (Oehlenschla¨ger et al, 2008) processes has also been tested. Concerning its chilled storage, previous research accounts for the nucleotide degradation and volatile amine formation (Smith et al, 1980), lipid oxidation development (Aubourg et al, 1998) and trimethylamine oxide breakdown into formaldehyde and dimethylamine (Rey-Mansilla et al, 1999).…”

Patterns in volatile components over heated fish powders

“…Dimethylamine (DMA) is also produced by the degradation of TMAO (Leelapongwattana, Benjakul, Visessanguan, & Howell, 2005;Rey-Mansilla et al, 2001;Rey-Mansilla et al, 1999;Serrini et al, 1994). The patterns (Figs.…”

“…Trimethylamine (TMA) is formed enzymatically from TMAO and is commonly used as an indicator of fish freshness (Rey-Mansilla, Sotelo, & Gallardo, 1999;Serrini et al, 1994). The levels of trimethylamine (Figs.…”