Determination of Trimethylamine Nitrogen in Extracts and in Volatile Fractions of Fish

Bethea, Sammie; Hillig, Fred

doi:10.1093/jaoac/48.4.731

Cited by 5 publications

(3 citation statements)

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“…From each sample, 1 ml was transferred in order to determine the number of viable cells and 4 ml was transferred to determine TVN and TMA by Farber & Ferro's (1956) technique. The remaining amounts -generally 14 ml -were used to determine the pH and the TVN and TMA by Bethea & Hillig's (1965) technique.…”

Section: Methodsmentioning

confidence: 99%

Experimental Studies on the Volatile Nitrogen Compounds Produced by Pseudomonas Fragi in Fish Extracts

Florin

1972

Acta Vet Scand

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FLORIN, S. 0.: Experimental studies on the volatile nitrogen com pounds produced by Pseudomonas fragi in fish extracts. Acta vet. scand. 1972, 13, 381--402. -The decomposition of nitrogenous compounds of extracts of cooked halibut meat due to the growth at 4e C and 17 °C of Pseudomonas fragi, strain F 111, was followed with determinations of the total volatile nitrogen (TVN) and of trimethylamine (TMA) . The steam-distillation method according to Bethea &: Billig (1965) and the Conway-microdiffusion-method according to Farber &: Ferro (1956) were used for these determinations.When fish extract was inoculated with the strain F 111 and stored at 4 °C for 5 days or at 17 °C for 31h days an increase of TVN was started. This increase of TVN was slower at 4 e C than at 17 °C. It was sh ow n that in the extract B, which was prepared fr om fish meat of poor but acceptable co mmer ci al quality, the initial TVN wa s higher, the increase of TVN caused by the action of the strain F 111 was slow er , and the TVN maximum was lower than the corresponding values representing extract A. The last mentioned extract was prepared from halibut me at of good commercial quality.The correlation between the increase of TVN and that of pH of the inoculated fish extract was poor. This indicates that the initial increase of pH was not caused by volatile basic compounds.It was shown that the exclusion of air after 1 or more days of incubation at 17°C could delay the onset of the TVN increase but did not prevent it. The final TVN value of the sample, which was layered with paraffin oil 24 hrs. after the inoculation of the strain F 111, was approximately the same as that of the fish extract sample layered after 14 days of incubation at 17°C. In inoculated fish extract samples, which were sterile-filtered on the day when the extract was layered with paraffin oil , no further increase of TVN was observed.It was confirmed that Pseudomonas fragi caused no increase of TMA in the extract of cooked halibut. v 0 I a til e nit r 0 g en com p 0 u n d s; P s e u d 0 m 0 n a s f rag i; f ish.

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Section: Methodsmentioning

confidence: 99%

Experimental Studies on the Volatile Nitrogen Compounds Produced by Pseudomonas Fragi in Fish Extracts

Florin

1972

Acta Vet Scand

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“…The quantification of TMA-N was determined according to the methodology described by the AOAC [14]. This technique is based on the colorimetric reaction when trimethylamine and picric acid react.…”

Section: Trimethylamine Nitrogen Measurementmentioning

confidence: 99%

High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage

Zura-Bravo,

Solís,

Masztalerz

et al. 2023

Preprint

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Chilean jack mackerel (Trachurus murphyi) is recognized as one of the most valuable pelagic resources across the southeast Pacific Ocean. Despite its nutritious properties it is an underused resource due to its rapid spoilage. The use of high hydrostatic pressure (HHP) for the processing of aquatic products could be an efficient alternative to cold storage since HHP might inactivate microbial pathogens and slow down spoilage microorganisms, therefore extending the product’s shelf life. The aim of the study was to compare the effect of HHP at 450 and 550 MPa for 3 min on the physicochemical properties of jack mackerel muscle undergoing pre- and post-rigor mortis stage and further storage for 26 days at 4°C. pH, total volatile basic nitrogen, trimethylamine, color, water-holding capacity, and texture were assessed. The proximate composition, pH, total volatile basic nitrogen, trimethylamine, color, water holding capacity, and texture, showed significant changes between untreated and treated samples, while the water holding capacity was virtually unaffected. Overall results showed an acceptable and long-lasting edible quality of Trachurus murphyi stored at 4°C when preserved through HHP. These findings suggest that the HHP might be able to industrially scale the production of highly physicochemical superior and minimally processed fish products.

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“…16 As expected, various tertiary and secondary amines interfere with the oxidation of TMA by TMADH. However, according to the literature 37 TMA accounts for 95% of all volatile bases found in fish so that these amines are unlikely to occur at larger concentrations in the application envisaged. In contrast to the organic amines DMA, TEA and DEA which caused a positive error above the tolerated limits given in Table 5, histamine was found to inhibit the enzyme at concentrations above 3.8 mg mL 21 .…”

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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Determination of Trimethylamine Nitrogen in Extracts and in Volatile Fractions of Fish

Cited by 5 publications

References 0 publications

Experimental Studies on the Volatile Nitrogen Compounds Produced by Pseudomonas Fragi in Fish Extracts

Experimental Studies on the Volatile Nitrogen Compounds Produced by Pseudomonas Fragi in Fish Extracts

High Hydrostatic Pressure Applied to Pre- and PostRigor Jack Mackerel (Trachurus murphyi) and the Assessment of Their Physicochemical Properties under Cold Storage

Using trimethylamine dehydrogenase in an enzyme linked amperometric electrode

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