Trimethylamine‐producing bacteria in whalemeat

Abstract

The ability of organisms isolated from the flora of whalemeat to produce trimethylamine from trimethylamine oxide, choline and lecithin has been investigated with reference t o the production of ' fishy ' flavours. More than half produced it from trimethylamine oxide, one-eighth from choline and none from lecithin. It is not decided how far this may be significant in commercial practice.

Changes Caused by Microbes in Spoilage of Meats

“…At all 3 temperatures after initial increases in concentration, which the authors suggested was the result of meat arginase activity, there was a decrease which occurred during the logarithmic phase of bacterial growth. I n whalemeat, there are appreciable proportions of trimethylamine oxide which is readily attacked by various bacteria occurring in or on chilled whalemeat liberating trimethylamine, thus giving a characteristic fishy smcll to meat of this kind (Robinson, Ingram & Eddy, 1952).…”