Peter,
I obtained the data from "Chemical Changes of Trimethylamine Oxide During
Fresh and Frozen Storage of Fish" by Joe M. Regenstein, Mary Anne Schlosser,
Allan Samson and Michael Fey in Chemistry & Biochemistry of Marine Food
Products, 1982. Originally, the data was presented in parts per billion
(ammonia - 110,000 ppb; TMA 600 ppb) but I have memorized it as ppms. The
authors had cited after S. Ikeda and his presentation given at the Torry
Conference in 1979 in Aberdeen, Scotland. The Ikeda's paper from the
conference was published In Advances in Fish Science and Technology, J.J.
Connell et al but I am not sure whether the publication would contain those
particular references.
Best regards,
Andrew Strak
----- Original Message -----
From: "Howgate" <phowgate@rsc.co.uk>
To: <seafood@ucdavis.edu>
Sent: Sunday, May 21, 2000 5:45 PM
Subject: Detection of ammonia and TMA in fish
> Dear Listservers
>
> I would like to discuss in this message the detection of ammonia and TMA
in
> fish. The thoughts were stimulated by Andrew Strak's comment in his
message
> of May 17 that the detection thresholds of ammonia and TMA in fish are 110
> and 0.6 ppm respectively. If Andrew is reading this I would be grateful
for
> his source of these data.
................
> Peter Howgate
>
>
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