Briefly, DMA increases during frozen storage at a rate which is dependent on
storage temperature. About 4mg DMA-N in 16 weeks at -15 degC in intact
fillets; about 50% more in minced flesh. The mechanism is the enzymatic
splitting of TMAO into DMA and formaldehyde. More information in the
following papers.
Peter Howgate
****************************
Castell, C.H., Neal, W., and Smith, B. 1970. Formation of dimethylamine in
stored frozen sea fish. Journal of the Fisheries Research Board of Canada,
27,1685-1690.
Castell, C.H., Smith, B., and Neal, W. 1971. Production of dimethylamine in
muscle of several species of gadoid fish during frozen storage, especially
in relation to presence of dark muscle. Journal of the Fisheries Research
Board of Canada, 28,1-5.
Castell, C.H., Neal, W.B., and Dale, J. 1973. Comparison of changes in
trimethylamine, dimethylamine, and extractable protein in iced and frozen
gadoid fillets. Journal of the Fisheries Research Board of Canada,
30,1246-1248.
Castell, C.H., Smith, B., and Dyer, W.J. 1974. Simultaneous measurements of
trimethylamine and dimethylamine in fish, and their use for estimating
quality of frozen-stored gadoid fish. Journal of the Fisheries Research
Board of Canada, 31, 383-389.
Amano, K., Yamada, K. 1965. The biological formation of formaldehyde in cod
flesh.
In: The Technology of Fish Utilization: Contributions from Research. R.
Kreuzer, ed., Fishing News (Books) Ltd, London, pp 73-78
Mackie, I.M., Thomson, B.W. 1974. Decomposition of trimethylamine oxide
during iced and frozen-storage of whole and comminuted tissue of fish.
Proceedings of the IVth International Congress of Food Science and
Technology, Instituto de Agroquímica y Tecnología de Alimentos, Valencia,
Spain, 243-250.
Rehbein, H. 1988. Relevance of trimethylamine oxide demethylase activity and
haemoglobin content to formaldehyde production and texture deterioration in
frozen stored minced fish muscle. Journal of The Science of Food and
Agriculture, 43, 261-276.
----- Original Message -----
From: "Dott. Giuseppe Arcangeli" <garcangeli@izsvenezie.it>
To: <seafood@ucdavis.edu>
Sent: Monday, December 18, 2006 2:12 PM
Subject: DMA - cod value
> Dear members,
>
>
> somebody know the DMA value in refrigerated cod fillets?
>
> thank you in advance
>
> Giuseppe
>
>
>
> --------------------------------------------------------------
> Arcangeli Giuseppe
> Istituto Zooprofilattico delle Venezie - Italy
> garcangeli@izsvenezie.it
> www.izsvenezie.it
> phone +39 0426 21841
> fax + 39 0426 901411
>
>
>
>
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