Trimethylamine N-oxide demethylase: Its occurrence, properties, and rôle in technological changes in frozen fish

Food Chemistry

Volumn 9, Issue 3, 1982, Pages 213-222

  Sikorski, Zdzislaw ^a   Kostuch, Sylwia ^a  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000720749     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(82)90099-1     Document Type: Article

References (40)

1. A biological formation of formaldehyde in the muscle tissue of Gadoid fish
2. The biological formation of formaldehyde in cod flesh
3. Decomposition of trimethylamine oxide and changes in protein extractability during frozen storage of minced and intact hake (Merlucius productus) muscle
4. Endocrines and osmoregulation
5. The pharmacology and biochemistry of N-oxides
6. Storage trials on the mechanically separated flesh of three Australian mid-water fish species. 1. Analytical tests
7. Formation of dimethylamine in stored frozen sea fish
8. Production of dimethylamine in muscle of several species of Gadoid fish during frozen storage especially in relation to presence of dark muscle
9. Effects of formaldehyde on salt extractable proteins of Gadoid muscle
10. Interaction of formaldehyde with fish muscle in vitro
11. Functionality of fish muscle Emulsification capacity
12. The role of formaldehyde as a protein cross-linking agent acting during the frozen storage of cod
13. Comparative stability and desirability of frozen pacific hake fillet and minced flesh blocks
14. Protein instability in minced flesh from fillets and frames of several commercial Atlantic fishes during storage at −5°C
15. Amines in fish muscle VI Trimethylamine oxide content of fish and marine invertebrates
16. Freshness tests
17. Post mortem quality changes in iced Pacific shrimp Pandalus jordani
18. Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillar proteins
19. Some properties of a formaldehyde- and dimethylamine-forming enzyme obtained from Barbatia virescens
20. Studies on enzyme catalyzing the formation of formaldehyde and dimethylamine in tissue of fishes and shells
21. Other organic components and inorganic components
22. Trimethylamine oxide reductase I Reduction of trimethylamine oxide in the dark muscle of fish under aseptic conditions
23. Preheat treatment for improvement of frozen storage stability at −10°C in fillets and minced flesh of silver hake
24. Non-oxidative demethylation of trimethylamine N-oxide by Pseudomonas aminovorans
25. Inhibition of the trimethylamine oxide degrading enzyme in frozen smoked cod
26. Effect of formaldehyde addition at different ionic strengths on the salt-soluble proteins of fish muscle
27. Zur Frage der Proteindenaturierung in gefrorenen Fischfleisch
28. Protein changes in frozen fish
29. Studies on the development of dimethylamine and formaldehyde in Alaska pollock muscle during frozen storage
30. Trimethylamine oxide and its decomposition in the bloody muscle of fish I TMAO TMA and DMA contents in ordinary and bloody muscles
31. Trimethylamine oxide and its decomposition in the bloody muscle of fish II Production of DMA and TMA during storage
32. The effect of decomposed products of trimethylamine oxide on quality of frozen Alaska pollock fillet
33. Post mortem breakdown of trimethylamine oxide in fish and marine invertebrates
34. Formaldehyde and dimethylamine in fish and shellfish
35. Studies on the biological formation of formaldehyde and dimethylamine in fish and shellfish V On the enzymatic formation in the pyloric caeca of Alaska pollock
36. Studies on the biological formation of formaldehyde and dimethylamine in fish and shellfish VII Effect of methylene blue on the enzymatic formation of formaldehyde and dimethylamine from trimethylamine oxide
37. Biological formation of formaldehyde and dimethylamine in fish and shellfish VIII Requirement of cofactor in the enzyme system