Trimethylamine oxide, dimethylamine, trimethylamine and formaldehyde levels in main traded fish species in Hong Kong

Food Additives and Contaminants: Part B Surveillance

Volumn 2, Issue 1, 2009, Pages 44-51

  Chung, S W C ^a   Chan, B T P ^a  

^a Public Health Laboratory Centre   (China)

Author keywords

Chromatography headspace; Chromatography high performance liquid chromatography (HPLC); Fish; Market basket survey; Natural toxicants

Indexed keywords

HARPADON NEHEREUS; HARPADONTINAE; MICROPTERUS; MICROPTERUS SALMOIDES; OREOCHROMIS NILOTICUS; PISCES; SAURIDA ELONGATA; SAURIDA TUMBIL; SINIPERCA CHUATSI; SYNODONTIDAE; SYNODONTINAE;

CARCINOGEN; DIMETHYLAMINE; FORMALDEHYDE; METHYLAMINE; TRIMETHYLAMINE; TRIMETHYLOXAMINE;

ANALYSIS; ANIMAL; FISH; FOOD ANALYSIS; FOOD CONTAMINATION; HONG KONG; HUMAN; METABOLISM; PROCEDURES;

ANIMALS; CARCINOGENS; DIMETHYLAMINES; FISHES; FOOD ANALYSIS; FOOD CONTAMINATION; FORMALDEHYDE; HONG KONG; HUMANS; METHYLAMINES;

EID: 77649204041     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/02652030902858921     Document Type: Article

References (22)

1. An LH, Sun Q, Zheng WY. 2005. Investigation of formaldehyde background of marine products from East China Sea. Chin J Food Hyg. 17(6):524-527.
2. Anderson DW, Fellers CR. 1952. The occurrence of trimethylamine and trimethylamine oxide in fresh water fishes. Food Res. 17:472-474.
3. Bai YL. 2003. Determination of formaldehyde from Harpadon nehereus. Chin Trop Med. 3(5):670-671.
4. Chan ST, Yao MWY, Wong YC, Wong T, Mok CS, Sin DWM. 2006. Evaluation of chemical indicators for monitoring freshness of food and determination of volatile amines in fish by headspace solid-phase microextraction and gas chromatography-mass spectrometry. Eur Food Res Technol. 224:67-74.
5. Ernes DA. 1985. Formaldehyde determination in aqueous systems. Text Chem Color. 17:24-26.
6. European Commission. 2008. Commission decision 95/149/ECi [cited 2008 Jan 30]. Available: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31995D0149:EN:HTML.
7. Food and Agricultural Organization (FAO). 1997. FAO Manuals of Food Quality Control Number 14/7, 7 Food analysis: general techniques, additives, contaminants and composition. Rome: Food and Agricultural Organization (FAO). p. 65-69.
8. Gill TA, Keith RA, Smith Lall B. 1979. Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in myofibrillar proteins. J Food Sci. 44:661-667.
9. Gram L, Oundo J, Bon J. 1989. Storage life of Nile perch (Lates niloticus) dependent on storage temperature and initial bacteria load. Trop Sci. 29:221-236.
10. Hebard CE, Flick GJ, Martin RE. 1982. Occurrence and significance of trimethylamine oxide and its derivatives in fish and shellfish. In: Martin RE, Flick GJ, Hebard CE, editors. Chemistry and biochemistry of marine food products. Westport, CT: AVI. p. 149-304.
11. Huss HH. 1995. Quality and quality changes in fresh fish. Rome: Food and Agriculture Organization (FAO); [cited 2008 Jun 30]. Available from: http://www.fao.org/docrep/V7180E/V7180E00.HTM/.
12. Liu SF, Du YF, Zhu Wen-hui, Ma JJ, Zhou DQ. 2005. Initial study on the intrinsic formaldehyde in edible fish. Mar Fish Res. 26(6):77-82.
13. Ma JJ, Zhou DQ, Liu SF, Ma HM. 2005. Determination of formaldehyde in aquatic products by HPLC with dinitrophenylhydrazine derivation. Mar Fish Res. 26(1):28-31.
14. Ma JJ, Zhou DQ, Zhang SL. 2004. Research progress on the intrinsic amount of formaldehyde and mechanisms of formaldehyde-producing in aquatic products. Mar Fish Res. 25(4):85-89.
15. Metrohm. 2005. How fresh is the fish? Ion chromatography provides the answer! Metrohm information issue 2/2005; [cited 2008 Jan 31]. Available from: http://www.metrohm.com/company/metrohminfo/2005/pdf_e/mi_2_2005e_07.pdf/.
16. Nielsen MK, Jorgensen BM. 2004. Quantitative relationship between trimethylamine oxide aldolase activity and formaldehyde accumulation in white muscle from gadifrom fish during frozen storage. J Agric Food Chem. 52(12):3814-3822.
17. Shentu JK, Zhong HY, Zhu LH, Liang QQ, Shu SP. 2006. Investigation of concentration of formaldehyde in frozen fresh aquatic products and processed aquatic products. Chin J Food Hyg. 18(6):549-551.
18. Stroem AR. 1984. Mikrobiologiske og biokemiskeforhold ved lagring affisk6. Lecture notes, Tromsoe University, Tromsoe.
19. Tsuda M, Frank N, Sato S, Sugimura T. 1988. Marked increase in the urinary level of N-nitrosothioproline after ingestion of cod with vegetables. Can Res. 48:4049-4052.
20. Vong WT, Ung WH, Lei WH, Ngan HL, Sio HM. 2005. Formaldehyde content of Harpadon nehereus found in different storage condition. Macao, SAR: Macao IACM Laboratory; [cited 2008 Jan 31]. Available from: http://www.iacm.gov.mo/lab/22-Formaldehy_PDF.pdf/
21. Yasuhara A, Shibamoto T. 1995. Quantitative analysis of volatile aldehydes formed from various kinds of fish flesh during heat treatment. J Agri Food Chem. 43:94-97.
22. Zhong HY, Shentu JK, Liang QQ, Shiu SP, Wang JP. 2006. Study on content of formaldehyde in Harpadon nehereus. Chin J Food Hyg. 18(5):441-443.