The mechanism and oxygen gas inhibition of the degradation of trimethylamine-N-oxide in walleye pollack muscle during storage

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  • KIMURA MEIKO
    Laboratory of Food Biochemistry, Graduate School of Fisheries Sciences, Hokkaido University
  • TAKEUCHI NORIO
    Laboratory of Food Biochemistry, Graduate School of Fisheries Sciences, Hokkaido University
  • NOZAWA HISANORI
    Laboratory of Food Biochemistry, Graduate School of Fisheries Sciences, Hokkaido University
  • MIZUGUCHI TORU
    Central Research Laboratory, Nippon Suisan Kaisha Ltd.
  • KIMURA IKUO
    Central Research Laboratory, Nippon Suisan Kaisha Ltd.
  • SEKI NOBUO
    Laboratory of Food Biochemistry, Graduate School of Fisheries Sciences, Hokkaido University

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  • スケトウダラ肉貯蔵中のトリメチルアミン－Ｎ－オキシドの分解機構と酸素ガスによる分解抑制
  • スケトウダラニク チョゾウ チュウ ノ トリメチルアミン N オキシド ノ ブンカイ キコウ ト サンソ ガス ニ ヨル ブンカイ ヨクセイ

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The inhibitory effect of oxygen gas on the degradation of trimethylamine-N-oxide (TMAO) to dimethylamine (DMA) and formaldehyde in walleye pollack muscle during storage was investigated. At 5°C storage, the formation of DMA in the muscle was markedly inhibited in oxygen gas than in nitrogen gas, air and vacuum. In the case of frozen storage at −5 and −10°C, oxygen gas effectively inhibited DMA formation. At −20°C, oxygen gas also inhibited DMA formation if improved gas supply to muscle tissue was provided. It was found that optimum pH of DMA formation was neutral in walleye pollack muscle during frozen storage at −20°C which was similar to that of TMAOase-like activity mediated by aspolin, but differed greatly from the optimum pH 5.5 in vitro for non-enzymic reaction carried out in a frozen solution containing TMAO, Fe2+ and cysteine.<br>

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