Abstract
It was confirmed that addition of TMAO induces “greening” on cooking in meat of yellowfin and albacore. This was also true for chicken and pork muscles. Possible heat degradation products of TMAO, such as TMA, DMA, MMA and FA, were all without effect, indicating that TMAO itself participates in “greening” phenomenon probably through the function of an oxygen atom bound to nitrogen. A strong reducing substance, sodium hydrosulfite, was effective in preventing the phenomenon. In the absorption spectra estimated by the opal glass method some distinct differences were recognized between the treated and untreated samples with TMAO. In the case of “greening” due to TMAO, at least, some muscle pigments seem to be modified far beyond the hypothesis of BROWN et al. on “green” tuna.
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