Abstract
During frozen storage at −5 C, dimethylamine (DMA) was produced in the muscle of five gadoid species. The amount was lowest in haddock and increasingly higher in cod, pollock, cusk, and hake. When the dark lateral muscle was removed from the fillets before freezing, formation of DMA during frozen storage was either inhibited or greatly reduced. Under the same storage conditions no DMA was produced in the muscle of halibut, plaice, redfish, or wolffish.
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