Abstract
Trimethylamine (TMA) was produced in frozen cod fillets and in scallop muscle under conditions where bacterial activity could not take place. The amounts formed were smaller than those which usually accompany bacterial deterioration of unfrozen fish. Decreases in storage temperature between −3 and −26 C reduced the rate of TMA formation. At −26 C no measurable increase of TMA was produced in cod fillets during storage periods up to 700 days.TMA formation appeared to be related to other chemical changes taking place in the frozen muscle. It followed shortly after the formation of free fatty acids and was almost simultaneous with changes taking place in the amounts of extractable protein.
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