An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt — Part II
- 1 March 1972
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 7 (1) , 47-51
- https://doi.org/10.1111/j.1365-2621.1972.tb01640.x
Abstract
Summary: Thin layer chromatography, gas liquid chromatography and colorimetric procedures were used to identify and determine amines present in standard solutions, cod muscle extracts, and in the toluene phase of a modified TMA procedure.These tests show that the use of potassium hydroxide solution to liberate TMA from formalized trichloracetic acid extracts of fresh or frozen cod is superior to potassium carbonate solution.Keywords
This publication has 5 references indexed in Scilit:
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- Sensory and objective measurements of the quality of frozen stored cod of different initial freshnessesJournal of the Science of Food and Agriculture, 1968
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