An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt—Part I
- 1 March 1972
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 7 (1) , 35-46
- https://doi.org/10.1111/j.1365-2621.1972.tb01639.x
Abstract
Summary: Trimethylamine concentrations of fish muscle are used in research and industry as a quality assessment technique. An investigation of the Hoogland procedure for determining trimethylamine has been undertaken. Modifications to the procedure were introduced to improve (i) the stability of the extract during storage, (ii) the accuracy, and (iii) reproducibility when the method is used routinely on large numbers of samples.Keywords
This publication has 5 references indexed in Scilit:
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- Amines in Fish Muscle: I. Colorimetric Determination of Trimethylamine as the Picrate SaltJournal of the Fisheries Research Board of Canada, 1945
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- The Measurement of Spoilage in FishJournal of the Biological Board of Canada, 1937