Bacterial Reduction of Sodium Nitrite and Formation of Trimethylamine in Fish

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Abstract
Bacteria reduce sodium nitrite in stored cod fillets. Rapid reduction of trimethylamine oxide is inhibited by the nitrite in the concentrations used, up to 700 p.p.m., trimethylamine formation occurring only after the nitrite is reduced to about 50 p.p.m. This results in an increased keeping time in fillets treated with nitrite. The surface pH remains acid until the rapid trimethylamine formation takes place.Nitrate alone, more slowly in the presence of nitrite, is rapidly reduced to nitrite and beyond. The trimethylamine oxide reduction is not affected by the nitrate reduction, the former being usually reduced before the nitrate.

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