Trimethylamine and egg taint
- 8 November 1979
- journal article
- research article
- Published by Taylor & Francis in British Poultry Science
- Vol. 20 (6) , 555-558
- https://doi.org/10.1080/00071667908416620
Abstract
1. The sensory qualities of “crabby”, “fishy” tainted eggs are closely similar to those of an aqueous solution of trimethylamine (1× 10‐2μg/g). 2. The odour threshold of trimethylamine in water is 5 ± 1 × 10‐4 μg/g. 3. The taint occurs in eggs which contain more than 0.8 μg/g trimethylamine. The reasons why this concentration is higher than that in water are discussed.Keywords
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