. FISHERIES AND MARINE SERVICE Translation Series No. 3117 ,4,/ctJuip-tô The effect of decomposed products of triméthylamine oxide on quality of frozen Alaska pollack fillet by Toshio Tokunaga , Original title: Reito Sukerodara no Hinshitsu ni oyobosu Torimechiruamin okisaido Bunkaibutsu no Eikyo From: Nihon Suisan Gakkai.7Shi(Bulletin Of the Japanese Society of.Scientific Fisheries), 40(2) : 167-174, 1974 Translated by the Translation Bureau(JO/PS) Multilingual Services Division Department of the Secretary of State of Canada Department of the Environment Fisheries and Marine Service' Halifax Laboratory - Halifax, N.S. 1974 15 pages typescript
21
Embed
Translation - 3117 - Fisheries and Oceans Canada AND MARINE SERVICE Translation Series No. 3117 ,4,/ctJuip-tô The effect of decomposed products of triméthylamine oxide on quality
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
. FISHERIES AND MARINE SERVICE
Translation Series No. 3117 ,4,/ctJuip-tô
The effect of decomposed products of triméthylamine oxide on quality of frozen Alaska pollack fillet
by Toshio Tokunaga
,
Original title: Reito Sukerodara no Hinshitsu ni oyobosu Torimechiruamin okisaido Bunkaibutsu no Eikyo
From: Nihon Suisan Gakkai.7Shi(Bulletin Of the Japanese Society of.Scientific Fisheries), 40(2) : 167-174, 1974
Translated by the Translation Bureau(JO/PS) Multilingual Services Division
Department of the Secretary of State of Canada
Department of the Environment Fisheries and Marine Service'
Halifax Laboratory - Halifax, N.S.
1974
15 pages typescript
4DEPARTMENT OF THE SECRETARY OF STATE
TRANSLATION BUREAU
MULTILINGUAL SERVICES
DIVISION
1%
TRANSLATED FROM - TRADUCTION DE
Japanese
AUTHOR - AUTEUR
TOKUNAGA , ToshioTITLE IN ENGLISH - TITRE ANGLAIS
CANADA
INTO - EN
English
F '^" l`1
SECRÉTARIAT D'ÉTAT
BUREAU DES TRADUCTIONS
DIVISION DES SERVICES
MULTILINGUES
The effect of decomposed products of trimethylamine oxideon quality of frozen Alaska pollack fillet
TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS)TITRE EN LANGUE ETRANGERE ( TRANSCRIRE EN CARACTÉRES ROMAINS)
Reito Sukerodara no Hinshitsu ni oyobosu Torimechiruaminokisaido Bunkaibutsu no Eikyo
REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE FOREIGN CHARACTERS.REFERENCE EN LANGUE ETRANGÉRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET, TRANSCRIRE EN CARACTÉRES ROMAINS.
Nihon Suisan Gakkaishi
REFERENCE IN ENGLISH - R61`ERENCE EN ANGLAIS
Bulletin of the Japanese Society of Scientific Fisheries
PUBLISHER- EDITEUR
PLACE OF PUBLICATIONLIEU DE PUBLICATION
DATE OF PUBLICATIONDATE DE PUBLICATION
' YEARVOLUME
ISSUE N0.ANNEE
1974 4o
NUMERO
2
PAGE NUMBERS IN ORIGINALNUMÉROS DES PAGES DANS
L'ORIGINAL
167-74
NUMBER OF TYPED PAGESNOMBRE DE PAGES
DACTYLOGRAPHIEES
15
REQUESTING DEPARTMENT Environment TRANSLATION BUREAU NO . 784569MONISTÉRE-CLIENT NOTRE DOSSIER NO
BRANCH OR DIVISION Fisheri. zDs Service TRANSLATOR (INITIALS) JG /psDIRECTION OU DIVISION_ TRADUCTEUR (INITIALES)
PERSON REQUESTINGDEMANDE PAR
Allan T. Reid
YOUR NUMBERVOTRE DOSSIER NO
DATE OF REQUEST 15^OC^^7(}DATE DE LA DEMANDE
3OS.200.tO.E (REV. 2/68)
7530-21-029-5333
JUL 1 0 1974
UNEDITED TRANSLATIONFor intarmation only
TRADUCTION NON fit-V1S'R1r+forrizitien scOnmeot
sOG-200-1 0-31
7530-21-029-5332
DEPARTMENT OF THE SECRETARY OF STATE
TRANSLATION BUREAU
MULTILINGUAL SERVICES
DIVISION
F I -7 SECRÉTARIAT D'ÉTAT
BUREAU DES TRADUCTIONS
DIVISION DES SERVICES
MULTILINGUES
CLIENT'S NO. DEPARTMENT DIVISION/BRANCH CITY NO DU CLIENT MINISTÉRE DIVISION/DIRECTION VILLE
Snvironment Fisheries Service Ottawa, Ont. BUREAU NO. LANGUAGE TRANSLATOR (INITIALS)
N ° DU BUREAU LANGUE TRADUCTEUR (INITIALES)
. J U L 1 0 1 9 74 7 8 4 5 6 9 Japanese JG/Ps
The Effect of Decomposed Products of Trimethylamine Oxide on Quality of Frozen Alaska Pollack Fillet e l Bulletin of the Japanese Society of Scientific Fisheries, Vol. 40, No. 2, pp. 167-174, 1974
By TOKUNAGA, ToshiP
Received: October 2, 1973
LU
z v) 0 — > < E V) c
0 0 < z c E c • z o
0 u 9 E
LU -a n
1..L. 0 c z <
Formaldehyde (FA) begins to form in the fish when
they are kept frozen. Its amount, however, varies from fish
to fishl) . It is well known2) that the major part
is. formed along with dimethylamine (DMA) as products of
enzymic degradation of trimethylamine oxide (TMAO). The
rate of TMAO degradation during frozen stora9e is rapid, es-
pecially in the gadoid fish family, and, as pointed out
before l) , it is possible that FA formation may be one of the
causes of a rapid reduction in the extractability of the
muscle protein. Castell et. al. 3) have also carried out a
frozen storage experiment on nine species of fish caught in
1. 1 -Achievements by Tokai Regional Fisheries Research Laboratory B - 586. Summary of this study was reported at the fall meeting of the Japanese Society of Scientific Fisheries
9) Babbitt, J. K., Crawford, D. L., and Law, D. K.: J. Agric. Food. Chev., 20, 1052-1054, 1972.
10) Tokunaga, T.: Bul. of the Jap. Soc. of Sci. Fish., 36, 510-515, 1970.
11) Castell, C. H.: J. Am. Oil Chemist's Soc., 48, 645 -649, 1971.
(1-1,) emeed dark muscle.
so
I 7/ «e r fi. --g â 1 • ■ I
Time in storage 26 days 47 days
DMA-N TMA-N DMA-N TMA-N
29.94 0.-60
36.00 0.61
12.04 0.27
Storage temperature
—5°C —10°C —20°C
0.49 0.52 0.28
28.15 30.98 9.41
( 1 6 8
1,
10
30 Dore in enrage
Fig. 1. Formation of DMA and FA in minced ordinary (1-a) and dark (1-b)znascle of Alaska • pollack during frozen storage at —5°C (0), —10°C (0), —20°C (0), and —40°C (4)), respectively.
10
• Table .1, Formation of DMA and TMA in dark muscle (mg/ 100 g). (16 9
.."
i 8
• ea
ico
so 1
40 Dail in storage
40 60
"Qt4
1
( 17 0
Fig. 2. Change in DMA—N and protein extractability in Alaska pollack fillets during frozen • storage at —5°C (2—a), .-10°C (2-b), —20°C (2—c) and —40°C (2—d).
• (171 L• 0,3
C5-s) 7.-0,7712
5.
34
3
• E 2
• • t
5. 8 Z
i; E 6
e
• • •
•
40 50 60
4 4
-a
2 . 2
10 20 30
• • 13-61
r=-0.8304
•
•
• 10' 20" 30' 40 50 60'
Actou,s,sin (cme4muscle)
4 •
10 20 30
•Actocnyosiu (mglg muscle _
4
-a 8 A
2
• i3-d) • -Om?
•
• • • 41
• ,
•• • •
•• • • • a •
(3-e) t'..-02354
•
• • • ,••• 10
•* • • • •
a
•
2 1 40 50 so 100
Actomyosia (meil muscle)
3
. Z
2
20 40
Actomyosin (roes muscle)
Fig. 3. Relation between DMA—N contents and protein extractabilities of frozen Alaska pollack fillets. (3—a): The fish purchased at Tokyo Central Fish Market were filleted and stored at
• —10°C for 2 weeks. (3-1, ,..e): The fish caught off Kamchatka were stored at —10°C for 2 weeks (3—b), at
—10°C for 8 weeks (3—c), at —20°C for 8 weeks (3—d), and at —20°C for 19 weeks (3—e), respectively.
12
3
Cb
•O
G e C
% Oà e O m m
OmmO•
e iP
mm• •••
W •
• • •
20 40 60 &)
Actnmyosia (mgfg muscle)
Fig. 4. Relation between levels of DMA-N andactomyosin in frozen fillets stored under variousconditions. This figure is arranged from the data 'given in Fig. 2-a- d.
(172
(173
M
r-••:DNLI
p: Actom)rosin q
i _._.._-^s^e ' Y__• _• }J^
• -^ . W...^â29A0o--,:_^-.9.0^
10
I.
.Docsrnl Eeuy ' Caudal
muscle muscle muscle -
Fig. 5. Formation of DMA and insolubilization_of.__.._. -