Localization of formaldehyde production during frozen storage of European hake ( Merluccius merluccius )

M.D. Rey-Mansilla, C.G. Sotelo, S.P. Aubourg, H. Rehbein, W. Havemeister, Bo Jørgensen, Michael Krogsgaard Nielsen

Research output: Contribution to journalJournal articleResearchpeer-review


The formation of dimethylamine and formaldehyde from trimethylamine N-oxide by the enzyme trimethylamine N-oxide demethylase in whole hake during frozen storage was studied. The objective was to check if there were parts of the muscle with a higher production of dimethylamine and formaldehyde, and if the presence of kidney during frozen storage had any significant influence on the production. Three variables were examined through one year storage. The first was anatomical location, considering the red muscle and three zones of white muscle, one located right over the kidneys, the dorsal part over the viscera, and the tail. The second variable was the temperature of storage, -11 degreesC or -18 degreesC. Finally, the influence of kidneys during storage, comparing fish with and without kidneys, was also evaluated. No differences were found in dimethylamine and formaldehyde production between fish with and without kidneys stored at -18 degreesC. However at -11 degreesC the amounts of dimethylamine and formaldehyde detected in fish without kidneys were, in some cases, higher than in those with kidneys. Kidney removal does not have a statistically significant influence on DMA and FA production in frozen storage hake. Differences in dimethylamine and formaldehyde values among different anatomical locations were found, especially in those stored over one year. It was found that, in general, the white muscle located right over the kidneys produced more dimethylamine than other parts of the fish
Original languageEnglish
JournalEuropean Food Research and Technology
Issue number1
Pages (from-to)43-47
Publication statusPublished - 2001

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