Isolation of Lactic Acid Bacteria Eliminating Trimethylamine (TMA) for Application to Fishery Processing

Fishy odor of fish flesh (meat) presents a severe problem for marine production. The main cause of fishy odor is trimethylamine (TMA), which increases during storage. It is produced from trimethylamine oxide (TMAO), an osmosis-regulating substance in fish cells that functions by a reduction reaction...

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Bibliographic Details
Published inMethods in molecular biology (Clifton, N.J.) Vol. 1887; p. 109
Main Authors Mohri, Satoshi, Kanauchi, Makoto
Format Journal Article
LanguageEnglish
Published United States 2019
Subjects
Biotransformation
Fisheries
Lactobacillales - isolation & purification
Lactobacillales - metabolism
Methylamines - isolation & purification
Methylamines - metabolism
Odorants
Seafood
Lactobacillus plantarum
Picric acid–toluene method
Trimethylamine
Spectrophotometry
Fish meat
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Summary:Fishy odor of fish flesh (meat) presents a severe problem for marine production. The main cause of fishy odor is trimethylamine (TMA), which increases during storage. It is produced from trimethylamine oxide (TMAO), an osmosis-regulating substance in fish cells that functions by a reduction reaction. Bacterial growth in fish meat increases TMA. Its odor reduces the commercial value of the meat. Technologies for its regulation and elimination are desired. This chapter presents a description of the use of lactic acid to eliminate TMA. The lactic acid is producible safely by bacteria during food processing using picric acid-toluene.A method of eliminating TMA was demonstrated using Lactobacillus plantarum H78. Furthermore, an assay method was explained for reducing TMA in fish meat by fermenting the H78 strain.
ISSN:1940-6029
DOI:10.1007/978-1-4939-8907-2_10