出版社：Japanese Society of Nutrition and Food Science
摘要：Trimethylamine oxide (TMAO) in commercial sausages was estimated to determine whether they are mixed with fish flesh or not. Determination of TMAO was made by the revised colorimetric method based on Dyer'sone. It was found that reduction temperature influenced on the yield of trimethylamine (TMA) and that the lower the extraction temperature was the lower the yield of TMA. In the author's experments 30°C was adopted both for extraction and reduction TMA and TMAO were determined in Rhinoplagusia japonica, Makaira mazara , whale, pork and beef as freshand after heating at 70°C and at 100°C for 30 min., respectively. Rhinoplagusia japonica and Makaira mazara contained TMAO, the amounts of which were changed by heating. Whale meat contained far less TMAO.Pork and beef contained neither TMAO nor TMA, and also the amounts did not increased by heating. Addition of 5%M. M. azara to pork can be distinctly detected. Commercial vienna sausage of high quality sold at more than 70 yen per 100g contained little TMAO, while various sausages based on fish flesh contained much TMAO. Mostof the so-called sausages of ordinary quality sold at 50-70 yen per 100g on the marketcontained identifiable amounts of TMAO, indicating that they are adulterated withfish flesh.
