Abstract
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.
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Mohri, S., Kanauchi, M. (2019). Isolation of Lactic Acid Bacteria Eliminating Trimethylamine (TMA) for Application to Fishery Processing. In: Kanauchi, M. (eds) Lactic Acid Bacteria. Methods in Molecular Biology, vol 1887. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-8907-2_10
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DOI: https://doi.org/10.1007/978-1-4939-8907-2_10
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Publisher Name: Humana Press, New York, NY
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Online ISBN: 978-1-4939-8907-2
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