Gas Chromatographic Method for Determination of Dimethylamine, Trimethylamine, and Trimethylamine Oxide in Fish-Meat Frankfurters

• Published in: Journal of AOAC INTERNATIONAL
• Main Authors: Fiddler, Walter, Doerr, Robert C, Gates, Robert A
• Format: Article in Journal/Newspaper
• Language: English
• Published: Oxford University Press (OUP) 1991
• Subjects: General Chemistry; alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1093/jaoac/74.2.400; http://academic.oup.com/jaoac/article-pdf/74/2/400/32453980/jaoac0400.pdf

Abstract A method Is described for analysis of minced fish-meat and surlmi-meat frankfurters for dimethylamine (DMA), trimethyiamine (TMA), and trimethyiamine oxide (TMAO) using a headspace-gas chromatographic technique. After simple acid extraction and addition of NaOH, the headspace was directly Injected Into a gas chromatograph by a gas-tight syringe. DMA and TMA were separated on a Chromosorb 103 column and detected by a flame Ionization detector. TMAO was measured as TMA after Zn reduction. Repeatability of the method for DMA, TMA, and TMAO was 6.6,1.0, and 18.8 ppm, respectively. The method was applicable to Alaska pollock-meat and Atlantic menhaden-meat frankfurters, unwashed, and washed mince and surlml.