Some aspects concerning the causal relation in connection with the development of hydrogensulfide (H2S) in codfish.
The purpose of this study has been to investigate if there is any relation between the development of H2S and the growth of H2S producing bacteria and the reduction of TMAO respectively. Further, the relative importance of entrail enzymes and the growth of bacteria for the H2S development has been investigated. It has been concluded that in case where entrails were mixed with minced fish meat, the H2S development was entirely caused by entrail enzymes, whereas the presence of kidney blood did not seem to be of any importance. On the other hand, however, both kidney blood and entrails in particular had a clear effect on the reduction of TMAO to TMA when mixed up with minced cod meat. No significant relation was found between the reduction of TMAO to TMA and the development of H2S.
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification / Q000378:metabolism; D005399:Fishes; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D006862:Hydrogen Sulfide / Q000032:analysis / Q000378:metabolism; D007422:Intestines / Q000201:enzymology*; D008744:Methylamines / Q000378:metabolism; D012034:Refrigeration
D008744:Methylamines; C005855:trimethyloxamine; C023336:trimethylamine; D006862:Hydrogen Sulfide