TRIMETHYLAMINE OXIDE CONTENT OF MARINE FISHES


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Authors

  • R Venkataraman Fisheries Technological Station, Kozhikode
  • S T Chari Fisheries Technological Station, Kozhikode

Abstract

THE spoilage odour in marine fishes has been attributed to the trimethylamine
formed as a result of reduction of trimethylamine oxide present in
the fijshes by bacterial action (Beatty and Gibbons, 1937; Tarr, 1939 and
Shewan, 1951). The presence of this oxide has been demonstrated in marine
as well as in fresh-water fishes by several workers (Beatty, 1938; Norris and
Benoit, 1945; Anderson and Fellers, 1952; and Venkataraman and Chari,
1953).

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Author Biographies

  • R Venkataraman, Fisheries Technological Station, Kozhikode
    Fisheries Technological Station, Kozhikode
  • S T Chari, Fisheries Technological Station, Kozhikode
    Fisheries Technological Station, Kozhikode

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Issue

Vol. 2 No. 1 (1955)

Section

Articles

License

The copyright of the articles published in Indian Journal of Fisheries vests with the Indian Council of Agricultural Research, who has the right to enter into any agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in these journals. The Council has no objection in using the material, provided the information is being utilized for academic purpose but not for commercial use. Due credit line should be given to the ICAR where information will be utilized.

How to Cite

Venkataraman, R., & Chari, S. T. (2016). TRIMETHYLAMINE OXIDE CONTENT OF MARINE FISHES. Indian Journal of Fisheries, 2(1), 37-40. https://epubs.icar.org.in/index.php/IJF/article/view/11153