Meltem SERDAOĞLU, Eylem Ezgi DENİZ

Balıklarda ve bazı su ürünlerinde trimetilamin (TMA) ve dimetilamin (DMA) oluşumunu etkileyen koşullar

TMAO balıklarda osmoregülasyondan sorumlu quarterner amonyum bileşiğidir. "TMA TMAO nun mikrobiyal parçalanmasıyla oluşur.DMA ve FA, TMAO nün enzimatik yıkımıyla oluşur. Bu maddeler genellikle balık kalitesinin belirlenmesi amacıyla kullanılmaktadır. TMAO kokusuz bir bileşiktir, TMA mn ise koku eşiği çok düşüktür, saf amonyak kokusundadır, balık yağlarıyla reaksiyona girdiğinde balıksı kokudan sorumludur. Soğuk depolama sırasında TMA üretimi DMA üretiminden daha fazladır. Dondurulmuş balıklarda mikrobiyal aktiviteye bağlı olarak TMA üretimi gerçekleşmez, TMAO dan enzimatik parçalanmayla DMA ve FA oluşur. TMA buzda depolanan balıklar için kalite indeksi olarak kullanılır. Tür, kas tipi, avlanma bölgesi, avlanma metotları, işleme teknikleri, ve depolama tipi TMA oluşumunu etkiler.

Anahtar Kelimeler:

balık (gıda), protein olmayan azot, dimetilamin, deniz ürünleri, trimetilamin

The factors affecting trimetilamine (Tma) and dimetilamine (Dma) formation in fish and some seafood

TMAO is a quaternary ammonium compound which is responsible for osmoregulation in marine fish. TMA, is formed by microbial reduction of TMAO. DMA and FA are formed by enzymatic degradation of TMAO. These substances are generally used to determine the quality of fish. TMAO has no odour, while TMA has very low threshold. It smells like ammonia in purified form and it is responsible for fishy odour when reacts with fat in fish tissue.During the cold storage, TMA production is higher than DMA production. However in frozen fish, there is no formation of TMA due to the inhibition of microbial activity but DMA and FA are formed by enzimatic degradation of TMAO. TMA is used as a quality index only for ice stored fish. Species, muscle type, fishing area, fishing methods, processing techniques and storage type affect TMA formation.

Keywords:

fish, nonprotein nitrogen, dimethylamine, seafoods, trimethylamine,

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