Fluorescence of fish muscle: Causes of change occuring during frozen storage

Abstract

Abstract The causes of two fluorescent emissions which develop in fish muscle during frozen storage have been investigated. Both appear to be predominantly associated with proteins via reaction between free amino groups and carbonyl compounds. Under favourable conditions, a white or pale blue emission is produced throughout the white muscle as the result of reactions involving sugars and sugar phosphates in low‐temperature browning reactions. A bright yellow fluorescence arises from reactions involving formaldehyde produced by enzymic degradation of trimethylamine oxide.