Formation of Dimethylamine in Stored Frozen Sea Fish

Abstract

In cod fillets undergoing deterioration during frozen storage, the dimethylamine content increases (and not the trimethylamine content as previously reported by us). There was no evidence to show an accumulation of dimethylamine in the muscle of frozen scallops, lobster, or shrimp that were purposely held at relatively high storage temperatures. It is suggested that for fish of the family Gadidae dimethylamine might be used as a measure of "frozen-storage deterioration" in much the same way as trimethylamine has been used as a measure of microbial spoilage in the unfrozen fish.