【摘 要】
：
Dimethylamine (DMA) formed in canned fishery products which were found since 1940.Then a considerable body work indicated DMA and formaldehyde (FA) were formed by thermal conversion of Trimethylamine
【机 构】
：
College of Food Science & Biotechnology Engineering,Zhejiang Gongshang University, Hangzhou, 310035,
论文部分内容阅读
Dimethylamine (DMA) formed in canned fishery products which were found since 1940.Then a considerable body work indicated DMA and formaldehyde (FA) were formed by thermal conversion of Trimethylamine oxide (TMAO).However,the mechanism of thermal conversion of TMAO was not clear.In the paper,the effect of temperature,pH,heating time,and additives (such as FeCl2,ascorbate,cysteine and taurine) on the thermal conversion of TMAO in jumbo squid was studied by the yield of FA and DMA.Cod was chosen as the negative sample,since there were no formation of FA and DMA in cod at high temperature,which were confirmed in this work.The electron spin resonance (ESR) was applied to determinate the free radical produced by thermal decomposing of TMAO.The result showed that there was not a rapid formation of FA and DMA until 60℃and a significant increase from 95℃ to 100℃ in jumbo squid.
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