Trimethylamine oxide, dimethylamine, trimethylamine and formaldehyde levels in main traded fish species in Hong Kong

References

• An , LH , Sun , Q and Zheng , WY . 2005 . Investigation of formaldehyde background of marine products from East China Sea . Chin J Food Hyg , 17 ( 6 ) : 524 – 527 .
   Google Scholar
• Anderson , DW and Fellers , CR . 1952 . The occurrence of trimethylamine and trimethylamine oxide in fresh water fishes . Food Res , 17 : 472 – 474 .
   Google Scholar
• Bai , YL . 2003 . Determination of formaldehyde from Harpadon nehereus . Chin Trop Med , 3 ( 5 ) : 670 – 671 .
   Google Scholar
• Chan , ST , Yao , MWY , Wong , YC , Wong , T , Mok , CS and Sin , DWM . 2006 . Evaluation of chemical indicators for monitoring freshness of food and determination of volatile amines in fish by headspace solid-phase microextraction and gas chromatography-mass spectrometry . Eur Food Res Technol , 224 : 67 – 74 .
   Web of Science ®Google Scholar
• Ernes , DA . 1985 . Formaldehyde determination in aqueous systems . Text Chem Color , 17 : 24 – 26 .
   Google Scholar
• European Commission. 2008. Commission decision 95/149/ECi [cited 2008 Jan 30]. Available: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31995D0149:EN:HTML
   Google Scholar
• Food and Agricultural Organization (FAO) . 1997 . FAO Manuals of Food Quality Control Number 14/7, 7 Food analysis: general techniques, additives, contaminants and composition , 65 – 69 . Rome : Food and Agricultural Organization (FAO) .
   Google Scholar
• Gill , TA , Keith , RA and Smith Lall , B . 1979 . Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in myofibrillar proteins . J Food Sci , 44 : 661 – 667 .
   Web of Science ®Google Scholar
• Gram , L , Oundo , J and Bon , J . 1989 . Storage life of Nile perch (Lates niloticus) dependent on storage temperature and initial bacteria load . Trop Sci , 29 : 221 – 236 .
   Google Scholar
• Hebard , CE , Flick , GJ and Martin , RE . 1982 . “ Occurrence and significance of trimethylamine oxide and its derivatives in fish and shellfish ” . In Chemistry and biochemistry of marine food products , Edited by: Martin , RE , Flick , GJ and Hebard , CE . 149 – 304 . Westport, CT : AVI .
   Google Scholar
• Huss , HH . 1995 . Quality and quality changes in fresh fish , Rome : Food and Agriculture Organization (FAO); [cited 2008 Jun 30]. . Available from: http://www.fao.org/docrep/V7180E/V7180E00.HTM/
   Google Scholar
• Liu , SF , Du , YF , Zhu , Wen-hui , Ma , JJ and Zhou , DQ . 2005 . Initial study on the intrinsic formaldehyde in edible fish . Mar Fish Res , 26 ( 6 ) : 77 – 82 .
   Google Scholar
• Ma , JJ , Zhou , DQ , Liu , SF and Ma , HM . 2005 . Determination of formaldehyde in aquatic products by HPLC with dinitrophenylhydrazine derivation . Mar Fish Res , 26 ( 1 ) : 28 – 31 .
   Google Scholar
• Ma , JJ , Zhou , DQ and Zhang , SL . 2004 . Research progress on the intrinsic amount of formaldehyde and mechanisms of formaldehyde-producing in aquatic products . Mar Fish Res , 25 ( 4 ) : 85 – 89 .
   Google Scholar
• Metrohm. 2005. How fresh is the fish? Ion chromatography provides the answer! Metrohm information issue 2/2005; [cited 2008 Jan 31]. Available from: http://www.metrohm.com/company/metrohminfo/2005/pdf_e/mi_2_2005e_07.pdf/
   Google Scholar
• Nielsen , MK and Jorgensen , BM . 2004 . Quantitative relationship between trimethylamine oxide aldolase activity and formaldehyde accumulation in white muscle from gadifrom fish during frozen storage . J Agric Food Chem , 52 ( 12 ) : 3814 – 3822 .
   PubMed Web of Science ®Google Scholar
• Shentu , JK , Zhong , HY , Zhu , LH , Liang , QQ and Shu , SP . 2006 . Investigation of concentration of formaldehyde in frozen fresh aquatic products and processed aquatic products . Chin J Food Hyg , 18 ( 6 ) : 549 – 551 .
   Google Scholar
• Stroem , AR . 1984 . Mikrobiologiske og biokemiskeforhold ved lagring affisk6 , Lecture notes Tromsoe : Tromsoe University .
   Google Scholar
• Tsuda , M , Frank , N , Sato , S and Sugimura , T . 1988 . Marked increase in the urinary level of N-nitrosothioproline after ingestion of cod with vegetables . Can Res , 48 : 4049 – 4052 .
   PubMed Web of Science ®Google Scholar
• Vong , WT , Ung , WH , Lei , WH , Ngan , HL and Sio , HM . 2005 . Formaldehyde content of Harpadon nehereus found in different storage condition , Macao, SAR : Macao IACM Laboratory; [cited 2008 Jan 31]. . Available from: http://www.iacm.gov.mo/lab/22-Formaldehy_PDF.pdf/
   Google Scholar
• Yasuhara , A and Shibamoto , T . 1995 . Quantitative analysis of volatile aldehydes formed from various kinds of fish flesh during heat treatment . J Agri Food Chem , 43 : 94 – 97 .
   Web of Science ®Google Scholar
• Zhong , HY , Shentu , JK , Liang , QQ , Shiu , SP and Wang , JP . 2006 . Study on content of formaldehyde in Harpadon nehereus . Chin J Food Hyg , 18 ( 5 ) : 441 – 443 .
   Google Scholar