Relation between TMAOase activity and content of formaldehyde in fillet minces and bellyflap minces from gadoid fishes

Minced fish is a significant component of a number of frozen fishery products like fish fingers, cakes and patties. Predominately minced fish is produced from gadoid species (Alaska pollack, cod, saithe, hake and others) possessing the enzyme trimethylamine oxide demethylase (TMAOase, E.C. 4.1.2.32) (Rehbein and Schreiber 1984). TMAOase catalyses the degradation of trimethylamine oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA), preferentially during frozen storage of products (Hultin 1992). In most gadoid species light muscle contains only low activity of TMAOase, the activity of red muscle and bellyflaps being somewhat higher. In contrast, the TMAOase activity in blood, kidney and other tissues, residues of which may contaminate minced fish flesh, may be higher for several orders of magnitude (Rehbein and Schreiber 1984).

High temperature processing of fish sausage 1. - An improved technique

An improved technique for the preparation of fish sausage (Nemipterus japonicus) over the conventional method (90°degree C for 1 h) has been evolved by processing at a temperature of 115.6°degree C (4.5 kg) for 20 min. The overall quality characteristics of fish sausage, particularly its colour, texture and appearance remained unchanged and the product was in good condition up to 9 days at ambient temperature in contrast to the shelf life of 3 days by conventional method. The design of the equipment used for the processing of fish sausage and the method of operation are described. The keeping quality of the product from an organoleptic stand point was also studied

Some data on the predacious behaviour of tendipidae larvae [Translation from: C. R. Acad. Sci. U.R.S.S. 111, 466-4, 1956]

A study has been made primarily of the food of the chironomid Procladius nigriventris: this includes Alona affinis, Bosmina coregoni, Camptocercus, Eucyclops serrulatus, Paracyclops fimbriatus, Acanthocyclops viridis, Harpacticoida, Diaptomus graciloides, Ostracods, Chironomus sp, Polypedilum sp and Tanytarsus sp. Chironomus larvae usually found in the gut are in their 1st or 2nd instars , though occasional 3rd instars are present. The study summarises other findings on the feeding behaviour of Procladius nigriventris.