2026-03-05T23:05:58Z https://fra.repo.nii.ac.jp/oai

oai:fra.repo.nii.ac.jp:02005434 2026-01-22T05:43:31Z 12:14:1716951104833

トリメチルアミンオキサイドの簡易測定法による魚肉添加畜肉ハム・ソーセージの鑑別について The Detection of Fish Meats added to Ham and Sausage by Determination of the Content of Trimethylamine oxide Nakamura, Kunisuke 3825 中村, 邦典 ナカムラ, クニスケ Terano, Shigezo 寺野, 重造 テラノ, シゲゾウ The authors examined a modification of the analytical technique of trimethylamine oxide (TMAO), and applied this technique to the detection of fish meats added to ham and sausage. The results obtained are as follows : 1. The analytical technique of TMAO was simplified by a combination of micro-diffusion analysis and colorimetric method. TMAO was converted into TMA in the usual way, and then diffused directly in the toluene solution of picric acid. The color developed between TMA and picric acid was measured colorimetically. 2. As a result of mesuring TMAO in mammalian meats, raw fish meats and frozen "surimi" of fish meats, it was found that TMAO was absent in all samples of mammalian meats. 3. TMAO was absent in some kinds of commercial ham and sausage prepared from only mammalian meat, but in the case of commercial ham or sausage with fish meat added, TMAO ranged from 7 to 80 μg-N/g. departmental bulletin paper 東海区水産研究所 Tokai Regional Fisheries Research Laboratory 1980-12-25 東海区水産研究所研究報告 103 93 98 Bulletin of Tokai Regional Fisheries Research Laboratory AN00156834 0040-8859 https://fra.repo.nii.ac.jp/records/2005434 jpn tokai_k_103_93 日本農学文献記事索引(agriknowledge) https://agriknowledge.affrc.go.jp/RN/2010240561 metadata only access