Factors that accelerate dimethylamine formation in dark muscle of three gadoid species during frozen storage

We investigated factors that accelerate dimethylamine formation in gadoid dark muscle. The degradation rate of trimethylamine-N-oxide into dimethylamine and formaldehyde during frozen storage was compared between ordinary muscle and dark muscle from walleye pollock, southern blue whiting, and hoki. Dimethylamine was generated faster in dark muscle than in ordinary muscle in each species, and it was produced most abundantly in hoki dark muscle compared with the other two species. We investigated the mechanism that caused dimethylamine to be generated more abundantly in dark muscle during frozen storage, and found that the amount of dark muscle nonheme iron, which catalyzes trimethylamine-N-oxide degradation, was higher than that in ordinary muscle in each species, and hoki dark muscle in particular contained the highest levels of nonheme iron among these three species. Moreover, dark muscle in all three fish species had a higher taurine content (known to accelerate dimethylamine formation) than ordinary muscle. These data suggested two candidate factors, namely nonheme iron and taurine, that may accelerate dimethylamine generation during frozen storage. In addition, gel filtration results suggested that walleye pollock dark muscle contains as yet unidentified low-molecular-weight agents that stably accelerate dimethylamine generation.