Optimization of Trimethylamine (TMA) Analysis Using Response Surface Method and Removal of TMA Using Microbial Treatment
- Alternative Title
- 반응표면분석법을 이용한 Trimethylamine (TMA) 분석 최적화 및 미생물을 이용한 TMA 저감화
- Abstract
- Fish off-odor is mainly occurred by trimethylamine (TMA), which is converted from trimethylamine N-oxide (TMAO) due to corruption by microorganism reaction. Previous studies reported a variety of TMA analytical method. However, these methods were not suitable to detect TMA content in an acidic condition. Furthermore, most TMA removal studies were using a physical or chemical method such as adsorption, masking, and filtration. Therefore, the object of this study is to optimize a TMA analytical method that is suitable to detect TMA in samples treated by acids. In addition, it was also investigated a possibility to reduce or remove TMA by microbial treatment. In this study, it was suggested the optimal TMA analytical conditions including TMA extraction such as rpm, temperature, and time-based on the analyses of Box-Behnken design and response surface method; 200 rpm, 55℃ and 20 min, respectively. It has been previously reported that some microorganism possesses trimethylamine monooxygenase (TMO) and flavin-containing monooxygenase (FMO) converting TMA into TMAO. Thus, some microorganism metabolites TMA as a nitrogen source. Among them, Saccharomyces cerevisiae is known to possess FMO. In order to evaluate a possibility on TMA removal by the yeast strain, it was isolated S. cerevisiae from fermented foods. The isolated yeast strains were then evaluated on TMA removal efficacy by both odor-level indicator and head space-gas chromatographic (HS-GC) analysis. The S. cerevisiae strains isolated in this study decreased volatile odor components in the ranges of minimal 22.02% to maximal 41.73%. The HS-GC analysis also revealed the TMA removal efficacy from a minimum of 32.02% to a maximum of 50.34%. In addition, lactic acid bacteria (LAB) strains have investigated a possibility on TMA removal efficacy. Some LAB strains isolated in this study exhibited very strong TMA removal efficacy. Among them, LAB 11 strains, Pediococcus stilesii, showed the highest efficiency on TMA removal in fish samples as well as TMA solution. TMA is a major fish-off odor causing various troubles in seafood products. In general, TMA is considered as an indicator of the freshness in seafood, especially fish and shellfish. However, no suitable methods on TMA removal have been reported for industrial application. Thus, the results obtained in this study strongly suggested the microbial treatment will be useful to TMA removal with an economical and convenient application. In addition, this study will provide a new approach in the field of deodorization research.
- Issued Date
- 2019
- Awarded Date
- 2019. 8
- Type
- Dissertation
- Publisher
- 부경대학교
- Alternative Author(s)
- Park, Seul-Ki
- Affiliation
- 부경대학교 일반대학원
- Department
- 대학원 식품공학과
- Advisor
- 김영목
- Table Of Contents
- Chapter I. General Introduction 1
1. Background 2
2. Conventional method of TMA analysis 5
3. Important studies of TMA removal 8
4. The objectives of this study 10
Chapter II. Development of Quantitative Analysis Methods for Reduced Trimethylamine 12
1. Introduction 13
2. Materials and Methods 17
2.1. Reagents and chemicals 17
2.2. Preparation of sample 17
2.3. Equipment 17
2.4. Headspace solid-phase micro-extraction (HS-SPME) 18
2.5. Gas chromatography analysis 19
2.6. Single factor design for TMA extraction 19
2.7. Experimental design for optimization 20
2.8. Validation of development method 23
2.9. Statistical Analysis 23
3. Results and Discussion 25
3.1. Single-factor experiments for TMA extraction 25
3.2. Optimization of TMA Extraction using Model Fitting and Statistical Analysis 28
3.3. Analysis of the Response Surface Plot (RSM) 33
3.4. Validation of the model for TMA treated with acid 37
3.5. Summary 41
Chapter III. Removal of Trimethylamine Using Fungal Culture Treatment 43
1. Introduction 44
2. Materials and Methods 46
2.1. Isolation and identification of yeast 46
2.2. Analysis of volatile components using odor level indicator 48
2.3. TMA analysis using headspace gas chromatography (HS-GC) 48
2.4. Statistical analysis 49
3. Results and Discussion 50
3.1. Isolation and characterization of yeast removing TMA 50
3.2. Analysis of volatile odor components using odor intensity meter 54
3.3. TMA analysis using head space gas chromatography (HS-GC) 56
4. Summary 60
Chapter IV. Removal of Trimethylamine Using Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food and In-Situ Application 61
1. Introduction 62
2. Materials and Methods 64
2.1. Media, culture condition and chemical reagent 64
2.2. Equipment 65
2.3. TMA extraction and quantitative analysis 65
2.4. Isolation and identification of LAB exhibiting TMA removal efficacy 66
2.5. Treatment of LAB culture in spoiled fish samples 68
2.6. TMA content in fresh fish samples treated with LAB supernatant 69
2.7. Statistical analysis 69
3. Results and Discussion 70
3.1. Isolation and identification of LAB exhibiting TMA removal efficacy 70
3.2. Removal of TMA contents in the spoiled fish samples by LAB treatment 79
3.3. Inhibition of increasing TMA content in fresh fish fillets by the treatment of LAB cell-free supernatant 82
4. Summary 85
Abstract by Korean Language 87
Reference 90
- Degree
- Doctor
- Files in This Item:
-
-
Download
Optimization of Trimethylamine (TMA) Analysis Using Response Surface Method and Removal of TMA Using.pdf
기타 데이터 / 1.35 MB / Adobe PDF
-
Items in Repository are protected by copyright, with all rights reserved, unless otherwise indicated.