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Related Experiment Videos

Trimethylamine and egg taint.

N M Griffiths, D G Land, A Hobson-Frohock

    British Poultry Science
    |November 1, 1979
    PubMed
    Summary
    This summary is machine-generated.

    Tainted eggs exhibit "crabby" and "fishy" sensory qualities similar to trimethylamine solutions. This taint occurs when eggs contain over 0.8 microgram/g of trimethylamine, a concentration higher than its odor threshold in water.

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    Area of Science:

    • Food Science
    • Sensory Analysis
    • Analytical Chemistry

    Background:

    • Egg spoilage can lead to undesirable sensory attributes.
    • Trimethylamine (TMA) is a volatile compound associated with fishy odors.

    Purpose of the Study:

    • To characterize the sensory qualities of tainted eggs.
    • To determine the trimethylamine (TMA) concentration associated with egg taint.
    • To compare TMA levels in tainted eggs to its odor threshold.

    Main Methods:

    • Sensory evaluation of tainted eggs and trimethylamine solutions.
    • Quantification of trimethylamine in eggs using analytical techniques.

    Main Results:

    • The sensory profile of tainted eggs closely resembles an aqueous solution of trimethylamine (1 x 10^-2 µg/g).

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  • The odor threshold for trimethylamine in water was determined to be 5 ± 1 x 10^-4 µg/g.
  • Egg taint was observed in eggs containing more than 0.8 µg/g of trimethylamine.

    • Conclusions:

    • A significant concentration of trimethylamine is responsible for the "crabby" and "fishy" taint in eggs.
    • The higher trimethylamine concentration required to elicit taint in eggs compared to water warrants further investigation into potential matrix effects.