Measurement of dimethylamine and trimethylamine in Dungeness crab, Cancer magister

by Michael Peter Gulan

Institution: Oregon State University
Department: Food Science and Technology
Degree: MS
Year: 1973
Keywords: Dungeness crab
Record ID: 1524679
Full text PDF: http://hdl.handle.net/1957/26935


A rapid gas liquid chromatographic method was adapted to processed Dungeness crab for the determination of basic and neutral volatiles. Methylamine, dimethylamine, and trimethylamine were measured in processed Dungeness crab for the first time. Generally, the range for trimethylamine was 42 ppm for frozen crab to 700 ppm for iced crab. Low levels of dimethylamine were found in iced and frozen samples whereas higher levels (33-71 ppm) were found in canned and iced-canned samples. Ammonia, methyl sulfide, acetaldehyde, acetone, diacetyl, benzene, and toluene were also identified in processed Dungeness crab for the first time.