An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt—Part I

Summary Trimethylamine concentrations of fish muscle are used in research and industry as a quality assessment technique. An investigation of the Hoogland procedure for determining trimethylamine has been undertaken. Modifications to the procedure were introduced to improve (i) the stability of the extract during storage, (ii) the accuracy, and (iii) reproducibility when the method is used routinely on large numbers of samples.