Measurement of dimethylamine and trimethylamine in Dungeness crab, Cancer magister

Graduate Thesis Or Dissertation

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Citeable URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/m326m4518

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Attribute Name	Values
Creator	Gulan, Michael Peter
Abstract	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.
Resource Type	Masters Thesis
Date Available	2012-01-24T20:43:56+00:00
Date Issued	1973-02-06
Degree Level	Master's
Degree Name	Master of Science (M.S.)
Degree Field	Food Science
Degree Grantor	Oregon State University
Commencement Year	1973
Advisor	Scanlan, Richard A.
Academic Affiliation	Food Science and Technology
Non-Academic Affiliation	Oregon State University. Graduate School
Subject	Dungeness crab
Rights Statement	Copyright Not Evaluated
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]
Digitization Specifications	File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec inPDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces	http://hdl.handle.net/1957/26935
Accessibility Feature	unknown

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