TMA, or trimethylamine, is a volatile compound that contributes to the unpleasant fishy odor in poultry meat. It is produced by bacterial breakdown of trimethylamine oxide (TMAO), a naturally occurring compound in poultry muscle.
How Does TMA Form in Poultry?
- Bacterial Action: Bacteria present in the environment or on the poultry carcass can break down TMAO into TMA.
- Temperature: Higher temperatures promote bacterial growth and accelerate TMA production.
- Storage Conditions: Improper storage, such as high humidity or extended storage times, can lead to increased TMA levels.
What Causes High TMA Levels in Poultry?
- Poor Handling: Improper handling practices during processing or storage can introduce bacteria and increase TMA formation.
- Excessive Fat: Poultry with higher fat content may have higher levels of TMAO, which can lead to increased TMA production.
- Age: Older poultry may have higher TMA levels due to increased muscle breakdown and bacterial activity.
Impact of TMA on Poultry Meat
- Off-Flavors: TMA contributes to an undesirable fishy or ammonia-like odor and taste in poultry meat.
- Reduced Shelf Life: High TMA levels can accelerate spoilage and reduce the shelf life of poultry products.
Reducing TMA in Poultry
- Proper Handling: Maintaining proper hygiene and temperature control during processing and storage can minimize bacterial contamination and TMA formation.
- Rapid Cooling: Quickly cooling poultry after slaughter reduces bacterial growth and TMA production.
- Vacuum Packaging: Vacuum packaging can help reduce oxygen exposure, slowing down bacterial activity and TMA formation.
