Abstract
We have found that the alkalinity of squid muscle when it is spoiled is chiefly due to the development of large amouts of ammonia and trimethylamine, resulting from monoamino acids and trimethylamine-oxide respectively which are contained abundantly in squid muscle. And it was presumable that these reactions would be bacterial process.
These changes have been observed to occur proceeding the typical putrefaction of meats in general, and the substances thus formed are thought to be harmless for the human body.
