Anti-thiamine activity in Burmese fish

ABSTRACT

20 species of fish, 2 species of clams (shell fish), crustacean and their products were analysed for enzymatic and the-mostable anti-thiamine activity. Anti-thiamine activity is scarcely detected in muscles of fish. Viscera of fish showed higher anti-thiamine activity than muscles. Out of the viscera of 4 species of fish tested, thiaminase is present in all the species whereas thermostable factor is present in 2 species only. But thiaminase predominates ther-mostable factor. Clams have the highest activity of thiaminase but no thermostable factor.