Characterisation of the volatiles of yellowfin tuna ( Thunnus albacares) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters.

Autor: Edirisinghe, Ranjith K. B., Graffham, Andrew J., Taylor, Sarah J.
Předmět:
Zdroj: International Journal of Food Science & Technology; Oct2007, Vol. 42 Issue 10, p1139-1147, 9p, 8 Charts, 4 Graphs
Abstrakt: Investigations were carried out to extract the volatile compounds of fish using solid phase microextraction (SPME) in order to develop a new rapid indicator for determining the quality of fish. Changes in the aroma composition of yellowfin tuna ( Thunnus albacares) was studied at 30 °C and in ice, using SPME GC–MS, and their relationship with the fish quality parameters – total volatile basic nitrogen and sensory analysis – was determined using principal component analysis (PCA) and stepwise multiple regression analysis. Hexanal (30.9%) and 2-nonanone (28.4%) were recorded in relatively high amounts in fresh fish, whereas 3-methyl-1-butanol and 3-hydroxy-2-butanone increased with storage time. PCA clearly differentiated the volatile profile of each sampling stage ( P < 0.05) throughout storage treatments. Regression analysis showed a significant relationship between the fish quality and the levels of 3-methyl-1-butanol and pentadecane. The findings highlight the possibility of developing a rapid quality evaluation method for fish using SPME GC–MS. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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