Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME−GC−MS
| Autor: | Rana Lori Wierda, Lina Xu, G. C. Fletcher, Jean-Pierre Dufour |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
biology
Air cvg.computer_videogame Acetoin Food spoilage General Chemistry King salmon biology.organism_classification Hexanal Gas Chromatography-Mass Spectrometry Styrene Fishery chemistry.chemical_compound Acetic acid Octanal chemistry Salmon Food Preservation Oils Volatile Animals Oncorhynchus Food science cvg General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 54:8480-8490 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | A method was developed for the analysis of salmon volatiles using solid-phase microextraction and gas chromatography-mass spectrometry. This method was used to monitor the volatiles of fresh king salmon (Oncorhynchus tshawytscha) stored in ambient air or in a 40:60 (v/v) mixture of CO2:N2 over time. The levels of several of the volatile compounds were found to change during storage, with some showing a clear difference between storage in air and storage in CO2:N2. Of these, several alcohols (cyclopentanol, Z-2-penten-1-ol, 1-penten-3-ol, and 1-octen-3-ol) and aldehydes (hexanal, octanal, E-2-pentenal, and E-2-hexenal) were identified as potential markers for salmon freshness. Several other volatiles (acetoin, ethyl benzene, propyl benzene, styrene, 3-methyl butanoic acid, and acetic acid) were identified as potential markers for salmon spoilage. A comparison of salmon harvested with and without the "rested harvesting" technique showed that E- and Z-isoeugenol levels were increased by the use of the isoeugenol based anesthetic. The use of the anesthetic did not affect the levels of any of the other compounds identified. |
| Databáze: | OpenAIRE |
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