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Moser B, Steininger-Mairinger T, Jandric Z, Zitek A, Scharl T, Hann S, Troyer C. Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS. Food Res Int 2023; 172:113123. [PMID: 37689889 DOI: 10.1016/j.foodres.2023.113123] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Changes of volatile organic compounds (VOCs) patterns during 6 days of storage at +4 °C were investigated in different freshwater fish species, namely carp and trout, using dynamic headspace gas chromatography time-of-flight mass spectrometry (DHS-GC-TOFMS). DHS parameters were systematically optimized to establish optimum extraction and pre-concentration of VOCs. Moreover, different sample preparation methods were tested: mincing with a manual meat grinder, as well as mincing plus homogenization with a handheld homogenizer both without and with water addition. The addition of water during sample preparation led to pronounced changes of the volatile profiles, depending on the molecular structure and lipophilicity of the analytes, resulting in losses of up to 98 % of more lipophilic compounds (logP > 3). The optimized method was applied to trout and carp. Trout samples of different storage days were compared using univariate (Mann-Whitney U test, fold change calculation) and multivariate (OPLS-DA) statistics. 37 potential spoilage markers were selected; for 11 compounds identity could be confirmed via measurement of authentic standards and 10 compounds were identified by library spectrum match. 22 compounds were also found to be statistically significant spoilage markers in carp. Merging results of the different statistical approaches, the list of 37 compounds could be narrowed down to the 14 most suitable for trout spoilage assessment. This study comprises a systematic evaluation of the capabilities of DHS-GC coupled to high-resolution (HR) MS for studying spoilage in different freshwater fish species, including a comprehensive data evaluation workflow.
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Affiliation(s)
- Bernadette Moser
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Teresa Steininger-Mairinger
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria
| | - Zora Jandric
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; VinoStellar OG, Keplerplatz 13, Vienna, Austria
| | - Andreas Zitek
- FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Theresa Scharl
- University of Natural Resources and Life Sciences, Department of Landscape, Spatial and Infrastructure Sciences, Institute of Statistics, Peter-Jordan-Straße 82, 1190 Vienna, Austria
| | - Stephan Hann
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Christina Troyer
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria.
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2
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Shang X, Wei Y, Guo X, Lei Y, Deng X, Zhang J. Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike ( Esox lucius) during Storage. Foods 2023; 12:2479. [PMID: 37444217 DOI: 10.3390/foods12132479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/15/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, the quality (sensory evaluation, microbial enumerate, color, tvb-n (total volatile basic nitrogen), tca-soluble peptide (trichloroacetic acid-soluble peptide), muscle glucose, lactate, total sugar, Bas (Biogenic amines), VOCs (volatile organic compounds) and the microbial dynamic structure in samples stored at 4 °C were evaluated, and the relationship between VOCs and the diversity structure of microorganisms was also discussed. It was determined by sensory evaluation that the shelf life of samples was around 8 days. Protein and sugar were detected in large quantities by microorganisms in the later stage. At the same time, this also caused a large amount of Bas (biogenic amines) (tyramine, cadaverine, and putrescine). According to high-throughput amplicon sequencing, the initial microbiota of samples was mainly composed of Pseudomonas, Acinetobacter, Planifilum, Vagococcus, Hafnia, Mycobacterium, Thauera, and Yersinia. Among them, Pseudomonas was the most advantageous taxon of samples at the end of the shelf life. The minor fraction of the microbial consortium consisting of Vagococcus, Acinetobacter and Myroides was detected. The substances 3-methyl-1-butanol, ethyl acetate, and acetone were the main volatile components. The glucose, lactic acid, and total sugar were negatively correlated with Yersinia, Hafnia-Obesumbacterium, Thauera, Mycobacterium, and Planifilum; the proportion of these microorganisms was relatively high in the early stage. TVB-N and TCA-soluble peptides were positively correlated with Pseudomonas, Shewanella, Brochothrix, Vagococcus, Myroides, and Acinetobacter, and these microorganisms increased greatly in the later stage. The substance 3-methyl-1-butanol was positively correlated with Pseudomonas and negatively correlated with Mycobacterium. Ethyl acetate was associated with Hafnia-Obesumbacterium, Thauera, and Yersinia. Acetone was positively correlated with Acinetobacter.
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Affiliation(s)
- Xuejiao Shang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yongdong Lei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and Ministerial Cooperation), School of Food Science and Technology Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
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3
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Aitta E, Damerau A, Marsol-Vall A, Fabritius M, Pajunen L, Kortesniemi M, Yang B. Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil. Food Chem 2023; 424:136381. [PMID: 37220683 DOI: 10.1016/j.foodchem.2023.136381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/25/2023]
Abstract
Enzyme-assisted aqueous extraction (EAAE) is a green, and scalable method to produce oil and protein hydrolysates from fish. This study investigated the role of different parameters on emulsion formation, oil recovery, and the composition of crude oil during EAAE of Baltic herring (Clupea harengus membras). Fatty acid compositions, lipid classes, tocopherols, and oxidation status of the EAAE crude oils were studied. Compared to solvent-extracted oil, EAAE resulted in a lower content of phospholipids accompanied by a 57% decrease in docosahexaenoic acid. Changing fish to water ratio from 1:1 to 2:1 (w/w) with ethanol addition led to the greatest reduction (72%) of emulsion, which resulted in an increase in oil recovery by 11%. The addition of ethanol alone, or reduction of enzyme concentration from 0.4% to 0.1% also reduced emulsion-formation significantly. Overall, emulsion reduction resulted in higher content of triacylglycerols and n - 3 polyunsaturated fatty acids in the crude oil extracted.
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Affiliation(s)
- Ella Aitta
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Annelie Damerau
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Alexis Marsol-Vall
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Universidad de Zaragoza, 50009 Zaragoza, Spain.
| | - Mikael Fabritius
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Lumi Pajunen
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Baoru Yang
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
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4
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Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption. Foods 2023; 12:foods12050966. [PMID: 36900483 PMCID: PMC10000493 DOI: 10.3390/foods12050966] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/02/2023] Open
Abstract
To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, and undervalued fish species for human consumption. Turning them into protein powder is a sustainable and marketable way to add value. However, more knowledge of the chemical and sensory properties of commercial fish proteins is needed to identify the challenges in developing fish derivatives. This study aimed to characterize the sensory and chemical properties of commercial fish proteins to compare their suitability for human consumption. Proximate composition, protein, polypeptide and lipid profiles, lipid oxidation, and functional properties were analyzed. The sensory profile was compiled using generic descriptive analysis, and odor-active compounds were identified with gas-chromatography-mass spectrometry-olfactometry (GC-MS/O). Results indicated significant differences in chemical and sensory properties between processing methods but not between fish species. However, the raw material had some influence in the proteins' proximate composition. Bitterness and fishiness were the main perceived off-flavors. All samples, apart from hydrolyzed collagen, had intense flavor and odor. Differences in odor-active compounds supported the sensory evaluation results. The chemical properties revealed that the lipid oxidation, peptide profile, and raw material degradation are likely affecting the sensory properties of commercial fish proteins. Limiting lipid oxidation during processing is crucial for the development of mild-tasting and -smelling products for human consumption.
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5
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Changes in Volatile Composition of Cape Hake Fillets under Modified Atmosphere Packaging Systems during Cold Storage. Foods 2022; 11:foods11091292. [PMID: 35564015 PMCID: PMC9103146 DOI: 10.3390/foods11091292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/20/2022] [Accepted: 04/22/2022] [Indexed: 11/16/2022] Open
Abstract
Fresh ready-to-cook fish fillets are susceptible to loss of freshness and accumulation of off-odour due to accelerated microbial spoilage. Suboptimal storage temperature and packaging conditions accelerate this process, limiting the economic potential. This study investigated the effects of modified atmosphere packaging (MAP) and storage temperature (0 °C and 4 °C) on the volatile compounds (VOCs) of Cape hake (Merluccius capensis) fish fillets as a predictor of shelf life and quality. Fresh Cape hake fillets were packaged under active modified atmosphere (40% CO2 + 30% O2 + 30% N2) and passive modified atmosphere (0.039% CO2 + 20.95% O2 + 78% N2) with or without an absorbent pad and stored at 0 °C and 4 °C for 12 d. The results obtained demonstrated that changes in VOCs and concentration were significantly (p < 0.05) influenced by MAP conditions, storage temperature and duration. A total of 16 volatiles were identified in the packaged Cape hake fillets: 4 primary VOCs and 12 secondary VOCs. The spoilage VOCs identified include tri-methylamine (TMA) (ammonia-like), esters (sickeningly sweet) and sulphur group (putrid). The concentration of secondary VOCs increased continuously during storage. Active-MA-packaged fillets performed better and had lower TMA values of 0.31% at 0 °C on day 12 in comparison to 7.22% at 0 °C under passive on day 6. Ethyl acetate was detected in passive-MA-packaged fillets stored at 0 °C on day 3, and the levels increased to 3.26% on day 6, while active-MA-packaged fillets maintained freshness. This study showed that in conjunction with TMA, VOCs such as esters and sulphur-related compounds could be used as spoilage markers for Cape hake fish fillets.
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6
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Delbecque N, Mascrez S, Psillakis E, Purcaro G. Sub-ambient temperature sampling of fish volatiles using vacuum-assisted headspace solid phase microextraction: Theoretical considerations and proof of concept. Anal Chim Acta 2022; 1192:339365. [DOI: 10.1016/j.aca.2021.339365] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/29/2021] [Accepted: 12/07/2021] [Indexed: 11/01/2022]
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Xu K, Yi Y, Deng J, Wang Y, Zhao B, Sun Q, Gong C, Yang Z, Wan H, He R, Wu X, Yao B, Zhang M, Tang Y. Evaluation of the freshness of rainbow trout ( Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS. RSC Adv 2022; 12:11591-11603. [PMID: 35425088 PMCID: PMC9006240 DOI: 10.1039/d2ra00038e] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Accepted: 03/30/2022] [Indexed: 11/21/2022] Open
Abstract
A comparison study on the freshness of rainbow trout (Oncorhynchus mykiss) fillets in the course of their sale was performed using near-infrared spectroscopy (NIRS), solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS), and the electronic nose (E-nose) technique. Quantitative analysis of the volatile salt nitrogen (TVB-N) of rainbow trout fillets with different freshness using NIR combined with the partial least squares (PLS) method revealed that the predicted values of TVB-N of the samples were significantly correlated with the true values (P < 0.01). SPME-GC-MS combined with E-nose analysis demonstrated that there were significant differences in the volatile flavor components of rainbow trout fillets at different freshness, and E-nose combined with principal component analysis (PCA) and linear discriminant analysis (LDA) could achieve rapid and non-destructive freshness ranking of rainbow trout fillets based on volatile flavor characteristics. Consequently, the NIRS and E-nose non-destructive testing techniques are capable of acting as rapid screening tools for detecting the freshness of rainbow trout fillets during their sale. Successful evaluation of rainbow trout (Oncorhynchus mykiss) fillet freshness using the NIR and E-nose non-destructive techniques combined with SPME-GC-MS.![]()
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Affiliation(s)
- Kunli Xu
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Yuwen Yi
- Cuisine Science Key Laboratory of Sichuan Province, University of Sichuan Tourism, Chengdu, Sichuan 610100, China
| | - Jing Deng
- Cuisine Science Key Laboratory of Sichuan Province, University of Sichuan Tourism, Chengdu, Sichuan 610100, China
| | - Yuanhui Wang
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Bo Zhao
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Qianran Sun
- Chengdu Esun Modern Technology Co., Ltd., Chengdu, Sichuan 610041, China
| | - Chenhui Gong
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Zepeng Yang
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Hailun Wan
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Ruiyan He
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Xinyu Wu
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Bo Yao
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Meichao Zhang
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
| | - Yong Tang
- School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China
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8
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Lopez A, Bellagamba F, Tirloni E, Vasconi M, Stella S, Bernardi C, Pazzaglia M, Moretti VM. Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time. Foods 2021; 10:foods10040850. [PMID: 33919708 PMCID: PMC8070692 DOI: 10.3390/foods10040850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/27/2021] [Accepted: 04/08/2021] [Indexed: 11/17/2022] Open
Abstract
Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but according to the needs of the different distribution channels, some preservatives are used in order to prolong its shelf life and to allow less restrictive storage conditions. Traditionally, the most common preservative was sodium tetraborate (borax), a salt that contributes to the sensory profile of caviar. However, due to its toxicity, borax has been banned in many countries, and the current trend is to reduce or eliminate its use. In this study, we evaluated the evolution of food safety parameters (pH, water activity, microbiological parameters) and the volatile profile during 14 months of storage in caviar samples treated with three different preservatives: I. exclusively NaCl, II. a mixture of borax and NaCl, and III. a mixture of organic acids and salts. Microbial presence was studied by means of plate counts; volatile organic compounds were identified on the sample headspace by means of solid phase microextraction with gas-chromatography and mass spectrometry. Results showed relevant differences among the three treatments investigated, with salt samples characterized by the highest viable counts and the greatest presence of volatile products driven by oxidative and spoilage processes, mainly occurring toward lipid and amino acids. On the contrary, the mixture of organic acids and salts showed the best response during the entire storage period. Finally, the employment of a multiparametric statistic model allowed the identification of different clusters based on the time of ripening and the preservative treatments used.
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Affiliation(s)
- Annalaura Lopez
- Department of Veterinary Medicine, University of Milan, 26900 Lodi, Italy; (F.B.); (M.V.); (V.M.M.)
- Correspondence: ; Tel.: +39-02-503-34602
| | - Federica Bellagamba
- Department of Veterinary Medicine, University of Milan, 26900 Lodi, Italy; (F.B.); (M.V.); (V.M.M.)
| | - Erica Tirloni
- Department of Health, Animal Science and Food Safety, University of Milan, 26900 Lodi, Italy; (E.T.); (S.S.); (C.B.)
| | - Mauro Vasconi
- Department of Veterinary Medicine, University of Milan, 26900 Lodi, Italy; (F.B.); (M.V.); (V.M.M.)
| | - Simone Stella
- Department of Health, Animal Science and Food Safety, University of Milan, 26900 Lodi, Italy; (E.T.); (S.S.); (C.B.)
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, University of Milan, 26900 Lodi, Italy; (E.T.); (S.S.); (C.B.)
| | | | - Vittorio Maria Moretti
- Department of Veterinary Medicine, University of Milan, 26900 Lodi, Italy; (F.B.); (M.V.); (V.M.M.)
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9
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Untargeted foodomics strategy using high-resolution mass spectrometry reveals potential indicators for fish freshness. Anal Chim Acta 2020; 1127:98-105. [PMID: 32800143 DOI: 10.1016/j.aca.2020.06.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/22/2020] [Accepted: 06/09/2020] [Indexed: 01/08/2023]
Abstract
Fish among other food can easily become spoilage. However, the existing literature endeavouring into a holistic investigation of fish metabolome during storage is scarce. There is a need for a powerful tool for more in-depth determinations. The present study is leveraging high-resolution mass spectrometry (HRMS)-based untargeted foodomics in the exploration of potential indicators for fish freshness. Three batches of fish fillets were stored in the refrigerator (+4 °C) for 0, 24, 48, and 72 h. Features were detected via UPLC-Q-Orbitrap HRMS and hereby undergone selection, identification, and verification. Eight sensitive indicators with significant time-dependent responses were yielded. The loss of freshness in fish is manifested in the upregulation of uracil, hypoxanthine, and inosine (involved in nucleotide changes) and α-linolenic acid, docosahexaenoic acid, arachidonic acid, and linoleic acid (involved in lipid hydrolysis) as well as in the downregulation of decanoylcarnitine (involved in fatty acid metabolism). Our work provides a promising approach to assess the quality of fish during storage and gain deeper insights into the metabolic reaction.
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10
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Mentana A, Conte A, Del Nobile MA, Quinto M, Centonze D. Investigating the effects of mild preservation technology on perishable foods by volatolomics: The case study of ready-to-cook tuna-burgers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108425] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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11
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Bai J, Baker SM, Goodrich-Schneider RM, Montazeri N, Sarnoski PJ. Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry. J Food Sci 2019; 84:481-489. [PMID: 30775780 DOI: 10.1111/1750-3841.14478] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 01/09/2019] [Accepted: 01/24/2019] [Indexed: 11/26/2022]
Abstract
Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography-mass spectrometry (GC-MS) is an instrument that is widely used to identify and quantify volatile and semi-volatile compounds in fish products. In this research, a simple and accurate GC-MS method was developed to determine the aroma profile of mahi-mahi and tuna for chemical indicators of spoilage. In the developed GC-MS method, trichloroacetic acid (TCA) solution was used to extract analytes from homogenized fish samples. The purge and trap system was used for sample introduction, and the GC-MS with an RTX-Volatile Amine column was able to separate compounds without a derivatization procedure. The created purge and trap gas chromatography-mass spectrometry (PT-GC-MS) method could identify and quantify twenty aroma compounds in mahi-mahi (Coryphaena hippurus) and 16 volatile compounds in yellowfin tuna (Thunnus albacares) associated with fish spoilage. The amines (dimethylamine, trimethylamine, isobutylamine, 3-methylbutylamine, and 2-methylbutanamine), alcohols (2-ethylhexanol, 1-penten-3-ol and isoamyl alcohol, ethanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde), ketones (acetone, 2,3-butanedione, 2-butanone, acetoin), and dimethyl disulfide strongly statistically correlated with poorer quality tuna and mahi-mahi and were considered as the key spoilage indicators. PRACTICAL APPLICATION: A simplified and rapid purge and trap gas chromatography-mass spectrometry (PT-GC-MS) method developed in this research was able to identify and quantify important spoilage compounds in mahi-mahi and yellowfin tuna. This method is an efficient analytical method for determining volatile profiles of fish samples for industry analytical labs or the government. The identified analytical quality markers can be used to monitor the spoilage level of tuna and mahi-mahi.
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Affiliation(s)
- Jing Bai
- Food Science and Human Nutrition Dept., Univ. of Florida, Gainesville, FL, 32611, USA
| | - Shirley M Baker
- School of Forest Resources and Conservation, Univ. of Florida, Gainesville, FL, 32611, USA
| | | | - Naim Montazeri
- Food Science and Human Nutrition Dept., Univ. of Florida, Gainesville, FL, 32611, USA
| | - Paul J Sarnoski
- Food Science and Human Nutrition Dept., Univ. of Florida, Gainesville, FL, 32611, USA
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12
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Yu P, Yan C, Yang F, Xu Y, Jiang Q, Xia W. Effect of High Pressure Processing on the Quality and Endogenous Enzyme Activities of Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4ºC. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1534916] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Peipei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Chunzi Yan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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Lv R, Huang X, Aheto JH, Mu L, Tian X. Analysis of fish spoilage by gas chromatography–mass spectrometry and electronic olfaction bionic system. J Food Saf 2018. [DOI: 10.1111/jfs.12557] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Riqin Lv
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | - Xingyi Huang
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | | | - Lijun Mu
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | - Xiaoyu Tian
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
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Kuuliala L, Al Hage Y, Ioannidis AG, Sader M, Kerckhof FM, Vanderroost M, Boon N, De Baets B, De Meulenaer B, Ragaert P, Devlieghere F. Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres. Food Microbiol 2018; 70:232-244. [DOI: 10.1016/j.fm.2017.10.011] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 10/20/2017] [Accepted: 10/23/2017] [Indexed: 01/18/2023]
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15
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Granato D, Putnik P, Kovačević DB, Santos JS, Calado V, Rocha RS, Cruz AGD, Jarvis B, Rodionova OY, Pomerantsev A. Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing. Compr Rev Food Sci Food Saf 2018; 17:663-677. [PMID: 33350122 DOI: 10.1111/1541-4337.12341] [Citation(s) in RCA: 246] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/25/2018] [Accepted: 01/26/2018] [Indexed: 11/27/2022]
Abstract
In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming systems, or even to trace adulteration of high value-added commodities. In this article, we provide an extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers. Pattern recognition methods, such as principal component analysis and cluster analysis, have been used to associate the level of bioactive components with in vitro functional properties, although supervised multivariate statistical methods have been used for authentication purposes. Overall, chemometrics is a useful aid when extensive, multiple, and complex real-life problems need to be addressed in a multifactorial and holistic context. Undoubtedly, chemometrics should be used by governmental bodies and industries that need to monitor the quality of foods, raw materials, and processes when high-dimensional data are available. We have focused on practical examples and listed the pros and cons of the most used chemometric tools to help the user choose the most appropriate statistical approach for analysis of complex and multivariate data.
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Affiliation(s)
- Daniel Granato
- Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Jânio Sousa Santos
- Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Verônica Calado
- School of Chemistry, Federal Univ. of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Ramon Silva Rocha
- Dept. de Alimentos, Inst. Federal de Educação, Ciência e Tecnologia (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Adriano Gomes Da Cruz
- Dept. de Alimentos, Inst. Federal de Educação, Ciência e Tecnologia (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Basil Jarvis
- Dept. of Food and Nutrition Sciences, School of Chemistry, Food and Pharmacy, The Univ. of Reading, Whiteknights, Reading, Berkshire RG6 6AP, U.K
| | - Oxana Ye Rodionova
- Semenov Inst. of Chemical Physics RAS, Kosygin str. 4, 119991, Moscow, Russia
| | - Alexey Pomerantsev
- Semenov Inst. of Chemical Physics RAS, Kosygin str. 4, 119991, Moscow, Russia
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Kuuliala L, Abatih E, Ioannidis AG, Vanderroost M, De Meulenaer B, Ragaert P, Devlieghere F. Multivariate statistical analysis for the identification of potential seafood spoilage indicators. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Ju J, Wang C, Qiao Y, Li D, Li W. Effects of Tea Polyphenol Combined with Nisin on the Quality of Weever (Lateolabrax japonicus) in the Initial Stage of Fresh-Frozen or Chilled Storage State. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1233472] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Jian Ju
- Agricultural Products Processing Subcent of Hubei Agricultural Science and Technology Innovation Center/Institute of Agricultural Products Processing and Nuclear- Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- College of Food and Pharmaceutical, Hubei University of Technology, Wuhan, China
| | - Chao Wang
- College of Food and Pharmaceutical, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Agricultural Products Processing Subcent of Hubei Agricultural Science and Technology Innovation Center/Institute of Agricultural Products Processing and Nuclear- Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Dongsheng Li
- College of Food and Pharmaceutical, Hubei University of Technology, Wuhan, China
| | - Wei Li
- College of Food and Pharmaceutical, Hubei University of Technology, Wuhan, China
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18
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Dehaut A, Duthen S, Grard T, Krzewinski F, N'Guessan A, Brisabois A, Duflos G. Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3787-3794. [PMID: 26676937 DOI: 10.1002/jsfa.7570] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 12/01/2015] [Accepted: 12/02/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME-GC-MS technique capable of quantifying both trimethylamine (TMA) and dimethylamine (DMA), components of what has been defined as partial volatile basic nitrogen (PVB-N). This method was used, together with other reference methods, to monitor the storage of cod fillets (Gadus morhua) conserved under melting ice. RESULTS Careful optimisation enabled definition of the best parameters for extracting and separating targeted amines and an internal standard. The study of cod spoilage by sensory analysis and TVB-N assay led to the conclusion that the shelf-life of cod fillet was between 6 and 7 days. Throughout the study, TMA and DMA were specifically quantified by SPME-GC-MS; the first was found to be highly correlated with the values returned by steam distillation assays. Neither TMA-N nor DMA-N were able to successfully characterise the decrease in early freshness, unlike dimethylamine/trimethylamine ratio (DTR), whose evolution is closely related to the results of sensory analysis until the stage where fillets need to be rejected. CONCLUSION DTR was proposed as a reliable indicator for the early decrease of freshness until fish rejection. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Alexandre Dehaut
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France
| | - Simon Duthen
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France
| | - Thierry Grard
- Université du Littoral Côe d'Opale - ANSES, Équipe Biochimie des Produits Aquatiques, Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France
| | - Frédéric Krzewinski
- Université de Lille 1, Unité de Glycobiologie Structurale et Fonctionnelle, UGSF - Bâtiment C9, 59650 Villeneuve d'Ascq, France
| | - Assi N'Guessan
- Université de Lille 1, Laboratoire Paul Painlevé - UMR CNRS 8524, Cité Scientifique, 59650 Villeneuve d'Ascq, France
| | - Anne Brisabois
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France
| | - Guillaume Duflos
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France
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Cheng JH, Sun DW, Zeng XA, Liu D. Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review. Crit Rev Food Sci Nutr 2016; 55:1012-225. [PMID: 24915394 DOI: 10.1080/10408398.2013.769934] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The freshness quality of fish plays an important role in human health and the acceptance of consumers as well as in international fishery trade. Recently, with food safety becoming a critical issue of great concern in the world, determination and evaluation of fish freshness is much more significant in research and development. This review renovates and concentrates recent advances of evaluating methods for fish freshness as affected by preharvest and postharvest factors and highlights the determination methods for fish freshness including sensory evaluation, microbial inspection, chemical measurements of moisture content, volatile compounds, protein changes, lipid oxidation, and adenosine triphosphate (ATP) decomposition (K value), physical measurements, and foreign material contamination detection. Moreover, the advantages and disadvantages of these methods and techniques are compared and discussed and some viewpoints about the current work and future trends are also presented.
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Affiliation(s)
- Jun-Hu Cheng
- a College of Light Industry and Food Sciences, South China University of Technology , Guangzhou , China
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20
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Dehaut A, Krzewinski F, Grard T, Chollet M, Jacques P, Brisabois A, Duflos G. Monitoring the freshness of fish: development of a qPCR method applied to MAP chilled whiting. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2080-2089. [PMID: 26112317 DOI: 10.1002/jsfa.7322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 06/23/2015] [Accepted: 06/23/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Monitoring of early stages of freshness decay is a major issue for the fishery industry to guarantee the best quality for this highly perishable food matrix. Numerous techniques have been developed, but most of them have the disadvantage of being reliable only either in the last stages of fish freshness or for the analysis of whole fish. This study describes the development of a qPCR method targeting the torA gene harboured by fish spoilage microorganisms. torA encodes an enzyme that leads to the production of trimethylamine responsible for the characteristic spoiled-fish odour. RESULTS A degenerate primer pair was designed. It amplified torA gene of both Vibrio and Photobacterium with good efficiencies on 7-log DNA dilutions. The primer pair was used during a shelf-life monitoring study achieved on modified atmosphere packed, chilled, whiting (Merlangius merlangus) fillets. The qPCR approach allows the detection of an increase of torA copies throughout the storage of fillets in correlation with the evolution of both total volatile basic nitrogen (-0.86) and trimethylamine concentrations (-0.81), known as spoilage markers. CONCLUSION This study described a very promising, sensitive, reliable, time-effective, technique in the field of freshness characterisation of processed fish.
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Affiliation(s)
- Alexandre Dehaut
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200, Boulogne-sur-Mer, France
| | - Frédéric Krzewinski
- Université de Lille 1, Unité de Glycobiologie Structurale et Fonctionnelle - UGSF - Bâtiment C9, 59650, Villeneuve d'Ascq, France
| | - Thierry Grard
- Université du Littoral Côte d'Opale - ANSES, Équipe Biochimie des Produits Aquatiques, Boulevard du Bassin Napoléon, 62200, Boulogne-sur-mer, France
| | - Marlène Chollet
- Laboratoire Régional de Recherche en Agroalimentaire et Biotechnologie - Institut Charles Viollette, Equipe ProBioGEM, Université de Lille1, Sciences et Technologies, Polytech'Lille, Avenue Paul Langevin, 59655, Villeneuve d'Ascq, France
| | - Philippe Jacques
- Laboratoire Régional de Recherche en Agroalimentaire et Biotechnologie - Institut Charles Viollette, Equipe ProBioGEM, Université de Lille1, Sciences et Technologies, Polytech'Lille, Avenue Paul Langevin, 59655, Villeneuve d'Ascq, France
| | - Anne Brisabois
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200, Boulogne-sur-Mer, France
| | - Guillaume Duflos
- ANSES, Laboratoire de Sécurité des Aliments - Département des Produits de la Pêche et de l'Aquaculture, Boulevard du Bassin Napoléon, 62200, Boulogne-sur-Mer, France
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21
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Volatile chemical spoilage indexes of raw Atlantic salmon ( Salmo salar ) stored under aerobic condition in relation to microbiological and sensory shelf lives. Food Microbiol 2016; 53:182-91. [DOI: 10.1016/j.fm.2015.10.001] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Revised: 09/27/2015] [Accepted: 10/02/2015] [Indexed: 11/20/2022]
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22
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Xu Y, Liu Y, Zhang C, Li X, Yi S, Li J. Physicochemical Responses and Quality Changes of Turbot (Psetta maxima) During Refrigerated Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1022260] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Chun HN, Cho JH, Shin HS. Influence of different storage conditions on production of trimethylamine and microbial spoilage characteristics of mackerel products. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0193-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Xu Y, Liu Y, Jiang C, Zhang C, Li X, Zhu D, Li J. Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2464-2471. [PMID: 25165779 DOI: 10.1002/jsfa.6581] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
BACKGROUND A procedure based on headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS)was developed for the study of the volatile profile characteristics of turbot during refrigerated storage at 4°C for 20 days in order to find possible markers of freshness or spoilage. RESULTS A total of 61 volatile compounds including aldehydes, ketones, esters, alcohols, alkenes, alkanes, aromatics, amines and others were identified in turbot muscle extracted by the optimised HS-SPME method. The volatile profile characteristics of turbot at different storage periods were specified by principal component analysis (PCA). The concentrations of hexanal, heptanal, (2E,4E)-heptadienal, acetophenone, 2-undecanone and 1-octen-3-ol decreased during storage, whereas benzene acetaldehyde, 6-methyl-5-hepten-2-one, 2-nonanone, acetic acid butyl ester, 3-methyl-1-butanol and trimethylamine increased. CONCLUSION SPME-GC-MS combined with PCA may be a useful method for monitoring the volatile profile characteristics of turbot during storage, which could be potentially used for freshness evaluation.
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Dehaut A, Himber C, Mulak V, Grard T, Krzewinski F, Le Fur B, Duflos G. Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8014-8022. [PMID: 25065605 DOI: 10.1021/jf5021736] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Producers of processed anchovies have developed hazard analysis and critical control points (HACCP) to guarantee the quality of their products. Nonetheless there is a lack of objective data to determine products' shelf life. The quality of a product is usually established on the basis of its safety and organoleptic properties. These parameters were assessed by monitoring the profiles of volatile compounds and quantitating six biogenic amines in samples of two types of processed anchovies during their shelf life. With regard to biogenic amines, quantities were below the regulatory limits throughout shelf life, except when a temperature abuse was applied for marinated samples. Moreover, this work highlights an optimum volatile profile at 5 and 6 months of storage for salted and marinated anchovies, respectively. This is the result of a higher content of six aldehyde and nine ketone compounds, mainly from lipid oxidation.
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Affiliation(s)
- Alexandre Dehaut
- Département des Produits de la Pêche et de l'Aquaculture, Laboratoire de Sécurité des Aliments, ANSES , Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France
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Himelbloom BH, Oliveira AC, Chantarachoti J, Crapo CA. Ethanol Development in Tissues of Spoiling Whole Pink Salmon (Oncorhynchus gorbuscha
). J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12031] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Brian H. Himelbloom
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - Alexandra C.M. Oliveira
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - Jiraporn Chantarachoti
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - Charles A. Crapo
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
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Leduc F, Krzewinski F, Le Fur B, N'Guessan A, Malle P, Kol O, Duflos G. Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2560-2568. [PMID: 22641336 DOI: 10.1002/jsfa.5673] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2011] [Revised: 02/14/2012] [Accepted: 02/15/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND A simple method based on solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) was applied for studying the volatile profiles of whole fish samples of European sea bass (Dicentrarchus labrax) and gilthead seabream (Sparus aurata) and fillets of cod (Gadus morhua) and salmon (Salmo salar) during frozen storage in order to be able to differentiate a fresh product from one that has been frozen. Analysis of volatile compounds was performed on these two product types, fresh and after freezing/thawing following storage at - 20 °C for 30 and 90 days. RESULTS More than a hundred volatile compounds were found by SPME/GC/MS. Statistical processing by principal component analysis and ascending hierarchical classification was used to classify the samples into categories and verify the possibility of separating fresh samples from those that had been frozen and thawed. The compounds to be used as differentiators were identified. Four compounds were common to all species: dimethyl sulfide, 3-methylbutanal, ethyl acetate and 2-methylbutanal. Not only were they found in larger quantities after thawing but they also increased with the duration of storage at - 20 °C. CONCLUSION These four compounds can therefore be considered as potential markers of differentiation between a fresh product and one that has been frozen.
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Affiliation(s)
- François Leduc
- ANSES, Laboratory for Fishery Products, Boulogne-sur-Mer, France.
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28
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Leduc F, Tournayre P, Kondjoyan N, Mercier F, Malle P, Kol O, Berdagué JL, Duflos G. Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.123] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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