1
|
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.
Collapse
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.
| |
Collapse
|
2
|
Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein. Food Chem 2021; 373:131453. [PMID: 34731807 DOI: 10.1016/j.foodchem.2021.131453] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 10/04/2021] [Accepted: 10/20/2021] [Indexed: 11/20/2022]
Abstract
The aroma and taste of Procambarus clarkii (Girard, 1852) fed with different dietary protein were investigated by E-tongue and gas chromatography-ion migration spectrometry (GC-IMS) after cooking. The results showed that dietary protein sources had no significant growth performance. Nevertheless, significantly higher richness taste was observed in animal protein group. The inosine-5'-monophosphate content in animal protein group was significantly higher than that in plant protein group. Twelve aldehydes, eleven alcohols, six ketones, three esters, and two acids were identified in the muscle using GC-IMS. 2-Propanol (monomer), 3-octanol (monomer), 3-furanmethanol (dimer), 2-methyl-1-pentanol (monomer), heptanal (monomer), and allylacetic acid (monomer) changed significantly between dietary animal protein and plant protein. These results suggested that dietary plant and animal protein have a similar effect on the growth performance. For the flavor, the crayfish fed with animal protein had higher volatiles and IMP contents, which might contribute to higher richness.
Collapse
|
3
|
Zhang Q, Ding Y, Gu S, Zhu S, Zhou X, Ding Y. Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS. Food Res Int 2020; 137:109339. [DOI: 10.1016/j.foodres.2020.109339] [Citation(s) in RCA: 83] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/02/2020] [Accepted: 05/17/2020] [Indexed: 01/07/2023]
|
4
|
Qiu X, Wu Y, Chen S, Sun L, Liu G, Lin H. Oxidative Stability and Browning Development of Semi-dried Shrimp ( Acetes chinensis) with Different Salt Contents and Packaging Methods Stored at Refrigerated Temperature. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xujian Qiu
- College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University
| | - Yumeng Wu
- College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS
| | - Lechang Sun
- College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University
| | - Guangming Liu
- College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China
| |
Collapse
|
5
|
Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD. Fish in Vitro Digestion: Influence of Fish Salting on the Extent of Lipolysis, Oxidation, and Other Reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:879-891. [PMID: 28052192 DOI: 10.1021/acs.jafc.6b04334] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A study of the various chemical reactions which take place during fish in vitro digestion and the potential effect of fish salting on their extent is addressed for the first time. Farmed European sea bass fillets, raw, brine-salted or dry-salted, were digested using a gastrointestinal in vitro model. Fish lipid extracts before and after digestion were analyzed by 1H NMR, and the headspace composition of the digestates was investigated by SPME-GC/MS. During digestion, not only lipolysis, but also fish lipid oxidation took place. This latter was evidenced by the generation of conjugated dienes supported on chains having also hydroperoxy- and hydroxy-groups (primary oxidation compounds), by the increase of volatile secondary oxidation products, and by the decrease of the antioxidant 2,6-di-tert-butyl-hydroxytoluene (BHT). Likewise, esterification and Maillard-type reactions also occurred. Salting, and especially dry-salting, enhanced all these reactions, except for lipolysis, during digestion.
Collapse
Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| |
Collapse
|