Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME−GC−MS

Abstract

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.

Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture

“…Significant difference (p<0.05) was recorded in the acids of IS and UC, with the exception of hexanoic acid. Lower values of TAUs were recorded for the acids (p<0.05) in IS than UC, and this may be of significance as a result of possible association of certain acids, especially 3-methyl-butanoic acid, butanoic acid (and some of its derivatives) with meat spoilage [17] The seven volatile compounds of aromatic/cyclic hydrocarbons belonging to class 3 compounds in IS were significantly different (p<0.05) from those of UC (Table 2), with the only exception of tetramethyltricyclo-undec-2-ene. They have reduced TAUs in the IS samples compared to UC, indicating possible influence of the starter culture.…”

“…One of the important ketone compound was 3-hydroxy-2-butanone (acetoin), a product of degradation due to maillard reaction; its identification from meat products has been reported [3,16]. Presence of this compound especially in relatively high concentration may cause spoilage of food [17]. Lower values of TAUs of acetoin (p=0.0004) were recorded in IS than UC samples, indicating that inoculation of the meat product with starter culture had significant effect on the compound; this observation may help enhance shelf life of the product.…”

“…They have reduced TAUs in the IS samples compared to UC, indicating possible influence of the starter culture. One of the compounds belonging to class 3 was ethylbenzene, which presence in the meat product may be very significant as it may be associated with spoilage of meat and fish [17,26]. The reduced values of TAUs of the compound in the IS samples is therefore desirable towards possible reduction of spoilage in the meat product.…”

Characterization of Farmed Ovate Pompano (Trachinotus ovatus Linnaeus) Freshness during Ice Storage by Monitoring the Changes of Volatile Profile

“…Consequently, the changing profile of volatile organic compounds in fish could be used to monitor the fish freshness (Triqui and Bouchriti, 2003;Duflos et al, 2005). It is thus interesting to explore the characteristic volatile compounds that could be served as fish freshness markers (Mansur et al, 2003;Duflos et al, 2006;Wierda et al, 2006;Edirisinghe et al, 2007).…”

Switchable disposable passive RFID vapour sensors from inkjet printed electronic components integrated with PDMS as a stimulus responsive material

“…Additionally, we chose to test the sensors with ethyl acetate, acetaldehyde and acetic acid as representative food degradation products. [35][36][37][38] The solubility parameters, vapour pressures, R a values and predicted relative equilibrium swelling volumes of the test solvents are given in Table 1.…”