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

Abstract

These four compounds can therefore be considered as potential markers of differentiation between a fresh product and one that has been frozen.

Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

“…As the fish spoilage grade increased, the detected levels of trimethylamine (TMA) and dimethylamine (DMA) in both mahi‐mahi and tuna samples increased significantly (Table , , and ). The accumulation of DMA and TMA in spoiled fish have been well documented by several studies (Bene et al., ; Leduc et al., ; Prester, ). Significant positive correlations between TMA, and DMA concentrations with increasing spoilage grade of fish were observed for mahi‐mahi and tuna (Table ).…”

“…1 has also been applied in a GC‐MS method to concentrate volatile compounds of Sea Bream ( Sparus aurata ) and seventy‐eight compounds, including aldehydes, ketones, carboxylic acids, terpenes, and amines were able detected (Alasalvar et al., ). The application of purge and trap to concentrate volatile compounds from fish meat, such as sea bream and sockeye salmon, has been well documented (Alexi, Fountoulaki, & Grigorakis, ; Girard & Durance, ; Jonsdottir, Olafsdottir, Chanie, & Haugen, ; Leduc et al., ).…”

“…Leduc et al. () reported that the level of 2‐ethylhexanol, which compound gives off pleasant fatty and fruity odor, in European sea bass ( Dicentrarchus labrax ) and Gilthead sea bream ( Sparus aurata ) decreased to zero after ninety days frozen storage. Iglesias et al.…”

“…() reported a similar trend to this study in that the level of 2‐methylpropanal, 2‐methylbutanal, 3‐methylbutanal in whiting ( Merlangius merlangus ), cod ( Gadus morhua ) and mackerel ( Scomber scombrus ) increased after a ten days storage under 4 °C. Significant increases of 2‐methylpropanal, 2‐methylbutanal, and 3‐methylbutanal in European sea bass ( Dicentrarchus labrax ), gilthead seabream ( Sparus aurata ), cod ( Gadus morhua ), and salmon ( Salmo salar ) were reported after a ninety days frozen storage (Leduc et al., ). These three aldehydes have been identified as good markers of fish spoilage in several studies (Alasalvar et al., ; Duflos et al., ; Jorgensen et al., ; Mace et al., ; Olafsdottir et al., ).…”

“…Short‐chain carbonyls, alcohols, and esters, such as ethanol, 1‐penten‐3‐ol, 3‐methyl‐1‐butanol, 1‐butanol, and 1‐octen‐3‐ol, 3‐methylbutanal, 2‐methylbutanal, ethyl acetate and ethyl butanoate, accumulate in spoiled fish due to microbial spoilage, enzymatic or non‐enzymatic lipid oxidation and are responsible for the pungent, alcoholic, creamy, and fishy odors of spoiled fish (Duflos et al., ; Iglesias et al., ; Leduc et al., ; Olafsdottir, Jonsdottir, Lauzon, Luten, & Kristbergsson, ). Several studies have identified volatile amines, including trimethylamine (TMA), dimethylamine (DMA), and isobutylamine, as critical markers of fish freshness due to their gradual accumulation during the spoilage process and the contribution of characteristic fishy odor (Bene, Fornage, Luisier, Pichler, & Villettaz, ; Leduc et al., ; Ghaly et al., ; Gill, ; Dehaut et al., ). Sulfur compounds accumulate after fish landing due to microbial and enzymatic activity can give off unpleasant odors at extremely low concentrations (Duflos et al., ; Gram & Dalgaard, ; Ashie et al., ; Kawai, ).…”