Patterns in volatile components over heated fish powders

Fatty acid composition and volatile compounds of selected marine oils and meals

“…16 The absence of eight-and nine-carbon alcohols and carbonyls has been reported in herring and blue whiting fish powders, although some of these volatiles (2-octanone and nonanone) were produced in high quantities on heating the powders. 43 In general, our results showed a high number of hydrocarbons characterising the volatile profiles of the studied raw materials. Saturated hydrocarbons are derived from lipids.…”

“…The latter gives a possible explanation for their higher contents in fish meals than in fish oils, since part of them could be a result of thermal processing of fish amino acids during meal manufacture. A distinct increase in aromatic hydrocarbons on heating fish powders has been reported 43. The significantly lower aromatic levels in prime quality fish meals (PQFM1 and PQFM2) compared with other fish meals could indicate milder thermal processing during their production.…”

“…The small Euclidean differences found for the raw materials when comparisons were based on their fatty acid data, compared with those established by their volatile data, indicate different sources of variation of the two sets of data. Fatty acid composition seems to be solely dependent on biological factors (season and fish species used for raw materials), whereas volatile composition is also highly dependent on manufacturing techniques,17, 42, 43 storage conditions14, 25 and volatile extraction methods 28, 44. Thus it can be concluded that these additional factors seem to be strong sources of variation and therefore do not allow volatiles to be useful as traceability markers.…”

“…Although some eight‐ and nine‐carbon carbonyls have been reported in menhaden oil47 and tuna oil,18 the absence of eight‐ and nine‐carbon aclohols and carbonyls has been noted in salted‐dried white herring45 and fish oil 16. The absence of eight‐ and nine‐carbon alcohols and carbonyls has been reported in herring and blue whiting fish powders, although some of these volatiles (2‐octanone and nonanone) were produced in high quantities on heating the powders 43…”

“…A distinct increase in aromatic hydrocarbons on heating fish powders has been reported. 43 The significantly lower aromatic levels in prime quality fish meals (PQFM1 and PQFM2) compared with other fish meals could indicate milder thermal processing during their production. Based on this, the proportion of aromatics in the volatiles could be useful as a negative index for fish meal quality.…”