Significance of Volatile Compounds Produced by Spoilage Bacteria in Vacuum-Packed Cold-Smoked Salmon (Salmo salar) Analyzed by GC-MS and Multivariate Regression

Abstract

Changes were studied in the concentration of 38 volatile compounds during chilled storage at 5 degrees C of six lots of commercially produced vacuum-packed cold-smoked salmon and sterile cold-smoked salmon. The majority of volatile compounds produced during spoilage of cold-smoked salmon were alcohols, which were produced by microbial activity. Partial least-squares regression of volatile compounds and sensory results allowed for a multiple compound quality index to be developed. This index was based on volatile bacterial metabolites, 1-propanol and 2-butanone, and 2-furancarboxaldehyde produced by autolytic activity. Only a few of the volatile compounds produced during spoilage of cold-smoked salmon had an aroma value high enough to indicate contribution to the spoilage off-flavor of cold-smoked salmon. These were trimethylamine, 3-methylbutanal, 2-methyl-1-butanol, 3-methyl-1-butanol, 1-penten-3-ol, and 1-propanol. The potency and importance of these compounds was confirmed by gas chromatography-olfactometry. The present study provides valuable information on the bacterial reactions responsible for spoilage off-flavors of cold-smoked salmon, which can be used to develop biosensors for on-pack shelf-life determinations.

Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse

“…Q values of 90 or greater were considered to indicate a strong identification of target compounds (Chaintreau et al 2003). The quantitative ion peak was treated as a relative measure of the concentration of odor compounds (Jorgenson, Han, & Paw, 2001).…”

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

“…VOCs have been studied as potential CSIs for the evaluation of spoilage/freshness, since they are changing significantly between the initial and rejection day of seafood. Solid Phase MicroExtraction coupled with Gas Chromatography/Mass Spectrometry (SPME-GC/MS) is employed for the study of VOCs in seafood (Duflos, Coin, Cornu, Antinelli, & Malle, 2006;Edirisinghe, Graham, & Taylor, 2007;Joffraud, Leroi, Roy, & Berdague, 2001;Jonsdottir, Olafsdottir, Chanie, & Haugen, 2008;Jorgensen, Huss, & Dalgaard, 2001;Leduc et al, 2012;Parlapani, Mallouchos et al, 2014;Soncin, Chiesa, Panseri, Biondi, & Cantoni, 2009).…”

Electronic nose and Alicyclobacillus spp. spoilage of fruit juices: An emerging diagnostic tool

“…Thus some VOCs have been used as microbial specific markers (Fischer, Schwalbe, Ostrowski, & Dott, 1998;Mayrhofer et al, 2006) and as indicators of their growth in different foods such as meat (Balamatsia, Paleologos, Kontominas, & Savvaidis, 2006;Edwards, Dainty, & Hibbard, 1987), fish (Jørgensen, Huss, & Dalgaard, 2001), vegetables and fruits (Lloyd, Grimm, Klich, & Beltz, 2005;Ragaert et al, 2006), and dairy products (Morales, Fernández-García, & Nuñez, 2005).…”