Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (Thunnus obesus) during Cold Storage

Abstract

Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. Quality deterioration of aquatic products can produce some off-odour volatiles and can induce water content changes. However, no previous study has investigated a correlation between water dynamics and VOCs of bigeye tuna during cold storage. The changes in VOCs, water dynamics and quality attributes of bigeye tuna (Thunnus obesus) upon storage at 0 °C and 4 °C for 6 days were investigated. The results showed that the values of ATP, adenosine diphosphate (ADP), adenosine monophosphate (AMP), T21 (trapped water) and the relative value of T1 decreased (p < 0.05), while drip loss and histamine contents increased (p < 0.05), which indicated quality deterioration during cold storage. With haematoxylin and eosin (HE) staining, muscle tissue microstructure was observed. VOCs such as hexanal, heptanal, 4-Heptenal, (Z)-, pentadecanal-, 1-pentanol, 1-hexanol significantly increased, which sharply increased the content of off-odour volatiles. T21 was positively correlated with 1-octen-3-ol, 1-penten-3-ol, while T21 was negatively correlated with hexanal, 1-hexanol. Therefore, good correlations between water dynamics and some VOCs were detected during quality deterioration of bigeye tuna throughout cold storage.

Effect of Cold Chain Logistic Interruptions on Lipid Oxidation and Volatile Organic Compounds of Salmon (Salmo salar) and Their Correlations With Water Dynamics

“…2,3-Octanedione was the predominant ketone in fresh salmon, and its content decreased with the increasing storage time. The content of 2,3-butanedione increased significantly during storage, which might be contributed by the metabolic activity of Pseudomonas (37).…”

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…ATP-related compounds were determined proposed by Wang et al [83] with a reversed-phase high performance liquid chromatogram (RP-HPLC) method (Waters 2695, Milford, CT, USA). Sample preparation method was as follows: 5 g minced sea bass muscle homogenized with 10 mL10% perchloric acid (PCA) and centrifuged at 8000 g for 15 min at 4 • C. The precipitate was stirred with 10 mL 5% PCA and centrifuged at 8000 g for 10 min at 4 • C twice.…”

Response to Cold Adaption in Acinetobacter johnsonii XY27 from Spoiled Bigeye Tuna (Thunnus obesus): Membrane Protein Composition and Protein Biomarker Identification by Proteomics

“…Fatty acids of A. johnsonii XY27 were measured using a Thermo Trace1300 gas chromatograph coupled to an ISQ7000 mass spectrometer and were separated using a capillary DB-5 column (60 m × 0.25 mm × 0.25 μm). GC−MS conditions were the same as our previous study 22 with some modifications. The temperature of the GC oven was first kept at 140 °C for 5 min, increased by 10 °C/min to 180 °C, then increased by 1 °C/min to 210 °C, and increased by 10 °C/min to a final temperature of 260 °C for 15 min.…”