Study on Volatile Chemicals as Spoilage Indexes of Salmon by HS-SPME-GC-MS Technique during Non-Frozen Storage

Abstract

Freshness is the most fundamental and important factor to assess raw fish quality. The purpose of our study was to determine the potential spoilage indexes of salmon during non-frozen storage by using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). More than 300 volatile compounds in salmon were detected when sensory scores declined gradually following the quality changes of salmon at different temperatures. And there were 27 and 31 compounds that showed concentration variations when stored at 4 °C and 25 °C, respectively. Among them, the contents of 1,3-di-tert-butylbenzene, acetic acid, and 3-methyl-1-butanol increased significantly in the later storage period and were in accordance with the salmon’s qualities. The present study provides valuable information on the volatile chemical spoilage indexes that are closely related to the freshness of salmon, which may provide an efficient alternative way for quality evaluation of salmon.

Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage

“…In contrast, Xuan et al. (2023) observed that 1‐penten‐3‐ol reduced in raw salmon during an 80‐h storage at 4°C and 25°C. The contrary results can be explained by the different type of fish, temperature, and duration of storage (Martin et al., 2023).…”

“…It has been reported that 1-penten-3-ol can be used as a marker of lipid oxidation in chilled Atlantic horse mackerel and fillet of European Seabass as well as Atlantic Salmon (Iglesias & Medina, 2008;Kritikos et al, 2020). In contrast, Xuan et al (2023) observed that 1-penten-3-ol reduced in raw salmon during an 80-h storage at 4 • C and 25 • C. The contrary results can be explained by the different type of fish, temperature, and duration of storage (Martin et al, 2023). Cheng et al (2023) observed a different profile of volatile compounds for tilapia (Oreochromis mossambicus) fillet during a 15-day cold storage at 4 • C, in which octane, 2-nonone, isovaleraldehyde, dimethyl sulfide, and indolizine were primarily responsible for the fillet odor.…”