Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
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.
Jørgensen
L V
LV
Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark. LasseVigil.Joergensen@dk.Chr-Hansen.com
Huss
H H
HH
Dalgaard
P
P
D000818:Animals; D003080:Cold Temperature; D018857:Food Packaging; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry; D012044:Regression Analysis; D012474:Salmon / Q000382:microbiology*; D014618:Vacuum; D014835:Volatilization