Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
A method was developed for the analysis of salmon volatiles using solid-phase microextraction and gas chromatography-mass spectrometry. This method was used to monitor the volatiles of fresh king salmon (Oncorhynchus tshawytscha) stored in ambient air or in a 40:60 (v/v) mixture of CO2:N2 over time. The levels of several of the volatile compounds were found to change during storage, with some showing a clear difference between storage in air and storage in CO2:N2. Of these, several alcohols (cyclopentanol, Z-2-penten-1-ol, 1-penten-3-ol, and 1-octen-3-ol) and aldehydes (hexanal, octanal, E-2-pentenal, and E-2-hexenal) were identified as potential markers for salmon freshness. Several other volatiles (acetoin, ethyl benzene, propyl benzene, styrene, 3-methyl butanoic acid, and acetic acid) were identified as potential markers for salmon spoilage. A comparison of salmon harvested with and without the "rested harvesting" technique showed that E- and Z-isoeugenol levels were increased by the use of the isoeugenol based anesthetic. The use of the anesthetic did not affect the levels of any of the other compounds identified.
Wierda
Rana Lori
RL
Department of Food Science, University of Otago, Dunedin, New Zealand.
Fletcher
Graham
G
Xu
Lina
L
Dufour
Jean-Pierre
JP
D000388:Air; D000818:Animals; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009822:Oils, Volatile / Q000032:analysis* / Q000737:chemistry* / Q000378:metabolism; D012474:Salmon / Q000378:metabolism / Q000382:microbiology
D009822:Oils, Volatile