title: Volatile chemical spoilage indexes of raw Atlantic salmon (Salmo salar) stored under aerobic condition in relation to microbiological and sensory shelf lives.
abstract: The purpose of this investigation was to identify and quantify the volatile chemical spoilage indexes (CSIs) for raw Atlantic salmon (Salmo salar) fillets stored under aerobic storage conditions at 4, 10 and 21 °C in relation to microbial and sensory shelf lives. The volatile organic compounds (VOCs) were analyzed with SPME-GC-MS technique. Through multivariate chemometric method, hierarchical cluster analysis (HCA) and Pearson's correlations, the CSIs: trimethylamine (TMA), ethanol (EtOH), 3-methyl-1-butanol (3Met-1But), acetoin and acetic acid (C2) were selected from the group of 28 detected VOCs. At the moment of microbiological shelf life established at total viable count (TVC) of 7.0 log CFU/g, the CSIs achieved levels of 11.5, 38.3, 0.3, 24.0 and 90.7 μg/g of salmon for TMA, EtOH, 3M-1But, acetoin and C2, respectively. Pseudomonas spp. was found as major specific spoilage organism (SSOs), suitable for shelf life prediction using modified Gompertz model at the cut-off level of 6.5 log CFU/g. H2S producing bacteria and Brochothrix thermosphacta were considered as important spoilage microorganisms; however, they were not suitable for shelf life estimation. Partial least square (PLS) regression revealed possible associations between microorganisms and synthetized VOCs, showing correlations between Pseudomonas spp. and 3Met-1But and aldehydes synthesis, lactic acid bacteria were linked with EtOH, C2 and esters, and B. thermosphacta with acetoin formation.
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors.forename: Marta
authors.initials: M
authors.lastname: Mikš-Krajnik
authors.affiliation: Division of Engineering Mechanics, School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore.
authors.forename: Yong-Jin
authors.initials: YJ
authors.lastname: Yoon
authors.affiliation: Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East, Mermaid Lane, Wyndmoor, PA 19038, USA.
authors.forename: Dike O
authors.initials: DO
authors.lastname: Ukuku
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou 215123, Jiangsu, China. Electronic address: chmyukhg@nus.edu.sg.
authors.forename: Hyun-Gyun
authors.initials: HG
authors.lastname: Yuk
mesh_terms: D000332:Aerobiosis; D000818:Animals; D001419:Bacteria / Q000145:classification / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D005519:Food Preservation; D061353:Food Storage; D006801:Humans; D020317:Salmo salar / Q000382:microbiology*; D017747:Seafood / Q000032:analysis* / Q000382:microbiology; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000378:metabolism
chemical_list: D055549:Volatile Organic Compounds
keywords: Pseudomonas spp.; Salmon; Shelf life; Specific spoilage organism; Spoilage indicators; Volatile organic compounds