title: Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS.
abstract: BACKGROUND
  Fish shelf-life extension is a topic of great interest. In this study the behaviour of salted and unsalted farmed and wild European sea bass (Dicentrarchus labrax) fillets during storage was analysed through the evolution of their volatile metabolites. Farmed and wild sea bass fillets were brine-salted for 15 or 75 min, or dry-salted, vacuum-packed and stored at 4 °C for up to 1 month, and their headspaces were studied by Solid Phase Micro extraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS).
  
  
  RESULTS
  At the same storage time, unsalted wild fillets contained, in general, a higher number and abundance of volatile compounds coming from microbiological or endogenous enzymatic activity than unsalted farmed ones. The more intense the salting, the lower the number and abundance of microbiological spoilage metabolites, especially in wild samples. The appearance of oxidation metabolites only in dry-salted wild samples evidences that this kind of salting provokes a certain oxidation in these samples.
  
  
  CONCLUSIONS
  The better performance of farmed than wild fillets suggests that salted farmed fillets, vacuum-packed and stored under refrigeration conditions, could be a successful alternative to diversify the presence of sea bass in the market. © 2016 Society of Chemical Industry.
authors.affiliation: Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain.
authors.forename: Natalia P
authors.initials: NP
authors.lastname: Vidal
authors.affiliation: Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain.
authors.forename: María J
authors.initials: MJ
authors.lastname: Manzanos
authors.affiliation: Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain.
authors.forename: Encarnación
authors.initials: E
authors.lastname: Goicoechea
authors.affiliation: Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain.
authors.forename: María D
authors.initials: MD
authors.lastname: Guillén
mesh_terms: D000818:Animals; D017756:Aquaculture; D001492:Bass / Q000254:growth & development* / Q000382:microbiology; D015415:Biomarkers / Q000032:analysis; D005398:Fisheries; D018857:Food Packaging; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D057141:Food, Preserved / Q000032:analysis* / Q000382:microbiology; D008401:Gas Chromatography-Mass Spectrometry; D010084:Oxidation-Reduction; D012034:Refrigeration; D012492:Salts / Q000009:adverse effects / Q000737:chemistry; D017747:Seafood / Q000032:analysis* / Q000191:economics / Q000382:microbiology; D052617:Solid Phase Microextraction; D013030:Spain; D014618:Vacuum; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry; D014835:Volatilization
chemical_list: D015415:Biomarkers; D012492:Salts; D055549:Volatile Organic Compounds; C017082:brine
keywords: Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC/MS); farmed and wild sea bass; microbiological spoilage metabolites; oxidation metabolites; salting process; vacuum-packaging refrigerated fish