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Isolation and identification of the volatile sulphides produced during chill‐storage of north sea cod ( gadus morhua )
Author(s) -
Herbert Rodney A.,
Ellis John R.,
Shewan James M.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260817
Subject(s) - gadus , hydrogen sulphide , chemistry , isolation (microbiology) , fishery , food science , environmental chemistry , fish <actinopterygii> , biology , organic chemistry , microbiology and biotechnology , sulfur
The development of unpleasant off‐odours and flavours during the chill‐storage of trawl caught cod has been well documented 1 . Certain of these off‐odours have been described as sulphidy. The data reported here suggest that hydrogen sulphide methyl mercaptan and dimethyl sulphide are responsible for the sulphidy off‐odours associated with stale chill‐stored cod.