z-logo
Premium
Freshness characterisation of whiting ( Merlangius merlangus ) using an SPME/GC/MS method and a statistical multivariate approach
Author(s) -
Duflos Guillaume,
Leduc François,
N'Guessan Assi,
Krzewinski Frederic,
Kol Ossarath,
Malle Pierre
Publication year - 2010
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.4122
Subject(s) - octanal , heptanal , hexanal , solid phase microextraction , whiting , chemistry , nonanal , gas chromatography–mass spectrometry , chromatography , food spoilage , gas chromatography , food science , mass spectrometry , fish <actinopterygii> , organic chemistry , aldehyde , genetics , fishery , bacteria , biology , catalysis
BACKGROUND: The freshness of whiting was studied at five stages of ice storage by comparing the analysis of volatile compounds obtained through solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) with two sensory methods. RESULTS: Of the volatile compounds identified, 38 were analysed using a statistical multivariate approach and classified according to their role in the estimation of freshness during storage as markers of freshness or spoilage. Regarding the evolution of the presence or absence of individual compounds, three categories were defined. For example, the volatile compounds propanal, hexanal, 1‐penten‐3‐ol, pentanal, 2,3‐pentanedione, 1‐penten‐3‐one, heptanal, ( E )‐2‐pentenal, 2,3‐octanedione, ( Z )‐2‐penten‐1‐ol, 1‐pentanol, butanal, octanal, 3,5,5‐trimethyl‐2‐hexene, 1‐hexanol and 4,4‐dimethyl‐1,3‐dioxane appeared highly relevant, because they are found throughout storage and can be divided into several categories that are directly related to the quality of fish. CONCLUSION: SPME/GC/MS combined with a statistical multivariate approach may be a useful method to identify volatile compounds and characterise fish freshness during storage. Copyright © 2010 Society of Chemical Industry

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here