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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
Author(s) -
Vidal Natalia P,
Manzanos María J,
Goicoechea Encarnación,
Guillén María D
Publication year - 2017
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.7821
Subject(s) - sea bass , dicentrarchus , salting , haddock , food spoilage , food science , salted fish , chemistry , fishery , fish products , vacuum packing , dried fish , biology , fish <actinopterygii> , genetics , bacteria
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