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Techniques for Collecting Volatile Components from Haddock Flesh for Gas Chromatographic Analysis
Author(s) -
MENDELSOHN JOSEPH M.,
STEINBERG MAYNARD A.,
MERRITT CHARLES
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00511.x
Subject(s) - haddock , flesh , chemistry , chromatography , gas chromatography , distillation , vacuum distillation , fish <actinopterygii> , raw material , food science , fishery , organic chemistry , biology
SUMMARY The volatile compounds isolated from haddock ( Melanogrammus aeglefinus ) flesh were analyzed by cryogenic gas chromatography. Four methods of collecting the volatile compounds were studied and evaluated. Chromatograms showed that the best samples were obtained from the equilibrium vapor above the total condensate removed from the haddock flesh by vacuum distillation. Chromatograms illustrate the changes in the relative amounts of volatile compounds collected from samples of both raw and cooked fish after storage at 2°C for 1, 5, and 10 days. The amount and number of volatile compounds increased during storage, and cooking released additional compounds, some in large amount.