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Instrumental Analysis of Seafood Composition
Author(s) -
RAYNER ERIC T.,
DUPUY HAROLD P.,
LEGENDRE MICHAEL G.,
GRODNER ROBERT M.,
COOK JAMES A.,
NOVAK ARTHUR F.,
TOLODAY DON J.
Publication year - 1982
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.1365-2621.1982.tb11030.x
Subject(s) - shrimp , composition (language) , food science , fish <actinopterygii> , chemistry , shellfish , mass spectrometry , gas chromatography , fishery , chromatography , environmental chemistry , biology , aquatic animal , linguistics , philosophy
Seafood products such as fish, crabs, shrimp and the aqueous solution from oysters, were analyzed for volatiles content by direct gas chromatography and mass spectrometry. Compounds were detected and identified which appear to be associated with freshness quality of the products. The data obtained suggests that the changing composition attending storage of seafood products can be effectively and rapidly analyzed by objective instrumental means.