Premium
Characterisation of the volatiles of yellowfin tuna ( Thunnus albacares ) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters
Author(s) -
Edirisinghe Ranjith K.B.,
Graffham Andrew J.,
Taylor Sarah J.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01224.x
Subject(s) - solid phase microextraction , yellowfin tuna , thunnus , hexanal , chemistry , salting , aroma , food science , tuna , chromatography , gas chromatography–mass spectrometry , fish <actinopterygii> , fishery , biology , mass spectrometry
Summary Investigations were carried out to extract the volatile compounds of fish using solid phase microextraction (SPME) in order to develop a new rapid indicator for determining the quality of fish. Changes in the aroma composition of yellowfin tuna ( Thunnus albacares ) was studied at 30 °C and in ice, using SPME GC–MS, and their relationship with the fish quality parameters – total volatile basic nitrogen and sensory analysis – was determined using principal component analysis (PCA) and stepwise multiple regression analysis. Hexanal (30.9%) and 2‐nonanone (28.4%) were recorded in relatively high amounts in fresh fish, whereas 3‐methyl‐1‐butanol and 3‐hydroxy‐2‐butanone increased with storage time. PCA clearly differentiated the volatile profile of each sampling stage ( P < 0.05) throughout storage treatments. Regression analysis showed a significant relationship between the fish quality and the levels of 3‐methyl‐1‐butanol and pentadecane. The findings highlight the possibility of developing a rapid quality evaluation method for fish using SPME GC–MS.