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

被引:9
作者
Vidal, Natalia P. [1 ]
Manzanos, Maria J. [1 ]
Goicoechea, Encarnacion [1 ]
Guillen, Maria D. [1 ]
机构
[1] Univ Basque Country, UPV EHU, Fac Pharm, Lascaray Res Ctr,Food Technol, Paseo Univ 7, Vitoria 01006, Spain
关键词
farmed and wild sea bass; salting process; vacuum-packaging refrigerated fish; microbiological spoilage metabolites; oxidation metabolites; Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC/MS); SOLID-PHASE MICROEXTRACTION; BREAM SPARUS-AURATA; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; MICROBIOLOGICAL SPOILAGE; QUALITY INDICATORS; LIPID OXIDATION; SHELF-LIFE; ICE; STORAGE; FISH;
D O I
10.1002/jsfa.7821
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
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 filletswere brine-salted for 15 or 75min, or dry-salted, vacuum-packed and stored at 4 degrees C for upto 1month, and their head spaces were studiedby Solid PhaseMicro 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. (C) 2016 Society of Chemical Industry
引用
收藏
页码:967 / U355
页数:11
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