Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry

被引：144

作者：

Iglesias, J. ^{[2
]}

Medina, I. ^{[2
]}

Bianchi, F. ^{[1
]}

Careri, M. ^{[1
]}

Mangia, A. ^{[1
]}

Musci, M. ^{[1
]}

机构：

[1] Univ Parma, Dipartimento Chim Gen & Inorgan, I-43100 Parma, Italy

[2] CSIC, Inst Invest Marinas, E-36208 Vigo, Spain

来源：

FOOD CHEMISTRY | 2009年 / 115卷 / 04期

关键词：

Fish volatiles; Frozen-thawed fish; Solid-phase microextraction; Gas chromatography; HAKE MERLUCCIUS-MERLUCCIUS; LIPID OXIDATION; MUSCLE; COMPONENTS; STORAGE; FILLETS; FLAVOR; FOODS; ACIDS;

D O I：

10.1016/j.foodchem.2009.01.076

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A simple method, based on solid-phase microextraction gas chromatography-mass spectrometry, was developed for the study of the aromatic profile of cultured gilthead sea bream fish during frozen storage. The method was applied to the study of the volatile profile of fresh and frozen-thawed Italian and Spanish cultured gilthead sea bream fish over 266 days of frozen storage. Variations in the chromatographic responses of a number of volatile compounds during storage were detected and the observed differences evaluated on a biochemical basis. Correlations with oxidation parameters, e.g. peroxide value and thiobarbituric acid-reactive substance indices, indicated 1-octen-3-ol, 1-penten-3-ol, and Z-4-heptenal as markers for the differentiation between fresh and frozen-thawed fish. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1473 / 1478

页数：6

共 30 条

[1] Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis gas chromatography mass spectrometry [J].

Alasalvar, C ;

Taylor, KDA ;

Shahidi, F .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (07) :2616-2622

[2]

ALASALVAR C, 1995, FOOD SCI TECHNOL INT, V1, P125

[3] Volatile compounds of Baltic herring analysed by dynamic headspace sampling-gas chromatography-mass spectrometry [J].

Aro, T ;

Tahvonen, R ;

Koskinen, L ;

Kallio, H .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2003, 216 (06) :483-488

[4] Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius) [J].

Baixas-Nogueras, S ;

Bover-Cid, S ;

Veciana-Nogués, MT ;

Mariné-Font, A ;

Vidal-Carou, MC .

JOURNAL OF FOOD PROTECTION, 2005, 68 (11) :2433-2438

[5] A new method for the rapid determination of volatile substances:: the SPME-direct method -: Part II. Determination of the freshness of fish [J].

Béné, A ;

Hayman, A ;

Reynard, E ;

Luisier, JL ;

Villettaz, JC .

SENSORS AND ACTUATORS B-CHEMICAL, 2001, 72 (03) :204-207

[6] Characterization of the volatile fraction and of free fatty acids of "Fontina Valle d'Aosta", a protected designation of origin Italian cheese [J].

Berard, Joel ;

Bianchi, Federica ;

Careri, Maria ;

Chatel, Augusto ;

Mangia, Alessandro ;

Musci, Marilena .

FOOD CHEMISTRY, 2007, 105 (01) :293-300

[7] Characterization of the aromatic profile for the authentication and differentiation of typical Italian dry-sausages [J].

Bianchi, F. ;

Cantoni, C. ;

Careri, M. ;

Chiesa, L. ;

Musci, M. ;

Pinna, A. .

TALANTA, 2007, 72 (04) :1552-1563

[8] Fish and food safety: Determination of formaldehyde in 12 fish species by SPME extraction and GC-MS analysis [J].

Bianchi, F. ;

Careri, M. ;

Musci, M. ;

Mangia, A. .

FOOD CHEMISTRY, 2007, 100 (03) :1049-1053

[9] THE ESTIMATION OF PEROXIDES IN FATS AND OILS BY THE FERRIC THIOCYANATE METHOD [J].

CHAPMAN, RA ;

MACKAY, K .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1949, 26 (07) :360-363

[10]

De Quirós ARB, 2001, EUR FOOD RES TECHNOL, V212, P643

← 1 2 3 →