Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME-GC-MS
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- 作者：Rana Lori Wierda ; Graham Fletcher ; Lina Xu ; Jean-Pierre Dufour
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：November 1, 2006
- 年：2006
- 卷：54
- 期：22
- 页码：8480 - 8490
- 全文大小：163K
- 年卷期：v.54,no.22(November 1, 2006)
- ISSN：1520-5118
文摘
A method was developed for the analysis of salmon volatiles using solid-phase microextraction andgas chromatography-mass spectrometry. This method was used to monitor the volatiles of freshking salmon (Oncorhynchus tshawytscha) stored in ambient air or in a 40:60 (v/v) mixture of CO2:N2over time. The levels of several of the volatile compounds were found to change during storage, withsome showing a clear difference between storage in air and storage in CO2:N2. Of these, severalalcohols (cyclopentanol, Z-2-penten-1-ol, 1-penten-3-ol, and 1-octen-3-ol) and aldehydes (hexanal,octanal, E-2-pentenal, and E-2-hexenal) were identified as potential markers for salmon freshness.Several other volatiles (acetoin, ethyl benzene, propyl benzene, styrene, 3-methyl butanoic acid,and acetic acid) were identified as potential markers for salmon spoilage. A comparison of salmonharvested with and without the "rested harvesting" technique showed that E- and Z-isoeugenol levelswere increased by the use of the isoeugenol based anesthetic. The use of the anesthetic did notaffect the levels of any of the other compounds identified.