Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry

Alasalvar, Cesarettin, Taylor, K. D. Anthony and Shahidi, Fereidoon (2005) Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry, 53 (7). pp. 2616-2622. ISSN 0021-8561

Full content URL: http://dx.doi.org/10.1021/jf0483826

Full text not available from this repository.

Item Type:Article
Item Status:Live Archive

Abstract

Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in wild sea bream volatiles). These included aldehydes, ketones, alcohols, aromatics, terpenes, furans, sulfur-containing compounds, an acid, and miscellaneous compounds. Although selection of best fish is a subjective matter, more aldehydes, ketones, aromatics, and terpenes were found in wild sea bream as compared to that of its cultured counterpart. Both sea bream samples exhibited complex volatile profiles over the entire storage period. The combination of several classes of volatile compounds, dependent upon their concentrations and odor thresholds, is responsible for the distinctive and unique flavor of fresh cultured and wild sea bream. Relative concentrations of several compounds (trimethylamine, piperidine, methanethiol, dimethyl disulfide, dimethyl trisulfide, 1-penten-3-ol, 3-methyl-1-butanol, and acetic acid) increased continually throughout the storage period, and these may have the potential to be used as indicators of sea bream quality. © 2005 American Chemical Society.

Keywords:acetic acid, acid, alcohol, aldehyde, aromatic compound, disulfide, furan derivative, ice, isopentyl alcohol, ketone, methanethiol, piperidine, terpene derivative, trimethylamine, analytic method, article, dynamic headspace analysis, fish, food preservation, food quality, food storage, gas chromatography, mass spectrometry, odor, sea bream, sparus aurata, Alcohols, Aldehydes, Animals, Aquaculture, Cold, Gas Chromatography-Mass Spectrometry, Ketones, Meat, Odors, Volatilization
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
Related URLs:
ID Code:9511
Deposited On:19 May 2013 19:54

Repository Staff Only: item control page