Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage
ABSTRACT: The northern European production technique for dry‐cured meat sausages was used to produce a sliceable, fermented, and dried fish product rich in omega‐3 polyunsaturated fatty acids (PUFA). The fatty fish Atlantic salmon ( Salmo salar) , the lean fish saithe ( Pollachius virens ) (1:1, w/w...
Published in: | Journal of Food Science |
---|---|
Main Authors: | , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2007
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1111/j.1750-3841.2007.00421.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00421.x |
id |
crwiley:10.1111/j.1750-3841.2007.00421.x |
---|---|
record_format |
openpolar |
spelling |
crwiley:10.1111/j.1750-3841.2007.00421.x 2024-04-28T08:13:38+00:00 Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage Nordvi, B. Langsrud, Ø. Egelandsdal, B. Slinde, E. Vogt, G. Gutierrez, M. Olsen, E. 2007 http://dx.doi.org/10.1111/j.1750-3841.2007.00421.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00421.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 72, issue 6 ISSN 0022-1147 1750-3841 Food Science journal-article 2007 crwiley https://doi.org/10.1111/j.1750-3841.2007.00421.x 2024-04-02T08:39:36Z ABSTRACT: The northern European production technique for dry‐cured meat sausages was used to produce a sliceable, fermented, and dried fish product rich in omega‐3 polyunsaturated fatty acids (PUFA). The fatty fish Atlantic salmon ( Salmo salar) , the lean fish saithe ( Pollachius virens ) (1:1, w/w), Lactobacillus sakei , and 4 different milk protein‐based ingredients were used in the recipes. The changes in the volatile compounds during cold storage (+4 °C) of vacuum‐packed dried sausages were studied by dynamic headspace gas chromatography‐mass spectrometer (GC‐MS). Of the 117 volatile compounds identified, alcohols, alkanes, esters, aldehydes, ketones, and compounds derived from amino acids were the most prevalent groups of volatiles. Thirty volatiles decreased and 17 increased significantly ( P < 0.1) during storage for 15 wk. Despite the high content of PUFA, amino acid catabolism and ester synthesis led to larger changes in the composition of volatiles in the fish product than did lipid oxidation reactions. The milk‐protein‐based powders that were used to physically stabilize the fish oil did not affect the lipid oxidation compounds. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Science 72 6 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science Nordvi, B. Langsrud, Ø. Egelandsdal, B. Slinde, E. Vogt, G. Gutierrez, M. Olsen, E. Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage |
topic_facet |
Food Science |
description |
ABSTRACT: The northern European production technique for dry‐cured meat sausages was used to produce a sliceable, fermented, and dried fish product rich in omega‐3 polyunsaturated fatty acids (PUFA). The fatty fish Atlantic salmon ( Salmo salar) , the lean fish saithe ( Pollachius virens ) (1:1, w/w), Lactobacillus sakei , and 4 different milk protein‐based ingredients were used in the recipes. The changes in the volatile compounds during cold storage (+4 °C) of vacuum‐packed dried sausages were studied by dynamic headspace gas chromatography‐mass spectrometer (GC‐MS). Of the 117 volatile compounds identified, alcohols, alkanes, esters, aldehydes, ketones, and compounds derived from amino acids were the most prevalent groups of volatiles. Thirty volatiles decreased and 17 increased significantly ( P < 0.1) during storage for 15 wk. Despite the high content of PUFA, amino acid catabolism and ester synthesis led to larger changes in the composition of volatiles in the fish product than did lipid oxidation reactions. The milk‐protein‐based powders that were used to physically stabilize the fish oil did not affect the lipid oxidation compounds. |
format |
Article in Journal/Newspaper |
author |
Nordvi, B. Langsrud, Ø. Egelandsdal, B. Slinde, E. Vogt, G. Gutierrez, M. Olsen, E. |
author_facet |
Nordvi, B. Langsrud, Ø. Egelandsdal, B. Slinde, E. Vogt, G. Gutierrez, M. Olsen, E. |
author_sort |
Nordvi, B. |
title |
Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage |
title_short |
Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage |
title_full |
Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage |
title_fullStr |
Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage |
title_full_unstemmed |
Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage |
title_sort |
characterization of volatile compounds in a fermented and dried fish product during cold storage |
publisher |
Wiley |
publishDate |
2007 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2007.00421.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00421.x |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 72, issue 6 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2007.00421.x |
container_title |
Journal of Food Science |
container_volume |
72 |
container_issue |
6 |
_version_ |
1797580067671375872 |