Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets
International audience BACKGROUND: Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME‐GC‐MS technique capable of quantifying both trimethylamine (TMA) and dimethylam...
Published in: | Journal of the Science of Food and Agriculture |
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Online Access: | https://hal-anses.archives-ouvertes.fr/anses-02384502 https://hal-anses.archives-ouvertes.fr/anses-02384502/document https://hal-anses.archives-ouvertes.fr/anses-02384502/file/5%20-%20ABVP.pdf https://doi.org/10.1002/jsfa.7570 |
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ftccsdartic:oai:HAL:anses-02384502v1 2023-05-15T16:19:17+02:00 Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets Dehaut, Alexandre Duthen, Simon Grard, Thierry Krzewinski, Frédéric N'GUESSAN, Assi Brisabois, Anne Duflos, Guillaume Laboratoire de sécurité des aliments de Maisons-Alfort (LSAl) Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES) Université du Littoral Côte d'Opale (ULCO) Unité de Glycobiologie Structurale et Fonctionnelle UMR 8576 (UGSF) Institut National de la Recherche Agronomique (INRA)-Université de Lille-Centre National de la Recherche Scientifique (CNRS) Laboratoire Paul Painlevé - UMR 8524 (LPP) Centre National de la Recherche Scientifique (CNRS)-Université de Lille 2016 https://hal-anses.archives-ouvertes.fr/anses-02384502 https://hal-anses.archives-ouvertes.fr/anses-02384502/document https://hal-anses.archives-ouvertes.fr/anses-02384502/file/5%20-%20ABVP.pdf https://doi.org/10.1002/jsfa.7570 en eng HAL CCSD Wiley info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.7570 anses-02384502 https://hal-anses.archives-ouvertes.fr/anses-02384502 https://hal-anses.archives-ouvertes.fr/anses-02384502/document https://hal-anses.archives-ouvertes.fr/anses-02384502/file/5%20-%20ABVP.pdf doi:10.1002/jsfa.7570 info:eu-repo/semantics/OpenAccess ISSN: 0022-5142 EISSN: 1097-0010 Journal of the Science of Food and Agriculture https://hal-anses.archives-ouvertes.fr/anses-02384502 Journal of the Science of Food and Agriculture, Wiley, 2016, 96 (11), pp.3787-3794. ⟨10.1002/jsfa.7570⟩ https://doi.org/10.1002/jsfa.7570 fish freshness storage assessment SPME-GC-MS TMA DMA TVB-N PVB-N QIM [SDV.IDA]Life Sciences [q-bio]/Food engineering [CHIM.ANAL]Chemical Sciences/Analytical chemistry info:eu-repo/semantics/article Journal articles 2016 ftccsdartic https://doi.org/10.1002/jsfa.7570 2021-11-28T00:32:59Z International audience BACKGROUND: Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME‐GC‐MS technique capable of quantifying both trimethylamine (TMA) and dimethylamine (DMA), components of what has been defined as partial volatile basic nitrogen (PVB‐N). This method was used, together with other reference methods, to monitor the storage of cod fillets (Gadus morhua) conserved under melting ice.RESULTS: Careful optimisation enabled definition of the best parameters for extracting and separating targeted amines and an internal standard. The study of cod spoilage by sensory analysis and TVB‐N assay led to the conclusion that the shelf‐life of cod fillet was between 6 and 7 days. Throughout the study, TMA and DMA were specifically quantified by SPME‐GC‐MS; the first was found to be highly correlated with the values returned by steam distillation assays. Neither TMA‐N nor DMA‐N were able to successfully characterise the decrease in early freshness, unlike dimethylamine/trimethylamine ratio (DTR), whose evolution is closely related to the results of sensory analysis until the stage where fillets need to be rejected.CONCLUSION: DTR was proposed as a reliable indicator for the early decrease of freshness until fish rejection. Article in Journal/Newspaper Gadus morhua Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) Journal of the Science of Food and Agriculture 96 11 3787 3794 |
institution |
Open Polar |
collection |
Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) |
op_collection_id |
ftccsdartic |
language |
English |
topic |
fish freshness storage assessment SPME-GC-MS TMA DMA TVB-N PVB-N QIM [SDV.IDA]Life Sciences [q-bio]/Food engineering [CHIM.ANAL]Chemical Sciences/Analytical chemistry |
spellingShingle |
fish freshness storage assessment SPME-GC-MS TMA DMA TVB-N PVB-N QIM [SDV.IDA]Life Sciences [q-bio]/Food engineering [CHIM.ANAL]Chemical Sciences/Analytical chemistry Dehaut, Alexandre Duthen, Simon Grard, Thierry Krzewinski, Frédéric N'GUESSAN, Assi Brisabois, Anne Duflos, Guillaume Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets |
topic_facet |
fish freshness storage assessment SPME-GC-MS TMA DMA TVB-N PVB-N QIM [SDV.IDA]Life Sciences [q-bio]/Food engineering [CHIM.ANAL]Chemical Sciences/Analytical chemistry |
description |
International audience BACKGROUND: Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME‐GC‐MS technique capable of quantifying both trimethylamine (TMA) and dimethylamine (DMA), components of what has been defined as partial volatile basic nitrogen (PVB‐N). This method was used, together with other reference methods, to monitor the storage of cod fillets (Gadus morhua) conserved under melting ice.RESULTS: Careful optimisation enabled definition of the best parameters for extracting and separating targeted amines and an internal standard. The study of cod spoilage by sensory analysis and TVB‐N assay led to the conclusion that the shelf‐life of cod fillet was between 6 and 7 days. Throughout the study, TMA and DMA were specifically quantified by SPME‐GC‐MS; the first was found to be highly correlated with the values returned by steam distillation assays. Neither TMA‐N nor DMA‐N were able to successfully characterise the decrease in early freshness, unlike dimethylamine/trimethylamine ratio (DTR), whose evolution is closely related to the results of sensory analysis until the stage where fillets need to be rejected.CONCLUSION: DTR was proposed as a reliable indicator for the early decrease of freshness until fish rejection. |
author2 |
Laboratoire de sécurité des aliments de Maisons-Alfort (LSAl) Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES) Université du Littoral Côte d'Opale (ULCO) Unité de Glycobiologie Structurale et Fonctionnelle UMR 8576 (UGSF) Institut National de la Recherche Agronomique (INRA)-Université de Lille-Centre National de la Recherche Scientifique (CNRS) Laboratoire Paul Painlevé - UMR 8524 (LPP) Centre National de la Recherche Scientifique (CNRS)-Université de Lille |
format |
Article in Journal/Newspaper |
author |
Dehaut, Alexandre Duthen, Simon Grard, Thierry Krzewinski, Frédéric N'GUESSAN, Assi Brisabois, Anne Duflos, Guillaume |
author_facet |
Dehaut, Alexandre Duthen, Simon Grard, Thierry Krzewinski, Frédéric N'GUESSAN, Assi Brisabois, Anne Duflos, Guillaume |
author_sort |
Dehaut, Alexandre |
title |
Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets |
title_short |
Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets |
title_full |
Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets |
title_fullStr |
Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets |
title_full_unstemmed |
Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets |
title_sort |
development of an spme-gc-ms method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets |
publisher |
HAL CCSD |
publishDate |
2016 |
url |
https://hal-anses.archives-ouvertes.fr/anses-02384502 https://hal-anses.archives-ouvertes.fr/anses-02384502/document https://hal-anses.archives-ouvertes.fr/anses-02384502/file/5%20-%20ABVP.pdf https://doi.org/10.1002/jsfa.7570 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
ISSN: 0022-5142 EISSN: 1097-0010 Journal of the Science of Food and Agriculture https://hal-anses.archives-ouvertes.fr/anses-02384502 Journal of the Science of Food and Agriculture, Wiley, 2016, 96 (11), pp.3787-3794. ⟨10.1002/jsfa.7570⟩ https://doi.org/10.1002/jsfa.7570 |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.7570 anses-02384502 https://hal-anses.archives-ouvertes.fr/anses-02384502 https://hal-anses.archives-ouvertes.fr/anses-02384502/document https://hal-anses.archives-ouvertes.fr/anses-02384502/file/5%20-%20ABVP.pdf doi:10.1002/jsfa.7570 |
op_rights |
info:eu-repo/semantics/OpenAccess |
op_doi |
https://doi.org/10.1002/jsfa.7570 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
96 |
container_issue |
11 |
container_start_page |
3787 |
op_container_end_page |
3794 |
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1766005660352249856 |