Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging
Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European...
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Online Access: | http://hdl.handle.net/11615/75523 https://doi.org/10.3390/molecules25081981 |
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ftunivthessaly:oai:ir.lib.uth.gr:11615/75523 2023-05-15T15:32:02+02:00 Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging Kritikos A., Aska I., Ekonomou S., Mallouchos A., Parlapani F.F., Haroutounian S.A., Boziaris I.S. 2020 http://hdl.handle.net/11615/75523 https://doi.org/10.3390/molecules25081981 en eng doi:10.3390/molecules25081981 14203049 http://hdl.handle.net/11615/75523 Molecules https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083784456&doi=10.3390%2fmolecules25081981&partnerID=40&md5=9ddb4bd758a1428eaaffdecf893da177 volatile organic compound animal bass fish product food analysis food control food packaging food preservation food quality food storage mass fragmentography refrigeration Salmo salar Animals Fish Products Food Microbiology Gas Chromatography-Mass Spectrometry Volatile Organic Compounds MDPI AG journalArticle 2020 ftunivthessaly https://doi.org/10.3390/molecules25081981 2023-02-02T17:35:38Z Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European seabass (Dicentrarchus labrax) fillets and Atlantic salmon (Salmo salar) slices under modified atmosphere packaging at 2 ◦C was recorded by solid-phase microextraction combined with gas chromatography-mass spectrometry. Total volatile basic nitrogen (TVB-N), microbiological, and sensory changes were also monitored. The shelf life of seabass fillets and salmon slices was 10.5 days. Pseudomonas and H2S-producing bacteria were the dominant microorganisms in both fish. TVB-N increased from the middle of storage, but never reached concentrations higher than the regulatory limit of 30–35 mg N/100 g. The volatilome consisted of a number of aldehydes, ketones, alcohols and esters, common to both fish species. However, different evolution patterns were observed, indicating the effect of fish substrate on microbial growth and eventually the generation of volatiles. The compounds 3-hydroxy-2-butanone, 2,3-butanediol, 2,3-butanedione and acetic acid could be proposed as potential spoilage markers. The identification and quantification of the volatilities of specific fish species via the development of a database with the fingerprint of fish species stored under certain storage conditions can help towards rapid spoilage assessment. © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Article in Journal/Newspaper Atlantic salmon Salmo salar University of Thessaly Institutional Repository Molecules 25 8 1981 |
institution |
Open Polar |
collection |
University of Thessaly Institutional Repository |
op_collection_id |
ftunivthessaly |
language |
English |
topic |
volatile organic compound animal bass fish product food analysis food control food packaging food preservation food quality food storage mass fragmentography refrigeration Salmo salar Animals Fish Products Food Microbiology Gas Chromatography-Mass Spectrometry Volatile Organic Compounds MDPI AG |
spellingShingle |
volatile organic compound animal bass fish product food analysis food control food packaging food preservation food quality food storage mass fragmentography refrigeration Salmo salar Animals Fish Products Food Microbiology Gas Chromatography-Mass Spectrometry Volatile Organic Compounds MDPI AG Kritikos A., Aska I., Ekonomou S., Mallouchos A., Parlapani F.F., Haroutounian S.A., Boziaris I.S. Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging |
topic_facet |
volatile organic compound animal bass fish product food analysis food control food packaging food preservation food quality food storage mass fragmentography refrigeration Salmo salar Animals Fish Products Food Microbiology Gas Chromatography-Mass Spectrometry Volatile Organic Compounds MDPI AG |
description |
Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European seabass (Dicentrarchus labrax) fillets and Atlantic salmon (Salmo salar) slices under modified atmosphere packaging at 2 ◦C was recorded by solid-phase microextraction combined with gas chromatography-mass spectrometry. Total volatile basic nitrogen (TVB-N), microbiological, and sensory changes were also monitored. The shelf life of seabass fillets and salmon slices was 10.5 days. Pseudomonas and H2S-producing bacteria were the dominant microorganisms in both fish. TVB-N increased from the middle of storage, but never reached concentrations higher than the regulatory limit of 30–35 mg N/100 g. The volatilome consisted of a number of aldehydes, ketones, alcohols and esters, common to both fish species. However, different evolution patterns were observed, indicating the effect of fish substrate on microbial growth and eventually the generation of volatiles. The compounds 3-hydroxy-2-butanone, 2,3-butanediol, 2,3-butanedione and acetic acid could be proposed as potential spoilage markers. The identification and quantification of the volatilities of specific fish species via the development of a database with the fingerprint of fish species stored under certain storage conditions can help towards rapid spoilage assessment. © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
format |
Article in Journal/Newspaper |
author |
Kritikos A., Aska I., Ekonomou S., Mallouchos A., Parlapani F.F., Haroutounian S.A., Boziaris I.S. |
author_facet |
Kritikos A., Aska I., Ekonomou S., Mallouchos A., Parlapani F.F., Haroutounian S.A., Boziaris I.S. |
author_sort |
Kritikos A., Aska I., Ekonomou S., Mallouchos A., Parlapani F.F., Haroutounian S.A., Boziaris I.S. |
title |
Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging |
title_short |
Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging |
title_full |
Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging |
title_fullStr |
Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging |
title_full_unstemmed |
Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging |
title_sort |
volatilome of chill-stored european seabass (dicentrarchus labrax) fillets and atlantic salmon (salmo salar) slices under modified atmosphere packaging |
publishDate |
2020 |
url |
http://hdl.handle.net/11615/75523 https://doi.org/10.3390/molecules25081981 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Molecules https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083784456&doi=10.3390%2fmolecules25081981&partnerID=40&md5=9ddb4bd758a1428eaaffdecf893da177 |
op_relation |
doi:10.3390/molecules25081981 14203049 http://hdl.handle.net/11615/75523 |
op_doi |
https://doi.org/10.3390/molecules25081981 |
container_title |
Molecules |
container_volume |
25 |
container_issue |
8 |
container_start_page |
1981 |
_version_ |
1766362529613742080 |