Characterization of Volatile Compounds in Chilled Cod (Gadus morhua) fillets by gas chromatography and detection of quality indicators by an electronic nose

Volatile compounds in cod fillets packed in Styrofoam boxes were analyzed during chilled storage (0.5 C) by gas chromatography (GC)-mass spectrometry and GC-olfactometry to screen potential quality indicators present in concentrations high enough for detection by an electronic nose. Photobacterium p...

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Bibliographic Details
Published in:Journal of Agricultural and Food Chemistry
Main Authors: Olafsdottir, G., Jonsdottir, R., Lauzon, H.L., Luten, J.B., Kristbergsson, K.
Format: Article in Journal/Newspaper
Language:English
Published: 2005
Subjects:
cold stored cod
fish muscle
flavor
identification
mass-spectrometry
muscle sebastes-melanops
pseudomonas
salmon
spoilage
storage
Gadus morhua
Online Access:https://research.wur.nl/en/publications/characterization-of-volatile-compounds-in-chilled-cod-gadus-morhu
https://doi.org/10.1021/jf0517804
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Summary:Volatile compounds in cod fillets packed in Styrofoam boxes were analyzed during chilled storage (0.5 C) by gas chromatography (GC)-mass spectrometry and GC-olfactometry to screen potential quality indicators present in concentrations high enough for detection by an electronic nose. Photobacterium phosphoreum dominated the spoilage bacteria on day 12 when the fillets were rejected by sensory analysis. Ketones, mainly 3-hydroxy-2-butanone, were detected in the highest level (33%) at sensory rejection, followed by amines (TMA) (29%), alcohols (15%), acids (4%), aldehydes (3%), and a low level of esters (

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