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

G. Olafsdottir, R. Jonsdottir, H.L. Lauzon, J.B. Luten, K. Kristbergsson

    Research output: Contribution to journalArticleAcademicpeer-review

    87 Citations (Scopus)

    Abstract

    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 (
    Original languageEnglish
    Pages (from-to)10140-10147
    JournalJournal of Agricultural and Food Chemistry
    Volume53
    Issue number26
    DOIs
    Publication statusPublished - 2005

    Keywords

    • muscle sebastes-melanops
    • cold stored cod
    • fish muscle
    • mass-spectrometry
    • storage
    • identification
    • pseudomonas
    • flavor
    • spoilage
    • salmon

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