Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid-phase microextraction/gas chromatography/mass spectrometry

被引：146

作者：

Duflos, G

Coin, VM

Cornu, M

Antinelli, JF

Mallel, P

机构：

[1] AFSSA, Lab Etudes & Rech Prod Peche, F-62200 Boulogne Sur Mer, France

[2] AFSSA, Lab Etudes & Rech Alimentat, F-94709 Maisons Alfort, France

[3] AFSSA, Lab Pathol Petits Ruminants & Abeilles, F-06902 Sophia Antipolis, France

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2006年 / 86卷 / 04期

关键词：

fish; freshness; spoilage; gas chromatography/mass spectrometry; headspace; solid-phase microextraction; volatile compounds;

D O I：

10.1002/jsfa.2386

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Changes in volatile compounds were monitored in whiting (Merlangius merlangus), cod (Gadus morhua) and mackerel (Scomber scombrus) and related to spoilage. Data are presented from headspace/mass spectrometric (HS/MS) analysis and solid-phase microextraction/gas chromatographic/mass spectrometric (SPME/GC/MS) analysis at two time points (day 0 and day 10) during storage at 4 degrees C. HS/MS revealed 24 ions that could be used as markers of spoilage. SPME/GC/MS identified 86 compounds, 20 of which could perhaps be used to characterize freshness: principally alcohols, ketones, aldehydes and C-2-C-11 esters. Compounds common to the three species studied appear to be generated by microbial degradation. (c) 2005 Society of Chemical Industry.

引用

页码：600 / 611

页数：12

共 43 条

[1] Determination of semivolatile compounds in Baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry [J].