Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry

Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in w...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-04, Vol.53 (7), p.2616-2622
Main Authors: Alasalvar, Cesarettin, Taylor, K. D. Anthony, Shahidi, Fereidoon
Format: Article
Language:English
Subjects:
Alcohols - analysis
Aldehydes - analysis
Animals
Aquaculture
Biological and medical sciences
cold storage
Cold Temperature
farmed fish
Fish and seafood industries
Food industries
Food Preservation
Fundamental and applied biological sciences. Psychology
gas chromatography
Gas Chromatography-Mass Spectrometry - methods
headspace analysis
ice
Ketones - analysis
Marine
mass spectrometry
Meat - analysis
odor compounds
Odorants - analysis
off odors
raw fish
Sea Bream
Sparus aurata
storage quality
storage time
volatile organic compounds
Volatilization
wild fish
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Summary:Cultured and wild sea bream were compared for differences in their volatile components over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds in wild sea bream were tentatively identified (in addition to this, there were 23 unknowns in cultured and 29 unknowns in wild sea bream volatiles). These included aldehydes, ketones, alcohols, aromatics, terpenes, furans, sulfur-containing compounds, an acid, and miscellaneous compounds. Although selection of best fish is a subjective matter, more aldehydes, ketones, aromatics, and terpenes were found in wild sea bream as compared to that of its cultured counterpart. Both sea bream samples exhibited complex volatile profiles over the entire storage period. The combination of several classes of volatile compounds, dependent upon their concentrations and odor thresholds, is responsible for the distinctive and unique flavor of fresh cultured and wild sea bream. Relative concentrations of several compounds (trimethylamine, piperidine, methanethiol, dimethyl disulfide, dimethyl trisulfide, 1-penten-3-ol, 3-methyl-1-butanol, and acetic acid) increased continually throughout the storage period, and these may have the potential to be used as indicators of sea bream quality. Keywords: Cultured and wild sea bream; volatile compounds; DHA/GC-MS; quality indicators; storage period; ice
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0483826