Characterization of Volatile Compounds in Chilled Cod (Gadus morhua) Fillets by Gas Chromatography and Detection of Quality Indicators by an Electronic Nose

• Published in: Journal of agricultural and food chemistry 2005-12, Vol.53 (26), p.10140-10147
• Main Authors: Olafsdottir, Gudrun, Jonsdottir, Rosa, Lauzon, Hélène L, Luten, Joop, Kristbergsson, Kristberg
• Format: Article
• Language: English
• Subjects: Animals; bacterial contamination; Biological and medical sciences; Chromatography, Gas; cod (fish); cold storage; cold stored cod; cooling; Electrochemistry; electronic nose; Fats - analysis; Fish and seafood industries; fish fillets; fish muscle; Fishes - physiology; flavor; food contamination; Food industries; Food Preservation; food spoilage; Fundamental and applied biological sciences. Psychology; Gadus morhua; gas chromatography; General aspects; Hydrogen-Ion Concentration; identification; Marine; mass spectormetry; mass-spectrometry; Meat - analysis; Methods of analysis, processing and quality control, regulation, standards; muscle sebastes-melanops; odor compounds; Odorants - analysis; odors; olfactometry; Photobacterium phosphoreum; pseudomonas; salmon; spoilage; storage; storage quality; storage time; volatile organic compounds
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0517804

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 (