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Título

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

AutorIglesias Neira, Jacobo ; Medina, Isabel ; Bianchi, F.; Careri, M.; Mangia, A.; Musci, M.
Palabras claveFish volatiles
Frozen-thawed fish
Solid-phase microextraction
Gas chromatography
Fecha de publicación4-feb-2009
EditorElsevier
CitaciónFood Chemistry 115(4): 1473-1478 (2009)
ResumenA simple method, based on solid-phase microextraction gas chromatography–mass spectrometry, was developed for the study of the aromatic profile of cultured gilthead sea bream fish during frozen storage. The method was applied to the study of the volatile profile of fresh and frozen-thawed Italian and Spanish cultured gilthead sea bream fish over 266 days of frozen storage. Variations in the chromatographic responses of a number of volatile compounds during storage were detected and the observed differences evaluated on a biochemical basis. Correlations with oxidation parameters, e.g. peroxide value and thiobarbituric acid-reactive substance indices, indicated 1-octen-3-ol, 1-penten-3-ol, and Z-4-heptenal as markers for the differentiation between fresh and frozen-thawed fish.
Descripción6 pages, 3 figures, 3 tables.-- Printed version published Aug 15, 2009.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2009.01.076
URIhttp://hdl.handle.net/10261/16217
DOI10.1016/j.foodchem.2009.01.076
ISSN0308-8146
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