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Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °c under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days
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SYSNO ASEP 0556673 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °c under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days Author(s) Dalsvåg, H. (NO)
Cropotova, J. (NO)
Jambrak, A. R. (HR)
Janči, T. (HR)
Španěl, Patrik (UFCH-W) RID, ORCID
Dryahina, Kseniya (UFCH-W) RID, ORCID
Smith, David (UFCH-W) ORCID
Rustad, T. (NO)Source Title ACS Food Science and Technology. - : American Chemical Society
Roč. 2, č. 3 (2022), s. 400-414Number of pages 15 s. Language eng - English Country US - United States Keywords Atlantic salmon ; dill ; map ; oregano ; sift-ms ; volatiles Subject RIV CF - Physical ; Theoretical Chemistry OECD category Physical chemistry R&D Projects GA18-12902S GA ČR - Czech Science Foundation (CSF) Method of publishing Limited access Institutional support UFCH-W - RVO:61388955 UT WOS 000911937500005 EID SCOPUS 85127114942 DOI 10.1021/acsfoodscitech.1c00259 Annotation Atlantic salmon is rich in bioactive proteins, antioxidants, vitamins, and omega-3 fatty acids, making it a rich source of essential nutrients. However, it is highly susceptible to biochemical, physicochemical, and microbial spoilage. The aim of this study was to use natural oregano and dill antioxidant extracts in combination with modified atmosphere packaging (MAP) (CO2:N2 60:40) to retain the quality and delay lipid oxidation in Atlantic salmon (Salmo salar) during storage. Extract-treated samples and controls (both vacuum packed and in MAP) were stored under chilled conditions (4 ± 1 °C) for 0-16 days. Quality changes during storage were assessed in terms of drip loss, microbial growth, color, pH, protein solubility, and lipid oxidation. Primary and secondary lipid oxidation products were determined by means of peroxide value and TBARS. In parallel, volatile compounds were analyzed using GC-MS, SIFT-MS and SESI-MS. GC-MS indicated 29 recognizable VOCs present in the headspace of the salmon samples. SIFT-MS quantification was carried out for ammonia and 33 VOCs, including alcohols, several aldehydes, carboxylic acids, sulfur compounds, trimethylamine, and ammonia. While dill or oregano treatment reduced lipid oxidation after 16 days of storage, it did not affect VOC concentrations significantly. The study has revealed that changes of the measured concentration of volatiles with storage time could be used to monitor freshness and spoilage of the fish while observing the effect of natural antioxidants. Workplace J. Heyrovsky Institute of Physical Chemistry Contact Michaela Knapová, michaela.knapova@jh-inst.cas.cz, Tel.: 266 053 196 Year of Publishing 2023 Electronic address http://hdl.handle.net/11104/0330785
Number of the records: 1