No abstract

Shrimps, including Pestarella tyrrhena, are highly susceptible to deterioration whereas odour production has been indicated as one of the factors determining the perishability and bait potential of shrimps. In this study, volatile components generated from fresh egg, adult female and male of P. tyrrhena were assessed using two-dimensional gas chromatography coupled to time-of-flight mass spectrometry to understand their contribution to odour production. Alkenes, alkynes, alcohols, aldehydes, a ketone, acids, esters, an amine, sulphur-containing and miscellaneous compounds were detected. Meanwhile, adult females and males of P. tyrrhena had a higher number of these volatile compounds. The detection of 2-methyl propan-1-ol with pungent odour only in the male sample of P. tyrhenna suggests that the male of this shrimp species may not completely attract fishes to hooks. Overall, the study established shrimp developmental stage and sex as additional factors influencing the production of volatile compounds, flavour/aroma/odour and fishing bait attributes of P. tyrrhena. Detection of N-nitrosodimethylamine (a carcinogen) in the shrimp samples, particularly the adult male, calls for caution in their direct human consumption and use as fishing bait.

Changes in fish odor are attributed to volatile compounds’ generation. In this study, the effect of three processing methods (boiling, sun‐drying, and smoke‐drying) on the volatile compounds produced from Ethmalosa fimbriata was investigated using two‐dimensional gas chromatography coupled with time‐of‐flight mass spectrometry (GC × GC‐TOF‐MS). For complete cooking, appropriate fish samples were boiled slowly in water, while sun‐drying was achieved traditionally. An improved Altona‐type smoking oven was utilized for the smoke‐drying process. The experimental results revealed the production of alkene, alkyne, alcohol, ketone, acids, esters, amines, sulfur‐containing, and miscellaneous volatile compounds. Although the selected processing methods were effective for preserving E. fimbriata from the release of some volatile compounds associated with fish spoilage, they also contributed to the release of other volatile compounds and odor production. Boiling and smoke‐drying were specifically found to be efficient for the removal of the three amines detected in the fresh fish sample, including carcinogenic N‐nitrosodimethylamine. Practical applications The current research describes the potential of the studied processing methods (boiling, sun‐drying, and smoke‐drying) to preserve E. fimbriata from the production of some volatile compounds associated with fish spoilage. Boiling and smoke‐drying were specifically found promising for preserving fish against the release of carcinogenic N‐nitrosodimethylamine.

No abstract

No abstract