BACKGROUND: Solid phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS) have been reported as useful techniques for analysing volatile compounds to monitor fish freshness. In this study, SPME/GC/MS was applied to cultured gilthead sea bream and precooked prawn stored in ice for 6 days in order to find possible markers of spoilage. Total volatile basic nitrogen (TVB-N) was also determined as a common index of spoilage.

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The suitability of a portable gas chromatograph equipped with a micro-thermal conductivity detector for the head-space determination of carbon monoxide (CO) in tuna samples is evaluated; CO is estimated after its liberation from tissue by acidic treatment at 70 degrees C. Using the tested technique, the CO contents in untreated and suspected treated samples are analyzed. A limit of detection of approximately 13 ng/g is reached. The results demonstrate that this apparatus has performances similar to more expensive and sophisticated instruments.