Determination of Alcohol in Fish and Egg Products

Hillig, Fred

doi:10.1093/jaoac/41.4.776

Cited by 8 publications

(7 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ethanol and 3-methyl-1-butanol are short-chain alcohols produced by the metabolic degradation of carbohydrates and amino acids (Brock 1979). Ethanol has previously been reported as a potential index of spoilage in raw fish (Hillig 1958;Iida et al 1981a,b;Human and Khayat 1981;Kelleher and Zall 1983;Ahamed and Matches 1983). The concentration of 3-methyl-I-butanol has also been mentioned to increase during the course of spoilage in fish (Miller et al 1973;Kamiya and Ose 1984;Ahamed and Matches 1983) and mussels (Yasuhara 1987).…”

Section: Resultsmentioning

confidence: 96%

NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON¹

Girard¹,

Nakai²

1994

Journal of Food Quality

View full text Add to dashboard Cite

Whole pink salmon were iced and stored under refrigerated conditions to allow decomposition to occur. After sensory grading, static headspace volatiles were analyzed and 22 of them were retained for multivariate analysis. Principal component analysis indicated that most of the variation (86.5%) was carried in the first four dimensions. Six compounds received high loadings for the second principal component that was associated with quality grade variation. when used in the computation of nonparametric Epanachnikov kernel functions, ethanol and 3-methyl-1 -butan01 played an effective role at segregating grades A, B, and reject with a high rate of correct classification (95.6%).

show abstract

Section: Resultsmentioning

confidence: 96%

NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON¹

Girard¹,

Nakai²

1994

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Ethanol (peak 1) was also found to increase significantly following 24‐h storage at 30 °C and 4 days in ice. Ethanol is a common volatile compound associated with microbial spoilage of fish (Holaday, 1939; Hillig, 1958; Olafsdottir & Fleurence, 1977). Lerke & Huck (1977) studied the quality of canned tuna using ethanol by gas chromatography and reported that the ethanol content increases with the decomposition of fish.…”

Section: Resultsmentioning

confidence: 99%

Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters

Edirisinghe

Graffham

Taylor

2007

Int J of Food Sci Tech

View full text Add to dashboard Cite

Investigations were carried out to extract the volatile compounds of fish using solid phase microextraction (SPME) in order to develop a new rapid indicator for determining the quality of fish. Changes in the aroma composition of yellowfin tuna (Thunnus albacares) was studied at 30°C and in ice, using SPME GC-MS, and their relationship with the fish quality parameters -total volatile basic nitrogen and sensory analysiswas determined using principal component analysis (PCA) and stepwise multiple regression analysis. Hexanal (30.9%) and 2-nonanone (28.4%) were recorded in relatively high amounts in fresh fish, whereas 3-methyl-1-butanol and 3-hydroxy-2-butanone increased with storage time. PCA clearly differentiated the volatile profile of each sampling stage (P < 0.05) throughout storage treatments. Regression analysis showed a significant relationship between the fish quality and the levels of 3-methyl-1-butanol and pentadecane. The findings highlight the possibility of developing a rapid quality evaluation method for fish using SPME GC-MS.

show abstract

“…Previous investigators have shown that ethanol is produced during bacterial decomposition in various fish species (Holaday, 1939;Hillig, 1958;Lerke and Huck, 1977;Hollingworth and Throm, 1982;Kelleher and Zall, 1983;Ahamed and Matches, 1983;Iida et al, 1986). The findings of these researchers have further shown that ethanol can be a useful indicator of the extent of decomposition in a variety of fish species ranging from cod, flounder, and pollock to tuna and salmon.…”

Section: Introductionmentioning

confidence: 99%

Automated Gas Chromatographic Method for the Determination of Ethanol in Canned Salmon

McLachlan

Wheeler

Sims

1998

J. Agric. Food Chem.

View full text Add to dashboard Cite

A method has been developed for the determination of ethanol in canned salmon using automated headspace sampling in conjunction with analysis by gas chromatography. The thermal process for the commercial sterilization of canned salmon is shown to provide an effective extraction of the ethanol so that the fluid removed from the can may be used as the analytical sample with minimal preparation prior to analysis. Ethanol content is measured directly, without the need for an internal standard, by either GC/MS or GC/FID. The headspace autoanalyzer allows for a rapid determination of ethanol with greater reproducibility than could be obtained with manual injection systems. The GC/MS technique can also provide an advantage in that simultaneous single ion monitoring of the two major ethanol ions provides additional protection from interferences. To assess the applicability of this technique to other substrates, Atlantic sea scallop meats were also successfully analyzed by this technique.

show abstract

Determination of Alcohol in Fish and Egg Products

Cited by 8 publications

References 0 publications

NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON¹

NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON¹

Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters

Automated Gas Chromatographic Method for the Determination of Ethanol in Canned Salmon

Contact Info

Product

Resources

About

Determination of Alcohol in Fish and Egg Products

Cited by 8 publications

References 0 publications

NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON1

NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON1

Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters

Automated Gas Chromatographic Method for the Determination of Ethanol in Canned Salmon

Contact Info

Product

Resources

About

NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON¹

NONPARAMETRIC DISCRIMINANT ANALYSIS OF STATIC HEADSPACE VOLATILES FOR GRADING FRESH PACIFIC SALMON¹