Effect of Cold Chain Logistic Interruptions on Lipid Oxidation and Volatile Organic Compounds of Salmon (Salmo salar) and Their Correlations With Water Dynamics

Abstract

Lipid oxidation and water migration are important factors in the quality changes of aquatic products. This study investigated the relationship between water migration and lipid oxidation in salmon filets under four different storage conditions (control: 0 • C; T1: 4 • C; T2 and T3: two temperature fluctuation groups) by detecting thiobarbituric acid-reactive substances, changes of fatty acids, and volatile organic compounds (VOCs), and other quality indicators including redness, microorganism, total volatile basic nitrogen (TVB-N), and water-holding capacity (WHC) were also measured. The results of low-field nuclear magnetic resonance (LF-NMR) showed that more trapped water (T 22) turned to form free water (T 23) in groups suffering temperature fluctuations. A more significant decrease in fatty acids was found in T2 and T1 groups, especially oleic acid (C18:1n9c), linoleic acid (C18:2n6c), and palmitic acid (C16:0). The VOCs with off-flavors (1-penten-3-ol, 2-penten-1-ol, (Z)-, 1-octen-3-ol, hexanal) in the groups suffered from simulated cold chain interruptions increased faster than the other two groups during storage. T 22 was negatively correlated (p < 0.05) with stearic acid (C18:0), 1-penten-3-ol, hexanal, and nonanal, whereas T 23 was positively correlated with 1-penten-3-ol, hexanal, and heptanal. Therefore, the temperature fluctuation accelerated the loss of polyunsaturated fatty acids and the increase of unpleasant odors related to water migration.

Shelf-Life Extension of Large Yellow Croaker (Larimichthys crocea) Using Active Coatings Containing Lemon Verbena (Lippa citriodora Kunth.) Essential Oil

“…The CK samples showed the fastest softening rate, losing about 69.86% of its hardness at the end, and LVEO treated samples had higher values of hardness than CK, which suggested LBG-SA active coatings incorporated with LVEO could decrease the loss of large yellow croaker samples hardness during refrigerated storage. Decreases in hardness of large yellow croaker during refrigerated storage was related to the enzymatic degradation of muscle proteins and thereafter accelerated by microbial activity ( 53 ). In the current study, LVEO treated samples reduced the loss of hardness by inhibiting the microbial growth with LVEO.…”

“…Zhang et al (50) reported that cinnamon essential oil could also inhibit the growth of Pseudomonas and H 2 S-producing bacteria in in vacuum-packaged common carp during refrigerated storage and the two microorganisms did not exceed the "shelf-life" limit of 7 lg CFU/g at the end of storage. H 2 S-producing bacteria could produce fish off-odors even at low cell numbers and the spoilage action includes production of hydrogen sulfide, TMA, methyl mercaptan, and other characteristic compounds (51)(52)(53). It is reported that H 2 S-producing bacteria was responsible for putrescine and cadaverine, however, Pseudomonas spp.…”

In-Vitro Study on the Antibacterial and Antioxidant Activity of Four Commercial Essential Oils and In-Situ Evaluation of Their Effect on Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) during Cold Storage

“…The total viable counts, psychrotrophic bacteria, and H 2 S-producing bacteria growth were measured according to Yu, et al [ 22 ]. In brief, 25 g of shrimp was homogenized with 225 mL sterilized saline water (0.85%, w / v ), and diluted in serial 10-fold solutions.…”

“…The TVB-N content of shrimp was detected by using the steam-distillation procedure on an Automatic Kjeldahl Apparatus (Kjeltec Analyzer Unit, Foss Tecator AB; Hoganas, Sweden) [ 22 ]. The results were recorded as mg N/100 g. The procedure was repeated in triplicate.…”

Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

“…The distribution and migration of water in turbot samples were evaluated through proton relaxation experiments, using an LF-NMR analyzer (NiumagMesoMR23-60H.I, Suzhou, China), with a proton resonance frequency of 21 MHz (corresponding to the pulse sequence of Carr-Purcell-Meiboom-Gill) (26). Thedorsal muscle of turbot samples were cut into 3 × 2 × 1.5 cm (about 5 g) and wrapped with polyethylene film.…”