Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature

Abstract

Farmed sea bass (Dicentrarchus labrax) fillets were smoked using one oil‐based and two aqueous smoke flavorings. The headspace of the smoked products was studied by solid‐phase microextraction followed by gas chromatography/mass spectrometry (SPME‐GC/MS). The effect of smoking on several quality and safety characteristics of the fillets and on their evolution during vacuum‐packed storage at refrigeration temperature was commented on. Special attention was paid to shelflife length. It was proved that microorganisms able to produce spoilage oxygenated metabolites did not grow in any of the smoked fillets; however, in those smoked with the oily flavoring the growth of microorganisms able to produce sulphur derivatives was observed after 20–25 days of storage. Among the smoked products, great differences were observed in relation to odor, color, texture, safety, and also in their evolution during vacuum‐packed storage at refrigeration temperature; no differences were evidenced regarding oxidation derived compounds. Practical Applications Farmed European sea bass is widely available on the market, its supply being on many occasions greater than its demand. The results of this study could be of great interest for the seafood industry because it was demonstrated that smoking of farmed sea bass fillets with smoke flavorings could be an interesting alternative method of offering ready‐to‐eat sea bass products to consumers. Nevertheless, it was evidenced that many different aspects of this kind of processing should be carefully addressed to obtain a safe ready‐to‐eat product with optimized sensory properties, and as long a shelflife as possible.

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

“…These results were compatible with Kong et al (2015). According to Vidal et al (2016), there are three reasons of this change; the first is the effect of colorant compounds of smoke condensate on fillet surface, second is the interaction between meat and the condensate components and third is to combine effects of both facts. During the 3 month storage, lightness values were randomly changed among the groups.…”

Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by 1H NMR and FTIR

“…Nevertheless, bearing in mind that in 1 H NMR the intensity of the signals is directly related to the concentration of protons that generate the signals, it is evident that the S C samples have the highest concentration of smoke phenolic derivatives, followed by S B ones; however, the concentration of these compounds in S A sample is much lower than in the other two kinds of smoked samples, which explains its reduced oxidative stability. These results on the different content in phenolic derivatives of the several fish samples are in general agreement with those obtained from the study of their headspace, carried out by solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS) in a previous study [23].…”

“…When standards were not available, matching of the mass spectra with those obtained from scientific literature or from a commercial library higher than 85% (Wiley 275.L, Mass Spectra Database, Rev. D.01.00, June 2000), was taken as identification criteria, as in previous studies [19][20][21][22][23]. The semi-quantification of the components was based on the area count of the base peak of the mass spectrum of each component divided by 10 6 .…”

Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification

“…Although it suffers from low sensitivity for some compounds present at low concentrations in the vapour phase and the analysis parameters should be carefully optimized to get reproducible results (Soria, García-Sarrió, Ruiz-Matute, & Sanz, 2017). Headspacesolid phase microextraction (HS-SPME) has been already used for VOCs analysis of smoked food products (Marušić Radovčić, Vidaček, Janči, & Medić, 2016;Saldaña et al, 2019;Vidal, Goicoechea, Manzanos, & Guillén, 2017) with a good pre-concentration factor and solventless. In contrast, the adsorption capability is highly dependent on sample matrix and the coating of the fibre (Płotka-Wasylka, Szczepańska, Owczarek, & Namieśnik, 2017).…”