Farmed and wild sea bass (<i>Dicentrarchus labrax</i>) volatile metabolites: a comparative study by SPME‐GC/MS

Vidal, Natalia P.; Manzanos, María J.; Goicoechea, Encarnación; Guillén, Marı́a D.

doi:10.1002/jsfa.7201

Cited by 42 publications

(43 citation statements)

References 38 publications

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“…With regard to this, it has been found that the abundances of these oxidation markers in the several samples submitted to storage over different periods of time (data provided in supplementary material) are at basal levels, similar to those of fresh sea bass fillets (Vidal et al . ). This evidences that these conditions are not suitable to determine the oxidative stability of smoked sea bass because no effective oxidation takes place under these storage conditions.…”

Section: Resultsmentioning

confidence: 97%

“…This origin assignment was made on the basis of the study of the volatile metabolites of fresh sea bass fillets (Vidal et al . ), of the study of the composition of the three smoke flavorings indicated in the experimental section, and of the broad studies carried out by this research group on smoke and smoke flavorings compositions (Guillén and Ibargoitia ; Guillén and Manzanos ).…”

Section: Resultsmentioning

confidence: 99%

“…; Vidal et al . ). To this aim, amber glass vials of 4 mL containing 1 g of chopped fish muscle were introduced into a water bath maintained at 50 C. After a period of sample equilibration (15 min), a fiber coated with DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsyloxane, 1 cm long, 50/30 μm film thickness), acquired from Supelco (Sigma‐Aldrich, St. Louis, MO), was inserted into the headspace of the sample and held there for 60 min.…”

Section: Methodsmentioning

confidence: 97%

“…; Vidal et al . ). The semiquantification of the components was based on the area counts of the base peak of the mass spectrum of each component divided by 10 6 .…”

Section: Methodsmentioning

confidence: 97%

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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

Vidal

Goicoechea

Manzanos

et al. 2016

Journal of Food Processing and Preservation

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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.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 97%

“…; Vidal et al . ). The semiquantification of the components was based on the area counts of the base peak of the mass spectrum of each component divided by 10 6 .…”

Section: Methodsmentioning

confidence: 97%

See 2 more Smart Citations

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

Vidal

Goicoechea

Manzanos

et al. 2016

Journal of Food Processing and Preservation

Self Cite

View full text Add to dashboard Cite

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“…These data increased our knowledge of the quality of raw and processed sea bass. For example, the off-flavor components in live fish were detected by SPME, and the detection limit was as low as 0.12ng/g for geosmin and 0.21 ng/g for 2-methylisoborneol, which are far below human sensory thresholds [71,72]. Similarly, the uptake and elimination of organic pesticides in fish muscle were traced by SPME plus GC/MS [73].…”

Section: Spme Applications For Metabolite Analysismentioning

confidence: 99%

Solid-phase microextraction technology for in vitro and in vivo metabolite analysis

Zhang

Zhou

Chen

et al. 2016

TrAC Trends in Analytical Chemistry

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Analysis of endogenous metabolites in biological samples may lead to the identification of biomarkers in metabolomics studies. To achieve accurate sample analysis, a combined method of continuous quick sampling and extraction is required for online compound detection. Solid-phase microextraction (SPME) integrates sampling, extraction and concentration into a single solvent-free step for chemical analysis. SPME has a number of advantages, including simplicity, high sensitivity and a relatively non-invasive nature. In this article, we reviewed SPME technology in in vitro and in vivo analyses of metabolites after the ingestion of herbal medicines, foods and pharmaceutical agents. The metabolites of microorganisms in dietary supplements and in the gastrointestinal tract will also be examined. As a promising technology in biomedical and pharmaceutical research, SPME and its future applications will depend on advances in analytical technologies and material science.

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Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review

Siddiqui,

Ucak,

Afreen

et al. 2024

Food Science & Nutrition

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Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production.

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Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: a comparative study by SPME‐GC/MS

Abstract: Clear differences in the volatile metabolites of wild and farmed sea bass have been found. A great deal of valuable information on sea bass volatile metabolites has been obtained, which can be useful in understanding certain aspects of the quality and safety of raw and processed sea bass.

Cited by 42 publications

References 38 publications

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

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

Solid-phase microextraction technology for in vitro and in vivo metabolite analysis

Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review

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