Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach

Abstract

SPME/GC/MS combined with a statistical multivariate approach may be a useful method to identify volatile compounds and characterise fish freshness during storage.

Volatile Compounds Selection via Quantile Correlation and Composite Quantile Correlation: A Whiting Case Study

“…These compounds have been previously identified as spoilage markers. For example, the compounds Ethanol, 3-Methyl-1-butanol, 2,3-Butanedione, 2-Methyl-1-butanol, 3-Methyl butanal, 2-Methyl-1-propanol and Ethylacetate are identified as correlated to the second principal component axis in Duflos et al [1].…”

“…The previous seven compounds were included in the eight compounds (with limonene) that characterized category 2/3 (intermediate category between freshness and spoilage) in Duflos et al [1].…”

“…As advocated by Duflos et al [1], the sample considered is based on two different catches of respectively 20 and 15 fish. These catches were stored in crushed ice at 4˚C in self-draining polystyrene boxes for 7 days.…”

“…Indeed, the volatilome of fish changes rapidly according to the product degree of freshness, and that is why sensory analysis are used by consumers and industrialists to assess fish quality. Then, the key volatile compounds that contribute to this characteristic odor can be measured and used as quality indicators [1] [2] [3]. These characteristic aromatic volatile compounds are generated by different biological pathways including the lipid autoxidation, the action of spoilage organisms and autolytic enzymes.…”

“…Recently, Duflos et al [1] studied the spoilage of whiting at five stages of ice storage by comparing the analysis of volatile compounds obtained by solid phase microextraction (SPME) coupled to the combination of gaz chromatography/mass spectrometry (GC/MS) and SPME with two sensory analysis methods. Two separate steps of statistical multidimensional approaches were used to identify volatile compounds and characterize fish freshness assessed by two different indices.…”