Roles played by bacterial and autolytic enzymes in the production of volatile sulphides in spoiling North Sea cod (Gadus morhua)

Abstract

The roles played by bacterial and autolytic enzymes in the production of volatile sulphides (hydrogen sulphide, methyl mercaptan and dimethyl sulphide) in spoiling iced cod have been investigated. The data show that the volatile sulphides arise as the result of the microbial degradation of cyst(e)ine and methionine.Thirteen Pseudomoms spp. have been investigated. All liberate hydrogen sulphide and methyl mercaptan.In addition to methyl mercaptan formation from methionine, six strains also produce dimethyl sulphide. There is no evidence to show that autolytic enzymes are directly involved in the production of volatile sulphides in chill-stored North Sea cod.

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

“…These sulphur compounds have previously been reported in different fermented bean and fish paste products (Landaud, Helinck, & Bonnarme, 2007). They can be originated either from raw materials or during the fermentation process from the free, peptidic and proteinic sulphur amino acids as well as glutathione pool in the fish tissue (Herbert & Shewan, 1976). The sulphurs in heterocyclic sulphur compounds like thiazoles (roasted meaty odours) may be derived from amino acids (cysteine, cystine and methionine) or from thiamine (Girand & Durance, 2000).…”

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

“…Because of their low sensory threshold values, those sulfurcontaining compounds are important fraction of aroma in numerous food products. The sulfur-containing compounds have previously been reported in different fermented bean and fish paste products (Landaud, Helinck, & Bonnarme, 2007) and can be originated either from raw materials or during the fermentation process from the free, peptidic and proteinic sulfur-containing amino acids as well as glutathione pool in the fish tissue (Herbert & Shewan, 1976). The sulfurs in heterocyclic sulfur-containing compounds, such as thiazoles of roasted meaty odor note, may be derived from amino acids, including cysteine, cystine and methionine or from vitamin B1 (Girand & Durance, 2000).…”

Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

“…They originate either from raw materials or during the fermentation process from free peptidic and proteinic sulfur amino acids, as well as the glutathione pool in fish tissue [13]. Hypothetical pathways of those sulfur-containing compounds in miso products are presented in Fig.4 as suggested earlier by Landaud, Helinck, & Bonnarme [14] in several fermented products.…”