Validation of Selective Ion Flow Tube Mass Spectrometry for Fast Quantification of Volatile Bases Produced on Atlantic Cod (Gadus morhua)

Noseda, Bert; Ragaert, Peter; Pauwels, Danny; Anthierens, Tom; Langenhove, Herman Van; Dewulf, Jo; Devlieghere, Frank

doi:10.1021/jf904129j

Cited by 36 publications

(25 citation statements)

References 36 publications

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“…The VBN content of the fresh cod roe, 16.1 mg N/100 g, was higher than the range usually found in fresh cod muscle, which varies from 8 mg N/100 g (Debevere & Boskou, 1996) to about 15 mg N/100 g (Noseda et al, 2010). Trimethylamine oxide and trimethylamine were detected in low amounts in the fresh cod roe ( Table 1).…”

Section: Vbn Tma Biogenic Amines and The Lipid Composition Of Freshmentioning

confidence: 66%

Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe

Lapa‐Guimarães¹,

Trattner²,

Picková³

2011

Food Chemistry

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Section: Vbn Tma Biogenic Amines and The Lipid Composition Of Freshmentioning

confidence: 66%

Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe

Lapa‐Guimarães¹,

Trattner²,

Picková³

2011

Food Chemistry

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“…In another study, these authors assessed the speed and ease of use of SIFT‐MS for quality control of Atlantic cod fillets utilizing TVB‐N measurements . Trimethylamine, dimethylamine and ammonia spiked onto the cod, were monitored.…”

Section: Current Applications Of Sift‐ms In Food Aroma Analysismentioning

confidence: 99%

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Langford¹,

Padayachee²,

McEwan

et al. 2019

Flavour & Fragrance J

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Selected ion flow tube mass spectrometry (SIFT‐MS) is a direct mass spectrometry technique developed for volatile organic compound (VOC) analysis. In this comprehensive review of the SIFT‐MS flavour literature, its flexibility and utility are evident. SIFT‐MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds – including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf‐life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT‐MS approach. Other recent developments – across different food groups – have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT‐MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT‐MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry.

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“…Similarly in another report, Noseda et al . () focus on the possibilities of direct headspace sampling using SIFT‐MS for the quantification of the volatile basic nitrogen content (TVB‐N) [trimethylamine (TMA), dimethylamine (DMA) and ammonia] of Atlantic Cod ( Gadus morhua ) and a good correlation was obtained between the proposed direct headspace sampling and traditional methods. A liquid chromatography (LC)–mass spectrometry method was developed for the determination of biogenic amines in various fish and other food samples.…”

Section: Different Tools For Analysis Of Ammonia and Volatile Aminesmentioning

confidence: 99%

Biosensors: a potential tool for quality assurance and food safety pertaining to biogenic amines/volatile amines formation in aquaculture systems/products

Heerthana

Radhakrishnan

2018

Reviews in Aquaculture

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The present review focuses on the role of volatile amines as a quality indicator which affects the safety and acceptance parameters of the aquaculture products. The nurturing aquaculture requires good aquaculture practice to safeguard aquaculture environment. Particularly, poor water quality of aquaculture systems, changes in storage temperature after harvest and unhygienic handling practices enhance the growth of harmful microbes and thereby magnify the accumulation of biogenic amines (histamines, prolamines cadaverine, putrescine, spermidine, spermine, tyramine and tryptamine) and total volatile basic nitrogen (dimethylamine, trimethylamine and ammonia) content in the aquaculture products. Various conventional and advanced tools used to monitor the aquatic environment/aquaculture products are discussed in this review. Moreover, this review focuses on the biosensors used for determination of biogenic amines/volatile amines for assuring safety and quality of aquaculture products and aquaculture systems.

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Validation of Selective Ion Flow Tube Mass Spectrometry for Fast Quantification of Volatile Bases Produced on Atlantic Cod (Gadus morhua)

Cited by 36 publications

References 36 publications

Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe

Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Biosensors: a potential tool for quality assurance and food safety pertaining to biogenic amines/volatile amines formation in aquaculture systems/products

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