Volatile Compounds Produced in Sterile Fish Muscle (
            <i>Sebastes melanops</i>
            ) by
            <i>Pseudomonas perolens</i>

Miller, Anthony; Scanlan, Richard A.; Lee, J. S.; Libbey, Leonard M.; Morgan, M.E.

doi:10.1128/am.25.2.257-261.1973

Cited by 49 publications

(15 citation statements)

References 19 publications

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“…Bacterial activity and thermal effects can also promote the development of ‘fish‐like’ OVCs. Compounds such as pent‐1‐en‐3‐ol, 3‐methylbutanal and N,N‐dimethylmethanamine have been linked to microbial breakdown of precursor compounds in aquatic animal tissues and are observed to increase during the storage of aquatic animal products 49,83–85 . Given their propensity to elicit potent ‘fish‐like’ odours and their tendency to increase during storage, N,N‐dimethylmethanamine and 3‐methylbutanal are often used as chemical markers for spoilage in aquatic animal products 68,77,86 .…”

Section: Resultsmentioning

confidence: 99%

“…to microbial breakdown of precursor compounds in aquatic animal tissues and are observed to increase during the storage of aquatic animal products. 49,[83][84][85] Given their propensity to elicit potent 'fish-like' odours and their tendency to increase during storage, N,N-dimethylmethanamine and 3-methylbutanal are often used as chemical markers for spoilage in aquatic animal products. 68,77,86 N,N-dimethylmethanamine and (2E,4E)-nona-2,4-dienal can also increase during cooking where they have been associated with increasing the intensity of 'fish-like' odours.…”

Section: -Methylbutanal and Nn-dimethylmethanamine Have Been Linkedmentioning

confidence: 99%

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Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Jones

Rocker

Keast

et al. 2022

Reviews in Aquaculture

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The flavour of aquatic animal products is distinct from terrestrial foods, facilitating a competitive marketing advantage. However, the flavour of aquatic animals can also be highly variable. Importantly, differences are reported in the flavour of animals from aquaculture and wild‐capture systems. These differences can erode consumer acceptance of aquaculture products and reduce financial returns to producers. Mild ‘fish‐like’, ‘marine’, ‘crustacean‐like’, ‘seafood’ and ‘sweet’ odours are desirable. However, overt ‘fish‐like’, ‘fatty’ and ‘earthy’ odours are quality deficits and cause products to become unpalatable. Odorous volatile compounds are responsible for eliciting these characteristic odours. In this literature review, the odorous volatile compounds of 96 aquatic animal samples are reported, revealing 291 different compounds. Generalist compounds that are integral to the odour of aquatic animals are presented in addition to 86 compounds that elicit key characteristic odours. The influence of these compounds on aquatic animal flavour is explored and the specific factors likely to affect their manipulation in aquaculture products are discussed. The culture environment and diet are critical factors affecting volatile profiles of aquatic animals and are the variables that can be controlled by aquaculture producers. The information presented in this review can underpin the development of innovative aquaculture strategies that prevent environmental exposure of aquatic animals to unpalatable volatile compounds and facilitate the development of aquaculture diets that optimise the volatile profile of edible tissues.

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Section: Resultsmentioning

confidence: 99%

Section: -Methylbutanal and Nn-dimethylmethanamine Have Been Linkedmentioning

confidence: 99%

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Jones

Rocker

Keast

et al. 2022

Reviews in Aquaculture

View full text Add to dashboard Cite

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“…Methoxy alkylpyrazines have been found in a variety of vegetables 1975), including bell peppers (Buttery et al•» 1969), potatoes (Buttery and Ling, 1973), and green peas (Murray et al, 1970). Flavor defects of microbial origin that have been attributed to 2-methoxy-3-isopropylpyrazine include those occurring in milk cultures of Pseudomonas taetrolens (Morgan et al, 1972), lamb caracasses contaminated with P. taetrolens (Tompkin and Shaparis, 1972), fish muscle inoculated with Pseudomonas perolens (Miller et al, 1973), and in smear-coated cheeses contaminated with Pseudomonas sp. (Dumont et al, 1983).…”

Section: Resultsmentioning

confidence: 99%

Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors

Karahadian¹,

Josephson²,

Lindsay³

1985

J. Agric. Food Chem.

129

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Volatile headspace compounds collected on Tenax GC at room temperature (21 °C) from pure cultures of Penicillium caseicolum and Penicillium camemberti grown on potato dextrose and Czapek's agar were separated by gas chromatography and identified by mass spectrometry, retention indices (/E), and odor quality. P. camemberti and P. caseicolum produced similar volatile compound profiles. Mushroom-like, green plant-like aromas were contributed by l-octen-3-ol, l,5-octadien-3-ol, l,5-octadien-3-one, 3-octanol, and 3-octanone. 2-Methylisoborneol contributed strongly to the overall musty/moldy component of aromas of Penicillium cultures. 2-Methoxy-3-isopropylpyrazine was found in aged mold cultures (4-6 weeks) only and caused these cultures to exhibit intense earthy/raw potato aromas.

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“…In our case, the most interesting compounds (i.e., those with high Spearman’s p and VIP), such as trimethylamine, 3-methylbutanoic acid and 3-methyl-1-butanol were found to increase during cold storage of meagre, where Pseudomonas and Psychrobacter or Shewanella dominated. Indeed, these compounds have been linked with metabolic activity of the aforementioned bacteria, mainly of Pseudomonas , during storage of fish or inoculated fish model systems in other studies [ 64 , 71 , 72 , 73 , 74 , 75 ]. It is interesting that trimethylamine was found as a candidate for spoilage marker in meagre, a fish from Greek seawaters.…”

Section: Discussionmentioning

confidence: 99%

Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

Syropoulou

Parlapani

Anagnostopoulos

et al. 2021

Foods

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Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and 12 days for the whole fish taken in January and July, respectively, while 7 days for fish fillets of both months. For the whole fish, Total Viable Counts (TVC) at the beginning of storage was 2.90 and 4.73 log cfu/g for fish caught in January and July respectively, while it was found about 3 log cfu/g in fish fillets of both months. The 16S metabarcoding analysis showed different profiles between the two seasons throughout the storage. Pseudomonas (47%) and Psychrobacter (42.5%) dominated in whole meagre of January, while Pseudomonas (66.6%) and Shewanella (10.5%) dominated in fish of July, at the end of shelf-life. Regarding the fillets, Pseudomonas clearly dominated at the end of shelf-life for both months. The volatile profile of meagre was predominated by alcohols and carbonyl compounds. After univariate and multivariate testing, we observed one group of compounds (trimethylamine, 3-methylbutanoic acid, 3-methyl-1-butanol) positively correlating with time of storage and another group with a declining trend (such as heptanal and octanal). Furthermore, the volatile profile seemed to be affected by the fish culturing season. Our findings provide insights into the spoilage mechanism and give information that helps stakeholders to supply meagre products of a high-quality level in national and international commerce.

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Volatile Compounds Produced in Sterile Fish Muscle ( Sebastes melanops ) by Pseudomonas perolens

Cited by 49 publications

References 19 publications

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors

Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

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