100-10 |
Comparison of volatile aroma compounds analysis for storage quality assessment of wild and cultured sea bream (Sparus aurata) |
C. ALASALVAR, Dept. of Biological & Food Science, Univ. of Lincolnshire & Humberside, Brayford Pool, Lincoln, LN6 7TS, United Kingdom In Europe, the demand for fresh sea bream has been increasing significantly due to its desirable aroma and quality. As a consequence of its high-value, the farming of the fish has became a profitable business. To meet the increasing demand, many farmers on the Mediterranean coast have expanded their annual production, though it has been asserted that wild fish possess more aroma than their cultured equivalent. It is, therefore, of considerable interest to farming industries, retailers and consumers to investigate any differences in aroma and sensory changes of both fish during storage in ice. The objective was to compare the aroma and sensory changes of wild and cultured sea bream stored in ice Dynamic headspace analysis (DHA) coupled with gas chromatography/mass spectrometry (GC/MS) were developed to analyze fish volatiles during 23 days of storage period in ice. Sensory assessment of fish was conducted using the modified Tasmanian scoring scheme. Out of 105 peaks (in wild) and 95 peaks (in cultured), 68 and 53 volatile compounds were tentatively identified in wild and cultured sea bream, respectively. Compounds identified were aromatics, aldehydes, ketones, alcohols, terpenes, sulfur-containing compounds, miscellaneous compounds, furan and acid. Differences in volatile compounds among them were observed. More aromatics were found in wild sea bream compared to cultured counterparts. Several compounds (trimethylamine, dimethyl disulfide, 1-penten-3-ol, 3-methyl-1-butanol and dimethyl trisulfide) were observed to increase continually throughout storage and these are of potential use as indicators of quality. Those compounds increased over the storage period and correlated well with sensory scores. Main volatile differences between the wild and cultured sea bream were aromatics. Combined DHA/GC/MS techniques can be applied to give a rapid and effective identification of important volatile aroma compounds in fish. This then has the potential to be used to the improvement of aroma quality.
Session 100, Seafood Technology: Texture, Chemistry
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