Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Molecules. 2022 Dec 20;28(1):13. doi: 10.3390/molecules28010013.
Freshness is the most fundamental and important factor to assess raw fish quality. The purpose of our study was to determine the potential spoilage indexes of salmon during non-frozen storage by using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). More than 300 volatile compounds in salmon were detected when sensory scores declined gradually following the quality changes of salmon at different temperatures. And there were 27 and 31 compounds that showed concentration variations when stored at 4 °C and 25 °C, respectively. Among them, the contents of 1,3-di-tert-butylbenzene, acetic acid, and 3-methyl-1-butanol increased significantly in the later storage period and were in accordance with the salmon's qualities. The present study provides valuable information on the volatile chemical spoilage indexes that are closely related to the freshness of salmon, which may provide an efficient alternative way for quality evaluation of salmon.
新鲜度是评估生鱼质量的最基本和最重要的因素。我们的研究目的是通过顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）来确定三文鱼在非冷冻贮藏过程中的潜在变质指标。当三文鱼在不同温度下的质量发生变化时，感官评分逐渐下降，我们检测到三文鱼中超过 300 种挥发性化合物。在 4°C 和 25°C 下贮藏时，分别有 27 种和 31 种化合物的浓度发生变化。其中，1,3-二叔丁基苯、乙酸和 3-甲基-1-丁醇的含量在后期贮藏过程中显著增加，与三文鱼的品质相符。本研究提供了与三文鱼新鲜度密切相关的挥发性化学变质指标的有价值信息，这可能为三文鱼的质量评价提供一种有效的替代方法。
