Martin Doriane, Joly Catherine, Dupas-Farrugia Coralie, Adt Isabelle, Oulahal Nadia, Degraeve Pascal
BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
Foods. 2023 Jul 10;12(14):2657. doi: 10.3390/foods12142657.
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as "electronic nose" allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition.
新鲜鱼是一种易腐食品，其中化学（即氧化）和微生物降解会产生不良气味。未经加工的鱼（即生鱼）在包装系统中越来越商业化，这种包装系统便于零售和/或可以延长其保质期。与未包装送到零售店的鱼相比，鱼的包装会改变其周围大气的气体成分。大气成分的这些改变可能会影响鱼成分的化学和微生物降解途径，从而影响所产生的挥发性有机化合物。除了监测总挥发性碱性氮（TVB-N），这是评估未经加工鱼新鲜度的常用指标外，气相色谱-质谱联用等分析技术或被称为“电子鼻”的技术，分别可以识别这些挥发性化合物的整个集合（挥发组）和/或选择性地监测其中一些化合物。有趣的是，在鱼的储存过程中监测这些挥发性有机化合物可能有助于识别鱼变质的早期标志物。在此背景下，为了提供有关未经加工的包装鱼在储存期间质量演变的挥发性标志物识别的相关信息，依次审查了以下内容：（1）作为鱼包装系统函数的内部大气气体成分及其演变；（2）鱼成分的降解途径以及监测鱼降解的分析方法，重点是挥发组分析；（3）影响鱼保存的不同因素（温度、内部大气成分、栅栏技术的应用）对挥发组组成的影响。
