Kaur Manpreet, Dabrowski Konrad, Fisher Kevin J, Hossain Md Zakir, Barringer Sheryl
Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
School of Environment and Natural Resources, The Ohio State University, Columbus, OH 43210, USA.
Foods. 2025 Jul 21;14(14):2540. doi: 10.3390/foods14142540.
This study examined the effects of rearing, physiological, and processing conditions on the volatile profile of Atlantic salmon. Fish were reared under two different temperature and light conditions, and three harvests were conducted at different time points for male and female fish. Fish were processed to yield fillets with or without skin. Volatiles were analyzed using SIFT-MS headspace analysis. Atlantic salmon reared in cooler temperatures under a 12 h light/dark cycle exhibited significantly lower concentrations of off-odor volatiles compared to those reared in warm conditions under continuous light, suggesting that cooler temperatures with a dark cycle help maintain freshness. A temperature shift from cool to warm further increased volatile accumulation. Longer rearing time resulted in higher volatile concentrations, attributed to greater biochemical products, increased susceptibility to lipid oxidation, protein degradation, and contaminant accumulation from the rearing environment. Males had higher volatile levels at 202 days, while females surpassed males by 242 days, likely due to increased biochemical accumulation associated with reproductive development. Fillets with skin exhibited significantly higher concentration of off-odor volatiles. These findings highlight the role of all studied factors in establishing optimum conditions to minimize spoilage-related volatiles and preserve the freshness of Atlantic salmon, with rearing temperature being the most critical factor.
本研究考察了养殖、生理和加工条件对大西洋鲑挥发性成分的影响。鱼在两种不同的温度和光照条件下养殖，在不同时间点对雄鱼和雌鱼进行了三次收获。鱼被加工成有皮或无皮鱼片。使用质子转移反应质谱顶空分析法分析挥发性成分。与在持续光照的温暖条件下养殖的大西洋鲑相比，在12小时光照/黑暗周期的较低温度下养殖的大西洋鲑异味挥发性成分浓度显著降低，这表明黑暗周期的较低温度有助于保持新鲜度。从凉爽到温暖的温度变化进一步增加了挥发性成分的积累。养殖时间越长，挥发性成分浓度越高，这归因于更多的生化产物、对脂质氧化、蛋白质降解的易感性增加以及养殖环境中污染物的积累。雄鱼在202天时挥发性成分水平较高，而雌鱼在242天时超过雄鱼，这可能是由于与生殖发育相关的生化积累增加。有皮鱼片的异味挥发性成分浓度显著更高。这些发现突出了所有研究因素在确定最佳条件以尽量减少与腐败相关的挥发性成分并保持大西洋鲑新鲜度方面的作用，其中养殖温度是最关键的因素。
