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Madhubhashini MN, Liyanage CP, Alahakoon AU, Liyanage RP. Current applications and future trends of artificial senses in fish freshness determination: A review. J Food Sci 2024; 89:33-50. [PMID: 38051021 DOI: 10.1111/1750-3841.16865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 10/16/2023] [Accepted: 11/16/2023] [Indexed: 12/07/2023]
Abstract
Fish is a highly demanding food product and the determination of fish freshness is crucial as it is a fundamental factor in fish quality. Therefore, the fishery industry has been working on developing rapid fish freshness determination methods to monitor freshness levels. Artificial senses that mimic human senses are developed as convenient emerging technologies for fish freshness determination. Computer vision, electronic nose (e-nose), and electronic tongue (e-tongue) are the emerging artificial senses for fish freshness determination. This review article is uniquely worked upon to investigate the current applications of the artificial senses in fish freshness determination while describing the steps, and fundamental principles behind each artificial sense, comparing them with their advantages and limitations, and future trends related to fish freshness determination. Among the artificial senses, computer vision determines the freshness of fish in a completely nondestructive way while the e-tongue determines the freshness of fish in a completely destructive way. There are developed e-noses for fish freshness determination in both destructive and nondestructive ways. By analyzing visual cues such as color, computer vision systems can assess fish quality without the need for physical contact and it makes computer vision suitable for large-scale industrial fish quality assessing applications. Overall, this review study reveals artificial senses as a proven replacement for traditional sensory panels in determining fish freshness precisely and conveniently. As future trends, there is a demand for developing applications for consumers to determine fish freshness based on artificial senses.
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Affiliation(s)
- M Nerandi Madhubhashini
- Department of Information and Communication Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Chamara P Liyanage
- Department of Information and Communication Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Amali U Alahakoon
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Rumesh Prasanga Liyanage
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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2
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Moser B, Steininger-Mairinger T, Jandric Z, Zitek A, Scharl T, Hann S, Troyer C. Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS. Food Res Int 2023; 172:113123. [PMID: 37689889 DOI: 10.1016/j.foodres.2023.113123] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Changes of volatile organic compounds (VOCs) patterns during 6 days of storage at +4 °C were investigated in different freshwater fish species, namely carp and trout, using dynamic headspace gas chromatography time-of-flight mass spectrometry (DHS-GC-TOFMS). DHS parameters were systematically optimized to establish optimum extraction and pre-concentration of VOCs. Moreover, different sample preparation methods were tested: mincing with a manual meat grinder, as well as mincing plus homogenization with a handheld homogenizer both without and with water addition. The addition of water during sample preparation led to pronounced changes of the volatile profiles, depending on the molecular structure and lipophilicity of the analytes, resulting in losses of up to 98 % of more lipophilic compounds (logP > 3). The optimized method was applied to trout and carp. Trout samples of different storage days were compared using univariate (Mann-Whitney U test, fold change calculation) and multivariate (OPLS-DA) statistics. 37 potential spoilage markers were selected; for 11 compounds identity could be confirmed via measurement of authentic standards and 10 compounds were identified by library spectrum match. 22 compounds were also found to be statistically significant spoilage markers in carp. Merging results of the different statistical approaches, the list of 37 compounds could be narrowed down to the 14 most suitable for trout spoilage assessment. This study comprises a systematic evaluation of the capabilities of DHS-GC coupled to high-resolution (HR) MS for studying spoilage in different freshwater fish species, including a comprehensive data evaluation workflow.
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Affiliation(s)
- Bernadette Moser
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Teresa Steininger-Mairinger
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria
| | - Zora Jandric
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; VinoStellar OG, Keplerplatz 13, Vienna, Austria
| | - Andreas Zitek
- FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Theresa Scharl
- University of Natural Resources and Life Sciences, Department of Landscape, Spatial and Infrastructure Sciences, Institute of Statistics, Peter-Jordan-Straße 82, 1190 Vienna, Austria
| | - Stephan Hann
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria; FFoQSI GmbH, Technopark 1D, 3430 Tulln an der Donau, Austria
| | - Christina Troyer
- University of Natural Resources and Life Sciences, Department of Chemistry, Institute of Analytical Chemistry, Muthgasse 18, 1190 Vienna, Austria.
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Villarino N, Lavilla I, Pena-Pereira F, Bendicho C. Droplet-based luminescent sensor supported onto hydrophobic cellulose substrate for assessing fish freshness following smartphone readout. Food Chem 2023; 424:136475. [PMID: 37269633 DOI: 10.1016/j.foodchem.2023.136475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 05/16/2023] [Accepted: 05/26/2023] [Indexed: 06/05/2023]
Abstract
In this work, two sensitive droplet-based luminescent assays with smartphone readout for the determination of trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) are reported. Both assays exploit the luminescence quenching of copper nanoclusters (CuNCs) produced when exposed to volatile nitrogen bases. In addition, hydrophobic-based cellulose substrates demonstrated their suitability as holders for both in-drop volatile enrichment and subsequent smartphone-based digitization of the enriched colloidal solution of CuNCs. Under optimal conditions, enrichment factors of 181 and 153 were obtained with the reported assays for TMA-N and TVB-N, respectively, leading to methodological LODs of 0.11 mg/100 g and 0.27 mg/100 g for TMA-N and TVB-N, respectively. The repeatability, expressed as RSD, was 5.2% and 5.6% for TMA-N and TVB-N, respectively (N = 8). The reported luminescent assays were successfully applied to the analysis of fish samples, showing statistically comparable results to those obtained with the reference methods of analysis.
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Affiliation(s)
- Nerea Villarino
- Centro de Investigación Mariña, Universidade de Vigo, Departamento de Química Analítica e alimentaria, Grupo QA2, Edificio CC Experimentais, Campus de Vigo, As Lagoas, Marcosende, 36310 Vigo, Spain
| | - Isela Lavilla
- Centro de Investigación Mariña, Universidade de Vigo, Departamento de Química Analítica e alimentaria, Grupo QA2, Edificio CC Experimentais, Campus de Vigo, As Lagoas, Marcosende, 36310 Vigo, Spain
| | - Francisco Pena-Pereira
- Centro de Investigación Mariña, Universidade de Vigo, Departamento de Química Analítica e alimentaria, Grupo QA2, Edificio CC Experimentais, Campus de Vigo, As Lagoas, Marcosende, 36310 Vigo, Spain.
| | - Carlos Bendicho
- Centro de Investigación Mariña, Universidade de Vigo, Departamento de Química Analítica e alimentaria, Grupo QA2, Edificio CC Experimentais, Campus de Vigo, As Lagoas, Marcosende, 36310 Vigo, Spain.
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4
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Robotti E, Belay MH, Calà E, Benedetto A, Cerruti S, Pezzolato M, Pennisi F, Abete MC, Marengo E, Brizio P. Identification of Illicit Conservation Treatments in Fresh Fish by Micro-Raman Spectroscopy and Chemometric Methods. Foods 2023; 12:foods12030449. [PMID: 36765978 PMCID: PMC9913940 DOI: 10.3390/foods12030449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
In the field of food control for fresh products, the identification of foods subjected to illicit conservation treatments to extend their shelf life is fundamental. Fresh fish products are particularly subjected to this type of fraud due to their high commercial value and the fact that they often have to be transported over a long distance, keeping their organoleptic characteristics unaltered. Treatments of this type involve, e.g., the bleaching of the meat and/or the momentary abatement of the microbial load, while the degradation process continues. It is therefore important to find rapid methods that allow the identification of illicit treatments. The study presented here was performed on 24 sea bass samples divided into four groups: 12 controls (stored on ice in the fridge for 3 or 24 h), and 12 treated with a Cafodos-like solution for 3 or 24 h. Muscle and skin samples were then characterized using micro-Raman spectroscopy. The data were pre-processed by smoothing and taking the first derivative and then PLS-DA models were built to identify short- and long- term effects on the fish's muscle and skin. All the models provided the perfect classification of the samples both in fitting and cross-validation and an analysis of the bands responsible for the effects was also reported. To the best of the authors' knowledge, this is the first time Raman spectroscopy has been applied for the identification of a Cafodos-like illicit treatment, focusing on both fish muscle and skin evaluation. The procedure could pave the way for a future application directly on the market through the use of a portable device.
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Affiliation(s)
- Elisa Robotti
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
- Correspondence: ; Tel.: +39-0131-360272
| | - Masho Hilawie Belay
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
| | - Elisa Calà
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
| | - Alessandro Benedetto
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Simone Cerruti
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
| | - Marzia Pezzolato
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Francesco Pennisi
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Maria Cesarina Abete
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Emilio Marengo
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Viale Michel 11, 15121 Alessandria, Italy
| | - Paola Brizio
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Torino, Italy
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A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines. Foods 2020; 9:foods9091321. [PMID: 32961697 PMCID: PMC7555788 DOI: 10.3390/foods9091321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/07/2020] [Accepted: 09/16/2020] [Indexed: 11/24/2022] Open
Abstract
The volatile amines trimethylamine (TMA) and dimethylamine (DMA) could be used as important spoilage indices for seafood products, assisting in the determination of the rejection period. In the present study, a systematic analytical duality-by-design (AQbD) approach was used as a powerful strategy to optimize the most important experimental parameters of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) conditions for the quantification of TMA and DMA in Sparus aurata. This optimization enabled the selection of the best points in the method operable design region for HS-SPME extraction (30 min; 35 °C; NaOH 15 M and NaCl 35%, w/v) and GC-MS analysis (80 °C; gradient 50 °C/min; flow rate 1 mL/min and splitless mode). The rejection day, estimated through the TMA concentration (>12 mg/100 g, at days 9–10), was compared with sensory (quality index method: day 7–8), physical (Torrymeter: day 8–9), and microbial (day 9–10) analysis, corroborating the suitability of the proposed approach for estimating the period for which they will retain an acceptable level of eating quality from a safety and sensory perspective.
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6
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Park SK, Khan F, Cho YJ, Hong DL, Jang YM, Kim YM. Optimization and Analysis of Acid Treated Trimethylamine using Surface Response and Gas Chromatography Analytical Methods. CURR ANAL CHEM 2020. [DOI: 10.2174/1573411015666190301145807] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Trimethylamine (TMA) is a nitrogenous base aliphatic organic compound
accounting for the odor of rotten fish and it is used as an indicator for analyzing the quality of fish
products.
Introduction:
Extraction procedures and analytical methods including colorimetric and Gas-
Chromatography (GC) can quantify the TMA contents of fish products after pre-treatment with basic
solutions. However, the extraction procedure and analytical methods for acid-treated samples are not
known, despite the majority of fish products being preserved using acid preservatives.
Methods:
The methodologies used included solid-phase micro-extraction of TMA followed by its
quantification by a GC-based analytical method. An analysis of response surface methodology was
also conducted to verify the optimum conditions for TMA detection in acid-treated liquid samples
affected by factors including trapping time, temperature, and stirring speed.
Results:
The results obtained from this study showed that the optimum conditions for the best yield
of TMA extraction are 20 min of trapping, emission at 55°C, and stirring at 400 rpm. The validation
of the developed method was carried out using rotten fish after acid treatment. Acid treatment decreased
TMA by up to 73.01%, however, when adding NaOH solution of the same volume to the
samples, TMA increased similar to the control group.
Conclusion:
Here, we report a simple, sensitive, and rapid extraction procedure. A GC-based analytical
method was developed for the analysis of TMA from the acid-treated sample. The developed extraction
procedure and analytical methods were optimized and validated, which could be helpful for
the extraction of TMA without damaging the sample.
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Affiliation(s)
- Seul-Ki Park
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Fazlurrahman Khan
- Marine-Integrated Bionics Research Center, Pukyong National University, Busan 48513, Korea
| | - Yeon-Jin Cho
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Dong-Lee Hong
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Yu-Mi Jang
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Young-Mog Kim
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
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7
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Wu D, Zhang M, Chen H, Bhandari B. Freshness monitoring technology of fish products in intelligent packaging. Crit Rev Food Sci Nutr 2020; 61:1279-1292. [PMID: 32342714 DOI: 10.1080/10408398.2020.1757615] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Fish products are one of the preferred products in modern healthy diets, because they contain unqualified proteins, polyunsaturated fatty acids and a variety of vitamins and minerals. However, because of their vulnerability to deterioration, methods to maintain their freshness have attracted wide attention. Intelligent packaging can effectively monitor the quality and safety of fish products, provide warning, and has a great market and development potential. Therefore, this paper reviews the research progress of intelligent packaging technology used to monitor the freshness of fish products. The quality attributes of freshness of fish products are summarized. The classification, principle and latest application progress of three advanced technologies, indicator, sensor and radio frequency identification (RFID), are summarized. In addition, the advantages and disadvantages of the intelligent packaging technology for monitoring the freshness of products are discussed, and the current research results are summarized and prospected.
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Affiliation(s)
- Dan Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi,, China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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8
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Sovizi MR, Mirzakhani S. A chemiresistor sensor modified with lanthanum oxide nanoparticles as a highly sensitive and selective sensor for dimethylamine at room temperature. NEW J CHEM 2020. [DOI: 10.1039/c9nj06329c] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
An interdigitated microelectrode coated with La2O3 metal oxide for the detection of dimethylamine gas has high stability in response, fast response, low recovery time, low energy consumption and low manufacturing cost.
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Affiliation(s)
- Mohammad Reza Sovizi
- Faculty of Chemistry and Chemical Engineering
- Maleke Ashtar University of Technology
- Iran
| | - Somayeh Mirzakhani
- Faculty of Chemistry and Chemical Engineering
- Maleke Ashtar University of Technology
- Iran
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9
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Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method. Molecules 2019; 24:molecules24193530. [PMID: 31569541 PMCID: PMC6803917 DOI: 10.3390/molecules24193530] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 09/27/2019] [Accepted: 09/28/2019] [Indexed: 11/17/2022] Open
Abstract
Fish and fish-based products are easily perishable foods due to different factors, including fragile organization, abundant endo-enzymes, psychrophilic bacteria, and impact of pre-harvest operations, that contribute to reducing its value. Therefore, a timely effective method for fish freshness and shelf-life evaluation is important. In this context, this study aimed to develop a sensory scheme based on the Quality Index Method (QIM) (sensory table and point system) for freshness monitorization and shelf-life prediction for Seriola dumerili from aquaculture in Madeira Island. Evaluation of appearance, texture, eyes, and gills was performed during 20 days of storage on ice (0 ± 1 °C). The shelf-life prediction was supported by the analysis of microorganisms (total viable colonies, TVC, counts), texture (Torrymeter), and production of trimethylamine (TMA), evaluated by HS-SPME–GC–MS and validated according to Association of Official Analytical Chemists AOAC guidelines. The result is a QIM scheme with 25 demerit points, where zero indicates total freshness. From the integration of sensory analysis, microbial growth at the time of rejection (TVC, 108 cfu/cm2 and H2S producers, 107 cfu/cm2), texture (Torrymeter value < 8), and TMA analyses (>12.5 mg/100 g), shelf-life was estimated as 12 days (±0.5 days). The obtained results show the high-throughput potential of the developed method for fish freshness assessment and shelf-life prediction. This QIM scheme is a secure way to measure quality and provide users with a reliable standardized fish freshness measure.
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Bai J, Baker SM, Goodrich-Schneider RM, Montazeri N, Sarnoski PJ. Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry. J Food Sci 2019; 84:481-489. [PMID: 30775780 DOI: 10.1111/1750-3841.14478] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 01/09/2019] [Accepted: 01/24/2019] [Indexed: 11/26/2022]
Abstract
Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography-mass spectrometry (GC-MS) is an instrument that is widely used to identify and quantify volatile and semi-volatile compounds in fish products. In this research, a simple and accurate GC-MS method was developed to determine the aroma profile of mahi-mahi and tuna for chemical indicators of spoilage. In the developed GC-MS method, trichloroacetic acid (TCA) solution was used to extract analytes from homogenized fish samples. The purge and trap system was used for sample introduction, and the GC-MS with an RTX-Volatile Amine column was able to separate compounds without a derivatization procedure. The created purge and trap gas chromatography-mass spectrometry (PT-GC-MS) method could identify and quantify twenty aroma compounds in mahi-mahi (Coryphaena hippurus) and 16 volatile compounds in yellowfin tuna (Thunnus albacares) associated with fish spoilage. The amines (dimethylamine, trimethylamine, isobutylamine, 3-methylbutylamine, and 2-methylbutanamine), alcohols (2-ethylhexanol, 1-penten-3-ol and isoamyl alcohol, ethanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde), ketones (acetone, 2,3-butanedione, 2-butanone, acetoin), and dimethyl disulfide strongly statistically correlated with poorer quality tuna and mahi-mahi and were considered as the key spoilage indicators. PRACTICAL APPLICATION: A simplified and rapid purge and trap gas chromatography-mass spectrometry (PT-GC-MS) method developed in this research was able to identify and quantify important spoilage compounds in mahi-mahi and yellowfin tuna. This method is an efficient analytical method for determining volatile profiles of fish samples for industry analytical labs or the government. The identified analytical quality markers can be used to monitor the spoilage level of tuna and mahi-mahi.
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Affiliation(s)
- Jing Bai
- Food Science and Human Nutrition Dept., Univ. of Florida, Gainesville, FL, 32611, USA
| | - Shirley M Baker
- School of Forest Resources and Conservation, Univ. of Florida, Gainesville, FL, 32611, USA
| | | | - Naim Montazeri
- Food Science and Human Nutrition Dept., Univ. of Florida, Gainesville, FL, 32611, USA
| | - Paul J Sarnoski
- Food Science and Human Nutrition Dept., Univ. of Florida, Gainesville, FL, 32611, USA
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11
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Esposito G, Sciuto S, Acutis PL. Quantification of TMA in fishery products by direct sample analysis with high resolution mass spectrometry. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.07.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Lv R, Huang X, Ye W, Aheto JH, Xu H, Dai C, Tian X. Research on the reaction mechanism of colorimetric sensor array with characteristic volatile gases-TMA during fish storage. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12952] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Riqin Lv
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Xingyi Huang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Weitao Ye
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Joshua Harrington Aheto
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Haixia Xu
- College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou Zhejiang People's Republic of China
| | - Chunxia Dai
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
| | - Xiaoyu Tian
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu People's Republic of China
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13
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Trimethylamine in postmortem tissues as a predictor of postmortem interval estimation using the GC method. Leg Med (Tokyo) 2018; 35:80-85. [DOI: 10.1016/j.legalmed.2018.09.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 08/21/2018] [Accepted: 09/22/2018] [Indexed: 02/04/2023]
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14
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Lv R, Huang X, Aheto JH, Mu L, Tian X. Analysis of fish spoilage by gas chromatography–mass spectrometry and electronic olfaction bionic system. J Food Saf 2018. [DOI: 10.1111/jfs.12557] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Riqin Lv
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | - Xingyi Huang
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | | | - Lijun Mu
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
| | - Xiaoyu Tian
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu P. R. China
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15
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Problems Caused by Moisture in Gas Chromatographic Analysis of Headspace SPME Samples of Short-Chain Amines. Chromatographia 2018. [DOI: 10.1007/s10337-018-3641-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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