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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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Pudtikajorn K, Sae‐leaw T, Buamard N, Zhou A, Ma L, Benjakul S. Characterisation of fish tofu fortified with skipjack tuna (
Katsuwonus pelamis
) eyeball scleral cartilage biocalcium. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Khamtorn Pudtikajorn
- Faculty of Agro‐Industry International Center of Excellence in Seafood Science and Innovation Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Thanasak Sae‐leaw
- Faculty of Agro‐Industry International Center of Excellence in Seafood Science and Innovation Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Natchaphol Buamard
- Faculty of Agro‐Industry International Center of Excellence in Seafood Science and Innovation Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Aimei Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science South China Agricultural University Guangzhou China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Soottawat Benjakul
- Faculty of Agro‐Industry International Center of Excellence in Seafood Science and Innovation Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
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Delbecque N, Mascrez S, Psillakis E, Purcaro G. Sub-ambient temperature sampling of fish volatiles using vacuum-assisted headspace solid phase microextraction: Theoretical considerations and proof of concept. Anal Chim Acta 2022; 1192:339365. [DOI: 10.1016/j.aca.2021.339365] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/29/2021] [Accepted: 12/07/2021] [Indexed: 11/01/2022]
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Wijayanti I, Singh A, Prodpran T, Sookchoo P, Benjakul S. Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1975004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ima Wijayanti
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
- Department of Fisheries Products Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Pornsatit Sookchoo
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
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Wijayanti I, Singh A, Benjakul S, Sookchoo P. Textural, Sensory, and Chemical Characteristic of Threadfin Bream ( Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass ( Lates calcarifer). Foods 2021; 10:976. [PMID: 33946856 PMCID: PMC8146884 DOI: 10.3390/foods10050976] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/23/2021] [Accepted: 04/26/2021] [Indexed: 01/31/2023] Open
Abstract
The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.
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Affiliation(s)
- Ima Wijayanti
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang 50275, Indonesia
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
| | - Pornsatit Sookchoo
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand;
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Bai J, Baker SM, Goodrich-Schneider RM, Montazeri N, Sarnoski PJ. Development of a rapid colorimetric strip method for determination of volatile bases in mahi-mahi and tuna. J Food Sci 2021; 86:2398-2409. [PMID: 33928640 DOI: 10.1111/1750-3841.15737] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/19/2021] [Accepted: 03/23/2021] [Indexed: 11/30/2022]
Abstract
Tuna (Thunnus albacares) and mahi-mahi (Coryphaena hippurus) are two major fish species responsible for scombroid poisoning in the United States. The purpose of this research was to develop a low-cost and easily operated colorimetric strip method for the rapid determination of spoilage degree via amine response in mahi-mahi and tuna. The color strip method was developed by investigating different types of dyes, filter papers, sample volume, water bath temperature, and other parameters. Ultimately rose bengal and bromophenol blue (BPB) dyes were chosen. These two dyes produced standard curves with good linearity (0-50 mg/L for the total biogenic amines) and uniformity of color change. The r2 values for the standard curves of the rose Bengal and BPB were 0.9535 and 0.8883, respectively. Significant positive Pearson correlations coefficients (r) between the volatile biogenic amine levels detected by these two colorimetric strip methods with increasing spoilage grade of mahi-mahi (rose bengal: r = 0.8907, p < 0.0001; BPB: r = 0.8711, p < 0.0001) and tuna (rose bengal: r = 0.8351, p < 0.0001; BPB: r = 0.7362, p = 0.0001) were observed. For mahi-mahi, the volatile amines detected by the colorimetric strips correlated positively with increasing levels of eight biogenic amines, free alanine, four aldehydes, isoamyl alcohol, two ketones, and dimethyl disulfide. For tuna, the results determined by colorimetric strips positively correlated with three biogenic amines, three free amino acids, four aldehydes, and ethanol. The two validated colorimetric strips could rapidly monitor the spoilage degree of mahi-mahi and tuna at low-cost. PRACTICAL APPLICATION: Rose bengal strips and BPB strips were developed as a rapid, objective, analytical method that can serve as an alternative to sensory grading methods. These two nonspecific colorimetric strip methods provided good linear response and uniformity of color change. Volatile amine levels in fish determined by these colorimetric strip methods were statistically significant and positively correlated with the spoilage grade of fish.
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Affiliation(s)
- Jing Bai
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, 32611, USA
| | - Shirley M Baker
- School of Forest Resources and Conservation, University of Florida, Gainesville, Florida, 32611, USA
| | | | - Naim Montazeri
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, 32611, USA
| | - Paul J Sarnoski
- Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, 32611, USA
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Quality parameters of black carp (Mylopharyngodon piceus) raised in lotic and lentic freshwater systems. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Mikš-Krajnik M, Yoon YJ, Ukuku DO, Yuk HG. Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken. J Food Sci 2016; 81:M2006-14. [DOI: 10.1111/1750-3841.13371] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 04/24/2016] [Accepted: 05/20/2016] [Indexed: 10/21/2022]
Affiliation(s)
- Marta Mikš-Krajnik
- Food Science and Technology Programme, c/o Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3 Singapore 117543 Singapore
- Chair of Industrial and Food Microbiology, Faculty of Food Science; Univ. of Warmia and Mazury in Olsztyn; Plac Cieszyński 1 10-726 Olsztyn Poland
| | - Yong-Jin Yoon
- Div. of Engineering Mechanics, School of Mechanical and Aerospace Engineering; Nanyang Technological Univ; 50 Nanyang Ave Singapore 639798 Singapore
| | - Dike O. Ukuku
- Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service; U.S. Dept. of Agriculture; 600 East, Mermaid Lane Wyndmoor Pa. 19038 U.S.A
| | - Hyun-Gyun Yuk
- Food Science and Technology Programme, c/o Dept. of Chemistry; National Univ. of Singapore; 3 Science Drive 3 Singapore 117543 Singapore
- National Univ. of Singapore (Suzhou) Research Inst., No. 377 Linquan Street; Suzhou Industrial Park; Suzhou Jiangsu 215123 China
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9
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Recent Developments and Applications of Solid Phase Microextraction (SPME) in Food and Environmental Analysis—A Review. CHROMATOGRAPHY 2015. [DOI: 10.3390/chromatography2030293] [Citation(s) in RCA: 128] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Qiu X, Chen S, Liu G, Lin H. Characterization of Farmed Ovate Pompano (Trachinotus ovatus Linnaeus) Freshness during Ice Storage by Monitoring the Changes of Volatile Profile. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.79] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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11
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Fratini G, Lois S, Pazos M, Parisi G, Medina I. Volatile profile of Atlantic shellfish species by HS-SPME GC/MS. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.033] [Citation(s) in RCA: 90] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Duflos G, Leduc F, N'Guessan A, Krzewinski F, Kol O, Malle P. Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2568-2575. [PMID: 20718023 DOI: 10.1002/jsfa.4122] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The freshness of whiting was studied at five stages of ice storage by comparing the analysis of volatile compounds obtained through solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) with two sensory methods. RESULTS Of the volatile compounds identified, 38 were analysed using a statistical multivariate approach and classified according to their role in the estimation of freshness during storage as markers of freshness or spoilage. Regarding the evolution of the presence or absence of individual compounds, three categories were defined. For example, the volatile compounds propanal, hexanal, 1-penten-3-ol, pentanal, 2,3-pentanedione, 1-penten-3-one, heptanal, (E)-2-pentenal, 2,3-octanedione, (Z)-2-penten-1-ol, 1-pentanol, butanal, octanal, 3,5,5-trimethyl-2-hexene, 1-hexanol and 4,4-dimethyl-1,3-dioxane appeared highly relevant, because they are found throughout storage and can be divided into several categories that are directly related to the quality of fish. CONCLUSION SPME/GC/MS combined with a statistical multivariate approach may be a useful method to identify volatile compounds and characterise fish freshness during storage.
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Affiliation(s)
- Guillaume Duflos
- ANSES, Laboratoire des Produits de la Pêche, Boulogne-sur-Mer, France.
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Iglesias J, Medina I. Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle. J Chromatogr A 2008; 1192:9-16. [DOI: 10.1016/j.chroma.2008.03.028] [Citation(s) in RCA: 151] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2008] [Revised: 03/07/2008] [Accepted: 03/11/2008] [Indexed: 10/22/2022]
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Iglesias J, Lois S, Medina I. Development of a solid-phase microextraction method for determination of volatile oxidation compounds in fish oil emulsions. J Chromatogr A 2007; 1163:277-87. [PMID: 17628572 DOI: 10.1016/j.chroma.2007.06.036] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2007] [Revised: 06/14/2007] [Accepted: 06/18/2007] [Indexed: 11/27/2022]
Abstract
Headspace solid-phase microextraction (HS-SPME) is proposed for isolating and determining the headspace volatiles formed during oxidation of fish-oil-in-water emulsions. Three different fiber coatings were tested and compared for sensitivity and reproducibility. A carboxen/polydimethylsiloxane (CAR-PDMS) fiber coating was found to be the most suitable for the analysis of emulsion volatiles. The main factors affecting the microextraction process on CAR-PDMS were then evaluated by a factorial design: amount of sample, time and temperature of extraction and stirring. The incubation of 0.5 g of emulsion at 60 degrees C during 30 min leads to the most effective extraction of volatiles associated with lipid oxidation of fish oil emulsions. The HS-SPME method coupled with GC-MS allowed the qualitative and quantitative analysis of the volatiles derived from oxidation of real fish oil enriched foods such as milk and mayonnaise. The method here proposed is very fast and simple and yields high sensitivity, with good repeatability for all target compounds.
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Affiliation(s)
- Jacobo Iglesias
- Instituto de Investigaciones Marinas del CSIC, Eduardo Cabello 6, E-36208 Vigo, Spain.
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Chan ST, Yao MWY, Wong YC, Wong T, Mok CS, Sin DWM. Evaluation of chemical indicators for monitoring freshness of food and determination of volatile amines in fish by headspace solid-phase microextraction and gas chromatography-mass spectrometry. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0290-4] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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