TY - JOUR
T1 - Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle
AU - Moreira, N.
AU - Valente, L. M. P.
AU - Castro-Cunha, M.
AU - Cunha, L. M.
AU - Pinho, P. Guedes de
N1 - Funding Information:
This work was carried out by Project PROAMBIENTE for enhancing SMEs organizational and management structure to enter foreign markets. PROAMBIENTE has the financial support of Quadro de Referência Estratégico Nacional – QREN and Programa Operacional Regional do Norte – ON2 , supported by the European fund for regional development – FEDER. The authors acknowledge the support given by Mr. Rui Costa Lima, from Sense Test, Lda., on sensory evaluations.
Funding Information:
This work was also supported by National Funds from FCT ( Fundação para a Ciência e a Tecnologia ) through project PEst-OE/EQB/LA0006/2011 and postgraduate fellowship ref. SFRH/BPD/63851/2009.
Copyright:
Copyright 2013 Elsevier B.V., All rights reserved.
PY - 2013/6/15
Y1 - 2013/6/15
N2 - The effect of heat treatment and the presence or absence of fish skin on the volatile composition of Senegalese sole muscle was studied. The volatile profile of Senegalese sole at different storage periods was also evaluated. All samples were analysed by HS-SPME-GC-IT/MS and subjected to sensory evaluation. As expected, cooking enhanced the production/liberation of volatile compounds. Fish with the skin present, after cooking, had higher levels of sulphur compounds, 2-nonanone, ethyl octanoate and lower contents of hexanol and heptanol than skinned fish; moreover, the samples with the skin had a better overall sensory acceptability. During storage, changes on the volatile composition of Senegalese sole samples were found. The major differences were obtained after 2 weeks of storage. Compounds such as hexanal, heptanal, octanal, decanal, (E)-2-hexenal, (E)-2-decen-1-al, (E,Z)-2,6-nonadienal, benzaldehyde, 4-ethyl-benzaldehyde, 1-penten-3-ol, heptanol and (E)-2-octen-1-ol decreased after 2 weeks of storage, and other compounds, such as 3-methyl-1-butanal, 2-methyl-1-butanal, 2-heptanone, dimethyl trisulphide, dimethyl tetrasulphide and 2-methyltetrahydrothiophen-3-one increased. These differences were confirmed by sensory evaluation. Principal component analysis was applied to the chemical data.
AB - The effect of heat treatment and the presence or absence of fish skin on the volatile composition of Senegalese sole muscle was studied. The volatile profile of Senegalese sole at different storage periods was also evaluated. All samples were analysed by HS-SPME-GC-IT/MS and subjected to sensory evaluation. As expected, cooking enhanced the production/liberation of volatile compounds. Fish with the skin present, after cooking, had higher levels of sulphur compounds, 2-nonanone, ethyl octanoate and lower contents of hexanol and heptanol than skinned fish; moreover, the samples with the skin had a better overall sensory acceptability. During storage, changes on the volatile composition of Senegalese sole samples were found. The major differences were obtained after 2 weeks of storage. Compounds such as hexanal, heptanal, octanal, decanal, (E)-2-hexenal, (E)-2-decen-1-al, (E,Z)-2,6-nonadienal, benzaldehyde, 4-ethyl-benzaldehyde, 1-penten-3-ol, heptanol and (E)-2-octen-1-ol decreased after 2 weeks of storage, and other compounds, such as 3-methyl-1-butanal, 2-methyl-1-butanal, 2-heptanone, dimethyl trisulphide, dimethyl tetrasulphide and 2-methyltetrahydrothiophen-3-one increased. These differences were confirmed by sensory evaluation. Principal component analysis was applied to the chemical data.
KW - Fish skin
KW - Heat treatment
KW - Senegalese sole
KW - Storage time
KW - Volatile characterization
UR - http://www.scopus.com/inward/record.url?scp=84875159524&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2012.11.135
DO - 10.1016/j.foodchem.2012.11.135
M3 - Article
C2 - 23497897
AN - SCOPUS:84875159524
SN - 0308-8146
VL - 138
SP - 2365
EP - 2373
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -