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Food Chem

Title:		"Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle"
Author(s):		Moreira N; Valente LM; Castro-Cunha M; Cunha LM; Guedes de Pinho P;
Address:		"REQUIMTE/Laboratorio de Toxicologia, Departamento de Ciencias Biologicas, Faculdade de Farmacia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"
Journal Title:		Food Chem
Year:		2013
Volume:		20121228
Issue:		4
Page Number:		2365 - 2373
DOI:		10.1016/j.foodchem.2012.11.135
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		"Aldehydes/analysis Animals Flatfishes Food Handling/*methods Food Storage/methods Meat/analysis Muscle, Skeletal/chemistry Seafood/*analysis Skin/chemistry Taste Time Factors Volatile Organic Compounds/*analysis;"
Notes:		"MedlineMoreira, N Valente, L M P Castro-Cunha, M Cunha, L M Guedes de Pinho, P eng Evaluation Study Research Support, Non-U.S. Gov't England 2013/03/19 Food Chem. 2013 Jun 15; 138(4):2365-73. doi: 10.1016/j.foodchem.2012.11.135. Epub 2012 Dec 28"