Volatile Compositions Analysis of Tilapia (Oreochram niloticus) and Fishy Odour Development in the Muscle

Abstract:

Volatile compositions of fresh tilapia and fishy odour development in the muscle during 12 days of storage at-18°C were studied. Investigations were carried out to extract the volatile compounds in tilapia using solid phase microextraction (SPME). A total of 35, 35 and 38 volatile components were identified in the muscle, head and skin of tilapia, respectively, within which nonanal, octanal and E-octenal were the most powerful contributors to the fishy odour of Tilapia. During iced storage, free fatty acid (FFA) content, conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) increased. Peroxide value (PV) gradually decreased after increasing in the first 3days of storage. Total volatile basic nitrogen (TVBN) values increased from 7.7 to 24.1 mg/100g after the storage of 12 days. Correlations between chemical indexes and sensory evaluation scores showed that the off-odour in fish muscle was mostly governed by lipid oxidation.

• Periodical: Advanced Materials Research (Volumes 1033-1034)
• Pages: 767-776
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.767
• Online since: October 2014
• Authors: Hui Hong Liu, Fei Hu*, Ping Fan Li
• Keywords: Lipid Oxidation, Solid-Phase Microextraction, Tilapia, Volatile Components

References

[1] El-Sayed, AFM., Kawanna, M(2007) Effects of photoperiod on growth and spawning efficiency of Nile tilapia (Oreochromis niloticus L. ) broodstock in a recycling system. Aquaculture Research, 38(12), 1242-1247.

DOI: 10.1111/j.1365-2109.2007.01690.x

[2] Hsieh, R.J., Kinsella JE (1989) Lipoxygenase generation of specific volatile flavour carbonyl compounds in fish tissues. Journal of Agricultural and Food Chemistry, 37(2), 279-286.

DOI: 10.1021/jf00086a001

[3] Josephson David B, Lindsay R. C (1986) Enzymic Generation of Volatile Aroma Compounds from Fresh Fish. In Biogeneration of Aromas, vol. 317 (pp.201-219): American Chemical Society.

DOI: 10.1021/bk-1986-0317.ch017

[4] Thiansilakul Y, Benjakul S, Richards MP. (2010).

[5] Jaffres E, Lalanne V, Mace S, Cornet J, Cardinal M, Serot T, Dousset X, Joffraud J. J (2011).

[6] Frankel E (1993) Formation of headspace volatiles by thermal decomposition of oxidized fish oils< i> vs. < /i> oxidized vegetable oils. Journal of the American Oil Chemists' Society, 70(8), 767-772.

DOI: 10.1007/bf02542598

[7] Iglesias J., Medina I. (2008).

[8] Sohn JH, Taki Y, Ushio H, Kohata T, Shioya I, Ohshima T (2005).

[9] Kataoka H, Lord H L, Pawliszyn J (2000) Applications of solid-phase microextraction in food analysis. Journal of Chromatography A, 880(1-2), 35-62.

DOI: 10.1016/s0021-9673(00)00309-5

[10] Wierda RL, Fletcher G, Xu L, Dufour, JP (2006). Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME-GC-MS. Journal of Agricultural and Food Chemistry, 54(22), 8480-8490.

DOI: 10.1021/jf061377c

[11] Edirisinghe R. KB, Graffham AJ, Taylor S J (2007).

[12] Giri A., Osako K., Ohshima, T. (2010).

[13] Selli S, Cayhan G.G. (2009). Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation-extraction (SDE) and GC-MS. Microchemical Journal, 93(2), 232-235.

DOI: 10.1016/j.microc.2009.07.010

[14] Bligh E.G., Dyer, WJ(1959) A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION. Canadian Journal of Biochemistry and Physiology, 37(8), 911-917.

DOI: 10.1139/o59-099

[15] Caprino F, Moretti VM, Bellagamba F, Turchini GM., Busetto ML., Giani I., Paleari MA., Pazzaglia M (2008).

DOI: 10.1016/j.aca.2008.02.005

[16] Richards M. P, Hultin H. O (2002)Contributions of Blood and Blood Components to Lipid Oxidation in Fish Muscle. Journal of Agricultural and Food Chemistry, 50(3), 555-564.

DOI: 10.1021/jf010562h

[17] Buege J.A., Aust S. D(1978) Microsomal lipid peroxidation. Methods in enzymology, 52, 302-310.

DOI: 10.1016/s0076-6879(78)52032-6

[18] Ruiz-Capillas C, Moral A (2001) Correlation between biochemical and sensory quality indices in hake stored in ice. Food Research International, 34(5), 441-447.

DOI: 10.1016/s0963-9969(00)00189-7

[19] Prost C, Serot T, Demaimay M (1998) Identification of the Most Potent Odorants in Wild and Farmed Cooked Turbot (Scophtalamus maximus L. ). Journal of Agricultural and Food Chemistry, 46(8), 3214-3219.

DOI: 10.1021/jf980128o

[20] Robin, J., Cravedi, J. -P., Hillenweck, A., Deshayes, C., & Vallod, D. (2006). Off flavor characterization and origin in French trout farming. Aquaculture, 260(1-4), 128-138.

DOI: 10.1016/j.aquaculture.2006.05.058

[21] Varlet V, Knockaert C, Prost C, Serot T. (2006) Comparison of Odour-Active Volatile Compounds of Fresh and Smoked Salmon. Journal of Agricultural and Food Chemistry, 54(9), 3391-3401.

DOI: 10.1021/jf053001p

[22] Averbeck M, Schieberle P(2009) Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate. European Food Research and Technology, 229(4), 611-622.

DOI: 10.1007/s00217-009-1082-4

[23] Sides A, Robards K, Helliwell S (2000). Developments in extraction techniques and their application to.

[24] Chaijan M, Benjakul S, Visessanguan W, Faustman C(2006)Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chemistry, 99(1), 83-91.

DOI: 10.1016/j.foodchem.2005.07.022