Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its...
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Published in | Foods Vol. 12; no. 14; p. 2657 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
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01.07.2023
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Abstract | Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as "electronic nose" allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition. |
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AbstractList | Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as “electronic nose” allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition. |
Audience | Academic |
Author | Oulahal, Nadia Martin, Doriane Degraeve, Pascal Adt, Isabelle Dupas-Farrugia, Coralie Joly, Catherine |
AuthorAffiliation | BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France; doriane.martin@univ-lyon1.fr (D.M.); catherine.joly@univ-lyon1.fr (C.J.); coralie.dupas-farrugia@univ-lyon1.fr (C.D.-F.); isabelle.adt@univ-lyon1.fr (I.A.); nadia.oulahal@univ-lyon1.fr (N.O.) |
AuthorAffiliation_xml | – name: BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France; doriane.martin@univ-lyon1.fr (D.M.); catherine.joly@univ-lyon1.fr (C.J.); coralie.dupas-farrugia@univ-lyon1.fr (C.D.-F.); isabelle.adt@univ-lyon1.fr (I.A.); nadia.oulahal@univ-lyon1.fr (N.O.) |
Author_xml | – sequence: 1 givenname: Doriane surname: Martin fullname: Martin, Doriane organization: BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France – sequence: 2 givenname: Catherine surname: Joly fullname: Joly, Catherine organization: BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France – sequence: 3 givenname: Coralie orcidid: 0000-0003-0963-730X surname: Dupas-Farrugia fullname: Dupas-Farrugia, Coralie organization: BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France – sequence: 4 givenname: Isabelle orcidid: 0000-0002-4634-8120 surname: Adt fullname: Adt, Isabelle organization: BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France – sequence: 5 givenname: Nadia orcidid: 0000-0002-6965-7487 surname: Oulahal fullname: Oulahal, Nadia organization: BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France – sequence: 6 givenname: Pascal orcidid: 0000-0001-5357-3433 surname: Degraeve fullname: Degraeve, Pascal organization: BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France |
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SubjectTerms | Analysis Analytical methods Atmosphere Bacteria Biodegradation Carbon dioxide Chromatography Commercialization Composition Constituents Degradation Electronic noses Evolution Fish fish packaging fish preservation Food packaging Food safety Food science Freshness Gas chromatography Gases Headspace Life Sciences Mass spectrometry Mass spectroscopy Microorganisms Monitoring Monitoring methods monitoring of fish quality Odors Organic compounds Oxidation Packaging Packaging machinery Perishable foods Permeability Retailing Review Shelf life Temperature VOCs Volatile compounds Volatile organic compounds volatilome analysis |
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Title | Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish |
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