Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (<i>Clarias macrocephalus</i> × <i>Clarias gariepinus</i>) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis
The goal of this study was to examine the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish (i.e., dorsal, lateral line and ventral muscles) during a 15-day period of refrigerated storage. Trichloroacetic acid-soluble peptides, free fatty aci...
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| Format: | Article |
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1841 |
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| author | Hatairad Phetsang Worawan Panpipat Atikorn Panya Natthaporn Phonsatta Manat Chaijan |
| author_facet | Hatairad Phetsang Worawan Panpipat Atikorn Panya Natthaporn Phonsatta Manat Chaijan |
| author_sort | Hatairad Phetsang |
| collection | DOAJ |
| description | The goal of this study was to examine the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish (i.e., dorsal, lateral line and ventral muscles) during a 15-day period of refrigerated storage. Trichloroacetic acid-soluble peptides, free fatty acid, total volatile base-nitrogen (TVB-N), and non-heme iron levels in all muscles increased as storage time proceeded. The levels of trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) were higher than their thresholds, which was connected to a stronger earthy odor. The concentrations of geosmin and 2-MIB in all muscles increased, although there was a consistent trend of earthy odor throughout storage; this phenomenon could be attributed to the masking effect of other off-odors. During storage, the largest lipid oxidation was found in ventral muscle, as measured by peroxide value and thiobarbituric acid reactive substances. During storage, the formation of the most volatile products increased in the lateral line and ventral muscle, whereas the dorsal muscle had the lowest concentration. As storage time proceeded, the strength of spoiled, fishy, rancid, and overall off-odor intensity of all tested muscles tended to rise. Those alterations were linked to higher levels of TVB-N and trimethylamine, as well as all other volatile lipid oxidation products (e.g., hexanal, propanal, 2,4 heptadienal, 1-octen-3-ol, octanal, nonanal, trans-2-heptenal, and 1-hexanol). |
| first_indexed | 2024-03-10T08:48:50Z |
| format | Article |
| id | doaj.art-84c6753e49d943399f101bbfd10547fc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:48:50Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-84c6753e49d943399f101bbfd10547fc2023-11-22T07:39:35ZengMDPI AGFoods2304-81582021-08-01108184110.3390/foods10081841Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (<i>Clarias macrocephalus</i> × <i>Clarias gariepinus</i>) Muscle during Refrigerated Storage: Chemical and Volatilomic AnalysisHatairad Phetsang0Worawan Panpipat1Atikorn Panya2Natthaporn Phonsatta3Manat Chaijan4School of Agricultural Technology and Food Industry, Food Technology and Innovation Research Center of Excellence, Walailak University, Nakhon Si Thammarat 80160, ThailandSchool of Agricultural Technology and Food Industry, Food Technology and Innovation Research Center of Excellence, Walailak University, Nakhon Si Thammarat 80160, ThailandFood Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, ThailandFood Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, ThailandSchool of Agricultural Technology and Food Industry, Food Technology and Innovation Research Center of Excellence, Walailak University, Nakhon Si Thammarat 80160, ThailandThe goal of this study was to examine the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish (i.e., dorsal, lateral line and ventral muscles) during a 15-day period of refrigerated storage. Trichloroacetic acid-soluble peptides, free fatty acid, total volatile base-nitrogen (TVB-N), and non-heme iron levels in all muscles increased as storage time proceeded. The levels of trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) were higher than their thresholds, which was connected to a stronger earthy odor. The concentrations of geosmin and 2-MIB in all muscles increased, although there was a consistent trend of earthy odor throughout storage; this phenomenon could be attributed to the masking effect of other off-odors. During storage, the largest lipid oxidation was found in ventral muscle, as measured by peroxide value and thiobarbituric acid reactive substances. During storage, the formation of the most volatile products increased in the lateral line and ventral muscle, whereas the dorsal muscle had the lowest concentration. As storage time proceeded, the strength of spoiled, fishy, rancid, and overall off-odor intensity of all tested muscles tended to rise. Those alterations were linked to higher levels of TVB-N and trimethylamine, as well as all other volatile lipid oxidation products (e.g., hexanal, propanal, 2,4 heptadienal, 1-octen-3-ol, octanal, nonanal, trans-2-heptenal, and 1-hexanol).https://www.mdpi.com/2304-8158/10/8/1841geosmin2-MIBoff-odorhybrid catfishlipid oxidation |
| spellingShingle | Hatairad Phetsang Worawan Panpipat Atikorn Panya Natthaporn Phonsatta Manat Chaijan Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (<i>Clarias macrocephalus</i> × <i>Clarias gariepinus</i>) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis Foods geosmin 2-MIB off-odor hybrid catfish lipid oxidation |
| title | Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (<i>Clarias macrocephalus</i> × <i>Clarias gariepinus</i>) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis |
| title_full | Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (<i>Clarias macrocephalus</i> × <i>Clarias gariepinus</i>) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis |
| title_fullStr | Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (<i>Clarias macrocephalus</i> × <i>Clarias gariepinus</i>) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis |
| title_full_unstemmed | Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (<i>Clarias macrocephalus</i> × <i>Clarias gariepinus</i>) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis |
| title_short | Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (<i>Clarias macrocephalus</i> × <i>Clarias gariepinus</i>) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis |
| title_sort | occurrence and development of off odor compounds in farmed hybrid catfish i clarias macrocephalus i i clarias gariepinus i muscle during refrigerated storage chemical and volatilomic analysis |
| topic | geosmin 2-MIB off-odor hybrid catfish lipid oxidation |
| url | https://www.mdpi.com/2304-8158/10/8/1841 |
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