Abstract
Changes in volatile compounds of capelin were monitored by gas sensor measurements, sensory evaluation, and TVB analysis. Capelin was stored at 5 and 0°C for 8 days, and the effect of 0.2% added acetic acid was studied at 5°C. An instrument with electrochemical gas sensors was developed to monitor the volatile compounds of capelin during spoilage such as alcohols, amines, and sulfur compounds. The results of the gas sensor measurements showed good reproducibility, and the responses of selected sensors correlated well with classical TVB measurements. GC analysis of sulfur compounds was done simultaneously to identify and determine the relative abundance of these compounds in the headspace of capelin during storage, and a descriptive sensory evaluation scheme was developed.
| Original language | English |
|---|---|
| Pages (from-to) | 2654-2659 |
| Number of pages | 6 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 45 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - Jul 1997 |
Other keywords
- Fish spoilage
- Gas sensors
- Sensory analysis
- Volatile compounds