Abstract
The effect of hemoglobin from Atlantic cod (Gadus morhua) and Arctic char (Salvelinus alpinus) on formation of volatile compounds in washed cod model system was studied by GC analysis during chilled storage. Pro-oxidative effect of cod hemoglobin compared to char hemoglobin was observed as higher initial levels of hexanal, cis-4-heptenal and 2,4-heptadienal contributing to higher rancid odor sensory scores. This was in agreement with TBARS and changes in color indicating faster initial oxidation catalyzed by cod hemoglobin. The aldehydes appeared to decline towards the end of the storage time in agreement with TBARS; however, levels of 2,4-heptadienal were considerably higher after 4 days of storage in the arctic char hemoglobin catalyzed system. doi:10.1300/J030v16n04_07
| Original language | English |
|---|---|
| Pages (from-to) | 67-86 |
| Number of pages | 20 |
| Journal | Journal of Aquatic Food Product Technology |
| Volume | 16 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 30 Oct 2007 |
Bibliographical note
Funding Information:The authors thank The Research Fund of the Icelandic Centre for Research for partly financing the project. The staff at IFL is thanked for their contribution to chemical and microbial analysis of samples and Dr. Helgi Thorarensen, at Hólar Agricultural College in Iceland for kindly providing blood samples. The collaboration with the Lipidtext project of the EU funded SEAFOODplus project, in particular valuable assistance from Dr. Ingrid Undeland and Thippeswamy Sannaveerappa at Chalmers University in Göteborg is acknowledged.
Other keywords
- Fish muscle
- Gas chromatography
- Odor
- Sensory analysis
- SPME
- TBARS
- Volatile compounds