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Evaluation of fish freshness using volatile compounds: classification of volatile compounds in fish.

Author(s) : Ifremer, FIOM, OLAFSDOTTIR G., FLEURENCE J.

Summary

Volatile compounds contributing to the characteristic odour of fish can be measured to evaluate the freshness of fish. The odour of fresh fish during storage can be classified as species related fresh fish odour, microbial spoilage odour, oxidised odour, processing odour and environmentally derived odour, based on the origin of the volatile compounds and/or based on the different compounds contributing to each odour. This classification of fish odours is useful to facilitate the interpretation of rapid measurements of the total headspace of fish using electronic noses.

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Pages: p 55-69

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Details

  • Original title: Evaluation of fish freshness using volatile compounds: classification of volatile compounds in fish.
  • Record ID : 1999-0287
  • Languages: English
  • Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Publication date: 1997/11/12
  • Document available for consultation in the library of the IIR headquarters only.

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