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Evaluation de la fraîcheur du poisson par le suivi des composés volatils : classification des composés volatils dans le poisson.

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

Auteurs : Ifremer, FIOM, OLAFSDOTTIR G., FLEURENCE J.

Résumé

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.

Détails

  • Titre original : Evaluation of fish freshness using volatile compounds: classification of volatile compounds in fish.
  • Identifiant de la fiche : 1999-0287
  • Langues : Anglais
  • 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.
  • Date d'édition : 12/11/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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