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Impact de la durée d'entreposage sur la qualité gustative et de l'arôme des sardines crues (Sardina pilchardus).

Effect of storage time on raw sardine (Sardina pilchardus) flavour and aroma quality.

Auteurs : PROST C., HALLIER A., CARDINAL M., et al.

Type d'article : Article

Résumé

Qualitative and semi-relative quantitative changes in flavour profiles associated with the storage of raw sardine (Sardina pilchardus) were investigated. A sensory panel generated a list of 20 odorant descriptors of raw sardine. Forty-seven volatile components were identified by gas chromatography-mass spectrometry and were quantified by gas chromatography-flame ionization detector them, 34 were highlighted as potent odorants using an olfactometric method. (E,E)-2,4-octadienal, E-2-penten-1-ol and 2,3-butanedione are the most potent odorants of raw sardine. The odour-active compounds responsible for oxidized flavours increased during storage, whereas sulphur-containing compounds associated with marine odours decreased. These results could explain the increase in rancidity aroma and the decrease in marine/iodized aroma identified by the sensory panellists in stored raw fish.

Détails

  • Titre original : Effect of storage time on raw sardine (Sardina pilchardus) flavour and aroma quality.
  • Identifiant de la fiche : 2005-0286
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 69 - n. 5
  • Date d'édition : 06/2004

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