Effect of nitrogen gas packaging on odor development in yellowtail Seriola quinqueradiata muscle during ice storage

Kaori Kitabayashi, Shota Tanimoto, Haruka Kikutani, Tomoko Ohkita, Ryota Mabuchi, Mitsuya Shimoda

Research output: Contribution to journalArticle

Abstract

We investigated the effect of nitrogen gas packaging (NGP) on the odor, lipid oxidation, and browning of yellowtail fish meat during cold storage. NGP decreased the browning of yellowtail dark muscle (DM) and prevented lipid oxidation in DM during storage. NGP also suppressed the increase in volatile compounds, mainly generated from DM, in yellowtail fish meat during storage. Principal component analysis (PCA) of volatiles showed that the samples of DM after storage in air were clearly separated from the other samples by PC1. Many volatiles such as (E, E)-2,4-hexadienal had higher PC1 factor loadings and their increases in stored DM were repressed by NGP. As determined by gas chromatography–olfactometry, the number of odors sensed from DM after storage in nitrogen gas decreased compared to those before storage. Although, the sensory scores of all evaluated items of DM after storage in air increased significantly, those of DM stored in nitrogen gas showed no significant increase after storage. These findings indicate that NGP is effective for preventing the quality deterioration (odor change, lipid oxidation, and browning) of yellowtail fish meat during cold storage.

Original languageEnglish
Pages (from-to)247-257
Number of pages11
JournalFisheries science
Volume85
Issue number1
DOIs
Publication statusPublished - Jan 22 2019

Fingerprint

Seriola quinqueradiata
odor
packaging
muscle
ice
odors
gases
muscles
nitrogen
gas
fish meat
meat
lipid peroxidation
lipid
cold storage
oxidation
fish
air
effect
volatile compounds

All Science Journal Classification (ASJC) codes

  • Aquatic Science

Cite this

Effect of nitrogen gas packaging on odor development in yellowtail Seriola quinqueradiata muscle during ice storage. / Kitabayashi, Kaori; Tanimoto, Shota; Kikutani, Haruka; Ohkita, Tomoko; Mabuchi, Ryota; Shimoda, Mitsuya.

In: Fisheries science, Vol. 85, No. 1, 22.01.2019, p. 247-257.

Research output: Contribution to journalArticle

Kitabayashi, K, Tanimoto, S, Kikutani, H, Ohkita, T, Mabuchi, R & Shimoda, M 2019, 'Effect of nitrogen gas packaging on odor development in yellowtail Seriola quinqueradiata muscle during ice storage', Fisheries science, vol. 85, no. 1, pp. 247-257. https://doi.org/10.1007/s12562-018-1253-y
Kitabayashi, Kaori ; Tanimoto, Shota ; Kikutani, Haruka ; Ohkita, Tomoko ; Mabuchi, Ryota ; Shimoda, Mitsuya. / Effect of nitrogen gas packaging on odor development in yellowtail Seriola quinqueradiata muscle during ice storage. In: Fisheries science. 2019 ; Vol. 85, No. 1. pp. 247-257.
@article{b78bbb104b7343cca93b769f2030f912,
title = "Effect of nitrogen gas packaging on odor development in yellowtail Seriola quinqueradiata muscle during ice storage",
abstract = "We investigated the effect of nitrogen gas packaging (NGP) on the odor, lipid oxidation, and browning of yellowtail fish meat during cold storage. NGP decreased the browning of yellowtail dark muscle (DM) and prevented lipid oxidation in DM during storage. NGP also suppressed the increase in volatile compounds, mainly generated from DM, in yellowtail fish meat during storage. Principal component analysis (PCA) of volatiles showed that the samples of DM after storage in air were clearly separated from the other samples by PC1. Many volatiles such as (E, E)-2,4-hexadienal had higher PC1 factor loadings and their increases in stored DM were repressed by NGP. As determined by gas chromatography–olfactometry, the number of odors sensed from DM after storage in nitrogen gas decreased compared to those before storage. Although, the sensory scores of all evaluated items of DM after storage in air increased significantly, those of DM stored in nitrogen gas showed no significant increase after storage. These findings indicate that NGP is effective for preventing the quality deterioration (odor change, lipid oxidation, and browning) of yellowtail fish meat during cold storage.",
author = "Kaori Kitabayashi and Shota Tanimoto and Haruka Kikutani and Tomoko Ohkita and Ryota Mabuchi and Mitsuya Shimoda",
year = "2019",
month = "1",
day = "22",
doi = "10.1007/s12562-018-1253-y",
language = "English",
volume = "85",
pages = "247--257",
journal = "Fisheries Science",
issn = "0919-9268",
publisher = "Springer Japan",
number = "1",

}

TY - JOUR

T1 - Effect of nitrogen gas packaging on odor development in yellowtail Seriola quinqueradiata muscle during ice storage

AU - Kitabayashi, Kaori

AU - Tanimoto, Shota

AU - Kikutani, Haruka

AU - Ohkita, Tomoko

AU - Mabuchi, Ryota

AU - Shimoda, Mitsuya

PY - 2019/1/22

Y1 - 2019/1/22

N2 - We investigated the effect of nitrogen gas packaging (NGP) on the odor, lipid oxidation, and browning of yellowtail fish meat during cold storage. NGP decreased the browning of yellowtail dark muscle (DM) and prevented lipid oxidation in DM during storage. NGP also suppressed the increase in volatile compounds, mainly generated from DM, in yellowtail fish meat during storage. Principal component analysis (PCA) of volatiles showed that the samples of DM after storage in air were clearly separated from the other samples by PC1. Many volatiles such as (E, E)-2,4-hexadienal had higher PC1 factor loadings and their increases in stored DM were repressed by NGP. As determined by gas chromatography–olfactometry, the number of odors sensed from DM after storage in nitrogen gas decreased compared to those before storage. Although, the sensory scores of all evaluated items of DM after storage in air increased significantly, those of DM stored in nitrogen gas showed no significant increase after storage. These findings indicate that NGP is effective for preventing the quality deterioration (odor change, lipid oxidation, and browning) of yellowtail fish meat during cold storage.

AB - We investigated the effect of nitrogen gas packaging (NGP) on the odor, lipid oxidation, and browning of yellowtail fish meat during cold storage. NGP decreased the browning of yellowtail dark muscle (DM) and prevented lipid oxidation in DM during storage. NGP also suppressed the increase in volatile compounds, mainly generated from DM, in yellowtail fish meat during storage. Principal component analysis (PCA) of volatiles showed that the samples of DM after storage in air were clearly separated from the other samples by PC1. Many volatiles such as (E, E)-2,4-hexadienal had higher PC1 factor loadings and their increases in stored DM were repressed by NGP. As determined by gas chromatography–olfactometry, the number of odors sensed from DM after storage in nitrogen gas decreased compared to those before storage. Although, the sensory scores of all evaluated items of DM after storage in air increased significantly, those of DM stored in nitrogen gas showed no significant increase after storage. These findings indicate that NGP is effective for preventing the quality deterioration (odor change, lipid oxidation, and browning) of yellowtail fish meat during cold storage.

UR - http://www.scopus.com/inward/record.url?scp=85053432017&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85053432017&partnerID=8YFLogxK

U2 - 10.1007/s12562-018-1253-y

DO - 10.1007/s12562-018-1253-y

M3 - Article

AN - SCOPUS:85053432017

VL - 85

SP - 247

EP - 257

JO - Fisheries Science

JF - Fisheries Science

SN - 0919-9268

IS - 1

ER -