HANDBOOK OF

Seafood and Seafood Products Analysis

HANDBOOK OF

Seafood and Seafood Products Analysis
Edited by

LEO M.L. NOLLET FIDEL TOLDRÁ

Boca Raton London New York

CRC Press is an imprint of the Taylor & Francis Group, an informa business

CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2010 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number: 978-1-4200-4633-5 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http:// www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Handbook of seafood and seafood products analysis / editors, Leo M.L. Nollet, Fidel Toldrá. p. cm. Includes bibliographical references and index. ISBN 978-1-4200-4633-5 (hardcover : alk. paper) 1. Seafood--Analysis--Handbooks, manuals, etc. I. Nollet, Leo M. L., 1948- II. Toldrá, Fidel. III. Title. TX385.H36 2010 641.3’92--dc22 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com 2009034833

Contents
Preface ..................................................................................................................................ix Editors ..................................................................................................................................xi Contributors ...................................................................................................................... xiii

PART I: CHEMISTRY AND BIOCHEMISTRY 1 Introduction—Importance of Analysis in Seafood and Seafood Products,
Variability and Basic Concepts.....................................................................................3
JÖRG OEHLENSCHLÄGER

2 Peptides and Proteins .................................................................................................11
TURID RUSTAD

3 Proteomics ..................................................................................................................21
HÓLMFRÍÐUR SVEINSDÓTTIR, ÁGÚSTA GUÐMUNDSDÓTTIR, AND ODDUR VILHELMSSON

4 Seafood Genomics ......................................................................................................43
ASTRID BÖHNE, DELPHINE GALIANA-ARNOUX, CHRISTINA SCHULTHEIS, FRÉDÉRIC BRUNET, AND JEAN-NICOLAS VOLFF

5 Nucleotides and Nucleosides ......................................................................................57
M. CONCEPCIÓN ARISTOY, LETICIA MORA, ALEIDA S. HERNÁNDEZ-CÁZARES, AND FIDEL TOLDRÁ

6 Lipid Compounds.......................................................................................................69
SANTIAGO P. AUBOURG

7 Lipid Oxidation ..........................................................................................................87
TURID RUSTAD

8 Volatile Aroma Compounds in Fish ...........................................................................97
GUÐRÚN ÓLAFSDÓTTIR AND RÓSA JÓNSDÓTTIR

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PART II: PROCESSING CONTROL 9 Basic Composition: Rapid Methodologies ...............................................................121
HEIDI NILSEN, KARSTEN HEIA, AND MARGRETHE ESAIASSEN

10 Microstructure .........................................................................................................139
ISABEL HERNANDO, EMPAR LLORCA, ANA PUIG, AND MARÍA-ANGELES LLUCH

11 Chemical Sensors .....................................................................................................153
CORRADO DI NATALE

12 Physical Sensors and Techniques .............................................................................169
RUTH DE LOS REYES CÁNOVAS, PEDRO JOSÉ FITO SUÑER, ANA ANDRÉS GRAU, AND PEDRO FITO-MAUPOEY

13 Methods for Freshness Quality and Deterioration...................................................189
YESIM OZOGUL

14 Analytical Methods to Differentiate Farmed from Wild Seafood ............................215
ICIAR MARTÍNEZ, INGER BEATE STANDAL, MARIT AURSAND, YUMIKO YAMASHITA, AND MICHIAKI YAMASHITA

15 Smoke Flavoring Technology in Seafood .................................................................233
VINCENT VARLET, THIERRY SEROT, AND CAROLE PROST

PART III: NUTRITIONAL QUALITY 16 Composition and Calories ........................................................................................257
EVA FALCH, INGRID OVERREIN, CHRISTEL SOLBERG, AND RASA SLIZYTE

17 Essential Amino Acids ..............................................................................................287
M. CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ

18 Antioxidants .............................................................................................................309
NICK KALOGEROPOULOS AND ANTONIA CHIOU

19 Vitamins ...................................................................................................................327
YOUNG-NAM KIM

20 Minerals and Trace Elements ...................................................................................351
JÖRG OEHLENSCHLÄGER

21 Analysis of n-3 and n-6 Fatty Acids ..........................................................................377
VITTORIO M. MORETTI AND FABIO CAPRINO

PART IV: SENSORY QUALITY 22 Quality Assessment of Fish and Fishery Products by Color Measurement ..............395
REINHARD SCHUBRING

23 Instrumental Texture ...............................................................................................425
ISABEL SÁNCHEZ-ALONSO, MARTA BARROSO, AND MERCEDES CARECHE

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vii

24 Aroma .......................................................................................................................439
JOHN STEPHEN ELMORE

25 Quality Index Methods ............................................................................................463
GRETHE HYLDIG, EMILÍA MARTINSDÓTTIR, KOLBRÚN SVEINSDÓTTIR, RIAN SCHELVIS, AND ALLAN BREMNER

26 Sensory Descriptors ..................................................................................................481
GRETHE HYLDIG

27 Sensory Aspects of Heat-Treated Seafood.................................................................499
GRETHE HYLDIG

PART V: SAFETY 28 Assessment of Seafood Spoilage and the Microorganisms Involved.........................515
ROBERT E. LEVIN

29 Detection of Fish Spoilage........................................................................................537
GEORGE-JOHN E. NYCHAS AND E.H. DROSINOS

30 Detection of the Principal Foodborne Pathogens in Seafoods and
Seafood-Related Environments ................................................................................557
DAVID RODRÍGUEZ-LÁZARO AND MARTA HERNANDEZ

31 Parasites....................................................................................................................579
JUAN ANTONIO BALBUENA AND JUAN ANTONIO RAGA

32 Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases .................603
CARLOS PEREIRA DOPAZO AND ISABEL BANDÍN

33 Marine Toxins ..........................................................................................................649
CARA EMPEY CAMPORA AND YOSHITSUGI HOKAMA

34 Detection of Adulterations: Addition of Foreign Proteins .......................................675
VÉRONIQUE VERREZ-BAGNIS

35 Detection of Adulterations: Identification of Seafood Species .................................687
ANTONIO PUYET AND JOSÉ M. BAUTISTA

36 Veterinary Drugs ......................................................................................................713
ANTON KAUFMANN

37 Differentiation of Fresh and Frozen–Thawed Fish ...................................................735
MUSLEH UDDIN

38 Spectrochemical Methods for the Determination of Metals in
Seafood .....................................................................................................................751
JOSEPH SNEDDON AND CHAD A. THIBODEAUX

39 Food Irradiation and Its Detection ..........................................................................773
YIU CHUNG WONG, DELLA WAI MEI SIN, AND WAI YIN YAO

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40 Analysis of Dioxins in Seafood and Seafood Products .............................................797
LUISA RAMOS BORDAJANDI, BELÉN GÓMARA, AND MARÍA JOSÉ GONZÁLEZ

41 Environmental Contaminants: Persistent Organic Pollutants .................................817
MONIA PERUGINI

42 Biogenic Amines in Seafood Products......................................................................833
CLAUDIA RUIZ-CAPILLAS AND FRANCISCO JIMÉNEZ-COLMENERO

43 Residues of Food Contact Materials .........................................................................851
EMMA L. BRADLEY AND LAURENCE CASTLE

44 Detection of GM Ingredients in Fish Feed ...............................................................871
KATHY MESSENS, NICOLAS GRYSON, KRIS AUDENAERT, AND MIA EECKHOUT

Index .................................................................................................................................889

Preface
There are several seafood and seafood products, which represent some of the most important foods in almost all types of societies, including those in developed and developing countries. The intensive production of fish and shellfish has raised some concerns related to the nutritional and sensory qualities of cultured fish in comparison to their wild-catch counterparts. In addition, there are several processing and preservation technologies, from traditional drying or curing to high-pressure processing, and different methods of storage. This increase of variability in products attending the consumers’ demands necessitates the use of adequate analytical methodologies as presented in this book. These analyses will be focused on the chemistry and biochemistry of postmortem seafood; the technological, nutritional, and sensory qualities; as well as the safety aspects related to processing and preservation. This book contains 44 chapters. Part I—Chemistry and Biochemistry (Chapters 1 through 8)—focuses on the analysis of the main chemical and biochemical compounds of seafood. Chapter 1 provides a general introduction to the topics covered in this book. Part II—Processing Control (Chapters 9 through 15)—describes the analysis of technological quality and the use of some nondestructive techniques. Various methods to differentiate between farmed and wild seafood, to check freshness, and to evaluate smoke flavoring are discussed in these chapters. Part III—Nutritional Quality (Chapters 16 through 21)—deals with the analysis of nutrients in muscle foods such as essential amino acids, omega fatty acids, antioxidants, vitamins, minerals, and trace elements. Part IV—Sensory Quality (Chapters 22 through 27)—covers the sensory quality and the main analytical tools to determine the color texture, the flavor and off-flavor, etc. Sensory descriptors and sensory aspects of heat-treated seafood are also discussed. Finally, Part V—Safety (Chapters 28 through 44)—is concerned with safety, especially related to analytical tools, for the detection of pathogens, parasites, viruses, marine toxins, antibiotics, adulterations, and chemical toxic compounds from the environment generated during processing, or intentionally added, that can be found in either cultured or wild-catch seafood. The last chapter also deals with the analysis of genetically modified ingredients in fish feed. This book provides an overview of the analytical tools available for the analysis of seafood, either cultured fish or their wild-catch counterparts, and its derived products. It also provides an extensive description of techniques and methodologies for quality assurance, and describes analytical methodologies for safety control. In summary, this handbook deals with the main types of analytical techniques available worldwide, and the methodologies for the analysis of seafood and seafood products.
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Preface

We would like to thank all the contributors for their excellent work. Their hard work and dedication have resulted in this comprehensive and prized handbook. We wish them all the very best in their academic and/or scientific careers. Leo M.L. Nollet Fidel Toldrá

Editors
Dr. Leo M.L. Nollet is the editor and associate editor of several books. He edited for Marcel Dekker, New York—now CRC Press of Taylor & Francis Group—the first and second editions of Food Analysis by HPLC and the Handbook of Food Analysis. The Handbook of Food Analysis is a three-volume book. He also edited the third edition of the Handbook of Water Analysis, Chromatographic Analysis of the Environment (CRC Press) and the second edition of the Handbook of Water Analysis (CRC Press) in 2007. He coedited two books with F. Toldrá that were published in 2006: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing). He also coedited Radionuclide Concentrations in Foods and the Environment with M. Pöschl in 2006 (CRC Press). Nollet has coedited several books with Y.H. Hui and other colleagues: the Handbook of Food Product Manufacturing (Wiley, 2007); the Handbook of Food Science, Technology and Engineering (CRC Press, 2005); and Food Biochemistry and Food Processing (Blackwell Publishing, 2005). Finally, he also edited the Handbook of Meat, Poultry and Seafood Quality (Blackwell Publishing, 2007). He has worked on the following five books on analysis methodologies with F. Toldrá for foods of animal origin, all to be published by CRC Press: Handbook of Muscle Foods Analysis Handbook of Processed Meats and Poultry Analysis Handbook of Seafood and Seafood Products Analysis Handbook of Dairy Foods Analysis Handbook of Analysis of Edible Animal By-Products Handbook of Analysis of Active Compounds in Functional Foods He has worked with Professor H. Rathore on the Handbook of Pesticides: Methods of Pesticides Residues Analysis, which was published by CRC Press in 2009. Dr. Fidel Toldrá is a research professor in the Department of Food Science at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) and serves as the European editor of Trends in Food Science & Technology, the editor-in-chief of Current Nutrition & Food Science, and as a member of the Flavorings and Enzymes Panel at the European Food Safety Authority. In recent years, he has served as an editor or associate editor of several books. He was the editor of Research Advances in the Quality of Meat and Meat Products (Research Signpost, 2002) and the associate editor of the Handbook of Food and Beverage Fermentation Technology and the Handbook of Food Science,
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Editors

Technology and Engineering published in 2004 and 2006, respectively, by CRC Press. He coedited two books with L. Nollet that were published in 2006: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing). Both he and Nollet are also associate editors of the Handbook of Food Product Manufacturing published by John Wiley & Sons in 2007. Professor Toldrá has edited Safety of Meat and Processed Meat (Springer, 2009) and has also authored Dry-Cured Meat Products (Food & Nutrition Press—now Wiley-Blackwell, 2002). He has worked on the following five books on analysis methodologies with L. Nollet for foods of animal origin, all to be published by CRC Press: Handbook of Muscle Foods Analysis Handbook of Processed Meats and Poultry Analysis Handbook of Seafood and Seafood Products Analysis Handbook of Dairy Foods Analysis Handbook of Analysis of Edible Animal By-Products Handbook of Analysis of Active Compounds in Functional Foods Toldrá was awarded the 2002 International Prize for Meat Science and Technology by the International Meat Secretariat. He was elected as a fellow of the International Academy of Food Science & Technology in 2008 and as a fellow of the Institute of Food Technologists in 2009.

Contributors
M. Concepción Aristoy Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Burjassot, Valencia, Spain Santiago P. Aubourg Instituto de Investigaciones Marinas Consejo Superior de Investigaciones Científicas Vigo, Spain Kris Audenaert Department of Plant Production Faculty of Biosciences and Landscape Architecture University College Ghent Ghent, Belgium Marit Aursand SINTEF Fisheries and Aquaculture Trondheim, Norway Juan Antonio Balbuena Cavanilles Institute of Biodiversity and Evolutionary Biology University of Valencia Valencia, Spain Isabel Bandín Departamento de Microbiología y Parasitología Instituto de Acuicultura Universidad de Santiago de Compostela Santiago de Compostela, Spain Marta Barroso Instituto del Frío Consejo Superior de Investigaciones Científicas Madrid, Spain José M. Bautista Faculty of Veterinary Sciences Department of Biochemistry and Molecular Biology IV Universidad Complutense de Madrid Ciudad Universitaria Madrid, Spain Astrid Böhne Institut de Génomique Fonctionnelle de Lyon Ecole Normale Supérieure de Lyon University of Lyon Lyon, France Luisa Ramos Bordajandi Instrumental Analysis and Environmental Chemistry Department General Organic Chemistry Institute Consejo Superior de Investigaciones Científicas Madrid, Spain

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Contributors

Emma L. Bradley Food and Environment Research Agency York, United Kingdom Allan Bremner Allan Bremner and Associates Mount Coolum, Queensland, Australia Frédéric Brunet Institut de Génomique Fonctionnelle de Lyon Ecole Normale Supérieure de Lyon University of Lyon Lyon, France Cara Empey Campora Department of Pathology John A. Burns School of Medicine University of Hawaii Honolulu, Hawaii Fabio Caprino Dipartimento de Scienze e Technologie Veterinari per la Sicurezza Alimentare Università degli Studi di Milano Milan, Italy Mercedes Careche Instituto del Frío Consejo Superior de Investigaciones Científicas Madrid, Spain Laurence Castle Food and Environment Research Agency York, United Kingdom Antonia Chiou Department of Science of Dietetics-Nutrition Harokopio University Athens, Greece Ruth De los Reyes Cánovas Institute of Food Engineering for Development Polytechnic University of Valencia Valencia, Spain

Corrado Di Natale Department of Electronic Engineering University of Rome Tor Vergata Rome, Italy Carlos Pereira Dopazo Departamento de Microbiología y Parasitología Instituto de Acuicultura Universidad de Santiago de Compostela Santiago de Compostela, Spain E.H. Drosinos Laboratory of Food Quality Control and Hygiene Department of Food Science & Technology Agricultural University of Athens Athens, Greece Mia Eeckhout Department of Food Science and Technology Faculty of Biosciences and Landscape Architecture University College Ghent Ghent University Association Ghent, Belgium John Stephen Elmore Department of Food Biosciences University of Reading Reading, United Kingdom Margrethe Esaiassen Nofima Marked Tromsø, Norway Eva Falch Mills DA Trondheim, Norway Pedro Fito-Maupoey Institute of Food Engineering for Development Polytechnic University of Valencia Valencia, Spain

Contributors

xv

Delphine Galiana-Arnoux Institut de Génomique Fonctionnelle de Lyon Ecole Normale Supérieure de Lyon University of Lyon Lyon, France Belén Gómara Instrumental Analysis and Environmental Chemistry Department General Organic Chemistry Institute Consejo Superior de Investigaciones Científicas Madrid, Spain María José González Instrumental Analysis and Environmental Chemistry Department General Organic Chemistry Institute Consejo Superior de Investigaciones Científicas Madrid, Spain Ana Andrés Grau Institute of Food Engineering for Development Polytechnic University of Valencia Valencia, Spain Nicolas Gryson Department of Food Science and Technology Faculty of Biosciences and Landscape Architecture University College Ghent Ghent University Association Ghent, Belgium Ágústa Guðmundsdóttir Department of Food Science and Nutrition School of Health Sciences Science Institute University of Iceland Reykjavik, Iceland Karsten Heia Nofima Marine Tromsø, Norway

Marta Hernandez Molecular Biology and Microbiology Laboratory Instituto Tecnologico Agrario de Castilla y León Valladolid, Spain Aleida S. Hernández-Cázares Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Burjassot, Valencia, Spain Isabel Hernando Department of Food Technology Universidad Polite ′cnica de Valencia Valencia, Spain Yoshitsugi Hokama Department of Pathology John A. Burns School of Medicine University of Hawaii Honolulu, Hawaii Grethe Hyldig Aquatic Process and Product Technology National Institute of Aquatic Resources (DTU Aqua) Technical University of Denmark Kongens Lyngby, Denmark Francisco Jiménez-Colmenero Department of Meat and Fish Science and Technology Instituto del Frío Consejo Superior de Investigaciones Científicas Ciudad Universitaria Madrid, Spain Rósa Jónsdóttir Matís Icelandic Food Research Reykjavik, Iceland Nick Kalogeropoulos Department of Science of Dietetics-Nutrition Harokopio University Athens, Greece

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Contributors

Anton Kaufmann Kantonales Labor Zurich Zurich, Switzerland Young-Nam Kim Department of Nutrition and Health Sciences Duksung Women’s University Seoul, South Korea Robert E. Levin Department of Food Science University of Massachusetts Amherst, Massachusetts Empar Llorca Departamento de Tecnología de Alimentos Universidad Politécnica de Valencia Valencia, Spain María-Angeles Lluch Department of Food Technology Universidad Politécnica de Valencia Valencia, Spain Iciar Martínez Instituto de Investigaciones Marinas (CSIC) Consejo Superior de Investigaciones Científicas Vigo, Spain Emilía Martinsdóttir Matís Iceland Food Research Reykjavík, Iceland Kathy Messens Department of Food Science and Technology Faculty of Biosciences and Landscape Architecture University College Ghent Ghent University Association Ghent, Belgium Leticia Mora Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Burjassot, Valencia, Spain

Vittorio M. Moretti Dipartimento de Scienze e Technologie Veterinari per la Sicurezza Alimentare Università degli Studi di Milano Milan, Italy Heidi Nilsen Nofima Marine Tromsø, Norway George-John E. Nychas Laboratory of Microbiology and Biotechnology of Foods Department of Food Science and Technology Agricultural University of Athens Athens, Greece Jörg Oehlenschläger Max Rubner-Institute Federal Research Centre for Nutrition and Food Hamburg, Germany Guðrún Ólafsdóttir Syni Laboratory Services and University of Iceland Reykjavik, Iceland Ingrid Overrein SINTEF Fisheries and Aquaculture and Department of Biotechnology Norwegian University of Science and Technology Trondheim, Norway Yesim Ozogul Department of Seafood Processing Technology Faculty of Fisheries Cukurova University Adana, Turkey Monia Perugini Department of Food Science University of Teramo Teramo, Italy

Contributors

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Carole Prost Food Aroma Quality Group LBAI—ENITIAA Rue de la Géraudière Nantes, France Ana Puig Department of Food Technology Universidad Politécnica de Valencia Valencia, Spain Antonio Puyet Faculty of Veterinary Sciences Department of Biochemistry and Molecular Biology IV Universidad Complutense de Madrid Ciudad Universitaria Madrid, Spain Juan Antonio Raga Cavanilles Institute of Biodiversity and Evolutionary Biology University of Valencia Valencia, Spain David Rodríguez-Lázaro Food Safety and Technology Research Group Instituto Tecnologico Agrario de Castilla y León Valladolid, Spain Claudia Ruiz-Capillas Department of Meat and Fish Science and Technology Instituto del Frío Consejo Superior de Investigaciones Científicas Ciudad Universitaria Madrid, Spain Turid Rustad Department of Biotechnology Norwegian University of Science and Technology Trondheim, Norway

Isabel Sánchez-Alonso Instituto del Frío Consejo Superior de Investigaciones Científicas Madrid, Spain Rian Schelvis Wageningen IMARES Institute for Marine Resources & Ecosytem Studies IJmuiden, the Netherlands Reinhard Schubring Department of Safety and Quality of Milk and Fish Products Federal Research Institute for Nutrition and Food Max Rubner-Institut Hamburg, Germany Christina Schultheis Institut de Génomique Fonctionnelle de Lyon Ecole Normale Supérieure de Lyon University of Lyon Lyon, France Thierry Serot Food Aroma Quality Group LBAI—ENITIAA Rue de la Géraudière Nantes, France Della Wai Mei Sin Analytical and Advisory Services Division Government Laboratory Hong Kong, People’s Republic of China Rasa Slizyte SINTEF Fisheries and Aquaculture Trondheim, Norway Joseph Sneddon Department of Chemistry McNeese State University Lake Charles, Louisiana

Iceland Chad A. Norway Inger Beate Standal SINTEF Fisheries and Aquaculture Trondheim. People’s Republic of China Michiaki Yamashita Food Biotechnology Section National Research Institute of Fisheries Science Yokohama. Iceland Jean-Nicolas Volff Institut de Génomique Fonctionnelle de Lyon Ecole Normale Supérieure de Lyon University of Lyon Lyon. Louisiana Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Burjassot. Iceland Kolbrún Sveinsdóttir Matís Iceland Food Research Reykjavik. Japan Wai Yin Yao Analytical and Advisory Services Division Government Laboratory Hong Kong. Spain Hólmfríður Sveinsdóttir Division of Biotechnology and Biomolecules Matís Iceland Food Research SauđárkrÓkur. Norway Pedro José Fito Suñer Institute of Food Engineering for Development Polytechnic University of Valencia Valencia. Vancouver.xviii ◾ Contributors Christel Solberg Faculty of Biosciences and Aquaculture Bodø University College Bodø. People’s Republic of China . Spain Musleh Uddin Corporate Quality Assurance Albion Fisheries Ltd. Thibodeaux Department of Chemistry McNeese State University Lake Charles. France Oddur Vilhelmsson Department of Science University of Akureyri Akureyri. Canada Vincent Varlet Food Aroma Quality Group LBAI—ENITIAA Rue de la Géraudière Nantes. France Yiu Chung Wong Analytical and Advisory Services Division Government Laboratory Hong Kong. France Véronique Verrez-Bagnis Ifremer Nantes. Valencia. Japan Yumiko Yamashita Food Biotechnology Section National Research Institute of Fisheries Science Yokohama. British Columbia.

CHEMISTRY AND BIOCHEMISTRY I .

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.......................10 1.................................................................. 8 1............................................................................................................ fishes and other aquatic animals show an abundant 3 ......................................... 9 References ....7 Analytical Problems ....... and donkey) or poultry (hen..............................8 Trends and Outlook .............................................. goat.................. 5 1.......................1 World Catch and Harvest Seafood has by far the greatest variety of all animal-based foods..........Chapter 1 Introduction—Importance of Analysis in Seafood and Seafood Products.........6 Analytical Methodologies................................... turkey.. 7 1............ lamb...5 Sampling .................... and duck) are represented by very few species...... 5 1.......................... Variability and Basic Concepts Jörg Oehlenschläger Contents 1........................................................................ 3 1.............................................. 6 1........................................................................... 6 1.................................................................................................................................... geese..........................3 Special Problems with Aquatic Animals ..........2 Variability of Aquatic Animals ................... pork.............4 Benefits and Risks ..................................................1 World Catch and Harvest ............. Whereas the species consumed as warm-blooded mammals (beef..................

and sensory properties. The fish group alone is represented by 25.6 million tons).2%. 40% is consumed as wet fish without any further technological processing or preservation. They deteriorate at ambient temperature in a few days. . Chub mackerel (2. state of maturity.1 million tons). fish is the top group in aquaculture at 47.4 million tons). The stagnation of captured fish is mainly due to fully exploited or partially overfished stocks. mostly Pangasius species). Another difference compared with land-living animals is the fact that the quality (size. India (2. Mollusks (bivalves and cephalopods) are the third most important group both by quantity and by value at 22. only some of these 5% have the desired sensory properties and give a good or satisfying fillet yield that catching and processing them can be justified. and another 8% into canned products.5 million tons). Japanese anchovy (1. appearance. Further. Atlantic herring (2. 1990: 16 million tons.4 million tons). whereof the major part are cyprinids like carp). nutritional status.8 million tons). Alaska Pollock (2. and Thailand (1.4%. and Norway (2. Thailand (2. Aquatic plants that are popular in Southeast Asia are second in quantity at 23.1 million tons). whereas crustaceans are fourth by quantity at 6. Although the amount of captured fish is almost constant at a level around 90 million tons/ year since 1990 after a continuous growth for more than 40 years.4 million tons.000–35. Further.1 million tons). in the case of captured seafood we have to accept what we find in the trawl despite modern advanced technology of sonar and echo sounders. Skipjack tuna (2. 2000: 40 million tons.000 species.4% by quantity. about 20% is converted into deep frozen products. Russia (3. respectively. However. 25% is converted into fishmeal and other nonfood products. and Yellowfin tuna (1. Indonesia (4.4 million tons).3 million tons). About 75% of the world’s total seafood supply is used for human consumption.) of aquatic animals when captured by fishing techniques is—with few exceptions—completely unknown.4 million tons). body composition.9 million tons). The world’s aquaculture provided 52 million tons (36%).0 million tons). Japan (4. Most fish was caught in the Pacific Ocean (Northeast and Southeast) followed by Northeast Atlantic Ocean.3 million tons).7 million tons). fish and other seafood are highly perishable products when stored without chilling. Vietnam (1.2 million tons). The total world seafood supply for 2007 amounted to 143 million tons. including plants) [1]. 1980: 7 million tons.4 million tons.4 ◾ Handbook of Seafood and Seafood Products Analysis number of species and variability. etc. The major aquaculture (excluding plants) producers (>1 million tons) in 2005 were China (32. Chile (4. infestation with parasites.3 million tons). Largehead hairtail (1.2 million tons). only a little proportion of this large number of about 5% is present in the world’s oceans in amounts huge enough to allow an economical use (catch and following processing).3% and 14.6 million tons).2% but second by value at 20. aquaculture is dramatically growing (1960: 2 million tons. Blue whiting (2. Peru (9.1 million tons). and the captured fish.8 million tons). By major groupings. India (3. burden of pollutants. The top 10 species being caught in huge amounts in 2005 were Anchoveta (10. Chilean jack mackerel (1. the United States (4.3 million tons). Although land-based animals are today tailor made according to industry’s and consumer’s wishes in weight. and only correct storage of wet fish in melting ice or of certain products at chilled temperatures can prolong the shelf life up to weeks or months. 1970: 4 million tons. 8% is transformed into cured products. 91 million tons (64%) of the total supply. Indonesia (1. The most important primary product producing countries of marine and inland (freshwater) fisheries in 2005 were China (17.4%.1 million tons).

and so forth. However. flat fishes. some groups offer special problems to which a lot of attention has to be given: aquatic animals may contain parasites (e.. these are all very rough classifications. and fatty fish species (>10% fat). This can lead to extreme problems not only in processing but also in analysis. 1. demersal fish. other parameters such as organic pollutant concentrations vary. a certain degree of variability is found. and . When captured during the spawning season. or according to their occurrence in the ocean’s water column into pelagic fish. decisions must be made where the results should be used and how detailed an analysis must be.g. This means that each fish can be different and unique. Toxins from dinoflagellates can accumulate in bivalve mollusks. Not only weight and length are varying with age but also other factors such as proximate composition. and the spawned fish can exhibit fillet fat contents of down to 5%. we have different groups such as bony and cartilaginous fishes. pollution of water. neurotoxic shellfish poisoning (NSP). which are subject to variations based on state of maturity. and trace element content. Predatory fish species such as sharks. a careful consideration has to be made if the variation is important and if it is worth or essential knowing (leading to analysis of individuals) or if a more general impression about the target component is sufficient (pooled samples). season. bottom fish. Components like water. The prespawning fish can have a fat content in fillet up to 35%. and protein are not even distributed in the edible part and also trace element concentrations vary from head to tail or back to belly. leading to several diseases such as diarrhetic shellfi sh poisoning (DSP). and so on. which are very different from each other in appearance. fat. nematodes. Based on taxonomic criteria. fishing area. a change in properties starts. not only spoilage and freshness parameters are changing due to metabolic (autolytic) and microbiological processes but also the microbial flora is changing. paralytic shellfish poisoning (PSP). Besides this more general aspect. crustaceans. In addition. eellike fishes. With all these variations in the raw seafood material before the analysis of any components. the main difficulty in the analysis of fish and other seafood is that there is not only a big variation between groups of species and species but also within a given species.3 Special Problems with Aquatic Animals The main problem with aquatic animals is the fact that from the moment that they are caught or harvested. and before analyzing fish.Introduction ◾ 5 1. and mollusks. When concentrating on fish as the major group contributing to the world’s fish supply. Also within the fish body. can accumulate mercury during their long life span to quantities that exceed legal limits. and nutritive properties. in one haul specimen of 5% fat and 35% fat are present. which are at the end of the marine food web. since parallel with fat content. After catch and harvest. composition. we arrange them in order according to their shape into round fish. We can also group them according to their fat content into three groups: lean fish species (<1% fat). and ground fish. mineral. which continues until a state of spoilage is reached. Mackerel is a typical pelagic swarm fish occurring in big schools. cestodes) that can be harmful to humans when they enter live and intact into the human body. medium fatty fish species (>1% to <10% fat).2 Variability of Aquatic Animals The variability of aquatic animals can be described and explained in many different ways. A drastic example illustrating the variability in fish is the Atlantic mackerel.

1. All of these parameters and substances have to be carefully analyzed and quantified to allow a risk benefit analysis. we are confronted with toxins in mussels and fish.) that are harmful to human health and must be destroyed or removed before marketing of the products. the exceptional concentrations of essential elements such as selenium and iodine. we may find high amounts of inorganic toxic elements and organic pollutants (POP. cadmium is accumulated to amounts that exceed any legal limits by far.5 Sampling Sampling. The high amount of long-chain polyunsaturated fatty acids of the n-3 series such as eicosapentanoic acid (20:5) and docosahexanoic acid (22:6). Mediterranean Sea. Before starting the sampling procedure. which means here the selection of an appropriate number and part of aquatic animals under well-defined conditions. leading to ciguatera or maitotoxin poisoning. In products that have not undergone thermal treatment and that are offered to the consumer as ready to eat (e. Unfortunately. and sashimi). cold smoked products. a sampling plan has to be developed describing the numbers of samples to be taken. Most errors and most erroneous results arising from analytical methods are based on poor or even wrong sampling plans and practices. only few quantitative analytical data have entered these assessments. and in fish. and the measures to be taken to avoid any contamination as well as the storage and transport conditions of the samples after sample preparation.g. is very often underestimated. 1. with the consequence that recommendations are mostly restricted to a few factors being appropriately analyzed but not based on all factors. persistent organic pollutants). and B12. the presence of antioxidants such as tocopherols. On the other hand.. Fish and other aquatic animals from areas that are polluted (rivers.4 Benefits and Risks Seafood is a rich source for a great number of nutritive and important components. cadmium from hepatopancreas penetrates into the edible part (mantle) during storage.6 ◾ Handbook of Seafood and Seafood Products Analysis amnesic shellfish poisoning (ASP). and the good digestibility of fish protein due to low amounts of connective tissue are some examples of the many benefits seafood offers when consumed.g. we have the risk of viruses and microorganisms. Vibrio sp. we have sometimes a parasitical problem. sushi. the vitamins A. seas with no or limited water exchange with world oceans such as Baltic Sea. Caspian Sea. Considering the great variability of seafood described here. leading to elevated cadmium concentrations also in this body compartment. and residues of pharmaceuticals and hormones used in aquaculture can be detected and more. inshore waters. the well-balanced content of essential amino acids. there is an inherent microbial risk. When not eviscerated immediately after catch. In the digestive glands of mollusks (hepatopancreas) such as cephalopods and mussels. which can give reliable advice and guidance for wise and responsible seafood consumption. gravad products.. . or Black Sea) can carry a high burden of environmental pollutants. the body compartments to be dissected. especially in their organs responsible for detoxification such as liver and kidney. estuaries. a tremendous amount of analytic work in seafood has to be done. the high amount of taurine. Aquatic animals from some areas of the world can carry viruses and microorganisms (e. E. D.

When sampling for later microbiological analyses. ammonia. and analysis of biogenic amines as histamine or cadaverine. it is advisable to concentrate on a muscle part that is simple to identify and can be dissected without destroying the fish completely (examples are muscle below gill cover. .Introduction ◾ 7 The number of individuals should be big when a small specimen has to be analyzed. dimethyl amine. In addition. head end. and so forth. Methods that are still in use are among others k-value. trimethyl amine oxide. it has to be made under strict hygienic conditions to avoid any microbial contamination. analysis of trimethyl amine. While sampling is done. or tail end of fillet). sprat.14] that form a very rich source of information about seafood analysis. preferably at −30°C) until analysis. sand.6]. it is recommended to store all samples (also solutions) in deep frozen conditions (<−18°C. Another method that was developed recently is the two-dimensional gel electrophoresis (2DE). To be also mentioned are the research project “Multisensor techniques for monitoring the quality of fish” (MUSTEC) from 1999 to 2002 and the research project SEQUID “A new method for measurement of the quality of seafood” from 2001 to 2003. two books shall be mentioned that have been published earlier but still contain a significant amount of basic knowledge about analytical methods for seafood quality determination [5. shark). snails). physical methods. and in big fish (tuna. More chemical methods have been developed for differentiation between fresh and frozen/thawed products (see Chapter 48) and for species identification and authenticity (see Chapters 37 and 38). and the second concerted action was “Fish quality labeling and monitoring” (FQLM) from 1998 to 2000. the whole body may be sampled and analyzed (mussels. After sampling is completed successfully. and only a few samples are taken from big individuals. knives) or by protective clothes or gloves. and total volatile basic nitrogen (TVB-N). 1.6 Analytical Methodologies The improvement and further development of analytical methods in the field of seafood research in Europe were initiated and brought forward by a number of research projects and concerted actions (CA) financed by the European Union within the research and technological development (RTD) framework programs 3 to 6. and comparative analyses with different instruments. In small specimens that are consumed totally. which is based on ATP breakdown products. The chemical/biochemical methods are mostly traditional methods that were developed earlier than the physical (instrumental) methods and have been mostly applied as methods for freshness/spoilage determinations. always the whole edible part (fillet. These projects brought the scientists together in conferences. is necessary. When sampling is done onboard a vessel. tail muscle) must be taken due to intrinsic variations in fillet parts and after homogenization subsamples can be taken. and practical work-ins and allowed on-site measurements. The main results of these projects have been published in books [2–4. and microbiological methods. The analytical methods used for seafood analyses can be divided into objective methods and sensory methods. determination of thiobarbituric acid and formaldehyde. a careful selection of individuals that have not been mechanically damaged by the catching technique. precaution must be taken not to contaminate the sample by instruments used during manipulation (scissors. other species or mud. The objective methods are chemical/biochemical methods. smaller when medium-sized animals are the target. calibrations. workshops. in medium-sized specimen. The first concerted action in this area was “Evaluation of fish freshness” from 1995 to 1997.

among others. and time domain spectroscopy (TDR) [7]. not harmful for the operator. we have color measurement.g. and high-resolution NMR (HR-NMR)). and nonpolluting for the environment are. Kramer test. Outer inspection is done by the European Union quality-grading scheme and by the quality index method (QIM). puncture. and compression tests. Warner–Bratzler test. pH measurement. However. whereas the Torry sensory scheme and the flavor profile analysis are performed on cooked samples. near-infrared spectroscopy (NIR). determination of specific spoilage organisms (SSO). The main problem is that there is no single method existing that can give sufficient information about the quality (freshness) of seafood. there are still many problems left in the analysis of seafood and seafood-based products. polymerase chain reaction (PCR). are time consuming. tensile. and bacterial sensors. differential scanning calorimetry (DSC). An instrumental method that is fast. which is usually not present in seafood industry. is still missing. with the same degree and quality of information obtained by sensory assessment. and objective results. many of them have not graduated from research to seafood industrial application. need trained personal. nuclear magnetic resonance (magnetic resonance imaging (MRI). 1. oligonucleotide probes. The reasons are the relatively complex and difficult handling of the instruments and the need of being applied and maintained by educated personnel. therefore. cheap. with the exception of sensory methods. can be used by untrained personal. UV and visible light spectroscopy. which are noninvasive and nondestructive techniques for the sample. of utmost importance to introduce the newly developed analytical methods into the industry for better product and raw material analysis and quality assurance. and are. Two more systematic methods that involve some analytical methods are the hazard analysis critical control point (HACCP) and traceability. and can be applied on many species and also on processed seafood products. therefore. . expensive. Other methods that are rapid. RT Freshness grader. The sensory methods can also be divided into two principal methodologies: methods based on outer inspection of the sample (without cooking) and methods based on assessing the cooked sample. are experienced in.. Although many instrumental analytical methods have been developed and have been intensively tested and proven in research to be working sufficiently and reliably on seafood and seafood products. Instrumental methods are fast. It is.7 Analytical Problems Despite the great progress that has been made. and can be used after a short training period by nonscientific educated personnel. comparatively cheap. analysis of electrical resistance or conductivity by Torrymeter. and have used since many years [9]. reproducible. Sensory methods. The European seafood sector where the majority of enterprises are small and medium sized (SMEs) hesitate to apply new instrumentation and prefer to rely on the methods they know. a well-trained sensory panel in which the human senses are used as measuring instruments has been shown to give reliable. When using instrumental methods nowadays. Sensory methods are often considered to be subjective methods. creep. image analysis. Intellectron Fischtester VI. Further. and oscillatory measurements). always a combination of several methods is necessary to give sufficient information equal to sensory assessment [8]. low-field (LF) NMR. viscoelastic methods such as stress relaxation. texture and texture profile analysis (e.8 ◾ Handbook of Seafood and Seafood Products Analysis Physical methods comprise microscopy. electronic noses and electronic tongues [14]. however. antibody techniques. Frequently used microbiological methods are total viable count (TVC).

however. more research is needed to make them simpler to apply and to increase the speed of analysis. and virus contamination in seafood. and contents of all the beneficial components. bacterial pathogens. Many exotic fish. New methods are also urgently needed for the reduction of microbial risk. the protein and peptides are analyzed to a much lesser extent. More research and development of analytical methodology will be initiated by these new findings. toxins such as ciguatera. more cost efficient. QIM will be digitalized and will work in combination with image analysis and electronic nose without sensory experts involved. justification of methods used. Although the lipids in seafood are analyzed very intensively. robust. journals will in the near future no longer accept manuscripts in this field. all progress in analytical methods and instrumentation needs an analyst who is responsible and follows the guidelines and advice for analytical quality assurance. own standards. . 1. their spoilage characteristics and shelf life. and more environmental friendly.Introduction ◾ 9 For some analytical methods. Analytical instruments that are simple to use. and QIM schemes will also be developed for exotic species on our markets and for processed products. for almost all microbiological methods. Almost all analytical methods for seafood analysis will be developed further to avoid time and chemicals and to minimize sample preparation and digestion steps. remarkably developments have occurred very recently [10–12]. Without a well-documented and traceable analytical quality assurance (reference materials. Recent findings show that seafood contains important functional proteins and peptides [13]. and mollusk species from tropical and subtropical countries enter our markets in large quantities or as single fish specimen and are not thoroughly investigated for their microbiological status including viruses. This holds for all methods for species differentiation. the presence of parasites. sampling strategy) showing that the results obtained are accurate and correct. food additives. and have a wide range of applicability will be built. However. This next generation of instruments will then also find its way into the fish industry and fish inspection. proficiency tests. The QIM will be further developed. sensory characteristics. This will shorten delays in seafood trade. The method of the future will analyze a well-homogenized sample without any other sample preparatory steps except homogenizing. and for many methods of trace element and residue analysis. In the area of sensory methods. crustacean.8 Trends and Outlook In the future. allergens. most chemical and biochemical analytical methods that use a huge amount of chemicals and manpower will be substituted by instrumental methods that are more reliable. pharmaceuticals. Th is is a large area where a significant amount of analytical input is needed. In this field. There are many seafood products on our markets that have not been characterized by analytical methods at all. Some methods that are well known such as k-value or TVB-N will disappear. inorganic and organic residues. PCR-based methods will soon take the place of the traditional microbiological methods and will enable the checking of microbiologic status of samples in minutes or hours. it is necessary that the schemes for the QIM as the quality method of the future are extended to all species on the market (about 100).

212p. Rehbein. J. 9. Børresen. T.. Kent.)..B. Oehlenschläger. 1990.M. Luten.-K. Cambridge.. 57p. Nunes..).. 1998. M. Paris. Dalgaard. 8. Reducing microbial risk associated with shellfish in European countries.K. WileyBlackwell. J. and Olafsdottir.. Jørgensen.... V. A. and Heia.). Verrez-Bagnis. R. 2003. et al. Thorkelsson. FAO.B. Barr. et al.). (Eds. L.). Woodhead Publishing Limited.J. Multisensor for fish quality determination. J. et al. (Ed. J. Fishing News Books. 2003. K. 1995. G. 14. in Quality of Fish from Catch to Consumer—Labelling.. Luten. Cambridge. Evaluation of Seafood Freshness Quality.). 2006. J. 4.. T. 363p. 2008. Quality of Fish from Catch to Consumer—Labelling. Cambridge.). U. 194p. Farnham. Control of Fish Quality (3rd edn. Pommepuy. Wageningen Academic Publishers. No. 2008.. (Eds. Mild processing techniques and development of functional marine protein and peptide ingredients. 15... A study of the attitudes of the European fish sector towards quality monitoring and labeling.).. 2009.). Woodhead Publishing Limited. 567p. 216p. 2006. M. 13.. in Improving Seafood Products for the Consumer. Botta. T. 12. G.. G. Aachen. New York.B. J. et al.K. J.K. M. (Eds. U. E. 2008.. Bacterial pathogens in seafood..J. Anon. 456p. 7. J. Wageningen Academic Publishers. Jacobsen C.K. Technol... and Oehlenschläger.. Wageningen.. 227p. et al. Martinsdottir. J. Tejada. (Eds. K. Careche.... 500. Wageningen Academic Publishers. 2. State of world aquaculture 2006. Sæbø.R. 2005. Trends Food Sci. 2004. Monitoring and Traceability. Seafood Research from Fish to Dish. U. Wageningen. B. A. Detecting virus contamination in seafood. Monitoring and Traceability. J. U. and Olafsdottir. 6. (Eds. 247p. Bekaert.).. Methods to Determine the Freshness of Fish in Research and Industry. Wageningen. Lee. Børresen. Bosch.. Shaker Verlag GmbH. in Improving Seafood Products for the Consumer. 10. Woodhead Publishing Limited. P. . Safety and Authenticity. G. J. Børresen. Olafsdottir. FAO Fisheries Department. FAO Fisheries Technical Paper. U. Fishery Products—Quality. 477p.. Luten. (Ed. 134p.). Cambridge. Børresen. Oehlenschläger. et al. Luten. Oehlenschläger. 11. 5.. International Institute of Refrigeration. SEQUID: A New Method for Measurement of the Quality of Seafood. T. (Ed. in Improving Seafood Products for the Consumer. 86. 180p.. and Oehlenschläger. Surrey. R. M. Woodhead Publishing Limited.10 ◾ Handbook of Seafood and Seafood Products Analysis References 1. Olafsdottir. 3. VCH. Connell. Rome. (Eds. Knöchel. G... 2008. (Ed. in Improving Seafood Products for the Consumer. 396p.. H.

........ Both the amino acid composition and the digestibility of fish proteins are excellent......................1 Introduction Protein analysis is highly important for the food industry.............................................13 2. particularly the 11 ........... Fish provides about 14% of the world’s need for animal proteins and 4%–5% of the total protein requirement [2]...............................................................................................................5 Immunoassays ......................................18 2............................................................................................................ Both the content and the properties of the proteins are important for the value and the quality of the products [1]..............2 Total Content of Proteins ............................................8 Protein Modifications...............................................Chapter 2 Peptides and Proteins Turid Rustad Contents 2............ For product and process development it is important to have methods to determine the properties of the proteins and how these change during processing and storage.................7 Peptide Characterization . including the fish industry........................................................................................................................ and how these properties are influenced by food additives and other components...........16 2.6 Electrophoresis-Based Methods ........... but it is also important to have methods to determine the type and the origin of the proteins present........17 References ..................................................1 Introduction ......14 2............................................................11 2..4 Analysis of Soluble Proteins .....................................................16 2....................... Fish are regarded as an excellent source of high-quality protein..................16 2.........................3 Protein Solubility Classes ..................................... Both for quality control and food labeling it is therefore important to have methods to determine not only the total content of proteins in a raw material or a product.................................................. 12 2...........

For products such as fish mince and surimi. both different types of raw materials and processed foods. It is important that the methods to analyze food proteins are robust [1].56 [1]. Many proteins have protein contents that deviate from this. Originally only sulfuric acid was used for digestion of the samples. The Kjeldahl method has been automated and several instruments for automated analysis are available. and textural properties. and trapping of ammonia and titration steps. 2. This method is used as a reference method by many national and international organizations. values from 5. When the protein content is calculated based on determination of the nitrogen content. The disadvantage is that the method requires use of hazardous and toxic chemicals.43 to 5. and urea will also contribute to the calculated protein content. nucleotides. amines. This factor is the amount of nitrogen that contains 1 g of nitrogen. It is also possible to determine the nitrogen content using elemental analysis (C/N analyzers) [4]. neutralization. It is also possible to determine the amount of ammonia by different colorimetric methods [1]. but other chemicals such as potassium sulfate and mercury oxide are also used. distillation. it is difficult to start using other and more correct factors [5]. assuming a nitrogen content of 16% in the proteins. Mariotti and coworkers discuss conversion factors in their critical review and conclude that even if a factor of 6.25 is usually used. Tables of conversion factors are given in several papers such as [1. fish proteins also have good functional properties such as water-holding capacity.5]. . The method includes sample digestion. emulsification. gelling.12 ◾ Handbook of Seafood and Seafood Products Analysis essential amino acids lysine and methionine. which is distilled and trapped in boric acid. which gives a factor of 5. The ammonium sulfate is converted into ammonia. The Kjel-Foss® instrument mechanizes the entire micro-Kjeldahl procedure while the Kjel-Tec® instrument uses a digestion block together with an apparatus for automated distillation and titration. This means that it should be possible to use the method on different types of foods. and that other components in the food such as lipids and pigments should not interfere with the analysis. which has been used for more than 75 years. for instance collagen has a nitrogen content of 18%. For fish.2 Total Content of Proteins The total content of proteins is usually determined by the Kjeldahl or the Dumas method. has been shown to be too high for animal proteins. The Kjeldahl method determines the nitrogen content as ammonia. the water-holding capacity and the gelling properties which determine the textural attributes of the products are important quality parameters [3]. nitrogen from other nitrogen-containing compounds such as free amino acids. and the amount of protein is calculated by multiplication with a Kjeldahl factor. For animal proteins the value 6.82 are given.25. The Technicon AutoAnalyzer uses continuous flow analysis [1]. The Kjeldahl method was first published in 1883 but has been extensively modified since then. The factor can be calculated from the amino acid composition of the proteins. and the amount of nitrogen is determined by titration [1]. The method should also require minimal sample pretreatment to decrease analytical error and reduce costs. During digestion the nitrogen in the sample is converted to ammonium sulfate. The advantage of this method is that it gives accurate results for all types of samples. Retaining the functional properties through preservation and processing operations is therefore of great importance. The Dumas method is quicker and cheaper and easier to perform and is therefore now considered on equal terms with the Kjeldahl method [1]. In addition to the high nutritional value.

3. This was the salt-soluble fraction. and connective proteins. The myofibrillar proteins.3 Protein Solubility Classes Fish muscle proteins can be divided into three groups. It can also be used to determine the properties of food proteins [8] and has been used to detect adulteration of beef with animal and plant proteins as well as classify tenderness of beef in two categories. pH 7. purged free of atmospheric gas. After cooling of the gas mixture. based on differences in solubility [9. Kelleher and Hultin compared the use of NaCl. The principle of quantitative amino acids is described in Owusu-Apenten [1]. However. After centrifugation. and water are removed. also called the salt-soluble proteins can be extracted in buffers with an ionic strength of >0. KCl. The sample is put in a furnace (950°C–1050°C). Four grams of muscle was homogenized for 20 s in 80 mL 50 mM phosphate buffer. the CO2. changes in solubility can be used to measure changes in protein structure caused by denaturation during storage and processing. Fish muscle proteins are more sensitive and less stable than proteins from mammals. 2. Near infrared spectroscopy can also be used to determine protein content.5 M KCl and centrifuged as above.10]. Today accurate combustion nitrogen analyzers are used. It has been successfully used to determine protein and water content of salmon fillets [6] as well as of surimi [7]. The advantages of this method are that it is rapid. the supernatant was decanted and the volume made up to 100 mL—this was the water-soluble fraction. It is also described in Chapter 16. The soluble protein was extracted in distilled water (low ionic strength). then centrifuged (6000 g) for 30 min at 3°C. but the instrumentation is expensive and the method requires calibration. the NO2 is reduced to N2 and measured with a thermal conductivity meter [1]. The sarcoplasmic proteins consist mainly of enzymes and can be extracted using water or buffers with low ionic strength such as for instance 50 mM phosphate buffer. The homogenates of these solutions were stirred constantly for 30 min at 2°C. Quantitative amino acid analysis is one of the most reliable methods for quantification of food proteins. and in 0. American Oil Chemists’ Society (AOCS). Two grams of minced muscle was homogenized at low temperature for 1 min in 50 mL of distilled water. The methods for extraction are not standardized so the amount of proteins extracted will vary with the method used. SO2. The combustion method has been calibrated with the Kjeldahl method and this has led to approval of the method by Association of Official Analytical Chemists (AOAC). The precipitate was homogenized in 80 mL phosphate buffer with 0. nondestructive. This procedure involves hydrolyzation of the food sample using concentrated hydrochloric acid. O2. and filled with pure oxygen. The volume of the supernatant was made up to 100 mL. .Peptides and Proteins ◾ 13 The Dumas method was first published in 1831 and the first instruments used were not user friendly. sarcoplasmic. determination of the amino acid profile. Hultmann and Rustad [11] used a modification of the method by Anderson and Ravesi [12] and Licciardello and coworkers [13]. and LiCl for extraction of protein from fish muscle and concluded that LiCl was a better extractant of fish muscle proteins over a wider range of conditions than NaCl or KCl [16]. and can be used online. A few examples of methods to extract proteins from fish muscle are given here. Martinez-Alvarez and Gomez-Guillen [14] used a modification on the method of Stefansson and Hultin [15]. and several other organizations [1]. It is easy to perform. The connective tissue proteins are often called the insoluble proteins and can be extracted using alkali or acid. myofibrillar.86 M NaCl solution (high ionic strength). and calculation of the amount of different amino acids.

The product becomes reduced to molybdenum/tungsten blue and can be measured at 750 nm. one of the simplest methods is to determine absorbance in the far UV range. Reducing agents and sucrose as well as several common buffers interfere with the Lowry method. However mg quantities of protein are generally required. However.14 ◾ Handbook of Seafood and Seafood Products Analysis Solubility of collagen can be determined by extraction in alkali or acid as described by Eckhoff and coworkers [17]. but the method is simple and inexpensive. measuring concentrations between 1 and 10 mg/mL. A standard curve is needed.4 Analysis of Soluble Proteins There are many indirect colorimetric methods to determine protein content. The reactions are highly pH dependent. Peterson have reviewed the Lowry method [21] and listed interfering substances. [18]. the concentration of the soluble proteins can be analyzed with a wide variety of methods. Light scattering because of large particles or aggregates can also lead to errors. The purple complex is relatively stable and has an absorption maximum at 540–560 nm. the presence of nonprotein UV-absorbing groups such as nucleic acids and nucleotides which absorb strongly at 260 nm further complicate matters. The review also discusses many of the modifications that . The precipitate was stirred with 0. the method therefore has protein-to-protein variations. and a few of them will be treated here. Since all proteins absorb UV/visible light to varying degrees. The protein concentration can then be calculated from the Lambert–Beer law: A = ε cl where A is the absorption at a given wavelength c is the molar protein concentration l is the path length for the light (cm) e is the molar absorption or extinction coefficient (M−1 cm−1) The molar absorptivity can be determined by dry weight estimation of a purified protein. the complexes react with the Folin-phenol reagent a mixture of phosphotungstic acid and phosphomolybdic acid in phenol. The method is not very sensitive. giving upper tolerable limits for a long range of these as well as some methods for coping with the effect of these substances. The Biuret method is based on the formation of complexes between copper salts and peptide bonds under alkaline conditions.1 M NaOH and centrifuged. Samples were homogenized in 0. This was the acid-soluble collagen. After extraction.5 M acetic acid for 2 days at room temperature and centrifuged as above. by absorbance at 205 nm or from knowledge of amino acid composition [19]. The Lowry method [20] is based on a Biuret-type reaction between protein and copper(II) ions under alkaline conditions. The sensitivity can be increased by measuring absorbance at 310 nm or by increasing the time for the Biuret reaction. 2. Absorption at 280 nm is mainly due to tryptophan and tyrosine residues with smaller contributions from phenylalanine and the sulfur-containing amino acids. which is a modification of the method described by Sato et al. In addition. Methods exist to correct for the influence of light scattering and nucleic acids/ nucleotides [19]. some of these methods reduce the speed and simplicity of the method [19]. Measurement of UV absorption at 280 nm is a simple and popular method to determine protein concentration. The extraction in NaOH was repeated five times and the supernatants were pooled for the analysis of alkali-soluble collagen content.

Th is figure varies for different collagen types such as collagen from fish skins from different fish species [24]. However. The method is compatible with a wide range of buffers/substances. The Lowry method determines both proteins.1 Comparison of Useful Range for Methods to Determine Protein Concentration Method Kjeldahl Biuret Lowry Biorad (Coomassie Brilliant Blue) Biorad (Coomassie Brilliant Blue)—micro Bicinchonic acid Absorption at 280 nm Range (μg) 500–30. It would be best if the protein being analyzed could be used as the standard protein. and stable reagents and kits are available. The amount of collagen can be determined by analysis of the hydroxylysine content by the Neuman and Logan method as modified by Leach [23]. an accurate determination requires that the amount of hydroxylysine residues per 100 residues in the collagen is known. it uses only one reagent instead of two as in the Lowry procedure [1]. the method is highly protein dependent (Table 2. The Coomassie Brilliant Blue method is also used for visualizing proteins in electrophoretic gels.000–10. for lipids. There are different dye-binding methods. Hydroxylysine is an amino acid that is almost exclusively found in collagen.Peptides and Proteins ◾ 15 have been suggested for the Lowry method.000 1. This method is based on the color change taking place when CBBG binds to proteins under acidic conditions. sensitivity. Th is method is faster to perform than the Lowry procedure (5 min development compared to 30–45 min). Sensitivity is similar to the Lowry procedure. this is often not possible or practical. the disadvantages are interfering substances and time—compared to some of the dye-binding methods such as the Coomassie Blue methods. small peptides and free amino acids. buffer salts. and precision. chelators such as EDTA. The ability of proteins to bind silver has also been used as a very sensitive method to visualize proteins in gel electrophoresis. and denaturing agents such as urea and guanidine hydrochloride cause less interference.000 10–300 20–140 1–20 1–50 100–300 . reducing agents.1). However. but detergents. Finally he compares the Lowry method with other methods to determine protein concentration and concludes that the advantages of the Lowry method are simplicity. as different amino acids and peptides give different colors in the Lowry method. while methods such as Biuret and Biorad only determine peptide chains above a certain length. The silver staining methods are 100 times more sensitive than the CBBG staining. However. Table 2. All the methods discussed above are highly protein dependent and this should be kept in mind when applying these methods for analysis of the protein content. Silver binding is also being used as a method to analyze concentration of soluble proteins [19]. and one of the most widely used is the Biorad method based on binding of Coomassie Brilliant Blue G (CBBG) [22]. Use of bicinchonic acid (BCA) was introduced as an easier way to determine protein. and acids and alkali cause interference. however.

The most commonly used system is that of Laemmli [25]. How a certain protein behaves in a gel filtration column can be described by the coefficient Kav which defines the proportion of pores that are accessible to that molecule. polyacrylamide. causing the negatively charged proteins to migrate across the gel toward the anode. for instance after enzymatic hydrolysis of proteins or during processing and storage of seafood. These enzymes can convert a colorless substrate to a colored product which can then be detected. Many peptides are bioactive and have physiological properties. One of the most commonly used methods is SDS-PAGE.and medium-pressure chromatography. For high-pressure systems. Molecular weight can also be determined by electrophoresis. It is then necessary to have the antibody of the protein that one seeks to quantify. a second antibody is bound to the protein bound to the primary antibody. The proteins will migrate based on their size. dextrans. using gels of polyacrylamide and denaturing the samples by boiling in a solution of sodium dodecyl sulfate (SDS).6 Electrophoresis-Based Methods The molecular weight of proteins and peptides is often of interest and this can be determined by several different methods. while larger proteins can only enter the largest pores.16 ◾ Handbook of Seafood and Seafood Products Analysis 2. smaller proteins will. Since SDS is charged. which gives one SDS molecule for every two amino acids. beads are made of open. spend more time inside the beads and the larger proteins will emerge from the column first. By using markers of known molecular weight. smaller proteins will travel farther down the gel. where Ve is the elution volume of the molecule.5 Immunoassays The amount of a specific protein in a mixture can be determined by enzyme-linked immunosorbent assays (ELISA). such as immunostimulating or antihypertensive . Small proteins can enter all the pores in the beads.4. cross-linked three-dimensional polymer networks such as agarose. The denatured proteins are applied to the gel and an electric current is applied.7 Peptide Characterization Studying the composition and properties of peptides in seafood is often of interest. macroporous silica. A polyclonal or monoclonal antibody against the protein of interest is then bound to a film through the Fc region of the antibody. and combinations of these. cellulose. on the average. a standard curve can be made in the same way as for gel chromatography and the weight of the unknown proteins determined. a standard curve can be made allowing determination of the molecular weight distribution in a protein mixture. and Vt is the total volume of the column. The secondary antibody is usually linked to peroxidase or alkaline phosphatase. As the protein solution moves down the column. For low. Bovine serum albumin (BSA) is then added to block nonspecific binding sites. SDS binds to proteins in a weight ratio of 1:1. 2. porous glass. Kav = (Ve − V0)/(Vt − V0). By using standard proteins of known molecular weight. the proteins are separated based on their size and shape (Stokes’ radii). or inorganic–organic composites are used as support media [1]. The amount of secondary antibody bound is proportional to the amount of the specific protein in the sample. while larger ones travel a shorter distance. 2. The method is very sensitive but requires available antibodies. V0 is the void volume of the column. In native gel filtration chromatography. After washing. Dithiothreitol (DTT) or mercaptoethanol is often added to reduce disulfide bonds. this results in a charged complex where the charge is proportional to the molecular weight of the protein.

However. muscle proteins are also vulnerable to oxidative attack during processing and storage of muscle foods [30]. One of these is the determination of free amino groups after reaction with trinitrobenzene-sulfonic acid (TNBS) [26]. 2. and changes in these properties may be due to other factors. In addition oxidation can be measured as loss of functional properties such as loss of solubility. nutritional. Oxidation of protein side chains can give rise to unfolding and conformational changes in protein and also to dimerization or aggregation [31]. the most used are determination of formation of carbonyl groups [32. selective precipitation using ethanol. Oxidation can occur at both the protein backbone and on the amino acid side chains. emulsification. Precipitation of the proteins makes it possible to study peptides which are found in lower concentrations using different chromatographic methods such as LC–MS or electrophoretic methods. Several methods to determine this value exist. Changes in proteins during storage and processing will often result in changes in the functional properties of the proteins. For characterization of mixtures of peptides.33] and reduction in SH-groups. For determination of the amount of peptides below a certain chain length. loss of water-holding capacity. One much used definition of functional properties is this: Those physical and chemical properties that influence the behavior of proteins in food systems during . solubility. gelling and emulsification properties. these properties are not only dependent on the oxidation state of the proteins. and can result in major physical changes in protein structure ranging from fragmentation of the backbone to oxidation of the side chains. Studying the peptide fraction can give a lot of useful information as peptides may have several functions in the food. The amount of liberated protons can be determined by titration. such as provide information about the enzymes that are active during storage. The measurement shows the number of specific peptide bonds broken in hydrolysis as a percent of the total number of peptide bonds present in the intact protein.Peptides and Proteins ◾ 17 properties. especially after enzymatic degradation/ hydrolysis. changes take place in the proteins and it is often of interest to quantify these changes. In addition to lipids and pigments. viscosity. The reaction takes place under slightly alkaline conditions and is stopped by lowering the pH in the solution. or trichloroacetic acid can be used [28]. Mass spectroscopy can be used to determine the molecular mass of the peptides. Another widely used method is the determination of free amino groups after titration with formaldehyde [27]. including gelation. The amount of peptides soluble in different concentrations of ethanol was found to be dependent on the chain length as well as on the hydrophobicity of the peptides. the term degree of hydrolysis describes the extent to which peptide bonds are broken by the enzymatic hydrolysis reaction. and formation of aggregates. The peptides may also give valuable information about the quality of the food. methanol. Formation of dityrosine is also used to determine the degree of protein oxidation. and water-holding capacity. Bauchart and coworkers [29] studied the peptides in rainbow trout using precipitation with perchloric acid followed by electrophoresis and MS-analysis in order to study proteolytic degradation. Oxidative modification often leads to alterations in the functional. this is spectrophotometric method determining the amount of the chromophore formed when TNBS reacts with primary amines. and by using tandem mass spectroscopy detailed information of the structure of the peptides can be found. and sensory properties of the muscle proteins. Formaldehyde reacts with unprotonated primary amine groups resulting in loss of protons.8 Protein Modifications During storage and processing of marine raw materials. The content of sulfhydryl groups can be determined using DTNB by the method of [34] with the modification of [35]. Several methods are used to determine protein oxidation.

It is usual to classify them according to mechanism of action into three main groups: (1) properties related with hydration (absorption of water/oil.18 ◾ Handbook of Seafood and Seafood Products Analysis processing. Food Research International. 12. Venugopal. R. aggregation. and H.25 and Jones’ factors. Ed. 73: R91–R98. Tome. Analytical chemistry. Shahidi. and F. J. The book edited by Hall [38] gives a good overview of methods to determine protein functionality. 13. Functional properties can be divided in several groups.. 69: 95–100. Ravesi. 8. T. 1968. Value added products from underutilised fish species. 4.. Methods for processing and utilization of low cost fishes: A critical appraisal. in Food Chemistry. whippability). pp. 87: 31–41. W.F. or interaction with other food constituents. Relation between protein extractability and free fatty acid production in cod muscle aged in ice. Journal of Fisheries Research Board Of Canada. adhesiveness. formation of protein–lipid films.R.. Food Chemistry. 1979.K. tertiary. Fennema. Food Chemistry. Lanier. Characteristics of edible muscle tissue.. M. Hultin.. 7. Owusu-Apenten. and quaternary). et al. V. et al. A description of the properties of the proteins important for functional properties was given by Damodaran [37]: The physicochemical properties that influence functional behavior of proteins in food include their size.. storage. moisture and protein in salmon fillets by use of near-infrared diff use spectroscopy. Control of chemical composition and food quality attributes of cultured fish. 2. 1995. molecular flexibility/rigidity in response to external environment (pH. Methods to determine functional properties are often developed for a particular use in a specific food system resulting in a vast number of different methods. . sulphur and sulphur alone in organic and inorganic materials. Time–temperature tolerance and physical-chemical quality tests for frozen Red Hake. 879–942. Food Protein Analysis: Quantitative Eff ects on Processing.C. 463. Anderson. 96: 491–495. 2004. Licciardello.J. and gelation). References 1. net charge. Rustad. Journal of Food Science & Technology. and P. N. Nondestructive determination of water and protein in surimi by near-infrared spectroscopy. Bock. salt concentration). F. 1995. 25: 289–307. cooking. thickening. wettability). hydrophobicity.L. 35: 431–435. Mariotti.. 10. and T. Automatic methods for the simultaneous determination of carbon. sensory. It is therefore difficult to compare results from different laboratories. 5: 215–234. Innovative uses of near-infrared spectroscopy in food processing.K. and biological values are sometimes included in the functional properties. 1992. Foegeding. Journal of Food Quality. et al. 1982. temperature. 9. 2002. and R.. L. Nutritional. 5. and consumption [36]. T. 1995. Haard. Hultmann. (2) properties related with the protein structure and rheological characteristics (viscosity. D. Journal of Food Science & Nutrition. Uddin.M. elasticity. O.P. 48: 177–184. 3. structures (secondary. Connelly. 25: 2025–2069. New York: Marcel Dekker.E. and (3) properties related with the protein surface (emulsifying and foaming activities. E. 2008. 51: 1173–1179. 32: 1–12. 2008.A. M.. amino acid composition and sequence. hydrogen.J. Marcel Dekker: New York. Journal of the Science of Food and Agriculture. Non-destructive determination of fat. 2006. 6. Journal of Food Science. distribution. p. J. Mirand.. 1996. solubility. shape. 11. Iced storage of Atlantic salmon (Salmo salar)—Effects on endogenous enzymes and their impact on muscle proteins and texture. Critical Reviews in Food Science and Nutrition. and E. Converting nitrogen into protein—Beyond 6. Isaksson. Kirsten. Venugopal. hydrophilicity. V.

29. . Cleavage and structural proteins during assembly of the head of bacteriophage T4.. Choe.A. pp. and M. and H.K. K. 21.K. 2007. Food Chemistry. 1951. et al.. Formol titration: An evaluation of its various modifications. Kinsella. et al. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss). 90B: 155–158.. 34. CRC Critical Reviews Food Science & Nutrition. The oxidative environment and protein damage. Journal of Biological Chemistry. Hultin. 15. Peptides in rainbow trout (Oncorhynchus mykiss) muscle subjected to ice storage and cooking. 42: 2656–2664. Laemmli. C. Eckhoff. Stefansson. 27(6): 1256–1262. Adler-Nissen. Isolation of types I and V collagen from carp muscle. Effect of brine salting at different pHs on the functional properties of cod muscle proteins after subsequent dry salting. 17. Ed. Yada. R. Norges Tekniske høgskole: Trondheim.. 30. Mechanisms and factors for edible oil oxidation. 82: 70–78. Almås.: New York.. Bradford.B. Collagen content in farmed Atlantic salmon (Salmo salar L. Protein measurement with the Folin phenol reagent.A. S. Lowry. Journal of Agricultural and Food Chemistry. 1976. K. Modler. Comparison of ethanol and trichloracetic acid fractionation for measurement of proteolysis in Emmental cheese. 31. Damodaran. Food Chemistry. Obtake..M.. Analytical Biochemistry. Nature.. 1991. 25.M. Farr and Randall. Paraf. S. 72: 248–254. Damodaran and A. Comparative Biochemistry & Physiology. VCH: New York. U.) and subsequent changes in solubility during storage on ice.M. Journal of Food Science.O.. 18. M. Bauchart. Functional properties of food proteins: A review.J. Rosebrough. Inc. A rapid and sensitive method for the determination of microgram quantities of protein utilizing the principle of protein-dye binding. Technicla Biochemistry. 24. in Food Proteins and their applications.. Analyst. 100: 201–220.H. Notes on a modification of the Neuman & Logan method for the determination of the hydroxyproline. 1996. Andersen. 175. Davies... G. C. 28. 1981. Sato. Journal of Agricultural and Food Chemistry. et al.L. 1979. 100: 1566–1572.. Food Proteins: An Overview. W. Eds. E. Biochemistry Journal. Journal of Agricultural and Food Chemistry. 94: 123–129. 20. 6: 1069–1077. Nakai and H.P. Sompongse. 74: 70–71. Kelleher. 227: 680–685. 82: 488–498. 1959. 1996. 1988. 1997. International Dairy Journal.E. Comprehensive Reviews in Food Science and Food Safety. 1960.H. 1957. O. in Dep.D. 37. K. Hall.. Journal of Agricultural and Food Chemistry. A review. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. Analytical Biochemitry. 33. 38. Baron. M. J. Ellman.J.. Food Chemistry. S. 2007... Martinez-Alvarez.. 1996. Fisheries Science. Hultin. S. 1998. Tissue sulfhydryl groups. 1996.. Effect of Cryoprotectants and a reducing reagent on the stability of actomyosin during ice storage. 2005. Archives in Biochemistry & Biophysics. Methods for Testing Protein Functionality. 35. 55: 8118–8125. Lithium chloride as a preferred extractant of fish muscle proteins. O. 7: 219–280.. and D. 22. 2002. G. 5: 169–186. 26. Analysis: Quantitation and physical characterization. et al. p. G. 16. and A. et al. Gomez-Guillen. 1970. 36.L. 23. H. A.C. 19. Eds.Peptides and Proteins ◾ 19 14. U. 62: 73–79. 62: 197–200. C.W. 1994. Taylor. 1979. Peterson. 1703: 93–109. On the solubility of cod muscle proteins in water. Myoglobin-induced lipid oxidation.O. 1976. 193: 265–275. 2006. Itoh.. Min. Y. 27.. Marcel Dekker. Biochimica Biophysica Acta. Rohm. 2006. and H. et al. 32. 50: 3887–3897... Muskelcellehylsteret hos torsk: Ultrastruktur og biokjemi. 265. Review of the Folin Phenol protein quantitation method of Lowry. Leach.Y. in Food Proteins: Properties and Characterization. Blackie Academic and Professional: London. and H. 1–24. J. p. 56: 315–317. Baron. W. et al. G.P.

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..............................................................................2 Aquaculture and Antemortem Effects on Quality and Processability ....................................................25 3.................................... 34 Acknowledgments ....................2..................................................2.......................2 Quality Involution .........................1.......33 3....1 Protein Autolysis and Oxidation during Storage and Processing ....... 22 3... 24 3........2.25 3.......2... 27 3......................................3..............................................................1 Sample Extraction and Cleanup .......................3...............35 References ............................................ 22 3....2..................... 22 3........1 Sample Matrix Considerations ....................................3 Protein Identification by Peptide Mass Fingerprinting ..........................2.............................................2..................................3.............................2.......................................... 28 3.............................Chapter 3 Proteomics Hólmfríður Sveinsdóttir.............31 3......2 First-Dimension Electrophoresis . and Oddur Vilhelmsson Contents 3..............................................3 Applications of 2DE in Seafood Analysis .....................2.....4 Second-Dimension Electrophoresis .................................................................. 32 3........................................5 Staining .....25 3.2...........................................................2......................4 Allergen Identification .......................................................................................................................................... 32 3......2 Proteome Analysis by 2DE ..........................1.....2...................35 21 ................ 28 3........3... Ágústa Guðmundsdóttir........................................................ 27 3.......3 Equilibration .......... 34 3...........31 3....................................................................3 The Degradome ................................6 Analysis ......................................2..............2......................2.....3..2................3.....................2..............2......................1 Introduction .......................................2 Muscle Proteomes .................... 22 3.....1................3 Species Authentication .................2....... 24 3.........................................................................1 Development ........................................ 28 3...........................................2..1 Whole Larval Proteomes......2 Basic 2DE Methods Overview .....

The method most commonly used was originally developed by Patrick O’Farrell and is described in his seminal and thorough 1975 paper5 and briefly outlined. based on liquid chromatography tandem mass spectrometry (LC–MS/MS). This chapter will therefore focus on 2DE. While high-throughput.6–8 liver. largely because of its high resolution. giving valuable insight into the composition of the raw materials. for example. then. the cornerstone of most proteomics research.13 skeletal muscle.1. Several environmental factors can interfere with the protein expression of larvae leading to poor larval quality like malformations. also known as proteomics.1 Whole Larval Proteomes The production of good quality larvae is still a challenge in marine fish hatcheries.12 and rectal gland12 have been reported.2. Furthermore. in the following sections. the construction of the food matrix. the proteome varies from tissue to tissue. Studies on whole larvae. 3. the “classic” process of two-dimensional (2D) gel polyacrylamide electrophoresis (2DE) followed by protein identification via peptide mass fingerprinting of trypsin digests (Figure 3.12. quality involution within the product before. succinctly defined as “the study of the entire proteome or a subset thereof”1 is currently a highly active field possessing a wide spectrum of analytical methods that continue to be developed at a brisk pace.2 surface-enhanced laser desorption/ionization3 or protein arrays. both on the cellular and tissue-wide levels. 3.12. It stands to reason.14–18 gill. 3. Proteome analysis allows us to examine the effects of environmental factors on larval global protein expression. Selection of tissues for protein extraction is therefore an important issue that needs to be considered before a seafood proteomic study is embarked upon. foodstuffs are in large part made up of proteins. is the simultaneous separation of hundreds. simplicity. is a tool that can be of great value to the food scientist. This is especially true of fish and meat.12 brain. fish possess a number of tissues amenable to 2DE-based proteome analysis. Like other vertebrates.12 kidney. that proteome analysis. In the following sections.2. we present some issues and challenges related to sample matrices of particular interest to the seafood scientist. and low survival rate. as well as with time and in response to environmental stimuli. of proteins on a 2D polyacrylamide slab gel.19 intestine. where the bulk of the food matrix is constructed from proteins. gel-free methods.22 ◾ Handbook of Seafood and Seafood Products Analysis 3. the interactions of proteins with one another or with other food components. along with some of the main improvements that have developed since.9–11 heart. or even thousands. Proteomics. during.4 hold great promise and are deserving of discussion in their own right.1 Introduction As with all living matter. is regulated and brought about by proteins. growth depression. and after processing or storage. . and mass accuracy. or with the human immune system after consumption.1 Sample Matrix Considerations Unlike the genome.2 Proteome Analysis by 2DE 2DE.1) remains the workhorse of most proteomics work.

cytoskeletal . In many cases this is sufficient for identification purposes.1 An overview over the “classic approach” in proteomics. Nevertheless. such as the gastrointestinal tract or the central nervous system. where the majority of the highly abundant proteins were identified as muscle proteins. First.7.20 all important information for controlling factors influencing the aptitude to continue a normal development until adult stages. Once a protein of interest has been identified. subjected to degradation by trypsin (or other suitable protease) and the resulting peptides analyzed by mass spectrometry.22 The advantage of working with whole larvae versus distinct tissues is the ease of keeping the sample handling to a minimum in order to avoid loss or modification of the proteins.22 Also. peptides can be dissociated into smaller fragment and small partial sequences obtained by MS/MS. Peptide mass mapping using matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) mass spectrometry was performed only on the cod larval proteins. it is excised from the gel.6. a protein extract (crude or fractionated) from the tissue of choice is subjected to 2D PAGE. posttranslational modifications and redistribution of specific proteins within cells.6. See text for further details. Only a few proteome analysis studies on fish larvae have been published. like the overwhelming presence of muscle and skin proteins.22 and zebrafish (Danio rerio).23 This is reflected in our studies on whole cod larval proteome.6.22 Three of these publications have focused on the whole larval proteomes in Atlantic cod (Gadus morhua)6. These proteins may mask subtle changes in proteins expressed in other tissues or systems.Proteomics ◾ 23 2D PAGE Trypsin digestion MS fingerprinting MS/MS sequencing Figure 3. The axial musculature is the largest tissue in larval fishes as it constitutes approximately 40% of their body mass.7 These studies provided protocols for the production of high-resolution 2D gels. but if needed. yielding a peptide mass fingerprint. allowing identification of ca.21. 85% of the of the selected protein spots. there are several drawbacks when working with the whole larval proteome.

2 Muscle Proteomes In most seafood products.42. Swamping of low-abundance spots by highly abundant ones may not be a problem for applications relating specifically to structural proteins. whereby proteins are targeted for destruction by the proteasome by covalent .43 The 20S proteasome has been found to have a role in regulating the efficiency with which rainbow trout (Oncorhynchus mykiss) deposit protein. For example.45. allowing a larger sample of the remaining proteins to be analyzed.29. fish skeletal muscle is the main component. particularly in muscle tissue. Cellular protein turnover involves at least two major systems: the lysosomal system and the ubiquitin–proteasome system. However. No amplification method analogous to PCR exists for proteins. An unfractionated 2DE map of the muscle proteome therefore tends to be dominated by comparatively few high-abundance protein spots.25. as many textural and other quality factors of muscle foods are related to proteolytic activity in the muscle tissue before. it may also result in a loss of other proteins. preventing identification of holistic alterations in the analyzed proteomes. Proteomic analysis on lysosomes has been successfully performed in mammalian (human) systems. are particularly abundant in the skeletal muscle proteome.24 ◾ Handbook of Seafood and Seafood Products Analysis proteins were prominent among the identified proteins. has profound implications for quality and processability of the fish flesh. then.30 preparative isoelectrofocusing31 or solubility in the presence of various detergents32 or chaotropes33 have been described.46 An exploitable property of proteasome-mediated protein degradation is the phenomenon of polyubiquitination.26 3. Protein turnover systems. such as those associated with individual organelles or cell compartments28 or by protein biochemical methods such as affi nity chromatography. and biochemistry. as it will give rise to overloading artifacts in the gels. are suitable for rigorous investigation using proteomic methods. during and after processing. such as the ubiquitin–proteasome or the lysosome systems. Removal of those proteins may increase detection of other proteins present at low concentrations. function. Various strategies have been presented for the removal of highly abundant proteins24 or enrichment of lowabundant proteins.5 The remaining option. and simply increasing the amount of sample is usually not an option. In addition to having a hand in controlling autolysis determinants.44 It seems likely that the manner. Structural proteins. protein turnover is a major regulatory engine of cellular structure. is fractionation of the protein sample in order to weed out the high-abundance proteins.3 The Degradome The degradome may be a subproteome of particular interest to the food scientist. in which protein deposition is regulated. lysosomes can be isolated and the lysosome subproteome queried to answer the question whether and to what extent lysosome composition varies among fish expected to yield flesh of different quality characteristics.2. are of keen interest. Fractionation methods for a variety of sample matrices have been reviewed recently.1.1. but for other applications low-abundance proteins. which include most regulatory proteins and many important metabolic enzymes. such as actin and tubulin.34–41 3.2. rendering analysis of low-abundance proteins difficult or impossible. The fish muscle proteome is therefore likely to be of comparatively high interest to the seafood scientist. A myriad of methods suitable for subsequent 2DE exist for fractionating the proteome into defined subproteomes.

” i.2 Basic 2DE Methods Overview O’Farrell’s original 2DE method first applies a process called isoelectric focusing (IEF). such as that of the matrix metalloproteases. Cleanup of samples using commercial 2D sample cleanup kits may be beneficial for some sample types.2. yielding a two-dimensional map (Figure 3. up-to-date protocols.47 By targeting these ubiquitin-labeled proteins. which is most conveniently performed using commercial dry IPG gel strips. most notably the introduction of immobilized pH gradients (IPGs) for IEF. 0.2. Although a number of refinements have been made to 2DE since O’Farrell’s paper.3% (w/v) DTT [dithiothreitol]. sample treatment prior to electrophoresis should be minimal in order to minimize in-sample proteolysis and other sources of experimental artifacts.2.43. This separates the proteins according to their molecular charge.e. We have found direct extraction into the gel reswelling buffer (7 M urea. or fluorescent dyes. 2 M thiourea.5% Pharmalyte ampholytes for the appropriate pH range) supplemented with a protease inhibitor cocktail to give good results for proteome extraction from whole Atlantic cod larvae6. it is possible to observe the ubiquitin–proteasome “degradome.48–50 Monitoring of the expression levels of these regulatory enzymes. For more detailed.52–57 3. may be more conveniently carried out using transcriptomic methods. 0. Ready-made IPG strips are currently available in a variety of linear and . Activity of matrix metalloproteases is regulated via a complex network of specific proteases.2 First-Dimension Electrophoresis The extracted proteins are first separated by IEF.2) rather than the familiar banding pattern observed in one-dimensional (1D) SDS-PAGE.2. silver stains.Proteomics ◾ 25 binding to multiple copies of ubiquitin.51 the procedure remains essentially as outlined earlier. In the following sections. These strips consist of a dried IPG-containing polyacrylamide gel on a plastic backing. The tube gel is then transferred onto a polyacrylamide slab gel and the isoelectrically focused proteins are further separated according to their molecular mass by conventional sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). 3. Gygi and coworkers have developed methods to study the ubiquitin–proteasome degradome in the yeast Saccharomyces cerevisiae using multidimensional LC–MS/MS. a general protocol is outlined briefly with some notes of special relevance to the seafood scientist. such as Coomassie blue. and how they vary with environmental or dietary variables.2 Some proteolysis systems. which proteins are being degraded by the proteasome at a given time or under given conditions. The map can be visualized and individual proteins quantified by radiolabeling or by using any of a host of protein dyes and stains.58 Thorough homogenization is essential to ensure complete and reproducible extraction of the proteome. 3.. may be less directly amenable to proteomic study.22 and Arctic charr (Salvelinus alpinus) liver.2. the reader is referred to any of a number of excellent reviews and laboratory manuals. 4% (w/v) CHAPS [3-(3-chloramidopropyl)dimethylamino-1-propanesulfonate]. where an electric field is applied to a tube gel on which the protein sample and carrier ampholytes have been deposited.1 Sample Extraction and Cleanup For most applications.

Reswelling is normally performed overnight at 4°C. Broad-range linear strips (e. the dried gel needs to be reswelled to its original volume. pH 3–10) are commonly used for whole-proteome analysis of tissue samples.000–30. IEF is normally performed for several hours at high voltage and low current..26 ◾ Handbook of Seafood and Seafood Products Analysis MW (kDa) 60 42 30 22 17 4 5 pl 6 7 Figure 3. the starting voltage is about 150 V.2 A 2DE protein map of whole Atlantic cod (G. Typically.000 Vh.1. Before electrophoresis. Optimal conditions for reswelling are normally provided by the IPG strip manufacturer. Narrow-range strips also allow for higher sample loads (since part of the sample will run off the gel) and thus may yield improved detection of low-abundance proteins.500 V.2. sigmoidal pH ranges. extraction directly into the reswelling buffer is recommended. The appropriate IEF protocol will depend not only on the sample and IPG strip. but for many applications narrow-range and/or sigmoidal IPG strips may be more appropriate as these will give a better resolution of proteins in the fairly crowded pI 4–7 range. This method is thus suitable for most 2DE applications and has all but completely replaced the older and less reproducible method of IEF by carrier ampholytes in tube gels. Isoelectrofocusing was by pH 4–7 IPG strip and the second dimension was in a 12% polyacrylamide slab gel. but also on . The proteins are separated according to their pI in the horizontal dimension and according to their mass in the vertical dimension. A recipe for a typical reswelling buffer is presented in Section 3.g.2. which is then increased stepwise to about 3. although this will depend on the IPG gradient and the length of the strip. usually totaling about 10. If the protein sample is to be applied during the reswelling process. Application of a low voltage current may speed up the reswelling process. morhua) larval proteins with pI between 4 and 7 and molecular mass about 10–100 kDa.

60 the Laemmli method. While some reviewers recommend alternative buffer systems. 30% glycerol.3 Orientation and placement of an isoelectrofocused IPG strip onto the top of the second-dimension gel. thus reducing vertical streaking.2.8. A tracking dye for the second electrophoresis step is also normally added at this point. avoiding trapping air bubbles. The manufacturer’s instructions should be followed. .2. 1% DTT. the SDS–polypeptide complex that affords protein-size-based separation will form and the reducing agent will preserve the reduced state of the proteins.3) and cemented in place using a molten agarose solution. A second equilibration step in the presence of 2.4 Second-Dimension Electrophoresis Once the gel strip has been equilibrated.2. 192 mM glycine.Proteomics ◾ 27 the equipment used. The gel is run at a constant current of 25 mA until the bromophenol blue dye front has reached the bottom of the gel.3 Equilibration Before the isoelectrofocused gel strip can be applied to the second-dimension slab gel. 2% SDS. This is best performed using a dentist’s tool or other appropriate implement. it is applied to the top edge of an SDS-PAGE slab gel (Figure 3. 3. 6 M urea. During the equilibration step.1% SDS) at both electrodes. taking care to put the pressure on the IPG strip’s plastic backing rather than the gel itself. A typical equilibrationbuffer recipe is as follows: 50 mM Tris–HCl at pH 8. remains the most popular one. Figure 3.2.61 using glycine as the trailing ion and the same buffer (25 mM Tris.5% iodoacetamide and without DTT (otherwise identical buffer) may be required for some applications. trace amount of bromophenol blue. and that the strip is pressed gently onto the SDS gel.56 reviewed IEF for 2DE applications. it needs to be equilibrated for 30–45 min in a buffer-containing SDS and a reducing agent such as DTT. that the gel side of the IPG strip faces the notched side of the glass plate.59 3. 0. Optimal pore size depends on the size of the target proteins. This will alkylate thiol groups and prevent their reoxidation during electrophoresis. Görg et al. Care must be taken that the (+) end of the strip is on the same side of all slab gels. Ready-made gels suitable for analytical 2DE are available commercially. but for most applications gradient gels or gels of about 10% or 12% polyacrylamide are appropriate.

28 ◾ Handbook of Seafood and Seafood Products Analysis 3. Multiple staining with dyes fluorescing at different wavelengths offers the possibility of differential display allowing more than one proteome to be compared on the same gel. followed by staining for several days in 0. such as in difference gel electrophoresis (DIGE).64 These difficulties arise from several sources of variation among individual gels.2. such as Student’s t-test.6 Analysis Although commercial 2DE image analysis software. or Progenesis (Nonlinear Dynamics). such as with [35S] methionine. spot matching between gels tends to be time-consuming and has proved difficult to automate. and individual protein quantification. many of which are more sensitive than colloidal Coomassie and thus may be more suitable for applications where the visualization of low-abundance proteins is important.2. The most popular mass spectrometry method is MALDI-TOF mass spectrometry. and followed by destaining for several hours in water. matching. commercially available colloidal Coomassie staining kits that do not require fi xation or destaining.65–67 3. followed by incubation for 1 h in 17% ammonium sulfate/34% methanol/2% ortho-phosphoric acid. PDQuest (BioRad). organic. and staining with fluorescent dyes. and therefore individual variation is a major concern and needs to be accounted for in any statistical treatment of the data.62 3. the spot of interest is excised from the gel. Briefly. There are.2.5-dihydroxybenzoic acid) followed by ionization by a laser at the excitation wavelength of the matrix molecules and acceleration of the ionized peptides in an electrostatic field into a flight tube where the time of flight of each peptide is measured and this gives its expected mass. and the resulting peptide mixture is analyzed by mass spectrometry.2. gene expression in several tissues varies considerably among the individuals of the same species. UV-absorbing molecules (such as 2. digested with trypsin (or another suitable protease). These include radiolabeling. however.5 Staining Visualization of proteins spots is commonly achieved through staining with colloidal Coomassie Blue G-250 due to its low cost and ease of use. such as protein load variability due to varying IPG strip reswelling or protein transfer from strip to slab gel.68 where peptides are suspended in a matrix of small. Pooling samples may also be an option and this depends on the type of experiment.63 In particular. Multivariate analysis has been successfully used by several investigators in recent years. analysis of the 2DE gel image. A great many alternative visualization methods are available.3 Protein Identification by Peptide Mass Fingerprinting Identification of proteins on 2DE gels is most commonly achieved via mass spectrometry of trypsin digests. has improved by leaps and bounds in recent years.1% Coomassie Blue G-250/17% ammonium sulfate/34% methanol/2% ortho-phosphoric acid. followed by several 30 min washing steps in water. Also. These multiple sources of variation has led some investigators63–65 to cast doubt on the suitability of univariate tests. including protein spot definition. . remains the bottleneck of 2DE-based proteome analysis and still requires a substantial amount of subjective input by the investigator. commonly used to assess the significance of observed protein expression differences.2. A typical staining procedure includes fi xing the gel for several hours in 50% ethanol/2% ortho-phosphoric acid. such as ImageMaster (Amersham). such as the SYPRO or Cy series of dyes. Patton published a detailed review of visualization techniques for proteomics.

98 1886.8 1652. The open markers indicate mass peaks corresponding to trypsin self-digestion products and were.50 20 10 0 741.60 Peptides identified as those derived from Atlantic cod β-tubulin Trypsin autolysis peaks 1159.54 70 1960.54 50 40 1287.06 1575.6 Mass (m/z) 2108.10 and Vilhelmsson et al. The resulting spectrum of peptide masses (Figure 3. using the appropriate software. many with a web-based open-access interface. In their work on the rainbow trout liver proteome.43 .4 2212. such as the National Centre for Biotechnology Information (NCBI) nonredundant protein sequences database. this problem is surprisingly acute for species of commercial importance. 2506. It is important to realize.org/tools) contains links to most of the available software for protein identification and several other tools.07 1131. Attaining a high identification rate is problematic in fish and seafood proteomics due to the relative paucity of available protein sequence data for these animals.51 1040. As can be seen in Table 3.70 1697. excluded from the analysis. which in many cases is more extensive than the protein sequences available. Martin et al.expasy.56 1974. it is possible to take advantage of the available nucleotide sequences.96 60 870.36 2564. however. To circumvent this problem.801616. that an identity obtained in this manner is less reliable than that obtained through protein sequences and should be regarded only as tentative in the absence of corroborating evidence (such as 2D immunoblots.1. How useful this method is will depend on the length and quality of the available nucleotide sequences.71 100 90 80  Intensity 1061.00 1196.50 30 856. Several programs are available.0 1229.25 Figure 3. or transcript abundance).69 1659. therefore. In those cases where both the protein and nucleotide databases yielded results. correlated activity measurements.61 1272.4) is then used for protein identification by searching against expected peptide masses calculated from data in protein sequence databases.2 2798.4 A trypsin digest mass spectrometry fingerprint of an Atlantic cod larval protein spot. The ExPASy Tools web site (http://www. 100% agreement was observed between the two methods.90 1822. identified as b-2 tubulin.9 were able to attain an identification rate of about 80% using a combination of search algorithms that included the open-access Mascot program69 and a licensed version of Protein Prospector MS-Fit70 by searching against both protein databases and a database containing all salmonid nucleotide sequences. The solid markers indicate the peaks that were found to correspond to expected b-2 tubulin peptides.Proteomics ◾ 29 842. to obtain a tentative identity.63 1258.86 1028.35 1621.

489 130.208 2.1 Families of Some Commercially Important Seafood Species and the Availability of Protein and Nucleotide Sequence Data as of March 27.006 121. and wolffish) Pleuronectiformes (flatfishes. mackrel.533 1. saithe. incl.782.086 2.284 2.871 32. etc.007 911 303 18. redfish and lumpfishes) 185.585 1.626 138 16.344 5. incl.353 287 170.122 268 26.210 Chondrichthyes (Cartilagenous Fishes) Carcharhiniformes (ground sharks and dogfishes) Lamniformes (mackrel sharks) Rajiformes (skates and rays) 3.845 10.245 2.063 3. haddock.798 81. turbot. sea bream. cod.008 Mollusca (Mollusks) Bivalvia (mussels.845 999. incl.380 898. and plaice) Zeiformes (dories) Scorpaeniformes (scorpionfishes. whelks and abalone) Cephalopoda (squid and octopi) 32. sole.592 735 179 585 768.751 Crustacea (Crustaceans) Caridea (shrimps.424 2.381 45.762 726.30 ◾ Handbook of Seafood and Seafood Products Analysis Table 3.287 8. halibut.442 237 2.864 47. incl.557 .138 36. 2008 Protein Sequences Nucleotide Sequences Actinopterygii (Ray-Finned Fishes) Anguilliformes (eels and morays) Clupeiformes (herrings) Cypriniformes (carps) Siluriformes (catfishes) Salmoniformes (salmons and trout) Gadiformes (cod-likes.237 2.) Gastropoda (incl. scallops.680 1. monkfish) Perciformes (perch-likes. etc.896 3.158 20.203 467. incl.046. sea bass.407 84. and pollock) Lophiiformes (anglerfishes.656 2. tuna.933 3.) Astacidea (lobsters and crayfishes) Brachyura (short-tailed crabs) 21.

and vastly superior protein spot identification techniques. fish physiology.81 Gygi and Aebersold.86 and soybean protein bodies. In MS/MS one or several peptides are separated from the mixture and dissociated into fragments that are then subjected to a second round of mass spectrometry.20 To date few studies on fish development exist in which proteome analysis techniques have been applied.72 Today.. the identified proteins consisted mainly of proteins located in the cytosol. Early studies focused on relatively small. when combined with the peptide and fragment masses obtained. which. have gained considerable momentum. Until recently.82 Lin et al. and development. The larger the mass (and longer the sequence).Proteomics ◾ 31 A more direct. physiology. and adult) during their life span that coincide with changes in the morphology.85 wheat flour baking quality factors.80 Mo and Karger. and nucleus.93 This is reflected in the variations of global protein expression and posttranslational modifications of the proteins that may cause alterations in protein function.78 Thiede et al.84 3.87 With the lower cost.90–92 The morphological and physiological changes that occur during these developmental stages are characterized by differential cellular and organelle functions. clearly defined subproteomes and included such applications as the characterization of bovine caseins.79 Rappsilber et al. Correlating this spectrum with the candidate peptides identified in the first round narrows down the number of candidates. for example. each peptide mass can potentially represent any of a large number of possible amino acid sequence combinations.23. for example. Furthermore. enhances the specificity of the method even further. Proteome analyses in developing organisms have shown that many . 3. or redistribution of specific proteins within cells.94 Proteome analysis provides valuable information on the variations that occur within the proteome of organisms..71. posttranslational modifications. cytoskeleton.76 Nyman. improved reproducibility and resolving power of electrophoretic separation techniques. by Yates. and behavior of the fish.3.. In the peptide mass fingerprinting discussed earlier. this was accomplished by N-terminal or internal (after proteolysis) sequencing by the Edman degradation of eluted or electroblotted protein spots. the higher the number of possible combinations.77 Damodaran et al.83 and Delahunty and Yates.73–75 Mass spectrometry methods in proteomics have been reviewed. the method of choice is tandem mass spectrometry (MS/MS). yielding a second layer of information.1 Development Fishes go through different developmental stages (embryo. several short stretches of amino acid sequence will be obtained for each peptide. as well as in aquaculture.89 A brief discussion of a few emerging areas within fish and seafood proteomics is given as follows. Recent studies on global protein expression during early developmental stages of zebrafish7 and Atlantic cod6 revealed that distinctive protein profiles characterize the developmental stages of these fishes even though abundant proteins are largely conserved during the experimental period. proteomic investigations on fish and seafood products.3 Applications of 2DE in Seafood Analysis The two-dimensional electrophoresis has been in use within food science for at least two decades. In both these studies. way of obtaining protein identities is by direct sequence comparison. These variations may. reflect a response to biological perturbations or external stimuli9–11. larva. if rather more time-consuming..88.95 resulting in different expression of proteins.

the embryos were deyolked to enrich the pool of embryonic proteins and to minimize ions and lipids found in the yolk prior to 2D gel analysis. The major obstacle on the use of proteomics in embryonic fish has been the high proportion of yolk proteins. a large number of yolk proteins remained prominently present in the embryonic protein profiles.2 Quality Involution Degradation of proteins during chilled storage.3. such as curing. developmental stage specific muscle protein isoforms have gained a special attention. This fact further indicates the importance of the proteome approach to understand cellular mechanisms that underlie fish development.2.111 3.3. Thus. usually have different molecular weight or pI and can. be distinguished on 2DE gels.21 and dorada (Brycon moorei). specific isoforms of myofibrillar proteins.99–107 In this context.98 Different isoforms generated by posttranslational modifications are largely overlooked by studies based on RNA expression. the embryos fall out of their chorions facilitating the removal of the yolk.27 is probably due to dechorionation prior to the deyolking of the embryos. molecular mass.101 These studies demonstrated that the muscle shows the usual sequential synthesis of protein isoforms in the course of development.99–107 The developmental changes in the composition of muscle protein isoforms have been tracked by proteome analysis in African catfish (Heterobranchus longifilis). fermentation.109. The success in the removal of yolk proteins by Link et al. and production of surimi and conserves occur under conditions conducive to endogenous proteolysis. several commercially important fish muscle processing techniques.1 Protein Autolysis and Oxidation during Storage and Processing The specifics of fish muscle protein autolysis during storage and processing still remain in large part to be elucidated. can be observed using 2DE or other proteomic methods.113 . Furthermore. These interfere with any proteomic application that intends to target the cells of the embryo proper. where differences are expected to occur in the number.94. many of which are correlated with specific textural properties in seafood products.88.108 3. therefore.32 ◾ Handbook of Seafood and Seafood Products Analysis of the identified proteins have multiple isoforms96 that reflect either different gene products97 or posttranslationally modified forms of these proteins. Proteomic techniques have thus been shown to be applicable for investigating cellular and molecular mechanisms involved in the morphological and physiological changes that occur during fish development. whether they be encoded in structural genes or brought about by posttranslational modification.21. are well suited for investigation using 2DE-based proteomics.8. in the common sole 2DE revealed two isoforms (larval and adult) of myosin light chain 2 and likewise in dorada larval and adult isoforms of troponin I were sequentially expressed during development. Link et al.27 published a method to efficiently remove the yolk from large batches of embryos without losing cellular proteins.99. although degradation of myofibrillar proteins by calpains and cathepsins112.110 Problems of this kind. and pI of the protein present in a tissue. For example.102 common sole (Solea solea). By dechorionation. are among persistent quality problems in the seafood industry and have deleterious effects on fish flesh texture.7 Despite this undertaking.8. In a recent study on the proteome of embryonic zebrafish. and their oxidation during frozen storage. It is also worth noting that protein isoforms other than proteolytic ones.21. Studies on various proteins have shown that during fish development sequential synthesis of different isoforms appear successively.

10. in mammals. 3. 2D-immunoblots and LC–MS/MS to study changes in protein oxidation during frozen storage of rainbow trout. therefore raises the tantalizing prospect of managing quality characteristics of the fish flesh antemortem.117.126 in fish fed with the experimental diets. appear to display seasonal variations. In a recent study on the feasibility of substituting fish meal in rainbow trout diets with protein from plant sources.2.. The practice of rearing fish in aquaculture. the proteome analysis identified a number of metabolic pathways sensitive to plant protein substitution in rainbow trout feed. and the amount and composition of free amino acids in the fish flesh. Olsson et al. Huss noted in his review122 that product quality differences within the same fish species can depend on feeding and rearing conditions. it is clear.118 Several 2DE studies have been performed on postmortem changes in seafood flesh14–17. Furthermore. the ubiquitin–proteasome pathway has been shown to be downregulated in response to starvation129 and have a role in regulating protein deposition efficiency. the effects on the proteasome are particularly noteworthy.2 Aquaculture and Antemortem Effects on Quality and Processability It is well known that an organism’s phenotype. where individual physiological characteristics.127. are optimized.117 and. is determined by environmental as well as genetic factors. such as those governing gaping tendency.123 found these to comprise several members of the glycolytic and Krebs cycle pathways.120 and have demonstrated the importance and complexity of proteolysis and oxidative changes in seafood proteins during storage and processing. and NADPH metabolism.3. such as proteomics. Indeed. in turn. including quality characteristics. We are aware of two recent studies where Atlantic cod muscle proteomes have been compared between farmed and wild fish. that these quality changes are species dependent116.111.125 and the liver proteome was analyzed9. furthermore.115 are thought to be among the main culprits.119. the interplay between these physiological parameters and environmental and dietary variables needs to be understood in detail. differences that can affect postmortem biochemical processes in the product which. such as pathways involved in cellular protein degradation. this is fast becoming feasible. The proteasome is a multisubunit enzyme complex that catalyzes proteolysis via the ATP-dependent ubiquitin–proteasome pathway which.1 .44 The results led the authors to speculate that the difference in texture and postmortem amino acid-free pool development are affected by antemortem proteasome activity.Proteomics ◾ 33 and degradation of the extracellular matrix by the matrix metalloproteases and matrix serine proteases114. flesh softening during storage.128 In rainbow trout. as opposed to wild fish catching.121 used a 2DE approach to demonstrate different protein composition of surimi made from prerigor versus postrigor cod and found that 2DE could distinguish between the two. various quality characteristics of fillet and body were measured124. is thought to be responsible for a large fraction of cellular proteolysis. fatty acid breakdown.123 Both studies indicated that several proteins are differentially expressed in farmed versus wild cod.112. Kjærsgård et al. Whatever may be the mechanism. The diet was found to have a marked effect on product texture. In the context of this chapter. etc. To achieve that goal. With the ever increasing resolving power of molecular techniques. affect the involution of quality characteristics in the fish product. Martinez et al. They found fish muscle proteins to be differentially carbonylated during frozen storage and were able to identify several carbonylated proteins using LC–MS/MS. For example.17 used 2DE. 67.15.

144 Martinez and Jakobsen Friis concluded that the identification of not only the species present.134 recently reviewed proteomic and other methods for species authentication in foodstuffs. but also their relative ratios in mixtures of several fish species and muscle types14 would become viable once a suitable number of markers have been identified.3. trossulus could be distinguished from the other two species on foot extract 2D gels by a difference in a tropomyosin spot. found that M.140. For example. this makes the issue of species authentication an area of increasing economic importance. demonstrating that it had arginine kinase . Martinez et al. and postmortem treatment.14 Unlike the genome. and probed the membranes with serum from confirmed shrimp allergic patients. While DNA-based species identification130–132 and isotope distribution techniques for determining geographical origin133 are powerful tools in this area and likely to remain the methods of choice in the near term. The allergens were then identified by MALDITOF MS of tryptic digests.135–137 which was soon followed by methods to identify species in processed or cooked products. the proteome varies from tissue to tissue and with environmental conditions. the proteomes of even closely related fish species are be easily distinguishable by eye from one another on 2D gels1 indicating that diagnostic protein spots may be used to distinguish closely related species.139 These early efforts were reviewed in 1980.141 More recently. A final proof was obtained by purifying the protein.146 Proteome analysis can be a valuable tool for the identification and the characterization of allergens as exemplified by the study of Yu et al. Penaeus monodon. and Mytilus trossulus.138. as different fish species have different market values. Piñeiro and coworkers have found that Cape hake (Merluccius capensis) and European hake (Merluccius merluccius) can be distinguished on 2D gels from other closely related species by the presence of a particular protein spot identified as corresponding to nucleoside diphosphate kinase.143 Lopez and coworkers.34 ◾ Handbook of Seafood and Seafood Products Analysis 3.4 Allergen Identification Allergenic potential is food safety issue of particular concern to the seafood producer.147 at National Taiwan University. 1D electrophoretic techniques were developed to identify the raw flesh of various species.3 Species Authentication Processed fish products are increasingly common in the market and. about 0.142. the presence of stress-factors or contamination levels at the place of breeding. Allergic reactions to seafood affect a significant part of the population. blotted the 2D gel onto a PVDF membrane. as well as being relevant from a public health standpoint. studying three species of European mussels: Mytilus edulis.5% of young adults are allergic to shrimp. From early on. During the 1960s. such as the gadoids or several flat fishes. particularly for addressing questions on the health status of the fish in question. They found the difference to be due to a single T to D amino acid substitution. The identity was further corroborated by cloning and sequencing the relevant cDNA.143 Indeed.18.145 Seafood allergies are caused by an immunoglobulin E-mediated response to particular proteins. proteomics-based species identification methods are likely to develop rapidly and find commercial uses within this field. 3. The allergen was identified as a protein with close similarity to arginine kinase. performed a 2DE on crude protein extracts from the tiger prawn. studying the cause of shrimp allergy in humans. including structural proteins such as tropomyosin. Mytilus galloprovincialis. possibly indicating freshness and tissue information in addition to species. Proteome analysis can therefore potentially yield more information than genomic methods.3. These authors. proteomic methods have been recognized as a potential way of fish species identification. 2DE-based methods have been developed to distinguish various closely related species.

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............................................... and the Management of Biodiversity ........ 43 .............................................................................. as good as bonitos.........Chapter 4 Seafood Genomics Astrid Böhne.........47 4......52 There the nets brought up beautiful specimens of fish: Some with azure fins and tails like gold......6 Concluding Remarks .....2 Genetics and Genomics...................................................................* Delphine Galiana-Arnoux.......... Twenty Thousand Leagues under the Sea 4........................... and yellow-tinged gills...... Fisheries.......* Christina Schultheis............................ The rise of * Equal contributors..................... and Jean-Nicolas Volff Contents 4.... others............................................ all fish that would be of use to us.............4 Genomics......... 49 4.................................................. 43 4.....1 Introduction The development of high-throughput DNA sequencing methods has opened the era of genomics......................... medicine........................................................... some nearly destitute of scales............................51 Acknowledgments .. with bony jaws.....45 4..... which has revolutionized biology....1 Introduction ...................... the flesh of which is unrivalled...............* Frédéric Brunet....... Jules Verne............3 Genomic Resources and Genome Projects for Aquatic Species ....................... but of exquisite flavour..... 44 4....................5 Genomics and Aquaculture ............................... and biotechnology over the last decade......52 References ......................................................

genes and alleles of zootechnical interest for the genetic improvement of economically important species. SNP analysis can therefore uncover genes and residues that are targeted by evolution and lead to the identification of disease-associated genes. In the field of biotechnology. Amplified fragment length polymorphism (AFLP) markers combine the principle of RFLP with PCR: fragments cut with restriction enzymes are ligated with adaptors. nuclear and organelle genomes can be sequenced to (almost) completion. such as restriction fragment length polymorphisms (RFLPs. Such markers might be further developed in fish. generally orthologous sequences [3]. in population genetics. which are carried by chromosomes. one nucleotide differences within otherwise identical. the latter being of wide use in genotyping and mapping experiments. which are reviewed in this chapter.7]. consists in delineating intervals on the genome with genetic markers. One of them. . called genetic mapping. and evolution. increasingly used for phylogenetic reconstructions [4]. DNA markers with a polymorphic number of tandem repeats are called minisatellites (repeat units up to 25 bp in length) and microsatellites (shorter repeat units. Massive analysis of functional gene variability in many organisms has allowed to better understand the molecular basis of biodiversity and disease. Genomics has important applications for fisheries and aquaculture [1]. which themselves constitute the genome. There are different but complementary ways to analyze genomes.44 ◾ Handbook of Seafood and Seafood Products Analysis genomics has generated an impressive wave of novel information concerning genome structure. Finally. Genetic markers must be polymorphic to allow the analysis of their segregation. The development of efficient methods in bioinformatics is a condition sine qua non for progresses in the field of genomics. and structure. Since SNPs can occur not only in noncoding but also in coding sequences. with randomly sheared pieces of DNA massively cloned. This generates a genetic linkage map.2 Genetics and Genomics Genetics can be defined as the science of heredity and variation in organisms. can also be used for mapping purposes. genomes are sequenced using the “shotgun” strategy. arrangement. which have genomes with very diverse transposable elements [5]. polymorphic insertions of retrotransposable elements. genomics is principally used to identify molecular markers. Genetic loci and genes of interest can then be mapped relative to these markers. 4. The science dealing with the analysis of genomes as a whole is called genomics. and subsequently assembled in “contigs” in silico. Most genes are located in the nucleus. Other important markers are single nucleotide polymorphisms (SNPs). In addition. Molecular markers are not only useful for genome mapping but also represent important tools in other domains. but organelles (mitochondria and chloroplasts) have their own genome too. that is. they are likely to be less neutral than other markers from the functional point of view. function. comparative mapping provides important information on the structure and evolution of genomes in different species. and therefore of their linkage. caused by sequence polymorphisms at restriction sites) [2]. as done for the human genome [6. Traditionally. for example. and to contribute to the management of biodiversity. with the distance between markers being directly proportional to the frequency of recombination between them. Heredity is based on genes. providing an estimation of their localization in the genome. usually dinucleotides or tetranucleotides). In order to investigate gene content. Random amplified polymorphic DNA (RAPD) markers are amplified enzymatically by polymerase chain reaction (PCR) using short arbitrary oligonucleotide primers. sequenced. DNA fragments are amplified enzymatically using primers matching both adaptor and restriction site. Gene regulatory and coding sequences are then predicted through bioinformatic analysis involving sequence prediction and database comparisons. Different types of DNA markers are used for mapping.

org/). with novel methods allowing very rapid and much cheaper sequencing of large amounts of DNA [11–13]. proteomics) and function (functional genomics) as well as interactions with the environment (environmental genomics). Sequence data can be used among others to identify similarities and differences between species and study genome evolution (comparative genomics [14]) or to infer reliable phylogenetic relationships between organisms (molecular phylogenetics and phylogenomics [15]). [16]). These fragments are either integrated in the genome of a host cell line from a different organism in radiation hybrid (RH) mapping [9] or diluted to give aliquots containing approximately one haploid genome equivalent (HAPPY mapping [10]). Importantly. zebrafish and medaka are two complementary fish models to study . EST analysis not only provides important data on genes expressed in particular tissues/ organs or at specific stages of development but also allows the characterization of gene structure through comparison with genomic sequences. Additional approaches are required to study gene expression (transcriptomics.fishbol. Generally.Seafood Genomics ◾ 45 A clone-by-clone approach can be used as an alternative to. a 650 bp fragment of the 5′ end of the mitochondrial gene cytochrome c oxidase I is used as a global standard in fish and other animals (for review. Physical maps can also be constructed by analyzing the segregation of genomics markers (also called STSs for sequence-tagged sites) in randomly fragmented parts of the genome. hereby contributing to species conservation and management of global fish biodiversity (http://www. Barcoding is based on a sequence of short standard parts of the genome. For example. 4. for instance. The overlapping between these clones and their relative arrangement in the genome can be determined through fingerprint analysis (e. a new revolution of large-scale sequencing is ushering in a second era of genomics. through the identification of common restriction fragments). Parts of the genome. Of particular interest are expressed sequence tags (ESTs). for example. shotgun sequencing.3 Genomic Resources and Genome Projects for Aquatic Species Genetic and genomic resources have been generated for many aquatic species of economical interest. cloned in a bacterial vector and constituting a so-called genomic library. obtained through sequencing of complementary DNA (cDNA) libraries. see Ref. In addition. ESTs can also be used. useful in the case of regions rich in repetitive sequences posing problems to assembly after whole genome shotgun sequencing. Such an approach is. or even better in combination with. for SNP detection and phylogenetic reconstructions. The relative position of two contigs can also be estimated cytogenetically using double fluorescent in situ hybridization [8].. aquatic model organisms of insignificant importance such as seafood have been developed for other scientific purposes and have been targeted for whole genome-sequencing projects [17]. Large-scale expression studies at the transcriptional level are generally performed using microarrays or other methods of high-throughput expression profiling.g. This provides a physical map respecting the “real” base pair distance between genes and markers. Bacterial artificial chromosomes (BACs) accepting inserts from several hundreds of kilobases are frequently used as vectors. can be sequenced either to completion or from their ends. which can be very useful to precisely determine the relative position of sequence contigs assembled “in silico” from whole genome shotgun sequencing data. A method called “DNA barcoding” should help to identify species and phylogenetic units. Probes specific to each contig marked with different fluorochromes are cohybridized on chromosome preparations to test if they are located on the same or on different chromosomes.

such as the high diversity of transposable elements and presence of numerous duplicated genes that are remnants of an ancestral whole genome duplication [30–33].fugu-sg. However.gov/10002154). skate. shrimp.ca/grasp/). and other salmonids. Particularly. These models are nevertheless useful to decipher gene content in species targeted by fisheries and aquaculture through comparative genomics [19. and lobster (crustaceans). which is relatively compact.shtml).php).40]. Aquatic invertebrate species with well-developed EST resources include scallop and oyster (mollusks) as well as blue/green crabs.sg/). Atlantic salmon genome should be sequenced soon. For Atlantic salmon and other salmonids.nlm. has been sequenced at low coverage [39.gov/dbEST/). A genomesequencing project is underway for the tilapia Oreochromis niloticus. Other projects aim to enhance genomic resources for economically important species. catfish.21]). [1. Beside the genome of the zooplankton Daphnia pulex (water flea. A variety of genomic libraries.genome. as well as RH panels and cDNA microarrays have been constructed for aquatic organisms. http:// codgene. including the amphipod .gov/10002154).a-star. (http://www. the genome of the elephant shark Callorhinchus milii. see Ref. including fish (sea bream.ca/index. shrimp. for the Atlantic cod (Cod Genomics and Broodstock Development Project. lamprey. sea urchin.edu.imcb. for example.org/research/skategenome. evolution. A genome project is in the pipeline for another cartilaginous fish. gar. [17]).org/) and Tetraodon nigroviridis [35]. has been sequenced [41]. the three-spined stickleback Gasterosteus aculeatus (http://www.ncbi. rainbow trout. Atlantic salmon. these sequencing projects have provided valuable general information on the structure. particularly BAC libraries. http://esharkgenome. physical maps are available for species such as Nile tilapia. tilapia. they have revealed some evolutionary peculiarities possibly linked to biodiversity. org/). Both species have an extremely compact genome with low repeat content and short intronic and intergenic sequences and have been useful to identify conserved genes and noncoding sequences in the human genome [36]. abalone.ensembl.org/Danio_rerio/). see Refs.46 ◾ Handbook of Seafood and Seafood Products Analysis vertebrate development [18].nih. sea bass. the purple sea urchin Strongylocentrotus purpuratus. an aquaculture species of high economical value. Compared with agricultural plants and terrestrial livestock. and others) (for review. mussel.org/Gasterosteus_ aculeatus/).38]. no draft genome is available now. http:// www. and others) and invertebrates (oyster. the little skate Leucoraja erinacea. and gene content of fish genomes. Expressed sequence tags are also available for many fish species.mdibl. Further projects aim to sequence the genome of coelacanth. and the zebrafish Danio rerio (http://www. SNPs and other polymorphic markers as well as linkage maps have now been generated for many aquaculture species. carp. Most genome drafts available so far are for aquatic model species without any real economic importance (for review. http://wfleabase. and channel catfish [22–28]. scallop. the sequencing of the genome of other crustaceans is planned.genome. Japanese flounder. assignment of linkage groups to specific chromosomes has been performed through fluorescent in situ hybridization [29].20]. Other species with advanced or completed genome projects include the medaka Oryzias latipes [37. Fishes with sequenced genomes include the pufferfish species Takifugu rubripes ([34]. which occupy strategic taxonomic positions within and relative to vertebrates (http://www. The genome of an echinoderm. possibly followed by the genome of the rainbow trout. genomic studies on aquatic species are relatively recent. but many other genomic resources have been developed. For cartilaginous fish.uvic. in association with low-coverage sequencing projects for three additional cichlids (http://www. providing useful information on gene sequence and expression in different tissues and organs or at different stages of development (http://www. Atlantic salmon. For some species like the rainbow trout.ensembl. particularly by the Genomics Research on All Salmon Project consortium (cGRASP) (http://web. and hagfish.

habitat degradation and loss. Hence. see Ref. particularly in the assessment and follow-up of biodiversity in wild stocks. and the haptophyte Emiliania huxleyi (for review. Genome drafts have been generated for the red alga Cyanidioschyzon merolae.50]. Genetic monitoring.home.kazusa. provides information relevant to both the ecological and evolutionary time frame [51].html). introduction of exogenous species. description. AFLP and . Genome sequencing should follow for many other aquatic animal species of economical interest. for the red alga Porphyra yezoensis (http://est.net/. monitoring. Restoration of biodiversity increases fisheries productivity. the diatoms Thalassiosira pseudonana and Phaeodactylum tricornutum. the estimation of fisheries-induced evolution.4 Genomics. Nuclear and mitochondrial molecular markers can be used to identify units of management for fisheries and priorities for the conservation of biodiversity.52]. is used as food by coastal populations. as well as with a decrease in water quality. micro/minisatellites. and the Management of Biodiversity Many aquatic populations have been overexploited through overfishing or collapsed and even become extinct through other factors such as pollution. and hybridization. Characterization of minimum viable population size is required to assess if they are facing a risk of extinction [45].gov/10002154) as well as the genome of the Atlantic horseshoe crab (chelicerate) (http://www.Seafood Genomics ◾ 47 crustacean Jassa slatteryi (http://www. reproductive structure and behavior.doe.genome. Important demographic and evolutionary parameters to be considered include organism abundance and vital rates. In addition. green algae. Fisheries. the Pacific oyster [42]. and brown algae). with a major role for genomics.metazome. it has been predicted that all commercial fish and seafood species will have done so by 2048 [48]. pedigrees and social structure. to maintain water quality. particularly in East Asia. can be considered as conservation units [52]. and conservation of biodiversity of aquatic organisms are now high priorities. that is. the loss of marine biodiversity impairs the ability of ocean to provide food. and to recover from perturbations [48].or. the marine picoeukaryote Ostreococcus tauri. constituted by several groups of multicellular algae (red algae. http://genome. Harvesting and other forms of stress can cause strong alterations in population structure as well as a reduction in biodiversity. for example. Organelle genome sequences and EST resources are available for many algal species. site occupancy. and invasion of disease and invasive species [51. the green algae or chlorophytes Chlamydomonas reinhardtii and Volvox carteri.jp/en/plant/porphyra/EST/). and the definition of conservation units and priorities for sustainable fishery management. Populations and ecosystems. gene flow. Population genetics is determined using various polymorphic genetic markers. population structure and interactions. for example. [43]). For example. Seaweed. fisheries targeting large individuals will select for early maturation at smaller sizes. Biodiversity decline is associated with a collapse of seafood resource and a reduction in species stability and recovery potential. including mitochondrial DNA polymorphisms. with their particular adaptations and contributions to biodiversity.jgi-psf. Consequently. climate change. Genome projects are performed for the cnidarian species Hydra magnipapillata (green hydra) and Nematostella vectensis (sea anemone) (http://hydrazome. About 30% of seafood stocks available in 1950 have already collapsed. 4.gov/sequencing). exploitation can act as a selective pressure and induce phenotypical shifts as evolutionary responses. the quantification of temporal changes in populations using molecular markers. leading to a reduction of fisheries’ yield [49.org/Nemve1/Nemve1.jgi. and perturbations of ocean biogeochemistry [44–47].

In contrast.59]. for which large annual escapees of farmed Atlantic salmon enhance the risk of extinction of wild populations. phylogenetics and phylogenomics are of major importance for the recognition of endangered taxa from the systematic point of view. With the development of much faster and cheaper high-throughput sequencing methods. microsatellite data indicated marked genetic changes in declining North Sea cod [57]. For several species. Populations of North-East Arctic cod and Norwegian coastal cod have been analyzed. conservation efforts could focus on the preservation of genetic diversity allowing biota to adapt to new conditions. DNA barcoding and other methods have applications not only for species identification and molecular phylogenies but also in the field of population genetics to describe genetic diversity within species [16]. Population genomics is a form of population genetics extending the analysis of genetic variation in natural populations to the scale of the genome itself. including Atlantic herring. and others (for review. Accordingly. taxa can also be considered as conservation units. heralding a new era in the analysis of adaptive evolution and functional variation [58. multiple SNPs have been generated for Atlantic cod. including the European flounder and the brown trout [61. This type of study has been performed on Atlantic salmon. thereby identifying loci potentially influenced by natural selection [53].48 ◾ Handbook of Seafood and Seafood Products Analysis RAPD markers. European eel. The effects of stress factors contributing to species collapse and . Atlantic salmon. Gene transcription profiling suggested that interbreeding of fugitive farmed salmon and wild individuals can substantially modify gene transcription in natural populations exposed to high migration from fish farms. with the discovery of new groupings and the determination of divergence times and molecular clocks [63]. Genome-wide gene expression profiling can also be used to detect variations in gene expression within and among natural populations [60]. Beside populations. Finally. [1]). observed that reintroduced steelhead trout presented reduced reproductive capabilities caused by genetic effects of domestication [66]. Genomics and transcriptomics can allow assessing the genetic and functional consequences of interbreeding between farmed and wild fish. For example. with possible detection of DNA sequences promoting evolution in their genomes [17]. SNPs. turbot. see Ref. Molecular markers can be used to monitor the efficiency of programs aiming to supplement declining wild populations through individuals reared in captivity. Evolutionary genetics and genomics might also help to understand the interplay between fishing and natural selection on population and species targeted by fisheries [65]. resulting in potentially detrimental effects on survival of these populations [67]. with poorly represented phylogenetic groups receiving high conservation priorities [52]. the available population genetic information is insufficient for most other species. brown trout. Quantitative genetics as well as evolutionary genetics and genomics can help to identify such groups of high evolvability and to study the mechanisms driving their adaptability and speciation. species-rich groups such as the East African cichlids [64] might be preserved with priority since their evolution potential might predispose them to serve as progenitors of future biodiversity [52].62]. This approach has already been used to identify adaptive differences between natural populations in several species. sufficient genetic data might be available to provide at least basic information on genetic structure and genetic units for biologically sustainable use [56]. Through pedigree reconstruction with microsatellite markers. and pike. Genetic monitoring of diversity using polymorphic markers allows monitoring population size and diversity over time. it has been. For example. this field will certainly be of major importance in the future of fisheries management and biodiversity conservation. for example. For example. Different types of markers have been used for the estimation of natural population and the determination of conservation genetic parameters in salmonids [54] and to estimate quantitative genetic parameters under wild conditions [55].

Genomic sequences. a gene conferring disease resistance into a strain selected for production. see Ref. Examples include the mapping of QTLs involved in development rate. Accordingly. that is. is also feasible with this method (for review. sexual development. growth and feed efficiency. In order to reduce the ecological disaster of overfishing and contribute to solve the problem of global feeding. for example. 4. The efficiency of the method depends on the predictability provided by the marker. individuals backcrossed with the “production” parent will be selected for the presence of a molecular marker linked to the resistance locus. Selection against an allele. and/or are expressed late in development. These methods are particularly useful when classical individual tagging is difficult or when individual tanks are not available to separate families. biochemical parameters of blood and fish size in tilapia [79–81] and growth-related traits in sea bass [82]. and fat deposition). but genetics and genomics remain poorly developed for aquaculture species compared with crops and livestocks [70]. as well as the development of resistance mechanisms by the targeted species can be studied using transcriptomics [25. Linkage analysis allows determining the segregation of a trait of interest relative to polymorphic molecular markers. and virus resistance in shrimp [86]. for example. fillet quality (color. especially in developing countries. conferring for example a disease. pollution (ecotoxicogenomics). response to stress. on its linkage with the locus of interest. cold tolerance. MAS can be performed at early stages of development and is particularly appropriate for traits that are difficult to measure. Marker-assisted selection is an indirect process based on the selection of a DNA marker linked to a trait of interest to choose animals for selective breeding programs instead of selecting on the trait itself. the most effective markers to perform this method of selection are the functional mutations within the trait genes (“direct” markers). Linkage maps are used to map onto genomes genetic loci such as quantitative trait loci (QTLs) influencing traits of economical interest in aquaculture fish species. Molecular methods have contributed to the significant increase in aquaculture production worldwide.Seafood Genomics ◾ 49 extinction. body weight and size. [2]). exhibit low heritability. The genetic basis of important zootechnical traits. as well as in growth-related traits in the Pacific abalone [83].5 Genomics and Aquaculture Fish consumption has doubled over the past 50 years and would need to double again over the next 25 years ([69] and references therein). body weight and length in the Kuruma prawn [85]. diversification and genetic improvement of cultivated species should lead to both a reduction in production costs and an increase in fish production.68]. This method also allows monitoring the transfer of genes that control desired phenotypes between breeds. Significant improvements have been obtained through efficient breeding programs for several species such as farmed salmon and trout. texture. disease resistance and thermal tolerance in salmonids [72–78]. DNA markers linked to a locus of zootechnical interest can subsequently be used to perform marker-assisted selection (MAS). A variation of MAS using markers covering the whole genome to assess the status of multiple QTLs is called genomic selection . disease resistance in oyster [84]. In this case. such as resistance to viral and bacterial diseases. innate immunity. aquaculture including marine aquaculture (mariculture) has increased its production by a 20-fold factor over the last 30 years. can be used for parental assignment and construction of DNA pedigrees to analyze the heritability of zootechnical parameters and reproductive success or to avoid inbreeding and estimate genetic diversity [71]. and others must be analyzed to allow efficient breeding and management programs. Aquaculture needs to be further developed in the future. particularly polymorphic DNA markers such as microsatellites.

Sequencing and sequence comparison of the different versions of the gene in individuals polymorphic for the phenotypes studied can allow the identification of the sequence variation at the origin of phenotype differences. For the great majority of aquaculture species. even closely related fish species can have very different mechanisms of sex determination. all possible forms of genetic sex determination have been observed. thus reflecting a frequent switching between sex determination systems during evolution. Further characterization can be performed at the functional level in vitro or in vivo. tilapia. gene candidates with described functions related to the trait of interest can be directly mapped on the linkage map. a BAC library. genomic clones containing markers linked to the locus can be isolated from the library and sequenced to determine their gene content. In gonochoristic (with distinct sexes) species. Phenotypic sex can frequently be fully reversed by hormone treatment. flesh quality. and African catfish [90–97]. for example. monosex cultures (either all-male or all-female populations. Synchronous hermaphrodites also exist in fish. Alternatively. sequencing can be performed on the tilling path. When a genomic library is available. The only master sex-determining gene identified so far in fish. In numerous species. Genes identified through sequencing can be chosen for further analysis according to their described function or their pattern of expression. as an alternative to exogenous hormone treatment. is not present in any fish species of economical interest. Once DNA markers linked to a locus controlling a trait of economical interest have been identified. for example through temperature. A trait of particular interest for aquaculture is sex determination. Molecular sexing of individuals at early stages of their development using sex-specific markers would allow the early selection of breeders of a chosen genotype for the production of monosex populations and the rapid analysis of breeding. When a physical map is available. Sequencing of genomic clones covering a region of interest can also provide new DNA markers that can be used to refine the mapping of the locus. sex determination can be influenced by temperature and other environmental factors such as the pH of water and even social parameters [89]. A better knowledge of sex determination is also required for environment-friendly manipulation of phenotypic sex. Sex-specific molecular markers linked to the master sex-determining gene on the sex chromosomes have been identified in many aquaculture fish species. the minimal set of overlapping clones covering the region of interest. the gene itself and the sequence polymorphism involved in phenotypic variation can be identified through positional cloning. in contrast to the situation observed for example in birds and mammals. thereby reducing the number of genes to be tested. In order to avoid overcrowding and stress induced by sexual maturation and exploit advantageous sex-linked traits (growth rate. Due to this variability. androgenesis. Interestingly.99].50 ◾ Handbook of Seafood and Seafood Products Analysis [87]. with the hope of revealing a colocalization with the locus itself. and gynogenesis products. including salmonids. from male and female heterogamety with or without influence of autosomal loci to more complicated systems involving several loci but without sex chromosomes (polyfactorial sex determination) or more than two sex chromosomes and even several pairs of sex chromosomes. a method largely used in aquaculture to control fish reproduction. depending on the species) are frequently used in fish farming. Gene candidates with potentially interesting functions can be also directly sequenced in different families without . sex-linked markers for molecular sexing at early stages of development are generally restricted to a single species or are even population-specific within a same species. sex determination is hypervariable in fish [88]. Several hundreds of fish species are sequential hermaphrodites and develop either first as a male and subsequently as a female (protandrous) or vice versa (protogynous). behavior. particularly due to the lack of high-resolution genetic maps [1]. Interestingly. Such monosex populations can be obtained with parents sex-reversed through hormone treatment or produced by androgenesis or gynogenesis.). etc. MAS has not been used so far. dmrt1bY from the medaka fish Oryzias latipes [98.

EST. and grouper for marine species. Genes expressed in response to infection with white spot syndrome virus have been identified in shrimp [111]. bream. Microarray analysis of gene expression changes in catfish liver after infection with the gram-negative bacterium Edwardsiella ictaluri indicated a strong upregulation of several pathways involved in the inflammatory immune response and potentially in innate disease resistance [110]. In aquaculture. organs and stages of development has been performed in a variety of aquaculture species (for review. [1]). The effect of artificial selection on gene expression has been monitored through transcriptome analysis in Atlantic salmon [102]. and stress response genes have been investigated in the gilthead sea bream [109]. For example.6 Concluding Remarks In the future. genes differentially expressed in progenies exhibiting opposed susceptibility to summer mortality have been identified by suppression subtractive hybridization in oyster [101]. The detection of genes of zootechnical interest can also be performed through large-scale transcriptional analysis (transcriptomics). but see Ref. Immune response genes downregulated in the gills of amoebic gill disease-affected Atlantic salmons have been found through transcriptome analysis [108]. Importantly. and evolutionary perspectives. a better knowledge of genes involved in the control of economically important traits will contribute to improve the production and reduce the costs for current aquaculture species and to identify and develop new potential target species for aquaculture. and Australian Murray cod for fresh water species [69]. environmental tolerance. ecological. wolf fish. and disease resistance ([69]. In this domain.Seafood Genomics ◾ 51 mapping in order to test for associations between sequence and phenotype variation. and conservation. with the potential of increasing growth. much work is still to be done. Finally. genomics has important applications in biodiversity analysis. One example is the identification of associations between SNPs in candidate genes and the growth rate in Arctic charr [100]. jack. dolphin fish. Transcriptomics is useful to detect genes differentially expressed in different genetic backgrounds or conditions. seafood genetics and genomics might revolutionize fisheries management and aquaculture development.114] and will be further developed for the identification/authentication of the composition of sea food products put on the market [115]. Comparative genomics will need to be further developed to increase the transfer of knowledge from models to aquaculture. Such new species might include halibut. [112]). see Wenne et al. Genomics will also help to improve and control transgenesis and other methods of modification of gene expression. since information on resource status and extinction risk is available for only a minority of marine fish species [45]. with strong consequences on fisheries productivity. The effect of dietary fish oil and fishmeal replacement by vegetable oils and plant proteins on farmed fish metabolism has been investigated in juvenile rainbow trout through hepatic gene expression profiling (nutrigenomics [103]). flounder. From systematic. and Arctic char. exploitation. Transcriptomics is frequently used to analyze disease and other stress response gene expression and identify resistance gene candidates. cobia. . cod. hybrid striped bass. genomics will boost the discovery of new bioactive molecules in aquatic organisms [113. Phosphorus-responsive genes have been identified through transcriptomics in rainbow trout [104]. 4. selection methods based on molecular makers remain extremely underdeveloped for aquatic species and will require further exploration based on denser genetic maps. The effects of hormone treatments can be also monitored using microarrays [105–107].and microarray-based transcription profiling for specific tissues.

com/). What role for genomics in fisheries management and aquaculture? Aquat.. The first full human genome to be sequenced using next generation rapid-sequencing technology has been already published [116]. et al. 2007. 4. 6. with a strong potential impact of such new technologies on seafood production for the future. Williams.. Rev. Volff. 291.. K. 250. A. “Bridgemap” (http://www. 2001. R. 2005. 1990. Genet.-N. The sequence of the human genome.bridgemap. Trends Genet. 2007. SINEs of speciation: Tracking lineages with retroposons. Science.C. the Fondation de la Recherche Médicale (FRM)... “AquaFunc” wants to generate an integrated knowledge on functional genomics in sustainable aquaculture (http://genomics.aquaculture-europe.org/). Tech. 674. Evol. Wenne. Trends Ecol. 19.php?id = 3). 2001. with major applications in genome sequencing. 2004.. [11–13]). J. Venter. recent impressive progresses in large-scale DNA sequencing technology are currently re-revolutionizing the field of genomics (next generation rapid sequencing technology.. The use of marker-assisted selection in animal breeding and biotechnology.. R.. “Aquafirst” aims to combine genetic and functional genomic approaches for stress and disease resistance MAS in fish and shellfish (http://aquafirst. N. Phillips. 7. and most other aspects of genomics. see Refs.tuc. 3. for review. et al. 24. Nature. 9. 409.M. 52. Living Resour. D. 3. Radiation hybrid mapping–a somatic-cell genetic method for constructing high-resolution maps of mammalian chromosomes. Sci. Application of fluorescence in situ hybridization (FISH) to fish genetics and genome mapping.org/index. 871. Takahashi. utilization.. 379. 2. SNPs in disease gene mapping. “AquaGenome” aims to coordinate the ongoing and future national and international research projects in the field of genomics in fish and shellfish European aquaculture and support diff usion of genomic approaches within research laboratories. Mar. Shastry. Diversity of retrotransposable elements in compact pufferfish genomes. and the Institut National de la Recherche Agronomique (INRA). medicinal drug development and evolution. 245. Genomics is a fast evolving discipline.B.R. 1304. 241..L.gr/) develops an integrated genomic approach toward the improvement of aquacultured fish species.. many collaborative projects dealing with marine and aquaculture genomics have been or are currently funded by various agencies. B. the European Union supports different projects. 19.. 2001. Cox.vitamib. Initial sequencing and analysis of the human genome. “Marine Genomics” is a network of excellence devoted to the development. the Centre National de la Recherche Scientifique (CNRS). J. References 1. et al. Shedlock. New sequencing platforms allow rapid and much cheaper sequencing of large amounts of DNA. Hum. Science. S145. International Human Genome Sequencing Consortium. 2003.marine-genomics-europe. J. Biotechnol. Finally. 8.52 ◾ Handbook of Seafood and Seafood Products Analysis Accordingly.. et al. 860. and Okada. For example. 5. Acknowledgments Our work is supported by grants from the Association pour la Recherche contre le Cancer (ARC). and spreading of high-throughput approaches for the investigation of the biology of marine organisms (http:// www.. .S. 545. 20. SNP analysis.. Importantly. J.

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559. S.H. et al. Nature.S. 6.. Woram. 116. 95.. Gen. Maudet. Mol. 15. 100. 272. Wheeler. 2002. 156. Sex determination and sex differentiation in fish: An overview of genetic. 109. . 101. Baron. 2008. Food Nutr. 60. Panserat. Gene. 2007. [Epub ahead of print. A duplicated copy of DMRT1 in the sex-determining region of the Y chromosome of the medaka. E. Physiol.). W. Isolation and physical mapping of sex-linked AFLP markers in nile tilapia (Oreochromis niloticus L. 2581. 110. 92. 112.. C. Associations between single nucleotide polymorphisms in candidate genes and growth rate in Arctic charr (Salvelinus alpinus L. 43. Anim. Baron. 98. 45.. Comp. 2002.. 2008.. Nanda. 107. The complete genome of an individual by massively parallel DNA sequencing. 2008. physiological.. T. 2005. R. Immunol.. Nat. D. B. Genetica. et al.. S..D. R. 2008. 417. N. Rapid parallel evolutionary changes of gene transcription profiles in farmed Atlantic salmon. Sarropoulou. Endocrinol. Immunol.. et al.. 103. 237.. Nature. Tao. Devlin. Coordinated down-regulation of the antigen processing machinery in the gills of amoebic gill disease-affected Atlantic salmon (Salmo salar L. Rep. 108. C. 543. 8. Res. et al. Heredity. Comparative genome analysis of the primary sex-determining locus in salmonid fishes.A. R. et al. Mol. Nutr. S..A.H. 872. 11778.. 2001. 99. 182. 2. 96.. 23. and Hänni. et al.. Salmonid microarrays identify intestinal genes that reliably monitor P deficiency in rainbow trout aquaculture. et al. 2002. U.. DMY is a Y-specific DM-domain gene required for male development in the medaka fish. Rasmussen.A. 29..] 104. M. Hepatic gene expression profiles in juvenile rainbow trout (Oncorhynchus mykiss) fed fishmeal or fish oil-free diets. and Morrissey. Devlin. J. BMC Genomics. et al. Aquaculture. M. Physiol. 211. et al. 9. Hulata. 2008. and Kocher.).. Insights into the immune transcriptome of the shrimp Litopenaeus vannamei: Tissue-specific expression profiles and transcriptomic responses to immune challenge.D. Mar. 2007.... et al. Blunt. Nagahama. et al. Cnaani. J. Mol. M. 2008.. Androgen-induced masculinization in rainbow trout results in a marked dysregulation of early gonadal gene expression profiles. 97. Growth of domesticated transgenic fish. Sex.. R. Y. Kovács. 343. 91. et al. E. 115. et al. Effects of short-term growth hormone treatment on liver and muscle transcriptomes in rainbow trout (Oncorhynchus mykiss). et al. 2000.T. G. 52.56 ◾ Handbook of Seafood and Seafood Products Analysis 92. B. 208. 2006. Br. Roberge.. 2004. et al. Ezaz. C. et al.Y. 35. 2004. 2004. Ecol. Marine natural products. and environmental influences. Gene expression profi ling of gilthead sea bream during early development and detection of stress-related genes by the application of cDNA microarray technology.. Matsuda. Proc. 359.. 25. Gahr. D. 102. 114. 93.. 452. 106.T.. D. J. Male-specific DNA markers from African catfish (Clarias gariepinus).. Oryzias latipes.S. Natl.. 2003. 2007. Sci. Trends Biotechnol. The identification of genes from the oyster Crassostrea gigas that are differentially expressed in progeny exhibiting opposed susceptibility to summer mortality. et al. Genet... 45.. 23. et al. 435. 2005. 13.). 781. Acad. A. Young. 94. Robalino. Dev. Prod. 357. 409. 110. Microarray analysis of gene expression in the blue catfish liver reveals early activation of the MHC class I pathway after infection with Edwardsiella ictaluri. Lee. Biotechnol. and Boulding. 2008.. Huvet. 44. E..G. Expression profiling of candidate genes during ovary-to-testis trans-differentiation in rainbow trout masculinized by androgens.J... Kirchner.. Food and forensic molecular identification: Update and challenges. A. 380. Peatman. Genomics. 191.. Heredity. Teletchea. 105. I. et al. 267. 2008.. Marine biotechnology for production of food ingredients. et al. Genomics. F. Genome Res. 111. Genetics of sex determination in tilapiine species. 2003.W. 553. 113. 2007. Genomics. 99. 319. Adv. 369. Two unlinked loci controlling the sex of blue tilapia (Oreochromis aureus).A. 32. Nature. Physiol.

... the autolytic process derived from tissue enzymatic activity and lipid oxidations also contributes to fish maturation and subsequent spoilage...............61 5.............................................2 Nucleotides and Nucleosides Determination ..........2 Chemical Structure of Main Seafood Nucleosides and Nucleotides ...............................57 5.................61 5..............................59 5.......3................. and Fidel Toldrá Contents 5.59 5....... Sensory methods to evaluate fish quality are subjective and difficult to use in the evaluation of processed (fillets............ Nevertheless.......1 31Phosphorous-Nuclear Magnetic Resonance Spectroscopy ........... Concepción Aristoy........2........... Leticia Mora.................1 Extraction of Nucleotides and Nucleosides ...................... Hernández-Cázares.............2 Capillary Electrophoresis ................................. After death....................1 Introduction Bacterial growth is the main factor limiting fish commercial life by producing its alteration and unpleasant flavor.........3..............................3 Analysis of ATP-Related Compounds ..........61 5............ 64 References .......... or eviscerated fish) or canned fish.................. objective methods for freshness determination are required and the determination of the biochemical changes occurring in early postmortem in fish constitute a helpful tool.....65 5........3...........................2. Thus............................................................................. The first autolytic process taking place in fish affects carbohydrates and nucleotides............2...... 60 5....1 Introduction ........3................... the adenosine triphosphate (ATP) regeneration that occurs in vivo stops and ATP is degraded until 57 ...3.......................................... beheaded..................................61 5.................4 Enzymatic Analysis.....3 Chromatography....... Aleida S....2..........................Chapter 5 Nucleotides and Nucleosides M................3...........................

As a result of endogenous enzymes action. which is oxidized to xanthine (Xa) and uric acid in the presence of xanthine oxidase (XO) enzyme.1. (2006) published a review of the concentration of IMP.3 In all cases. This process involves a series of reactions commonly represented according to the sequence shown in Figure 5. The speed of each step in this reaction chain and especially in the Ino to Hx and Hx to Xa conversion depends on the fish species. because many factors can affect O N H 2N N N N O O HO ATP OH HO P O P O P OH O OH O ATP ase N Pi HO ADP Pi Myokinase OH N N H2N N O O HO P O P OH O O OH OH N HO N N N O OH HO Ino Pi Nucleosidase phosphorilase Ribose 1-phosphate O HN N Hx N N H O2 Xanthine oxidase OH Nucleotidase Pi HO N N N N HO IMP O O OH O P OH AMP deaminase OH NH3 H2N N N N N HO AMP O O OH O P OH OH O HN O H2O2 N H Xa N N H O2 Xanthine oxidase O H2O2 HN O H N O N H UA N H Figure 5. IMP is the main nucleotide present in fish species. This enzyme is mainly generated in muscle from biochemical processes of microorganisms. Inosine is transformed to hypoxanthine (Hx) by the action of the enzyme nucleoside phosphorylase (NP). whereas AMP remains major in crustaceans.1 The following IMP dephosphorylation to obtain inosine is mainly autolytic and occurs at a slower rate during the first stage of cold storage. Ino and Hx concentrations increased during storage. and Hx in the flesh of some species of fish during chilled storage.4 However. ATP molecule is rapidly degraded to adenosine monophosphate (AMP) and afterward to inosine monophosphate (IMP).2 Howgate et al. Ino. . and either of the two may be used as freshness indicators.1 Degradation of ATP in postmortem fish muscle. the use of a single compound as freshness indicator is not always advisable. IMP degradation to inosine (Ino) and its disappearance have been correlated with lack of freshness in some fish species.58 ◾ Handbook of Seafood and Seafood Products Analysis rigor mortis is reached. although it might be accelerated by the action of different bacteria. which is accumulated in postharvest fish.

5. consequently. is more often considered as monitoring the loss of IMP and is defined as the ratio of Ino and Hx to the sum of IMP. ATP-chain degradation occurs very fast. In this way.5 and. On the other hand. it is advisable to collect small tissue samples and immerse them into liquid nitrogen. and Hx expressed as percentage.17 5.2 Chemical Structure of Main Seafood Nucleosides and Nucleotides To a better understanding of the methods of analysis of these compounds. K value is defined as the ratio of Ino and Hx to the sum of ATP and related compounds expressed as a percentage. adenosine diphosphate (ADP). and thus.Nucleotides and Nucleosides ◾ 59 nucleotide degradation such as the type of spoilage bacteria and mechanical handling of fish. respectively. and it is important to stop this reaction drastically at the sampling time. nucleotides and nucleosides should be extracted and analyzed. the knowledge of their molecular structure is important.2). also.2. Nucleotides are o-phosphoric acid esters of the nucleosides. forming the adenosine or inosine. Nucleosides are glycosylamines that are formed when a nucleobase (purine or pyrimidine base) attaches to a ribose or deoxyribose ring. AMP or adenylic acid is derived from the adenosine in which a phosphate group is attached at the 5-ribose carbon.16. . a high accumulation of Ino occurs during ATP degradation. even at refrigeration temperatures. generally within 1 day of storage in ice after death in all fish species. to which one or two additional phosphate groups are attached through pyrophosphate bonds (∼P) (Figure 5.6 This value has been used as one of the freshness indexes to evaluate the quality change of postharvest fish.18 After this. whereas IMP evokes a fresh meaty taste sensation.3 Analysis of ATP-Related Compounds The correct analysis of ATP-related compounds must take into account that early postmortem fish muscle is very sensitive to temperature. Ino. adenine. making K value inadequate as a freshness indicator. These cold conditions must be held along the sample preparation.7–9 Nevertheless. for several species.16 Another suggestion to use nucleotide compounds as a measurement of seafood quality is their relation with sensory attributes. a revised K value. often designed K ′ value or Ki index. The ratio Hx/AMP was considered an adequate alternative to characterize fish freshness due to its constant increment with time.15.10.11 and. or hypoxanthine is attached to a ribose. Nucleosides currently analyzed in seafoods are those in which a purine ring. ATP.13. In order to achieve this rapid freezing.12 However. For this reason. a high content of Hx is related with the bitter off taste of spoiled fish. ADP and ATP are derived from the AMP. a hypoxanthine ratio or H value (Hx/(IMP + Ino + Hx) × 100) was considered as a better indicator of fish freshness in this type of species. This is achieved by immediately freezing the excised muscle under liquid nitrogen to stop all enzymatic reactions. This is the main reason for the use of indexes with more than one compound from the ATP-degradation chain. IMP is derived from the inosine in which a phosphate group is attached to the 5-ribose carbon. as shown when comparing high-temperature short-time process at 125°C for 9 min with a common retort process at 115°C for 90 min. and AMP disappear early postmortem. Some of them are briefly described here. the disappearance of the degradation products differs from one species to another3 as mentioned here.14 Measurement of ATP-related compounds is also useful for the quality control of retorted fishes.

The supernatant is filtered through a 0. and the tissue is homogenized with a stomacher-type homogenizer for a few minutes under cold conditions. cold 0.000 g for 15 min).20 and/or spectrophotometers as well as in capillary electrophoresis (CE)21 or ion chromatography (IC).5–6.5 g of fish sample with 10% trichloroacetic acid and. the supernatant is filtered through glass wool and neutralized to pH 6.17 Other extraction methods consist in the homogenization of 2. and Hx. avoiding any thawing.8 and then filtered with a 0. Ino. 5.45 mm membrane. These fish extracts are used in enzymatic assays with biosensors19. Once the extract is centrifuged (15.22 . they are neutralized with 2 M sodium hydroxide.2 μm membrane filter and stored under frozen storage at temperatures below −20°C until analysis.60 ◾ Handbook of Seafood and Seafood Products Analysis Adenosine nucleoside N N NH2 OH HO P O O OH P O O O P O OH HO O N N OH Ribose Adenine purine base AMP ADP ATP Adenosine nucleotide Figure 5.6 M perchloric acid is added. 3–5 vol.8 by adding solid potassium carbonate or 1 M potassium hydroxide.000 g for 10 min). after centrifugation (27.1 Extraction of Nucleotides and Nucleosides A typical extraction procedure for the analysis of fish samples by reversed-phase chromatography. The neutralized extract must be made up to 5 mL with 20 mM phosphate buffer pH 7.2 Structure of adenosine-derived nucleotides. is the following: 5 g or less of muscle tissue are excised and quickly frozen with liquid nitrogen. with or without employing an ion-pairing agent. although storage at −18°C has been demonstrated to be enough to preserve fish samples and fish extracts for the analysis of IMP. The frozen tissue is minced.3.000 g for 20 min). This neutralized extract is kept in an ice bath for 15 min and centrifuged again (15.

28 Also in vitro 31P-NMR spectroscopy has been applied to both excised tissue and perchloric acid extracts of fish muscle. high-performance capillary electrophoresis (HPCE).27 IC. In particular. which may be adsorbed on capillary walls. ion-exchange HPLC.3. to analyze nucleotides. 5.2.25 thin-layer chromatography (TLC). and hypoxanthine would be a potential of 416 V/cm of capillary using 100 mM 3-[cyclohexylamino]-1-propanesulfonic acid (CAPS) buffer. However.1 31 31 Phosphorous-Nuclear Magnetic Resonance Spectroscopy The phosphorous nuclear magnetic resonance spectroscopy (31P-NMR) technique makes it possible to perform multiple determinations of high-energy phosphates in vivo in the same muscle sample. Nevertheless. the addition of an ion-pair to the mobile phase greatly improves the separation by increasing the retention time of charged molecules (ATP.21 Typical conditions to get a good separation of IMP. some authors have described extraction methods that consisted of heated fish sample.3. inosine. because these samples usually contain significant amounts of ions. ADP. and the K′ or K i index will be usually enough to characterize fish . including fish extract.24 5.Nucleotides and Nucleosides ◾ 61 In the development of biosensor analysis. HPLC has been shown to be the most widely used technique to analyze nucleotides and nucleosides.2 Capillary Electrophoresis CE is a powerful separation technique that can provide high separation efficiency and high sample throughput with minimal sample volume and buffer consumption. both a microwave oven at 500 V for 5 s and heating at 100°C for 60 min have been used. followed by 2 min of the running buffer used. the reconditioning of the capillary surface is ensured by washing 1 min with 1M NaOH. radioimmunoassay. including nuclear magnetic resonance spectroscopy (NMR). this technique can present problems in reproducibility. Thus. 5.2 Nucleotides and Nucleosides Determination Several methods have been used to measure nucleotides and nucleosides. Thus. The mode of separation will depend on the analyte of interest.3 Chromatography At present. intact fishes after being submitted to physical and chemical stressors such as hypoxia. In this way.19 5. AMP). pH 11.3.22 and enzymatic assays. nucleotides will disappear at the rigor mortis state (normally 1 day after catch). among other chromatographic techniques. RP-HPLC and ion-paired reverse-phase are the methods of choice for this analysis. In the analysis of complex biological samples.2.3.2. in vivo 31P-NMR spectroscopy has been used as a powerful technique to characterize the biochemical changes that occur in live.23.26 reversed-phase high-performance liquid chromatography (RP-HPLC) with and without ion pair. Capillary electrophoresis has been used in many nucleotide analysis applications as in the study of nucleotide degradation in fish tissues.

(3) ADP.62 ◾ Handbook of Seafood and Seafood Products Analysis freshness or quality.17.29 phosphorylated metabolites are also well separated in the chromatogram.3 RP-HPLC chromatograms of standards (a) and hake (b) ATP-derived compounds. .2. 1000 (a) 6 800 600 400 Absorbance at 254 nm (mAU) 1 2 3 4 5 200 0 1200 1000 800 600 400 200 0 0 2 4 6 8 10 2 3 6 (b) 1 5 4 Retention time (min) Figure 5. which differ mainly in the pH of the mobile phase. 5.3 both chromatograms of standards and hake nucleosides and nucleotides are shown. The separation was achieved with an RP C-18 column at 35°C and a gradient between phosphate buffer at pH 7 and acetonitrile. (2) ATP.29 With buffer pH 7. a simple RP-HPLC with a phosphate buffer as mobile phase will be adequate. The column used is an analytical reversed-phase RP-18 column. Quantitative analysis can be performed by external or internal standard method. In Figure 5. There are many approaches to analyze nucleotides and nucleosides by this technique.15 The identification of the chromatographic peaks can be performed by comparing the peak retention times and spectral characteristics (if a diode array detector is available) with those of standards. (1) IMP. and (6) inosine. All of them use a phosphate buffer as the mobile phase and a gradient with methanol or acetonitrile should be accomplished to improve the Ino resolution and reduce the chromatogram time. (5) hypoxanthine. (4) AMP.1 Reversed-Phase HPLC The chromatographic analysis should be performed in a liquid chromatograph equipped with an UV detector (254 nm). Then.3.3.

Nevertheless. (4) AMP.30 This ion-paired technique is especially useful when di.3.4 shows an ion-paired chromatogram of a 48 h postmortem sardine extract. . Due to the negative charge of the phosphorylated groups of nucleotides.3. due to the ionic nature of the phosphate esters that facilitates strong interactions with the ion-pair reagent at the appropriate pH.Nucleotides and Nucleosides ◾ 63 5. the ion pair should be a positive ion with a hydrophobic rest to improve the affinity with the stationary phase. Figure 5. because the ion pair enhances the retention time and separation. either tetrabutylammonium hydrogen sulfate or phosphate is the ion pair most used. (3) ADP.2.17.and tri-nucleotides have to be analyzed. (5) hypoxanthine. The separation is achieved in a reversed-phase column. and (6) inosine. ATP-derived compounds. this method is more expensive than the more simple technique previously described.2 Ion-Pair RP-HPLC The most common technique used for the separation of nucleotides is ion-pair RP-HPLC. (2) ATP.4 Ion-paired HPLC chromatograms of salmon (a) and sardine (b). and the key is to add an ion pair (an ion of charge opposite to that of the analyte molecule). 1400 1200 1000 800 600 Absorbance at 254 nm (mAU) 400 200 0 1200 5 1 (a) 6 2 3 4 6 1000 800 600 400 5 200 2 0 0 5 10 Retention time (min) 15 3 1 (b) 4 20 Figure 5. making it less dependant on the type of column. (1) IMP. Thus. as well as the resolution. which is especially useful in separating mixtures of charged and uncharged molecules.

environmental. agricultural. Ino. and rapid response. while the depletion of oxygen is measured by a Clark-type elec- .31 Another possibility consisted in monitoring the oxygen consumption after these enzymatic reactions with an amperometric-type sensor (oxymeter). and biotechnology.33. oxidizes the hypoxanthine to xanthine and uric acid. Prodomidis and Karayannis85 reported a review on enzyme-based amperometric sensors applied to food analysis in which the principles and materials commonly used for the construction of the electrodes are described.20. In addition. the analysis may be performed with one or more enzymes. because the denaturalization of the enzymes with time.2. These assays may be carried out with the enzymes in solution31. IMP. the application in the food industry is still restricted36 mainly due to critical stages such as enzyme immobilization or sample preparation for analysis.2. NP. These enzymes act by oxidizing the substrates (analyte) while consuming oxygen or producing hydrogen peroxide or uric acid. In this sensor. electrodes.1 Enzymatic Methods with the Enzyme in Solution The concentration of Hx.32 or immobilized.6–7. and thus test kits.36–38 The most used biosensors for the nucleotide-related compound analysis are electrochemical sensors. 5.3. which will be further quantified by measuring the absorbance at 290 nm and by polarimetry. respectively. but they remain immobilized in different supports.4. 5.4 Enzymatic Analysis The use of enzymatic methods to analyze nucleotides in seafood is widespread due to their high specificity.2 Enzymatic Methods with Immobilized Enzymes In this case.2.8 and 30°C–37°C. because no interference of salt in the medium was observed here as was in the case using the HPLC method. In these conditions.35 Some details about the use of different biomaterials in order to select the best recognition elements and the most adequate methods for the enzyme immobilization have been described.34 A biosensor is a system composed of a biological recognition element and a biochemical or physical transducer in intimate contact or in close proximity with each other in order to relate the concentration of an analyte to a measurable signal. the use of commercial kits or disposals presents some problems. enzyme-coated strips. and 5′-nucleotidase (NT) into a reaction phosphate buffer containing the fish extract sample at pH 7. and IMP may be determined spectrophotometrically by a sequential addition of XO. which is further coupled to a chemical transducer. in which an enzyme or a group of enzymes are immobilized in a membrane or other supports. Indeed. all the approaches to date need the sample preparation described earlier.64 ◾ Handbook of Seafood and Seafood Products Analysis 5. This option offers some advantages in relation to the free enzyme.3.4. although these applications used to be achieved with at least one of these enzymes immobilized as described earlier. The depletion of oxygen or the formation of hydrogen peroxide or uric acid may be detected amperometrically.36 Nevertheless.39 This procedure was also used to analyze ATP and related compounds in fish sauces with very good results.20. due to its specificity.35 The most used is the biosensor based on the measure of hypoxanthine. simplicity. XO enzyme. although biosensors have shown its utility in some applications such as clinical. constituting what is known as enzyme sensors o biosensors. This sensor has been developed mainly for assessing the freshness of fish meat40.3. and hypoxanthine will be oxidized to uric acid and H2O2.41 or for the evaluation of chicken32 and beef meat33 aging. or sensors have a limited shelf life. inosine. which is immobilized in a membrane fi xed in the sensing area of the electrode.

K i.56 References 1. Formed Hx was measured with an amperometric sensor that detected uric acid + hydrogen peroxide in an additive matter. and Nguyen52 and afterward it has been commercialized as a Freshness Meter KV-101 (Oriental Electric Co. Nunes.33 although this relation should be confirmed in each particular system. Lugo-Sánchez. 4. 6. Paredi. 212: 141–146. M.J. Sci. IMP. 1959. R. Most recent approaches to determine Hx are based on the incorporation of the XO enzyme in a graphite/Teflon matrix.53. which can be present in the sample or formed during the enzymatic reaction. and Hx using a cellulose triacetate membrane have been described. 2007. D. et al. R. Biochemical basis of postmortem nucleotide catabolism in cod (Gadus morhua) and its relationship to spoilage. Postmortem changes in quality indices of ice-stored flounder (Paralichthys patagonicus). E. different supports have been used for the immobilization of the XO enzyme. Ltd. M. Bull. Male. Soc. Massa.. Ino.41 preactivated nylon. Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast.. Thus.E.L.55. Food Sci.. Quinta... Food Res. or H2O2.E. Surette. 2006. IMP. A. and. Pacheco-Aguilar. A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage. J. and then after adding a soluble NP. some authors have described this type of biosensor coupled with an oxygen electrode. Food Chem. M. and H values. Eur. M. P.9 V) vs. Özogul. Howgate. 24: 749–750.44 a polyaniline film by electropolimerization.45 a nafion-coated platinum disc electrode. Arai.. Ino was converted to Hx. Agric. 5. 2001.47 On the other hand.48 IMP. Saito.E. An immobilized NT was used for the previous conversion of IMP to Ino.R. Palacios. necessary to obtain K.L. Int. T. and Hx amounts. A new method for estimating the freshness of fish. Fish. Food Biochem.34 to obtain the Ki parameter as a freshness indicator. specific biosensors to determine AMP. M. cellulose triacetate. J. Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0°C. Jpn. F.. A similar application was proposed12. R.53. 29: 570–590. Ino. Technol. Mendes. In this way. K. 2000.23..51 The use of multienzymatic biosensors to measure fish freshness has been very helpful for the simultaneous determination of AMP. Fish. Özogul. uric acid. The proposed relation 1 Hx for ½ X for each oxygen molecule formed must be taken into account to quantify the Hx. P. J. 41: 341–353. 1 mol of Hx would be converted to 1 mol of uric acid and 2 mol of hydrogen peroxide. 65: 40–47. 2. Nucleotide degradation in sardine (Sardina pilchardus) stored in different storage condition at 4°C. 2005. Flow injection analysis (FIA) has been widely used in the development of these multienzymatic biosensors constituting different types of reactors in which different enzyme combinations can be immobilized as well as introduced as soluble enzyme. Robles-Burgueno. This method was patented by Luong..A. .. 1: 13–19. Matsuyoshi.. Comparable results to that of HPLC were reported. Kuley. an Ag/AgCl reference electrode..18 and a silk fibron membrane in combination with a cellulose acetate membrane42 or a nylon net43 have been used.. The consumed oxygen produces a current decrease that can be correlated to the concentration of Hx.6 to −0.. Technol. 3. 1988. 7. J. LeBlanc. Japan).Nucleotides and Nucleosides ◾ 65 trode at a platinum cathode (−0. T. J.54 In fact. Gill. Food Sci. 36: 19–22. Y. In the measurement of hypoxanthine. Both Hx and X are substrates for the XO action and will be oxidized either simultaneously or sequentially.E..49 and Ino50 and a multienzymatic sensor to analyze simultaneously AMP. Sci. Most of these supports have been developed with the aim of eliminating interferences due to ascorbic acid. M. Luong and Male20 used a multienzymatic biosensor system to determine the H value as a fish freshness indicator. thus.46 or even in a carbon paste electrode modified with electrodeposited gold nanoparticles.

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Acta 404: 75–81. 55. I. Cho.-S. Anal.. N.-S. . Talanta 44: 2151–2159. Carsol. 2000.. G. Chim.68 ◾ Handbook of Seafood and Seafood Products Analysis 54. 1999. M. M. Characterization of meat freshness application of a serial three-enzyme reactor system measuring ATP-degradative compounds. I. Chim.-J.. Park..-A. Simultaneous determination of hypoxanthine. Kim. Park. Mascini. 1997. Y. N. inosine and inosine 5′-monophosphate with serially connected three enzyme reactors. Amperometric detection of uric acid and hypoxanthine with xanthine oxidase immobilized and carbon based screen-printed electrode. 56. Volpe. Application for fish freshness determination.. Anal. Acta 394: 201–221. Kim.

...... 78 6....... 72 6...............1.. 75 6..............................1 Qualitative Analysis of Fatty Acid Composition ..............................................1................ Aubourg Contents 6.2 GLC Analysis of FAME............................................................................................................3 Lipid Manipulation and Storage .. 73 6...............2 Quantitative Estimation of Fatty Acid Composition ............................................................................4 Lipid Quantification ................................................................3...2 Marine Lipid Characteristics ..........3.......2 Base-Catalyzed Transesterification ..................................3 Analysis of Ether Lipids ....................2 Analysis of Sterols ................................................ 73 6.........2....................2.......................3...........................................3...5...3 Lipid Analysis in Marine Products ..................... 78 6.. 73 6...............................1 General Aspects of Lipid Compounds ........... 77 6.......................76 6. 70 6..2....3 Column Chromatography.......................... 77 6.....2... 71 6.................4.................. 70 6.........1 Introduction ...............................................4.......................................76 6.........2. 72 6.............. 70 6..............................................................................2 Removal of Nonlipid Contaminants ...5 Qualitative and Quantitative Analyses of Marine Lipid Classes .............................4 Analysis of Marine Nonsaponifiable Matter ........ 75 6...................................................1 Acid-Catalyzed Esterification and Transesterification ........... 75 6..... 73 6.............76 6....1......................................................3............. 79 69 ..........................................................................................1.................2 First Steps in Marine Lipid Analysis .....1 Fatty Acid Methyl Esters Preparation ...............2.............................2 Stereospecific Analysis of Lipid Classes ..........................................76 6.......................................1 Spectrophotometric Assessments of Total Lipid Extract .................................1. 72 6...3....5................................5........4..........................................1 Lipid Saponification..........3 Marine Fatty Acid Analysis ........................................................................................................................................... 73 6.......................................................1 Isolation of Lipids from Tissues ............................Chapter 6 Lipid Compounds Santiago P......

82 References .......... glycoglycerolipids..................... carotenoids.................. Marine lipids.....1..5. including cardiovascular ones [3]........... DHA) [4]............... in it........... Related to exogenous effects.5................. ethers....... and a larger proportion of highly unsaturated fatty acids... the catching season has been shown to play a key role regarding temperature and feeding availability.. 79 6..... A simple physicochemical classification that empirically groups lipid molecules according to the hydrophilic–lipophilic balance has been proposed [1]. an inverse .... gangliosides. and amines (PL).......... phospholipids (PL).... longer-chain fatty acids............1 General Aspects of Lipid Compounds Lipids are found in all living organisms and have been shown to play two critical roles: (1) maintaining the integrity of plants and animals as structural compounds by forming a barrier separating the living cell from the outside world and (2) being a major source of cellular energy and function in living organisms where they can be stored.................... Seafood lipids are known to provide high contents of important components for the human diet..... such as nutritional lipid-soluble vitamins (namely A and D) and essential and ω3 polyunsaturated fatty acids (PUFA) that have shown a positive role in preventing certain human diseases........... particularly C20:5ω3 (eicosapentaenoic acid.....1 Introduction 6............. 80 6. differ from the other sources in that they contain a wider range of fatty acids........81 6... fatty alcohols (wax esters)..............2 Marine Lipid Characteristics In many marine organisms....... 6. triacylglycerols (TG)......6 Silver Ion Chromatography .... 80 6.. chloroform....... sterols (sterol esters)................................... Because of their structural and functional variety.. and lipopolysaccharides would be included........... toluene.. 79 6................4 Thin-Layer Chromatography .. Most textbooks describe lipids as a group of naturally occurring compounds....... indeed................................................ which have in common a ready solubility in organic solvents.............5............70 ◾ Handbook of Seafood and Seafood Products Analysis 6..5........ phosphoric acid..... 82 6..... steroids. Marine species have shown large variations in lipid content and composition as a result of endogenous and exogenous effects [5–7].................8 Mass Spectrometry .... Different attempts have been carried out to define what is meant by the term lipid...5...................... Such diverse compounds as hydrocarbons................... however.. EPA) and C22:6ω3 (docosahexaenoic acid....... Most animal and plant lipids from terrestrial and marine sources are similar in that they contain mainly even-numbered saturated and unsaturated fatty acids combined with glycerol (glycerides and glyceryl ethers).. An alternative division into two broad classes has been shown to be convenient for lipid analysts [2]....... such as hexane......... although no satisfactory or widely accepted definition exists. a widely accepted division has been difficult......9 Supercritical Fluid Chromatography ...................... “simple lipids” (fatty acid and alcohol components) would be those that yield on hydrolysis at most two types of different products per mol.. lipid is usually the second largest biochemical constituent after protein...5........1.. and alcohols...........7 Nuclear Magnetic Resonance (NMR) Spectrometry . whereas “complex lipids” (glycerophospholipids................... and sphingolipids) would yield three or more types of products per mol..5 High-Performance Liquid Chromatography ... soaps................

1 Basic steps to be carried out for the lipid analysis of marine products. Thus.Lipid Compounds ◾ 71 relationship between unsaturated fatty acid content and environmental temperature has been confirmed for many marine fish.1. . probably affected by physiological and anatomical factors. In all cases. and instrumentation available. differences according to the type of muscle and its location. sex.3 Lipid Analysis in Marine Products Researchers are required to analyze the lipid composition and its changes that arose during processing of food material from marine sources. and sexual maturation have been pointed out. age. The present chapter is focused on describing the available traditional and advanced analytical methodology to assess the lipid composition of marine species on the basis of a food technologist and nutritionist requirements. content variations have specially been observed in fish locations to be employed as lipid depots. but mainly the amount of information required. lipid matter has been described to exhibit a heterogeneous distribution throughout the body of marine species. the equipment. With respect to endogenous effects. The approach to the analysis of lipids in a given marine sample will depend on the amount of material in the sample. A basic protocol procedure is exposed in Figure 6. 6.1. Marine products Lipid isolation from tissues Removal of nonlipid contaminants Frozen storage Fatty acid analysis Lipid classes analysis Traditional and advanced analytical methodology Figure 6.

First.. urea. When this is not feasible. and as large volumes of solvents may be used to obtain small amounts of lipids. [8]. marine tissues should be extracted from the living organism as soon as possible after catching or slaughtering [2].2 First Steps in Marine Lipid Analysis 6. Where large amounts of tissue have to be extracted.g. Two main problems can arise with lipid fraction when employing inconvenient storage conditions. a major driving force being the environmental concern regarding the use of organic solvents. method of removing nonlipid contaminants is to carry out the washing procedure by liquid–liquid partition chromatography on a column of a dextran gel such as Sephadex G-25.72 ◾ Handbook of Seafood and Seafood Products Analysis 6. but many of these are not suitable for extracting lipids from tissues as they are not sufficiently polar to overcome the strong forces of association between tissue lipids and the other cellular constituents. which do not normally dissolve readily in nonpolar solvents. The most popular is the method of Folch et al. The second problem is endogenous lipolytic enzymes that can lead to large amounts of unesterified fatty acids.2 Removal of Nonlipid Contaminants Most polar organic solvents used to extract lipids from tissues also extract significant amounts of nonlipid contaminants such as sugars. PUFA can autoxidize as a result of endogenous oxidant enzymes.88% KCl) [8]. may on occasion be extracted by these when they are in the presence of large amounts of simple lipids such as TG. this method applies a single-phase solubilization of the lipids using chloroform–methanol (1:1) in a solvent–tissue ratio of 4:1. it should not be so polar that TG and other nonpolar simple lipids do not dissolve and are left adhered to the tissues. polar complex lipids. the tissue should be kept frozen (about −60°C or less) as rapidly as possible. and salts. . 6. Pure single lipid classes are soluble in a wide variety of organic solvents. Although there are limitations to its use and alternatives are frequently suggested. In addition. Most of the contaminating compounds can be removed from the lipid extract mixtures simply by shaking the combined solvents with one-quarter their total volume of a dilute salt solution (e. or lyso-phosphatidylglycerols in lipid extracts. the procedure of Bligh and Dyer [9] offers some advantages as it does not use large volumes of solvent. all solvents can contain contaminants. The ideal solvent or solvent mixture for extracting lipids from tissues should be sufficiently polar to remove all lipids from their association with cell membranes or with lipoproteins but should not react chemically with those lipids. peptides. most workers in the field appear to accept two basic routines currently in general use. supercritical fluid extraction shows an increasing demand. 0.1 Isolation of Lipids from Tissues Ideally.2. As an advanced alternative. which yield essentially quantitative extractions of the major lipid classes when applied to homogenates of whole marine tissue extractions. although endogenous tissue antioxidants can provide some protection. which employs chloroform–methanol (2:1) in a solvent–tissue ratio of 20:1. At the same time. it is advisable to include an additional antioxidant at a level of 50–100 mg/L to the solvents. amino acids. For all extraction methods. though more time-consuming. Its employment has recently been reviewed [10]. diacylglycerides. However. phosphatidic acid. A more elegant and complete. any such impurities can be troublesome. This type of washing procedure was first developed by Wells and Dittmer [11] and simplified later by Wuthier [12] for large numbers of samples.2. such as proteins.

a known aliquot of the purified lipid extract is softly heated and the resulting dry lipid matter weighted. fatty acids .1 Fatty Acid Methyl Esters Preparation Fatty acids are essential components of lipids. should not exceed about 40°C. application of nuclear magnetic resonance (NMR). large volumes of solvents are best removed by means of a rotatory film evaporator at a temperature that. This method proved to be accurate in the case of a high lipid content (low complex lipid content). and Fatmeter measurements is proving to be of increasing interest [14].4 Lipid Quantification For most common purposes. such as tocopherols.1 Acid-Catalyzed Esterification and Transesterification Free fatty acids (FFA) are methylated and O-acyl lipids transmethylated by heating them with a large excess of anhydrous methanol in the presence of an acidic catalyst. afford some protection to lipid extracts. and care must be taken at all steps in the analysis of lipids.Lipid Compounds ◾ 73 6. since PUFA will oxidize rapidly in air [2]. When it is necessary to concentrate lipid extracts. Natural tissue antioxidants. In addition. leading to selective losses of a proportion of the less polar constituents. 6. in general. Owing to the wide variety of fatty acid compounds in marine lipids (Table 6. Plastic ware of all kinds (other than that made from TeflonTM) can be specially troublesome and is best avoided. For fast purposes. lipids should be handled in an atmosphere of nitrogen. since plasticizers are very easily leached out. Conversely.2. Autoxidation of double bonds in marine lipid fatty acids is particularly troublesome. the Soxhlet method of extraction has been developed [13]. As storage containers. Small volumes of solvent can be evaporated by carefully directing a stream of nitrogen onto the surface of the solvent. Their measurement by gas–liquid chromatography (GLC) is the most commonly used method for lipid analysis. but it is usually advisable to add further synthetic antioxidants to storage solvents at the level of 50–100 mg/L [2]. According to the special relevance recently acquired by noninvasive technologies.2. Lipids should not be left for any time in the dry state and should be stored in an inert nonalcoholic solvent such as chloroform from which air is excluded by flushing with a stream of nitrogen.3 Marine Fatty Acid Analysis 6. near-infrared (NIR) spectrometry. Storage temperature should be −30°C as the highest temperature.3 Lipid Manipulation and Storage Wherever possible. a large diethyl ether volume is employed.3. Two basic strategies can be applied [15.3. Lipid extracts have to be converted into methyl ester derivatives. glass is the best choice. if not. it has been shown that lipids can themselves dissolve in some plastics. this analysis is more complicated than that with other kinds of living organisms.1).16]: acid catalysis and base catalysis. provided water absorption onto the dry extract lipid is avoided. In it. Then. relatively important errors are obtained. fatty acid methyl esters (FAME) obtained are usually introduced in the GLC system without previous removal of contaminants. and the resulting lipid extract can no more be employed for further analysis.1. 6. 6.

13.10.13.14.9.74 ◾ Handbook of Seafood and Seafood Products Analysis Table 6.8.12.10.12.1 Fatty Acids Commonly Present in Marine Speciesa Systematic Name Trivial Name Abbreviated Name Saturated Fatty Acids 14:0 15:0 16:0 17:0 18:0 20:0 22:0 24:0 Tetradecanoic Pentadecanoic Hexadecanoic Heptadecanoic Octadecanoic Eicosanoic Docosanoic Tetracosanoic Myristic — Palmitic Margaric Stearic Arachidic Behenic Lignoceric Monounsaturated Fatty Acids 16:1 ω7 18:1 ω9 18:1 ω7 20:1 ω11 20:1 ω9 22:1 ω11 22:1 ω9 24:1 ω9 9-Hexadecenoic 9-Octadecenoic 11-Octadecenoic 9-Eicosenoic 11-Eicosenoic 11-Docosenoic 13-Docosenoic 15-Tetracosenoic Palmitoleic Oleic Vaccenic Gadoleic Gondoic Cetoleic Erucic Nervonic Polyunsaturated Fatty Acids 18:2 ω6 18:3 ω3 18:4 ω3 20:4 ω6 20:5 ω3 22:5 ω3 22:6 ω3 a 9.15-Octadecatetraenoic 5.11.8.19-Docosahexaenoic Linoleic Linolenic Stearidonic Araquidonic EPA DPA or clupanodonic DHA or cervonic In all cases.” .16. the double-bond configuration is “cis.17-Eicosapentaenoic 7.12-Octadecadienoic 9.15-Octadecatrienoic 6.14-Eicosatetraenoic 5.11.7.16.19-Docosapentaenoic 4.

a further solvent such as toluene should be employed. Parallel to ECL value employment. parameters known as equivalent chain lengths (ECLs) or carbon numbers have considerably been employed. aldehydes are not liberated from plasmalogens and amide-bound fatty acids are not affected. Transesterification is carried out in the same manner and at much the same rate as with methanolic hydrogen chloride. accordingly. and the use of old or too concentrated solutions may result in the production of methoxy-substituted acids from unsaturated fatty acids and. The commonest and mildest reagent used for the purpose is anhydrous hydrogen chloride in methanol. The reagent has a limited shelf life unless refrigerated. 6. under base catalysis. However. whereas aldehydes are liberated from plasmalogens under acidic conditions.2 Base-Catalyzed Transesterification O-acyl lipids are transesterified very rapidly in anhydrous methanol in the presence of a basic catalyst. 6. known commercial FAME have been employed for the provisional identification of fatty acids by direct comparison of their retention times and those of the unknown esters on the same columns under identical conditions.2. glasspacked columns were widely employed [18]. prepared simply by dissolving fresh clean sodium in dry methanol. Initially.1. As with acid-catalyzed procedures. although potassium methoxide or hydroxide have also been used as catalysts. a PUFA loss.1 Qualitative Analysis of Fatty Acid Composition During the previous decades. A different possibility consists of employing a solution of 1%–2% (v/v) concentrated sulfuric acid in methanol. This reagent has been applied directly to fish muscle to obtain FAME without previous lipid extraction [17]. an additional solvent is necessary to solubilize nonpolar lipids such as cholesterol esters or TG. This is simply prepared by adding acetyl chloride slowly to cooled dry methanol. the application of wall-coated open tubular (WCOT) columns to the analysis of fatty acids has provided a better knowledge of the complexity of marine fatty acids [19].3. However. 6. ECL values can be calculated from an equation similar to that for Kovats’ indices or found by reference to the straight line obtained by plotting the logarithms of the retention times of a homologous series of straight-chain saturated FAME against the number of carbon atoms in the aliphatic chain of each acid. .3. FFA are not esterified.3. Later on. FAME are obtained by heating the reaction mixture in a stoppered tube at 50°C overnight. The retention times of the unknown acids should be measured under identical operating conditions.Lipid Compounds ◾ 75 from amide-bound lipids (sphingolipids) are also transesterified.2 GLC Analysis of FAME The advent of GLC revolutionized the analysis of the fatty acid components of lipids. In order to guarantee complete solution of nonpolar lipid classes. and the ECL values are read directly from the graph. The commonest reagent used for this purpose has been sodium methoxide in anhydrous methanol. Boron trifluoride in methanol is also used as a transmethylation catalyst and in particular as a rapid esterifying reagent for FFA. so most performances have been carried out for qualitative and quantitative analysis [16].

quantitative results would first be calculated on its basis. If necessary. On the other hand. Problems of measuring this area arise mainly when components are not completely separated. have been shown to be suitable for direct mass spectrometric structural analysis of acids containing straight. and polyenoic fatty acids should be analyzed under the same GLC conditions for checking the quantification results. the basic structure of which includes the cyclopentanophenanthrene ring. sterols can be fractionated and analyzed by means of different . 6. calibration factors may have to be calculated for each fatty acid component to correct the areas of the relevant peaks in the mixtures analyzed. In most cases. Total sterol content can be determined directly and spectrophotometrically from the lipid extract by using the method of Huang et al.76 ◾ Handbook of Seafood and Seafood Products Analysis In recent years.” 6. However. Finally. and there is no way of overcoming this difficulty entirely. nonadecanoic acid is employed and added before the methylation step. within limits. cyclic. [22]. 6. For a complete analysis. On the other hand. Results can be expressed as weight percentages of the fatty acids present or as molar amounts of each fatty acid. GLC/mass spectrometry (MS) has been widely accepted as one of the most valuable techniques for the identification of fatty acids and their derivatives [20]. branched.4 Analysis of Marine Nonsaponifiable Matter 6.4. pyridinecontaining derivatives.2 Quantitative Estimation of Fatty Acid Composition With reliable modern gas chromatographs equipped with flame ionization detectors (FID). as well as the deacylated residues of ether lipid compound. According to the previous section. the nonsaponifiable layer will contain any long-chain alcohols and sterols originally present in the lipid sample in the esterified form.4-dimethyloxazoline derivatives of fatty acids have been found to show several advantages and have been applied successfully to the structural determination of PUFA and cyclopropenoid fatty acids [21]. the resulting FFA have to be transformed into their corresponding FAME for further analysis by an acid-catalyzed method. monoenoic.3. this is specially relevant for PUFA.4.16]. linearly proportional to the amount (by weight) of material eluting from the columns [15. Such compounds can be divided into sterols and “ether lipids. unsaturated.2. the fatty acids on one side and diethyl-ether-soluble nonsaponifiable materials on the other side are separately recovered for further analysis [2]. the areas under the peaks on the GLC traces are. A high proportion of the available data has been obtained for the methyl ester derivatives of fatty acids. or oxygenated chains. as these are easily prepared and are widely used in chromatographic analysis. 4. such as picolinyl esters.1 Lipid Saponification Lipids may be hydrolyzed (saponified) by heating them under reflux with an excess of dilute aqueous ethanolic alkali. A known quantity of an internal standard should be added to the lipid sample. based on the Liebermann–Buchardt reaction. commercially available standard mixtures containing accurately known amounts of methyl esters of saturated.2 Analysis of Sterols Sterols are biological compounds.

it can be cleaved by acid-catalyzed transmethylation. Concerning alkenylglycerols.3. 6. Adsorption thin-layer chromatography (TLC) on silica gel layers can be used to separate simple alkyl and alkenyl lipids. The first type is the major one in marine lipids. The others are often united into a group called “ether lipids. such compounds tend to be decomposed during GLC analysis and are best reduced by catalytic hydrogenation to alkylglycerols.32]. no single procedure will achieve the desired analysis. The alkyl moieties are usually analyzed in the form of 1-alkylglycerol or as volatile nonpolar derivatives of this compound. Often. but they suffer from the limitation of the lack of a distinctive chromophore in the analyte. 6.4%) in 2M HCl. neutral plasmalogens tend to migrate ahead of alkyldiacylglycerols. and 18:1. Accordingly.27]. and combinations of techniques must be used until the required purposes are served. which in turn migrate just in front of TG. Chromatographic methods for cholesterol analysis [28] are of relevant importance in foods in relation to human health concerns. chimyl. although a great interest has been accorded to their isolation because of their medical and cosmetic applications [30]. Cholesterol has been shown to be the most abundant sterol in all marine living beings. supercritical fluid chromatography (SFC) has been employed for the glycerol ether analysis of liver oils of shark species [34].5 Qualitative and Quantitative Analyses of Marine Lipid Classes Lipid samples obtained from extraction of biological material are complex mixtures of individual lipid classes [16].Lipid Compounds ◾ 77 chromatographic techniques [23. Neutral plasmalogens may be detected by spraying the TLC plates with 2. For GLC analysis. The alkyl groups of 1-alkyl-2.24]. although invertebrates have shown a significant presence of other sterols [27]. Although the vinyl ether linkage is unaffected by basic hydrolysis conditions. Unlike fatty acids. or isopropylidene derivatives by GLC. information on ether lipid composition in marine PL is less abundant. 18:0. whereas no simple spot test is available for the identification of alkyldiacylglycerols.” Such compounds are basically found as PL classes (specially in phosphatidylethanolamine). batyl.3 Analysis of Ether Lipids Marine lipids may contain fatty acid residues as the only radicals.4. thus. TMS. which generates dimethyl acetals from the liberated fatty aldehydes.3-diacyl-sn-glycerols are generally saturated or cis-monoenoic even– numbered components (16:0. Methods for separating and quantifying ether-linked glycerides have been reviewed [31. trifluoroacetate. such as acetate. Although the GLC is normally carried out with cholestane as internal standard. mostly). The determination of double-bond positions in long alkyl chains has been carried out by means of picolinyl and nicotinylidene derivatives by GLC-MS [33]. different analytical . Further. marine sterols have to be converted into more volatile compounds such as acetate [25] and trimethylsilyl (TMS) [26] derivatives. and selachyl alcohols were found to be the most abundant. Great attention has been accorded to the assessment of cholesterol oxide formation in marine products [29]. In this section. They can be separated by a double development in a single direction with hexane–diethyl ether (95:5. being normally placed as the radical in position 1 and specially abundant in marine invertebrates [5.4-dinitrophenyl-hydrazine (0. high-performance liquid chromatography (HPLC) methods can offer a nondestructive alternative. and its analysis has already been discussed in Section 6. v/v) as a solvent system. alkenyl compounds have been directly identified and quantified by GLC together with FAME [35]. or they may include alkyl and alkenyl radicals.

Procedures that involve spectrophotometric measurement of highly colored copper complexes are now favored. This is due to the great complexity of fatty acids present in these oils and fats. Accordingly. Ester linkages can be quantified by the method of Vioque and Holman [40].4.2 Stereospecific Analysis of Lipid Classes The determination of fatty acid composition at each location in lipid classes has ever since attracted great attention. according to details explained in Section 6. in it. More recently. However.78 ◾ Handbook of Seafood and Seafood Products Analysis approaches will be discussed. such functional groups are made to react with hydroxamic acid and further complexed with Fe (III). these enzymes can be isolated and used in simple incubations in vitro as an aid in structural analyses of lipids. Most living organisms have developed lipolytic enzyme systems that are able to distinguish between bonds to the various positions of glycerol or between certain types of bonds in specific lipids. titrimetric methods were used for many years. [39] without previous digestion. the Grignard reagent has widely been employed in the case of marine substrates [42].41]. In it. The fatty acid composition of each lipid class can be determined by GLC of the methyl ether derivatives. where an FFA-cupric acetate-pyridine complex is involved. Traditional determination of PL content in lipid extracts has involved the digestion of PL with the release of inorganic phosphate. For FFA assessment. In many cases. a rapid NIR spectrometry has been applied for the direct FFA determination in fish oil [37]. this is made to react with ammonium molybdate to form phosphomolybdic acid. prepared by esterification or transesterification of the purified lipid class.2 [22]. The advent of new NMR. according to the information provided in following sections. this including chromatographic separation and further analysis of fatty acids after previous methylation and transmethylation. giving rise to a tremendous number of species. An alternative and successful method has been proposed by Raheja et al. 6. HPLC. A wide use was found for lipase hydrolysis.5.3. Additionally. preparative TLC on silicic acid impregnated with 5% (w/w) boric acid has been applied to prevent acyl migration during chromatographic separation.1 Spectrophotometric Assessments of Total Lipid Extract Some classical methods are available for the analysis of lipid classes or lipid class groups when applied directly onto the lipid extract without prior separation. then. A very popular one is that proposed by Lowry and Tinsley [36]. a method for the quantification of esterified and unesterified total sterols is mentioned in Section 6. focused on the qualitative and quantitative analyses of marine lipid classes. 6. which is reduced and determined spectrophotometrically [38]. PL present in the lipid extract are made to react with ammonium molybdate in an organic phase and then measured spectrophotometrically.5. since the presence of double bonds in the proximity of a carbonyl group of fish PUFA reduces the rate of deacylation of glycerides. Compared with the data compiled for plant oils and for fats from land animals. This method can be applied to total lipid extract or to any lipid class after previous isolation [7. although it turned out not to be accurate enough for marine lipids. . although some interference of polar lipids was found. and GLC technologies combined with MS in the last decades has provided quick and useful procedures for the stereospecific lipid analysis. the results so far reported for aquatic animals are few. traditional methodologies are still employed in cases where such advanced technologies are not available and are reviewed in this section. Finally.

20–50 mg of marine lipid may be applied with ease as a band on a 20×20 cm plate coated with a layer of silica gel of 0.5.5 mm thickness [7. overpressure TLC (OPTLC). and quantification [48.3 Column Chromatography Normal-pressure or low-pressure column chromatography (CC) was widely employed in the past and is now mostly used as a way of preliminary fractionation of lipid classes.46] classes. whereas complex lipids are recovered by elution with methanol [41. which has been used routinely for lipid analysis in the last decades. For preparative purposes. lipid classes can be detected by any of the nonspecific available reagents and identified by their migration characteristics relative to authentic standards chromatographed simultaneously alongside the samples under investigation.49].41]. being simple lipids eluted in a stepwise sequence with hexane containing increasing proportions of diethyl ether. The system has been successfully used for marine lipid class analysis [51]. Column chromatography on diethylaminoethyl (DEAE)-cellulose has shown to be a valuable method for the isolation of particular groups of complex lipids in comparatively large amounts. or florisil as adsorbents. The improvement and versatility of TLC enable it to be used for several modern applications. although lengthy conditioning may be necessary before columns can be employed [2. It combines the separation capabilities of conventional TLC with the quantification power of the FID and has application in the quantitative analysis of all substances separable by conventional TLC. and acetic (or formic) acid in various proportions.4 Thin-Layer Chromatography Many text books and reviews report TLC application on lipids for routine separations. identification. in spite of the relatively higher costs [50]. and NMR has increased its analytical power in several applications. infrared (IR) spectrometry. A variety of solvent systems have been used to separate simple lipids on an analytical or semipreparative scale by single or two-dimensional TLC. The principal advantages of the method are the ease of preparation of a column and the comparatively large amount of lipid that can be separated. Separation can be carried out on silicic acid.5.5. Those used most frequently contain hexane. coupling of TLC with other techniques such as HPLC. which include highly automated techniques right from sample application and development to detection and quantification. MS. although particular care is required to recover the acidic lipids quantitatively.47]. and this has led to the evolution of the TLC/FID Iatroscan system. 6. Aminopropyl-bonded phase cartridges have been much used for the isolation of simple and complex lipid fractions.47]. In all cases. 6. In addition. and tubular TLC (TTLC).5 High-Performance Liquid Chromatography In recent years. However. Such stereospecific studies have widely been focused onto TG [43.44] and PL [45.52]. HPLC is much more expensive than . HPLC has undoubtedly been the most widely applied separation technique in the analysis of most simple and complex lipid classes [48. precoated plates are much more convenient than laboratory-made plates.Lipid Compounds ◾ 79 Traditional research accounts for consecutive series of methods combining chemical reactions and enzymatic releases of fatty acids in different positions for resolution of the molecular species. diethyl ether. The perceived weakness of TLC has been recognized as the quantification aspect. acid-washed florisil. 6. Such techniques would include high-pressure TLC (HPTLC).

TG separation according to the carbon number or partition number has been achieved [53].6 Silver Ion Chromatography Silver ions. by employing both gradients of polar solvents and microparticulate silicic acid [6. and in particular to the detection. of the double-bond systems in fatty acid chains. The procedure is rapid and nondegradative. Finally. Ag+-TLC is used mostly in the preparative mode. high-resolution NMR spectrometry (1H-NMR. The usual supporting materials are silica gel G for FAME and TG and silica gel H for complex lipids. interact specifically with the olefinic double bonds of unsaturated compounds to form weak charge transfer complexes. In the detection.5. On the other hand.5. like the ions of other transition metals. TLC. while no oxidation of the unsaturated fatty acid constituents needs to occur during fractionation on an HPLC column.80 ◾ Handbook of Seafood and Seafood Products Analysis TLC in terms of both equipment and running costs. 13C-NMR.54]. Perona and Ruiz-Gutiérrez [53] were able to resolve a large number of sardine TG molecular species by RP-HPLC. Thus. quantification and stereospecific analyses have been carried out. so it has become an extremely powerful technique for obtaining qualitative and quantitative information of the lipid class profile of a marine tissue extract. It can give better and more consistent separations of minor components. the complementary employment of GLC or GLC-MS together with Ag+-TLC is considered one of the most powerful tools for elucidation of fatty acid composition in complex lipid samples [56]. some important articles and reviews have been published [58]. being successfully applied to all lipid classes in marine species by separating molecules according to unsaturation degree [55]. evaporative light-scattering detection has successfully been applied [16]. such complexation is favorable for use in chromatography and enables the performance of the various Ag+-chromatographic techniques developed so far. and HPLC. The complexes are usually unstable and exist in equilibrium with the free form of the olefin. as a complementary separation method to GLC or GLC-MS. HPLC has specially been applied to the most abundant lipid classes. An isocratic and gradient elution procedure with ultraviolet (UV) detection has been employed for marine PL analysis. For PL classes. some of the more impressive separations have made use of FID systems. Thus. . 6. Both homemade and precoated glass plates are used in Ag+-TLC. but it can be automated to a considerable degree and gives much cleaner fractions in micropreparative applications. and often the location. further identification of most peaks was carried out by using preparative Ag+-TLC followed by fatty acid analysis by GLC. 31P-NMR) has increasingly been applied to the identification of lipid structures to determine patterns of branching. Ag+-HPLC and reverse phase (RP)-HPLC applied in complementary ways were effective in the analysis of TG in fish oils [57].7 Nuclear Magnetic Resonance (NMR) Spectrometry In recent years. However. Ag+-chromatography has been performed in conjunction with CC. HPLC analysis has been accepted as the most accurate one. Thus. but others have obtained satisfactory results. In the past 20 years. 6. with UV detection at 206 nm both on an analytical and on a preparative scale. or substitution. therefore.

The 31P-NMR application has also shown the possibility of analyzing the ether structures within the glycerol backbone of phosphatidylethanolamine and phosphatidylcholine. It could be observed that DHA was concentrated in the 2-location of TG in depot fats.5. The information-rich nature of MS makes it the most desirable detector for many explanations. Thus. The first step for any MS method is ionization of the sample molecules in the gas phase.66]. results obtained using high-resolution 13C-NMR were in good agreement with those obtained by GLC. mono. Signals in the spectra were assigned. the high-resolution NMR spectra of four fish oils were recorded. Quantitative analysis of fatty acid composition and alpha-beta distribution in TG tuna fish was achieved [62]. and 3 locations) of ω3 fatty acids in depot fat of several fish species was examined by 13C-NMR [63]. probably due to their more complicated structure. the condensed mobile phase used for liquid separations is not readily compatible with high vacuum ionization sources. The positional distribution (1. and electrospray have the ability to ionize lipid molecules without causing extensive fragmentation. . The different chemical shifts observed for the methyl resonance of ω3-PUFA (δ = 0. Over the years.65. many of the advances in MS have involved new ionization techniques. ω6. After different approaches. Following ionization to a negatively or positively charged species (most commonly the later). a rapid and structure-specific method for the determination of ω3-PUFA in fish lipids was presented. according to each corresponding resonance. 2. the molecules or their fragments can be separated and identified on the basis of their mass-to-charge ratio (m/z). so little application is specially available for marine lipids [58]. soft ionization MS techniques such as fast atom bombardment. marine lipids have received lesser attention.95 ppm) with respect to the methyl resonance of all other fatty acids (δ = 0. 6. and complete structure of an unknown compound.8 Mass Spectrometry MS has long been used as a powerful tool for the analysis of the molecular weight. and highly unsaturated fatty acids of lipid extract of Atlantic salmon muscle. thus providing a suitable tool for lipolysis analysis. Among the different food lipids. but. This development paralleled the development of atmospheric pressure chemical ionization (APCI). fragmentation of the molecular ion species produced by soft ionization processes can further be achieved in a second mass spectrometer (MS/MS) by collision-induced dissociation. Recent developments in MS have been very interesting for complex lipid molecules.and diene-. 13C-NMR was employed for the plasmalogen analysis in fish lipid samples showing a good agreement with the data obtained by GLC [64]. empirical formula. ω3. Later on [61]. Arpino [67] likened the HPLC-MS union. In a first attempt for 13C-NMR application [60]. This NMR technique can provide a single signal for each PL class. FFA carbonyl resonances were detected at the lower field of the carbonyl region. A good agreement could be observed between NMR values and those from the GLC analysis. although an increasing importance has been obtained lately for quantitative analysis [20. Finally. and attention was focused on the identification of specific signals for ω3 fatty acid group and also individually for DHA. its intensity should be proportional to the quantity. EPA.Lipid Compounds ◾ 81 Based on 1H-NMR spectrometry [59]. Application of 31P-NMR has shown to be far shorter than with 1H and 13C. 13C-NMR spectrometry was successfully used to determine the proportions of saturated. Thus. thermospray. Some applications concerning the marine lipids’ study will now be mentioned.86 ppm) provided the possibility of proposing this new analytical tool. although GLC is conveniently coupled to electron impact ionization (EI) and chemical ionization (CI) sources. and stearidonic acid.

2nd edn. J.4. cholesterol esters. London. analysis was carried out in conjunction with FAME by means of their dimethyl acetal derivatives resulting from the acid transmethylation of lipid extracts. Christie.. Plenum Press..9 Supercritical Fluid Chromatography In this advanced technique [10. Lipid Analysis. and a FID were employed in it. 3.K. such as mixed glyceride compositions ranging from 200 to 900 in molecular weight.71]. 2. p. which has great sensitivity and linearity. J. The liver oils of several shark species were analyzed by SFC [34]. Analytical SFC has been shown to be particularly applicable to the analysis of higher molecular weight lipid moieties. The Physical Chemistry of Lipids. Nutritional aspects of fish.82 ◾ Handbook of Seafood and Seafood Products Analysis The oxidative decomposition of cholesterol in different fish products was investigated by means of MS analysis of cholesterol oxide TMS derivatives with a quadrupole mass spectrometer fitted with an EI source [68]. Pergamon Press.K. Integrated Approach to Quality. Small. Concerning marine species analysis. Oxford.. Vol. A wide range of cholesterol oxides were identified and quantified..5. and the four most unsaturated fractions were analyzed by capillary SFC according to their acyl carbon numbers [72]. U. W. which uses a highly compressed gas above its critical temperature and critical pressure. and diacylglycerol ethers required TLC fractionation before SFC analysis. 6.. in a first attempt Baltic herring flesh TG were separated in eight fractions by Ag+-TLC. carbon dioxide as the mobile phase. the use of SFC can substantially reduce the dependence on organic solvents in solvent extraction or HPLC analysis. 589. Later on. References 1. Elsevier Science. Lately. Purification of PUFA (DHA and EPA) ethyl esters from tuna oil was carried out by SFC [74]. Simopoulos.. New York. U. eds. D. The qualitative and quantitative compositions of 1-O-alk-1-enylglycerolipids of albacore tuna (Thunnus alalunga) were studied along the canning process [35]. A. 1997. p.. the method was capable of direct quantification of squalene and cholesterol. 89. thus.. in Seafood From Producer to Consumer. Handbook of Lipid Research. T. Carbon dioxide is by far the most commonly used SFC mobile phase because of its low critical temperature. Minor fatty acids from mussels (Mytilus galloprovincialis) were enriched by Ag+-TLC and then analyzed by GLC-MS as 2-alkenyl-4. Rezanka [70] described a method for the enrichment of long-chain fatty acids from fatty acids of a green freshwater alga and their identification as picolinyl esters by means of HPLCMS with APCI. . analytes are eluted from a capillary chromatographic column. and several nonmethylene interrupted fatty acids were singled out. 1982. 4. p. the method was based on the use of preparative reversed-phase HPLC followed by subsequent identification by APCI HPLC-MS. whereas its critical pressure and critical density are high enough for good solvation of many potential analytes. The mass spectrometer was operated in the EI mode (70 eV). a nonpolar capillary column. whereas quantification of TG. 17. In addition. and Oehlenschläger. 1986.. Luten.-dimethyloxazoline derivatives [69]. Börrensen.. An important advantage is that it is compatible with FID. simple classes from marine oils of different species were separated and quantified by capillary SFC [73]. an optimization of process parameters was achieved to obtain a maximal production rate.

479.K. ed. and Shorland. and Rocha. R. L.... J. 1989. 8. 301. Chem. Hammond. 193. 1963. King. 114. 23.. Adlof. ed. 103. Seasonal study of the lipid composition in different tissues of the common octopus (Octopus vulgaris). 229. CRC Press. CRC Press. 226. 24. Fats. 2.. ed. Kuksis. 6. V. 1957. Chem. eds. 2003. Huang. M. p. W. Champaign... Vol. R. F. Biochemistry. p. Love. Fatty Acids and Glycerides. A stable reagent for the Liebermann-Buchardt reaction.Lipid Compounds ◾ 83 4. 1995. J. Hyldig. Chrom. Medina. Kuksis.. and Nes.. in Marine Biogenic Lipids. J. 22.. Food Sci. and Gallardo. 113.. J. and Nielsen H. 1989. Cholesterol and fatty acids in several species of shrimp. in Advances in Lipid Methodology—Five. mollusks and fish.. eds. W. Aubourg. Adv.. p.4. H. D. Gas chromatography-mass spectrometry and tandem mass spectrometry in the analysis of fatty acids. 16. and Perkins. 54. J. 38. and New York.. 17. Le Quéré. E. W. M.. 19. F. R. J. and Rossell. 1961. in Physiology and Biochemistry of Sterols.. 1990. Wells. Folch. A. 369. G. C. Lipid Sci. 18. p. and Wrebiakowski.. Influence of biological factors and comparison of different methods of analyses: Solvent extraction. 1405. in New Trends in Lipid and Lipoprotein Analyses. 1972. Pérez-Martín. in Analysis of Oils and Fats. J. 37. G. FL. 2. Christie... 27. Wefler. Technol. Supercritical fluid chromatography (SFC)-Global perspective and applications in lipid technology.. 1. Phospholipids. R. 12. Bridgwater. 101. FL. Anal. 7. 27. E. and Roy. 1989. 13. U. Chrom.. 1986. J.. Food Sci. 3rd edn. J. 15. V. Technol.. 1. Ackman. Lees. U.. Hamilton. and New York. Vol. U. 2005. J. J. 1995. B. Z.. G.. J. ed. Ackman. 149. G. Purification of lipids from nonlipid contaminants on sephadex bead columns. 21.. The Oily Press.. 341. 2. ed.. Chen. FL... 537. 23. Food Res. Chrom. 237. CRC Press Inc. Bligh.-dimethyloxazoline derivatives directly from total lipids. A. J. Sieiro. p. 911.. Boca Raton. 28. Boca Raton. Hamilton. R. “Warmed-over” flavor in meat. 2003.. Lipid Analysis. J. 1. E.. Ackman. E. Lipid Res. Biochem. 137. Prost. The Oily Press.. R. Hoving. Eur.. Ackman. C. Forsch. Can.. 14. 497... 1994. Sebedio. Unters. London. S. London. A. 1259. Nielsen. and Garrido. Plenum Press. 49. 1992. R. 191. in Marine Biogenic Lipids. IL. J. U. and Oils.. Physiol. 1989... Fenton. R. E. 199.. S.. Ackman. Fats. NIR and NMR.. 1966. Lipid content in herring (Clupea harengus L.K.. .... J. Direct transesterification of all classes of lipids in a one step reaction. Lebensm. WCOT (capillary) Gas–liquid chromatography. 33... 25. Aubourg... 1986... Evaluation of soxhlet’s and Bligh and Dyer’s methods in the determination of fat in meat. Patterson. 24. Elsevier Applied Science. A simple method for the isolation and purification of total lipids from animal tissue. Boca Raton. 1959. eds. Biol. 108. 11. 26. England. 10. Krzynowek. Sterols and crustaceans. in Marine Biogenic Lipids. J. J. Vol. and Stanley. and Raftery. 341. in Handbook of Lipid Research.K. Elsevier Applied Science. 7. p.. Fatty Acids. p. 1986.. Chromatographic methods in the analysis of cholesterol and related lipids.. Bridgwater.. 624. 558. New York.. A rapid method of total extraction and purification.. 1989. A. Int. Fatmeter. 1977.. eds. Joseph. J.. Nielsen. AOCS Press. I. p. Separation and determination of structure of fatty acids. Lipid Res. One-step conversion of fatty acids into their 2-alkenyl-4.K. R.. Champaign. 37. IL. J. 5. 673. M. Packed-column gas chromatography. J. T. Technol. Distribution and composition of lipids in marine invertebrates. J.. Vaskowski. R. 2006. P. and Rossell.. Chromatographic separation of cholesterol in foods. Wuthier. p.). Stability of lipids of frozen albacore (Thunnus alalunga) during steam cooking. 9. 1978. poultry and fish. and Panunzio.. Pearson.. 671. in Analysis of Oils and Fats. A. The use of sephadex for the removal of nonlipid contaminants from lipid extracts. Food Sci. p. and Oils. American Oil Chemists’ Society Press.. Fats and Oils.. and Dittmer. Lepage. S.. Teshima.. 20. and Dyer. J.

and Perkins. 1989.. Agric... Lipid classes and their fatty acids at different loci of albacore (Thunnus alalunga): Effects of the pre-cooking. in Analysis of Oils and Fats. Brockerhoff. Thin-layer chromatography of lipids. 1996. 32. Vol. 37. Boca Raton. 186. 1975. 39.. Raheja. p. Biol. and Hawthorne. 2001. 74. 1976. J. 31. Shukla. R. 1996. R. Nicotinylidene derivatives for the structural elucidation of glycerol mono-ethers and mono-esters by gas chromatography/mass spectrometry. 1. E.. J. R. Editorial Acribia. Lipid Res.. Hamilton... and Napolitano. 45. V. and Pérez-Martín.. and Takaishi.. P. U. F. Polyunsaturated fatty acids in tuna phospholipids: Distribution in the sn-2 location and changes during cooking.. Singh. K. S.. ed. 470.. R. 44. R. J. J. R. Magnussen.. Harvey. S. Medina. J. Sargent. Hamilton. Stereospecific analysis of triacylglycerols rich in long-chain polyunsaturated fatty acids. Food Chem. J. J.. and Ackman. Ether lipids based on the glyceryl ether skeleton: Present state. 35. and Mollerup. Aubourg. 45. D. 3515. and Pérez-Martín.. 31. Ether-linked glycerides in marine animals. R. 5. G. Oil Chem.. 47. Aubourg. D. Rapid colorimetric determination of free fatty acids.. Blackie Academic and Professional.. 55. Occurrence of diacyl glycerol ethers in liver lipids of gonatid squid Gonatopsis borealis. Kaur.. Phosphorus assay in column chromatography. A. 36. J. Hamilton. 1959. eds. p. 35. 1995. Borch-Jensen. K. G. S. R. New colorimetric method for the quantitative determination of phospholipids without digestion. S. 2395. Sebedio. 87. Oil Chem. H. eds. 255. J. in Marine Biogenic Lipids.. 1986. Codony. and Pérez-Martín. 695. Zonal distribution of fatty acids in albacore (Thunnus alalunga) triglycerides and their changes during cooking. Capillary supercritical fluid chromatographic analysis of shark liver oils.. Myher.. Food Chem. IL. 2002. 1997. Nakamura. Champaign.. 31. Champaign.. Guardiola.. 1996. and Gallardo. P. J. 73. 243. AOCS Press. Agric. Food Chem.. 497... 53. Aubourg. Am. C. Stereospecific analysis of triacyl-sn-glycerols. S.. p... T.. Ohshima. Lipid Analysis. 51.. C. 1995. Quantitative estimation of esters by thin-layer chromatography.K.. R. F.. p. 1962. I. Am. U. Determination of the positional distribution of fatty acids in glycerolipids.. Geher. J. and Diersen-Schade. J. and Tanaka.. 1. Dutta. 1989. J. T. 14. eds. Lipids.. Lipids. Methods Enzymol. Am. 585. Lipid analysis using thin-layer chromatography and the Iatroscan. Mass Spectrom. 1990.. 50. R.. CRC Press Inc. and Bhatia. I. Hemming. future potential. 43.. 37. M. 20. 49. Park. FL. Analysis of 1-O-alk-1-enyl glycerophospholipids of albacore tuna (Thunnus alalunga) and their alterations during thermal processing. Agric... T. Food Chem. Sotelo. in Cholesterol and Phytosterol Oxidation Products. Soc.K. Agric. 48. E. Christie. 38. p. Medina. London. N. 38. 1060. London.. Chem. and Tinsley. American Oil Chemists’ Society Press. Food Chem. Barlett. N. eds. 234.. Oil Chem... R. Urata. Soc. Oil Chem.. 427.. 93. J. H. Kuksis.. 17.. M. 33. 1998.. Hayashi.. AOAC Press. Am. Champaign.. Zaragoza (Spain). 207. Fats and Oils. and Holman. 315... 40. 1997. 30. Formation and content of cholesterol oxidation products in seafood and seafood products. Fukuda. Nippon Suisan Gakkaishi. Soc. 41. 1973. IL. 466. Rapid near-infrared spectroscopic method for the determination of free fatty acid in fish and its application in fish quality assessment. in New Trends in Lipid and Lipoprotein Analyses.. IL.. K.. J. 1383. and Rossell. 42. 46. 1989.. Agric. ed. Biol. Aubourg. I. J. 819. A. 63. 1991.. Elsevier Applied Science... . C. R. Lowry. 41. 34. and Savage.. and Lee.. in New Trends in Lipid and Lipoprotein Analyses. R. J. 1993. Vioque... Soc. Thin layer chromatography and high-performance liquid chromatography. Shantha. Zhang. J. Estimation of polyunsaturated fatty acid content in lipids of aquatic organisms using thin-layer chromatography on a plain silica gel plate.. 1996. Sebedio. 44. 175. Ackman. 39. in Lipid Analysis in Oils and Fats. G.. Gallardo.. J. p. p. I. A.. J.84 ◾ Handbook of Seafood and Seafood Products Analysis 29.. W.

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...................................................1 Introduction Marine lipids are good and natural sources of polyunsaturated n-3 fatty acids (PUFA) such as docosahexaenoic acid (DHA................. due to the high content of long-chain PUFAs..... Lipid oxidation is the most important factor limiting the shelf life of marine oils and is also an important factor determining the shelf life of seafood products.......................................................................2........Chapter 7 Lipid Oxidation Turid Rustad Contents 7......................................................................................................................2]................................................................. 87 7....... 20:5n-3).................... 92 7..................... This can lead to 87 ...........................2...... These fatty acids have beneficial health effects and are reported to prevent coronary heart diseases and have a positive effect on the brain and nervous system as well as stimulating the immune system [1...................5 Sensory Analysis of Rancidity .....3 Stability Methods .........................1 Primary Oxidation Products .......... 93 References .... The volatile............... marine lipids are highly susceptible to oxidation............... However......................... 88 7... secondary oxidation products...............4 Instrumental Methods ..................................................................... except when microbial processes limit the shelf life.......... 22:6n-3) and eicosapentaenoic acid (EPA................ 89 7....................2............................1 Introduction ........................... 93 7...2.......2................... Reaction products from lipid oxidation have a negative effect on the sensory properties of fish products... 92 7....................2 Analysis of Lipid Oxidation .................................................................................2 Secondary Oxidation Products ...... 93 7. 88 7..............3 Summary . especially those that originate from n-3 PUFAs are components that have a low threshold and therefore have a negative impact on the sensory quality of the food even in low concentrations [3]....................................

The secondary oxidation products can also react further. resulting in a wide variety of degradation products. This also makes the determination of the degree of oxidation a challenging task.88 ◾ Handbook of Seafood and Seafood Products Analysis loss of products. the parent triglyceride is left with a shorter fatty acid.2 Analysis of Lipid Oxidation Many different methods have been implemented both by the industry and in research to determine the degree of lipid oxidation both in marine oils and in seafood. complaints from the consumers. and also more complex reaction products such as epoxy and polymeric compounds are formed during the propagation and termination steps [4]. The peroxides are easily broken down to alkoxy radicals. A simple titration method where the sample is dissolved in chloroform–acetic acid (or isooctane–acetic acid) is often used for fats and oils. the influence of these compounds has been little studied [3]. Lipid oxidation can be divided into three types. and enzymatic oxidation. Autooxidation of lipids takes place when the unsaturated fatty acids are exposed to oxygen and proceeds through an autocatalytic chain reaction [3]. The fatty acids and the lipid oxidation products in foods can also react with other components in the food such as proteins.5 meq/kg. this is oxidized by the hydroperoxides or other components present in the sample. leading to a wide variety of reaction products. When the decomposition of a hydroperoxide has resulted in the formation of a low-molecular weight volatile compound. [5] or [6] before analysis. and alcohols. Potassium iodide is added. the lipid can be extracted using the methods of Ref. which makes it difficult to find where the components originated. autoxidation. However. and the liberated iodine is titrated with sodium thiosulfate with starch as an indicator. If this contains a terminal carbonyl group. 7. 7. The PV is expressed in milliequivalent of iodine per kilogram of lipid or as millimolar of peroxide per kilogram of lipid [7]. The sensitivity is about 0. The secondary oxidation products include both low molecular weight. Some of the reaction products from lipid oxidation may also have negative health effects. but this can be improved by determining the endpoint colorimetrically or by . and water. methods that determine the primary oxidation products and methods that measure the secondary oxidation products.2. This method requires a sample of 5 g if the PV is below 10 and about 1 g if the PV is higher [3]. PV is one of the classical methods for determination of oxidative status. but it is important to keep in mind that the results for PV measurements will vary both according to the method used and how the procedure is performed [3]. the molecule is called a core aldehyde. it is both one of the oldest and one of the most used methods. Free radicals are formed when hydrogen ions are extracted from the fatty acids. For determination of PVs in foods. making it even more difficult to determine the degree of rancidity. carbohydrates. Several analytical procedures are available. Methods to determine the degree of lipid oxidation can be divided into two main groups. photooxidation. volatile compounds and nonvolatile components with a relatively high molecular weight. and reduced sales.1 Primary Oxidation Products The most common methods to determine primary oxidation products are peroxide value (PV) and conjugated dienes. acids. The radicals react with oxygen forming peroxy radicals and hydroperoxides. These include nonradical species such as aldehydes. ketones.

and use a low amount of solvent. One of these is the colorimetric ferric thiocyanate method. However. which is a red complex with an absorption maximum of 500 nm [3]. The fatty acid chain then contains a structure with alternating simple and double bonds. isooctane. and how the procedure is performed. Small changes in quality of ethanol can give widely different standard curves and thereby influence the results.2. and the AOCS method requires a sample size of around 10 mg. the colorimetric ferro method. Frankel [3] suggests measuring the absorbance of conjugated dienes at 243 nm. A known amount of sample is diluted in methanol (esters). Several colorimetric methods for determination of PV values are used. Conjugated dienes are useful for bulk lipids. These methods are therefore most useful as a measure of lipid oxidation for lipids with a low level of oxidation. The method of The International Dairy Federation—often called the IDF method [8] as modified by Ueda et al. After the initiation phase. the FOX2 method determining oxidation of ferrous salts to ferric ions and reaction with xylenol orange. high-performance liquid chromatography (HPLC) methods can be used [3]. Based on the fact that the methods chosen should have a large linear range. Due to rapid polymerization of EPA and DHA compared with the formation of stable peroxides of these fatty acids. the level of primary oxidation products increases and passes through a maximum. 7. and the modified IDF method. extraction and separation techniques are necessary.2 Secondary Oxidation Products Development of peroxides and conjugated dienes follows the same process and can be reduced after a certain oxidation level. Using PV as a sole determination of oxidation level can therefore be misleading. Peroxides are unstable and are rapidly transformed into secondary [14] oxidation products. For use on tissue extracts. Even if new instrumental methods now have been developed for determination of PVs. PV is reported to be an unreliable indicator of lipid peroxidation in fish [4]. Nielsen et al. In this procedure ferrous ions are oxidized to ferric ions. light. which react with ammonium thiocyanate forming ferric thiocyanate. also for this method care should be taken in standardizing the procedure. and absorption of iodine by the unsaturated fatty acids in the oil may interfere and cause variations in the results. The sensitivity and specificity can be increased by using second derivative spectra [12]. This method is more sensitive and requires smaller samples. Care should therefore be taken in standardizing how the procedure is performed. Oxygen in the air. with regard to chemicals used. the micromethod determining oxidation of iodide to free iodine. a high reproducibility. In order to determine individual peroxides. and there was no consistency in the levels of PV determined by the different methods. compared five different methods for determination of PVs [11]—the titration method. and determinations of PV have to be combined with the determination of secondary products such as thiobarbituric acid-reactive substances (TBARS) and .Lipid Oxidation ◾ 89 determining the liberated iodine electrometrically using a platinum electrode. the IDF method was chosen as the best of these methods. it is often desirable to use a method that either does not require instruments or requires only a spectrophotometer. how these are stored. The different methods gave different PVs for the same sample. [9] and Undeland et al. or hexane [13]. Conjugated diene hydroperoxides are formed when polyunsaturated fatty acids oxidize. Conjugated dienes have a strong absorption maximum at 230–235 nm [12]. [10]—requires a low amount of sample (less than 10 mg). and it is important to know the history of the oil or the seafood to interpret the measurement of PV.

The mass spectra of the compounds can also be compared with spectra of pure standard compounds and . Purge and trap techniques. metal ions. antioxidants. static headspace and solid-phase microextraction (SPME) are the least sensitive. and antioxidants. For determination of secondary oxidation products. the reaction is not specific. In the AOCS method [13]. Dienals also give a red pigment absorbing at 530 nm. which is formed as a decomposition product from lipid hydroperoxides under the acidic test conditions [3]. p-anisidine dissolved in acetic acid is added. and the absorbance of the solution is read at 530 nm. forming a yellow pigment absorbing light at 450 nm. The Totox value is given as 2*PV + AnV. the colored complex was ascribed to the condensation of two moles of TBA and one mole of malonaldehyde (MDA). However. where the headspace volatiles over the samples are sampled. in addition H2O2. Protein.3-tetraethoxypropane [3]. and the absorbance at 350 nm is determined after 10 min [15]. alkenals. different methods give different results. The AnV of freshly deodorized oils is caused by core aldehydes. and trace metals can influence the result [3. the TBARS are separated by steam distillation or HPLC to increase selectivity. where the samples are flushed or purged with nitrogen and the volatiles in the gas flow are trapped on a solid absorber. many other components in foods can react with TBA or interfere with the measurements. After sampling. All the methods are based on the pink color absorbance formed by reaction between TBA and oxidation products of polyunsaturated lipids.90 ◾ Handbook of Seafood and Seafood Products Analysis anisidine value (AnV). the AnV is a common method. but most of it is formed during the decomposition of the lipid peroxides during the acid heating stage. There are many published methods to determine TBARS. In the micromethod of Ke and Woyewoda [17].4-dienals also react with TBA. These methods determine the presence of aldehydes. and 2.1. the volatiles can be thermally desorbed into a gas chromatograph for separation. alkanals. but as for the determination of PV. TBARS values have been found to correlate with sensory scores within the same materials [19]. hence the name TBARS. Different types of headspace analyses can be used. The determination of TBARS (or TBA) is a common method to determine secondary oxidation products. Originally. This determines the amount of aldehydes (mainly 2-alkenals and 2. In other variations. This value is a combination of the PV and the AV. the lipids are boiled for 45 min with a mixture of TBA.3. Many factors influence the color in the TBA test—temperature. and chelating agents may also influence the peroxide decomposition during the assay. The Totox value is still one of the most commonly used oxidation parameters used in commercial laboratories and laboratories in the edible oil industry. which is generated by acid hydrolysis of 1. which are secondary oxidation products. The TBARS values for different foods with the same level of oxidation (based on flavor scores) can vary significantly [3. Some of the MDA detected in this test is formed during the peroxidation of the lipids. pH. The TBA test can be standardized using MDA. time of heating. reaction products from browning reactions.13]. antioxidants. In another method. In addition. However. However. Of these methods. and the optical density of the water phase is determined at 538 nm. and identified using different gas sensors.4-dienals). AnV can also be determined using Fourier transform infrared (FT-IR) [16]. sulfite. nitrite. the oxidation products are extracted in trichloroacetic acid (TCA) before the reaction with TBA. The sample is dissolved in isooctane. the sample is incubated at 95°C for 2 h. This process is accelerated by metal ions [12].18]. The volatile compounds formed as a result of lipid oxidation can be analyzed using electronic noses/gas-sensor array systems [20]. amino acids. and the color is formed by many different secondary oxidation products. Many variations of this test are being used. the lipids are dissolved in a solution of thiobarbituric acid in butanol. and chloroform before adding TCA. nucleic acids. sucrose and other sugars. separated. are highly sensitive.13.

Fluorescence has traditionally been applied to samples in solution. deoxyribonucleic acid (DNA). The fluorescence shift was found to be a more effective index of changes in fish quality than other commonly used methods. and form fluorescent products.Lipid Oxidation ◾ 91 identified [21]. reactions between oxidized lipids and proteins/ peptides. especially from solid matrixes. is complicated. Small variations in sampling procedures can give large variations in the data. Aubourg and Medina [26] extracted fish muscle with a 2/2/1. and the results are dependant on the sample material.1 Excitation and Emission Maxima for Chromophores Formed as a Result of Oxidized Lipids. such as amino acids.1. and the amount of sample and sampling conditions can be varied according to the needs. scatter. forming Schiff bases. nucleic acids. Reactions between lipid oxidation products and other components in seafood or seafood products may lead to underestimation of the degree of lipid oxidation. or reactions between oxidized lipids and DNA have different excitation and emission maxima as shown in Table 7. Hydroperoxides (primary lipid oxidation products) and aldehydes (secondary oxidation products) can react with amino groups in proteins.23]. The fluorescent compounds formed from lipids are the result of oxidation of phospholipids or are formed from oxidized fatty acids in the presence of phospholipids. proteins. They measured the fluorescence intensity both at 393/463 nm and 327/415 nm. the data handling is also difficult. the measured intensity follows the Beer–Lambert law. as measured by methods such as PV and TBARS. Instead. peptides. and so on. phospholipids. for example. Analysis of volatiles is discussed by Ólafsdóttir and Jónsdóttir in Chapter 8.8 chloroform/methanol/water mixture and measured fluorescence both in the water and in the organic phase. When fluorescence measurements are done on samples in solution. front-face fluorescence Table 7. This reaction can lead to formation of brown-colored compounds [22. for assessment of lipid oxidation during fish processing [24–26]. Reactions between Oxidized Lipids and Proteins/Peptides or Reactions between Oxidized Lipids and DNA Chromophore Oxidized phospholipids/oxidized fatty acids + phospholipids MDA + phospholipids Oxidized arachidonic acid + dipalmityl phosphatidylethanolamine Oxidized arachidonic acid + DNA Peroxides/secondary oxidation products + DNA in the presence of metal ions or reducing agents Excitation Maxima (nm) 365 400 360–390 315 320 Emission Maxima (nm) 435–440 475 430–460 325 420 . and the concentration is below a certain level. Fluorescence techniques are highly sensitive and 10–100 times more sensitive for detection of MDA than TBARS [3]. The advantages of this method are that it is flexible. and so on. quenching. destroy this relationship. Lipid oxidation products can interact with other components in food. When the samples are turbid or solid or the concentration is high. The different chromophores formed as a result of oxidized lipids. quantification of headspace data. However. The fluorescence intensities were divided by the fluorescence intensity of quinine sulfate and the fluorescence shift calculated.

such as different hydroperoxides. The levels of free radicals trapped in cod liver oil and salmon oil during the first hours of oxidation were in accordance with the oxidative stability measured by conventional methods [4]. [28] concluded that fluorescence spectroscopy may be able distinguish between different oxidation products formed but that this would require using the whole spectrum and not only the intensity at the maximum wavelength.3 Stability Methods Several techniques based on accelerated oxidation are used for evaluation of oxidation. 1H NMR spectra can be used to study specific lipid oxidation products. and FT-IR spectroscopy methods [16. The level of hydroperoxides in fish oil can be determined using a rapid CL method [14]. In a study of different model systems including fish and meat. oil stability index (OSI). including near-infrared spectroscopy (NIR). for measuring lipid oxidation [28]. porphyrins.2. Fluorescence spectroscopy on intact samples has been shown to be a sensitive technique. these include the oil stability index method [29]. and these include assessment of free radicals using electron spin resonance (ESR) spectroscopy and use of different chromatographic methods to determine both primary and secondary oxidation products. This results in the formation of low molecular weight acids that are flushed out with the air and collected in vessels containing distilled water. the oil can be heated to 80°C or more while air is bubbled through it. Veberg et al. The AOM method is performed in a somewhat similar way. The liquid chromatography–mass spectrometry (LC–MS) techniques can also determine nonvolatile products—of special interest are the core aldehydes [3. and the point where it changes most is called the induction time.4 Instrumental Methods Many instrumental methods have been developed for the determination of oxidation parameters in oils and foods. One challenge is that fluorescence spectra can be very complex and that not only the oxidation products but also connective tissue. 7. Using solid-phase fluorescence is a relatively new approach. and Oxidograph are techniques for measuring the stability of oils toward oxidation. It has been shown that sodium hypochlorite-induced decomposition of hydroperoxides gives strong CL [34. So far. Fourier-transform near-infrared (FT-NIR). The change in conductivity is measured. 7.33]. Free radical assessments by the ESR spin-trapping technique detected the very early stages of lipid oxidation. new methods have been developed. comparable to sensory analysis and gas chromatography. Fluorescence spectroscopy has a great potential for on-line or at-line applications.2. the Rancimat test [30]. and oxidative stability measurement by Oxidograph [31] and they are all suitable for analyzing oil systems. adipose tissue. little has been done to study the fluorescence spectra of the different oxidation products that are formed in foods. In Rancimat and OSI instruments.32. The gas chromatography–mass spectrometry (GC–MS) techniques can be used to determine a wide range of volatile secondary lipid oxidation products [36]. Lipid oxidation products can produce very weak chemiluminescence (CL). and a few minutes of oxidation of docosahexaenoate (DHA) resulted in significant changes in the ESR spectra. The Oxidograph instrument finds the induction time based on measurement of the decline in pressure caused by the absorption of oxygen in a closed vessel. aldehydes. The Rancimat. and additives may contribute to the spectra.37]. but it measures the time taken to reach a certain PV. In recent years. and also cyclic compounds. active oxygen method (AOM). but studies on the use of this technique in dried fish were published in 1992 [27].92 ◾ Handbook of Seafood and Seafood Products Analysis spectroscopy can be used. obtaining information .35].

E. so care should be taken in standardizing the procedures. even if there are many different methods that are used to determine lipid oxidation. Sloan Stanley. their use is limited by the cost of employing a trained panel. 7. Physiological effects of eicosapentanoic acid (EPA) and docosahexanoic acid (DHA)—A review. Miayshita. Food Rev. However. 2006. immunity. 206. There is. 2005. However. Chow..H. Falch. the sensitivity was low (detection levels ∼0. Chem. J.. the oxidation products from n-3 fatty acids have a lower sensory threshold than those of oxidation products from other fatty acids.5 Sensory Analysis of Rancidity The ultimate measurement of rancid odor and taste is sensory analysis by a trained panel. and M. J..2. and finished products during seafood processing. 7.K..K. G. B. a rapid development in analytical methods to determine lipid oxidation. through the nose (nasal) or through the mouth (retronasal). However. M. A simple method for the isolation and purification of total lipids from animal tissues. Lees. U. 2000.N. and G. Narayan. Folch. 226: 497–509. pp.. Some of the degradation products from long-chain n-3 PUFAS have a profound effect on odor and flavor in concentrations as low as in the parts per billion range [3]. K. A trained panel can be a very valuable tool for detection of early lipid oxidation of foods containing n-3 fatty acids. Hosakawa. 2005.. for many of these methods the results obtained vary not only with the method used but also with the analytical procedure that is performed. Dietary fat.. Int.Lipid Oxidation ◾ 93 that cannot usually be obtained by single conventional analytical methods [4]. but for many of these methods calibration and verification are needed before they can be used for routine analysis. intermediary goods. sensory analysis requires relatively large amounts of samples. 4. Biol. and inflammatory disease. Boissonneault.. Marcel Dekker: New York. Ed.. Lipid Oxidation. The Oily Press: Bridgewater. .. Odor threshold values vary both with the chemical structure of the carbonyl compounds and with the food matrix and based on how the sensory detection is performed. 5. 2. 2nd ed. 2005. and the use of chemical and instrumental analyses is recommended to support and complement the sensory analysis [3]. In addition. E. 22: 291–306. Lipids from residual fish raw material. however. today it is not possible to use only one method to determine lipid oxidation.A. 3. 777–795. References 1. 1957. in Fatty Acids in Foods and Their Health Implications. Frankel. in Department of Biotechnology. C. In general.3 Summary Many different methods for the analysis of lipid oxidation exist. It can also be difficult to compare data from different panels using different vocabularies or data from the same panel analyzed at different times. The sensitivity could be improved by the use of CryoProbe technology. The ultimate wish from the food industry would be a rapid nondestructive method that can be applied on-line to analyze the oxidative or sensory quality in raw materials. The detection of these low levels is not straightforward with classical lipid oxidation measurement methods.01 nM). Even if sensory methods can give sufficient information. Norwegian University of Science and Technology: Trondheim. Multivariate data analysis is a valuable tool in elucidating changes in spectra during storage and showed the resonances that came from n-3 fatty acids during oxidation.

24. 1994.. 2003. M. Sci. 2002. in Handbook of GC/MS-Fundamentals and Applications.. Ed. Norway. 1999. Analysis of early lipid oxidation in foods with n-3 fatty acids.-J. I. Undeland. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. pp. and J. Food Lipids. D. Chem. IL. Ed.. Ueda. and N. Pokorny. Lipid damage detection during the frozen storage of an underutilized fish species. 16. in Dept. Can. 10. and W. The measurement and mechanism of lipid peroxidation in biological systems.. Int. and A. P. 1986. LWT-Food Sci. 27: 389–393..S. and H. Nawar. Rapid assessment of rancidity in complex meat products by front face fluorescence spectroscopy. Fujimoto. and M. J.. Food Sci. Sato. Marcel Dekker Inc. Method Cd 18–90. 79: 1943–1948. et al. 1998. K.. 21. Y.. M. 1999. Woyewoda. E. Acta. Biol. Agric. A.. J. Aubourg. Medina. Hayahashi. Norwegian University of Life Sciences: Ås. 22. and C. 2002. et al. 11.. 1992. Food Chem. Dyer. IL.94 ◾ Handbook of Seafood and Seafood Products Analysis 6. Lignert. in Food Chemistry. V.C. 50: 1–7. 19. J. Food Agric. Food Chem.P. in Official Methods and Recommended Practices of the American Oil Chemists’ Society... Biotechnology and Food Science. J. Food Agric. I. Timm-Heinrich. Gallardo. 1990. Olsen. AOCS.M. J. 67: 930–935.. IL. D. Method Cd 8-53. 10: 35–50. Guillen. AOCS: Champaign. G. H. J. 1996.: New York. Food Chem. Agric.A..P.. 2006. Wold. B.. S. Agric. Sci.J. D. 65: 307–313. 77: 503–510. Vogt. Basics. Anal. K. Halliwell.. Physiol.P. 1959.. AOCS. J.W. 2002. AOCS. 37: 911–917. 46: 3662–3666. 18. 28. W. Ke. Effect of ascorbic acid in a model food system. Trends Biochem. M. Veberg.R. Food Sci.M. . S. 1995. AOCS: Champaign.. Sci. Aubourg.. Firestone. 78: 441–450. AOCS Official Method Ti 1a-64. Hasegawa... J.D. 27. S. Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage. Firestone. N. 1991. Wold..G. Fennema.. Sci. and I. M. AOCS: Champaign.C. Lipids. Nielsen. 39: 1222–1225. and J. Microdetermination of thiobarbituric acid values in marine lipids by a direct spectrophotometric method with a monophasic reaction system. Namiki. 32: 497–502. 7. Pettersen. 39: 562–570. J. Quality assessment of blue whiting (Micrometistius poutassou) during chilled storage by monitoring lipid damages. Interaction of oxidised lipids with protein. Ed. Biochem. 20. Chim. J.J. Jacobsen. Anon. Fluorescence in aldehyde model systems related to lipid oxidation. J. Food Agric.. pp. M. Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. 67: 2397–2404. Food Res. 160.. Wiley-VCH Verlag GmbH: Weinheim. Food Sci. in Official Methods and Recommended Practices of the American Oil Chemists’ Society.. Oxidative deterioration in dried fi sh model systems assessed by solid sample fluorescence spectrophotometry. Endo.. Chemiluminescence of fish oils and its flavour quality. 14. Hübschmann. and K. of Chemistry. 9. Bligh. and M. Technol. Tironi. Ed. A rapid method of total lipid extraction and purification. La Rivista Italiana Delle Sostanze Grasse. J. 1977. Cabo. 1995. 15: 129–135. 17. 7–212. Tomas. 8..C.... 12.. 2005. 23. 225–319. Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage. J. Gutteridge. 106: 279–284. Comparison of wet-chemical methods for determination of lipid hydroperoxides. 25. Medina. S. and J. Aubourg. 2001. 57: 1123–1126. 1995. Stading.. 13. Structural and functional changes in myofibrillar proteins of sea salmon (Pseudopercis semifascata) by interaction with malonaldehyde (RI). 1998. 26. 1979. 15.D. O. E. Firestone.

Vinter. Kuksis. Oil Chem. Soc. and A. Oil Chem. Collaborative study of the oil stability index analysis. Am. J. AOCS Press: Champaign. Olafsdottir. 31. J. Matlock. The role of volatile compounds in odor development during hemoglobin-mediated oxidation of cod muscle membrane lipids. Kamido. 32. Fast chemiluminescence method for detection of oxidized lipids. M. 138–189. 160–162. 74: 331–332. Oil Chem. H. Matthäus. J. Bragadottir. 1994.. et al. E. Li. IV. 1993. Ravandi.. Technol.. . A. 2000. 76: 19–23. 77: 137–142. natural occurrence. Oil Chem. 96: 95–99. 35. and biological significance. J. M. et al. et al. Am. in Scandinavian Symposium of Lipids (Lipidforum) 16th. Technol. 2003. and R. H. H.A. Soc. 16: 67–86. Yamamoto.. 33. M. T. Detection of low levels of lipid hydroperoxides by chemiluminescence. 34. J. Fat Sci. Jebe. Kamal-Eldin. Soc. 1985. B.. Moh. J. Determination of peroxide value in thermally oxidized crude palm oil by near infrared spectroscopy. Y. and G. et al.. Am. Soc. methods of detection. A development within accelerated measurement of stability. 37. Sleeter. Am. Ed..-G. Eichner. Jonsdottir. 62: 1248–1250. Oil Chem. 1991.. and K. 30. Am. Study of oxidation by chemiluminescence. pp. Soc. R. C. Aquat. Wiezorek. in Lipid Oxidation Pathways.. Determination of peroxide value by Fourier transform near-infrared spectroscopy. pp. IL.. 1999. The Oxidograph. A. Food Prod. 2007.. 1997..H.. Mendez. 36.T... 70: 1055–1061.Lipid Oxidation ◾ 95 29.. Glycerophospholipid core aldehydes: Mechanism of formation. Comparison of Rancimat evaluation modes to assess oxidative stability in fi sh oils.

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..........................4.................4.108 8..........105 8..... 111 8.....1 Smoked Fish Odors .......3...........................................................3................1 Cooked Odor—Boiled Potato and Rancid Odors .............2.1 Sweet......................................... and Stale Odors ...4....................105 8...............................................1 Microbial Spoilage Odors ................................3 Putrid.......... 98 Fresh Fish Odors ..4......113 97 ...1...................................................................5 Conclusions ...3 Processing Odors .................105 8..............1...................1 8....................................................................................................................................... 98 Development of Fish Aroma. Ammonia-Like...4.......................................4.............................................................................Chapter 8 Volatile Aroma Compounds in Fish Guðrún Ólafsdóttir and Rósa Jónsdóttir Contents 8....112 8........................103 8............................................2 Oxidatively Derived Odors ........................................................106 8..106 8................................................ 100 8....................3 8....................... 99 Identification of Quality Indicators ..........................................................................................2 8........... Sour.....4...................2 Ripening Odor—Salted and Dried Fish Odor......4 Miscellaneous ........................4..........2 Dried Fish.................. 111 8..4 Introduction .....4...................................... and Malty Odors .1.................2.......103 8....................... Onion.......................113 References .4......................................................................1............................2 Washed Cod Muscle System ......4....................................... and Cabbage-Like Odors ...........................................

It is well established that enzyme lipoxygenase (LOX)-mediated conversions of polyunsaturated fatty acids (PUFA) to volatile aroma compounds initiates the development of plant-like aroma of fresh fish [4–6]. The understanding of odor development by chemical.98 ◾ Handbook of Seafood and Seafood Products Analysis 8. and nucleotides. A prerequisite for increased consumption of fish products is their availability on the market as fresh and high-quality products of delicate flavor. the changes are dominated by autolytic activity. alanine. contributing to spoilage changes and thus influencing the freshness and quality of the end product of chilled fish [1–3]. followed by oxidation processes. Research has aimed at strengthening the marine-based food industry in the development of fish products of acceptable quality to meet new trends in lifestyles. leading to the formation of secondary oxidation products and off flavors [8]. resulting in undesirable texture changes in fish. including degradation of nucleotides. formation of taste. As a result. and microbiological processes in fish postharvest is of importance to be able to control the various extrinsic factors that influence the formation of volatile degradation products and consequently the quality of fish products. studies on application of natural antioxidants are of prime interest to underpin further utilization of fish in innovative product development as fresh. Enhanced oxidation during cooking resulting in off odor development is of concern and an obstacle for application of fish in convenience food.e. biochemical. active inosine. and accumulation of hypoxanthine (Hx). Endogenous enzyme . and glutamic acid are known to contribute to taste together with the degradation components of the nucleotides such as inosine. anserine). including small peptides such as carnosine and anserine. Proteolysis plays a critical role in postmortem changes. Research over the years has led to improved chilling and packaging technologies aimed at reducing microbial growth. Consequently. They are composed of the various nonprotein nitrogenous components (NPN).2 Development of Fish Aroma An overview of changes during handling and processing influencing the development of aroma in fish is generalized in Figure 8. the proliferation of the specific spoilage organisms (SSO) results in the development of volatile compounds. oxidative processes causing odors and texture changes become noticeable during extended storage and limit the shelf life. Other prooxidants like hemeproteins (hemoglobin and myoglobin) are also involved in the initiation of the oxidative processes in fish muscle [7]. Fish being a valuable source of polyunsaturated fatty acids (PUFA) and other nutrients is a prominent candidate as the healthy choice for consumers. Some of these compounds influence the taste of fish-like peptides (i.. Improved understanding of the role of oxidation of polyunsaturated fatty acids in the development of off odors in fish products has directed research efforts to search for effective means to control oxidative processes. lowering of pH and endogenous enzyme activity. Degradation of soluble muscle constituents such as sarcoplasmic proteins and microbial metabolism contributes to changes in the aroma profile of fish during storage. guanidine compounds like creatine. Initially. cooked. extension in shelf life of fresh chilled fish has been achieved. The pool of components that are degraded and cause off flavors because of microbial growth are mainly soluble substances in the muscle.1. However.1 Introduction Health and wellness are the main drivers in new product development. Volatile compounds play an important role in the odor quality characteristics and consumer acceptance of fish. and the individual amino acids glycine. amino acids. Finally. processed. TMAO. or hydrolyzed products and as ingredients in functional foods. 8. valine.

ammonia-like Oxidized aroma Processed aroma green-like. and hydrolysis Endogenous enzymes i. cucumber-. phospholipases TMAOase Microbial metabolism Specific spoilage organisms (SSO) Oxidation Prooxidants: metals (Fe. cucumber. lipoxygenase.5-ocatadien-1-ol.6-nonadienal. LOX activity on the skin and gills of both freshwater and marine species (rainbow trout. but the mechanism of this activity is not fully elucidated [9]. metallic. faint odor of saltwater species. and 2. melon-. The compounds that contribute to the characteristic plant-. TMAO. or nine carbon atoms [4. [5] summarized the occurrences of volatile compounds in freshwater and saltwater species and concluded that the four common compounds found in saltwater species. boiled potato. contributing to green. which have potent green. On the other hand. and mushroom-like odors are unsaturated carbonyl compounds and alcohols with six. hydrolases. cucumber Figure 8. were responsible for the moderate. cucumber-. specific spoilage organisms. nucleotides. oxidized. trimethylamineoxide. spoiled.3 Fresh Fish Odors The delicate flavor of fish is mostly contributed by volatile compounds and taste active substances in the aqueous phase. activity influences the deterioration of fish muscle. freezing. plant-. and processed fish. Soon after harvest. polyunsaturated fatty acids. drying. Newly caught marine fish contains low levels of volatile compounds and is nearly odorless. putrid. the unsaturated C9 carbonyl compounds such as 2. sour.10–13]. ascorbic acid. caramel. dried fish.Cu) Hb. pleasant aromas of fish [6. malty. river trout. salting. hemoglobin. rancid potato. Josephson et al. including calpains (neutral calcium-dependent proteases) and cathepsins (lysosomal proteases).e. myoglobin. nonprotein nitrogen-containing compounds. The overall perceived odor is dependent on the level of influential compounds and their odor thresholds along with possible synergistic effects.1 Overview of changes in fish influencing the development of characteristic aroma of fresh. and sardines) plays a role in the formation of odorous volatiles. mushroom. NPN.15]. polyphenols Lipids phosholipids/PUFA Proteins sarcoplasmic.5. stale. but . whereas volatiles generated from fat result in variation in the specific flavor character of different fish species.14. Hb. Some components are desirable at low levels. eight. amino acids Fresh fish aroma seaweedy. popcorn.Volatile Aroma Compounds in Fish ◾ 99 Handling chilling. and cooking Processing smoking. LOX proteases. 1-octen-3-ol. LOX. malty. neutral Spoilage aroma sweet. NPN.5-octadien-3-ol. 8. SSO. were characteristic for freshwater and euryhaline fish. hexanal.. 1. and melon-like odors. PUFA. Mb. Mb Antioxidants: α-tocopherol. peptides Soluble substances. stockfish.

2. The main classes of compounds detected during storage are alcohols.6-nonadienal. Accumulation of certain hydroperoxide isomers coincided with the period of enhancement of characteristic aroma in sweet smelt.100 ◾ Handbook of Seafood and Seafood Products Analysis if their concentration increases. and these are difficult to detect by analytical techniques. They were suggested as the possible precursors of nine-carbon volatile compounds. C9 LOX-derived compounds have been found in higher levels in spawning euryhaline and freshwater fish [5]. This has been the approach in our studies. and sulfur compounds.6-nonadien-1-ol in sweet smelt tissues [20]. cod during storage [21. where it has been demonstrated by monitoring key volatiles to study changes in different fish products during storage.30–36]. GC–MS. and marine-like flavors of seafood [18].24–29]. Therefore.22] and in smoked salmon [23]. iodine-. and amine-like odors. 8. indicate their involvement in the development of fresh fish aroma associated with seasonal variation. . ketones. Another example is iodine-like off flavor in prawns associated with bromophenols originating from the feed chain [17]. and GC–O. acids. plant-like notes in fresh fish. they contribute to oxidized and fishy odors in stale fish [16]. Rapid methods can then be applied to detect indicators or alternatively classes of compounds if the pattern of the volatile compounds is known and a connection has been verified between the indicator compounds and the compounds that are responsible for the odors and quality changes. Volatile degradation compounds as quality indicators can be detected by rapid techniques such as electronic nose to monitor and predict quality changes in various fish species and in smoked salmon [19.Z)-2.4 Identification of Quality Indicators Different characteristic odors develop in various fish species during storage. and quality changes can be explained in. they may contribute to off odors. which has a very characteristic cucumber odor during spawning. and 3. but when accumulated in higher levels because of autooxidation. (E. aldehydes. a saltwater species. Purge and trap on Tenax and SPME methods were applied for sampling. Seasonal effects have also been reported for capelin. in nominal levels the bromophenols appear to contribute to natural sea-. and sweet odors.1. Some of the influential odor compounds that have very low odor thresholds are often present in low levels. on accumulation of hydroperoxides in fish tissues. esters. including (E)-2-nonenal. An example is the enzymically derived long-chain alcohols and carbonyls that exhibit characteristic fresh.1 summarizes the occurrence of volatile compounds detected in our studies on cod [22] and haddock fillets [31] and smoked salmon [23]. Table 8.6-Nonadienal was identified to be the most characteristic compound for the cucumber-like capelin odor [19]. odor. which are present in higher levels and can be quantified. The volatile pattern changes in mature salmon when migrating from the sea for spawning. The aldehydes contribute most to the spoilage odors because of their low flavor thresholds. Fatty species develop rancid odors and taste. and identification was based on GC–FID. for example. Environmental conditions and seasonal effects like spawning can influence the odor quality of fish. Volatile compounds formed by microbial metabolism and oxidation contributing to these odors have been identified by gas chromatography methods and suggested as indicators of quality. Both single compounds such as TMA and ethanol and multicompound indices based on combination of alcohols. and species of the salmonidae family develop earthy. Studies performed in Japan. as seen by the detected odors listed in Table 8. However. and sulfur compounds representing the different changes occurring during storage have been suggested by numerous researchers as indicators for freshness and spoilage [22. amines. boiled potato-. amines. lean species typically develop sweet. it is useful to monitor the overall pattern of volatile compounds and select indicator compounds.21–22. muddy.

3-Butandiol 1-Octen-3-ol 2-Ethyl-1-hexanol 1-Octanol × × × × × × × × × × × × × × × × × × × × × × × × — — — — — — Mushroom — — Aldehydes Acetaldehyde 2-Methyl-propanal 2-Methyl-butanal 3-Methyl-butanal Hexanal cis-4-Heptenal Heptanal 2. floral Sweet. Haddock Fillets [31].E)Nonanal Decanal Undecanal × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × Rancid Boiled potato.1 Volatile Compounds Detected in Cod [22]. fatty — Fresh. flowery — Ketones 2-Butanone 2. (E. candy × — — Sweet. earthy Sweet.3-Butandione × × × × — N/A (continued) .4-Heptadienal.Volatile Aroma Compounds in Fish ◾ 101 Table 8. fish fillet Sweet. and Smoked Salmon [23] during Chilled Storagea Compound Raw Cod Boiled Cod Raw Haddock Smoked Salmon Odor Description (GC–O) Alcohols Ethanol 2-Methyl-1-propanol/pentane 1-Penten-3-ol 3-Methyl-1-butanol 2-Methyl-1-butanol 2. caramel. caramel.

2-methylpropyl ester Butanoic acid. ethylester Acetic acid. vomit N/A N/A N/A N/A Sulfur Compounds Methanethiol Dimethyl sulfide × × × × — — . heavy.1 (continued) Volatile Compounds Detected in Cod [22]. sour Flowery. spicy Amine Trimethylamine × × × TMA-like. 3-methyl. sweet. Haddock Fillets [31]. ethylester Butanoic acid. S-methylester Propanoic acid. ethyl ester 2-Butenoic acid.102 ◾ Handbook of Seafood and Seafood Products Analysis Table 8. ethyl ester Butanoic acid. ethyl ester Propanoicacid-2-methyl. caramel — — — Sweet. 2-methyl.3-Pentanedione 3-Hexanone 3-Methyl-2-butanone 3-Hydroxy-2-butanone 6-Methyl-5-hepten-2-one × × × × × × × × × × × Raw Cod Boiled Cod Raw Haddock Smoked Salmon × Odor Description (GC–O) — Sweet. and Smoked Salmon [23] during Chilled Storagea Compound 2-Pentanone 3-Pentanone 2. dried fish Acid Acetic acid × × × — Esters Ethyl acetate Ethanthiocacid. ethylester Hexanoic acid. ethyl ester × × × × × × × × × × × × × × × — N/A — N/A N/A Sickenly sweet.

cucumber-. and quantification of the main classes of compounds was based on the sum of the PAR for respective compounds in each class.2) were associated with the development of sweet. The loss of freshness of cod fillets and early spoilage changes were related to the formation of ketones. cabbage Volatiles in boiled cod were analyzed in samples of raw chilled cod fillets [22] by heating corresponding samples at 80°C for 60 min. esters. alcohols.34]. and Malty Odors Ketones. the freshness notes disappear and the odor of the uncooked fish becomes neutral. showing results from a storage study of cod fillets packed in styrofoam boxes during chilled storage (0. as well as green plant-. and malty odors. which is mostly affected by handling. and sulfur compounds produced by microbial degradation of fish components. and 2.3-butandiol were found in the highest levels on day 12 at sensory rejection.4. alcohols. Sour. and Smoked Salmon [23] during Chilled Storagea Compound Dimethyl disulfide Dimethyl trisulfide a Raw Cod × × Boiled Cod × × Raw Haddock × × Smoked Salmon Odor Description (GC–O) Onion like Rotten. data not available for haddock. and aldehydes detected on day 4 of storage and their increasing levels on days 7 and 10 (Figure 8. The aim was to screen for potential quality indicators and determine which compounds and classes of compounds were most abundant in the headspace and also to identify the most influential spoilage odors contributing to sensory rejection. sour. and aldehydes. dried fish/stockfish. Haddock Fillets [31]. and the end of shelf life of cod fillets on day 12 of storage are explained by the presence of TMA. and finally sour and dirty tablecloth odor. and when combined with frozen storage odor. or geraniumlike odors are characteristic sensory odor descriptors for fresh whole fish. Seaweedy and marine-like odors. the fish is no longer fit for consumption.2. and temperature conditions during storage [33. caramel-like.1 Sweet.1 Microbial Spoilage Odors The spoilage odors in chilled fish vary depending on the dominant microflora in the products. Identification of volatile compounds was based on GC–MS analysis (see Table 8. Late spoilage changes. and malty spoilage odors. meat-like. packaging. During prolonged storage boiled potato odor develops. sulfur. sour. An example of the spoilage pattern of volatile compounds in chilled fish is illustrated in Figure 8. the aroma of the fillet is described as sweet and reminiscent of shellfish.1 based on GC–O analysis of cod and smoked salmon represent most of these overall changes. Sweet-milky and vanilla/caramel-like odors are typical in cooked fish.1). The flavor thresholds . The microbially derived alcohols 2-methyl-1-propanol. 8. 8. and sometimes metallic. mainly amino acids. acids. N/A. After several days of storage. and TMA-like smell.1 (continued) Volatile Compounds Detected in Cod [22]. In general when fish is cooked. contributing to sweet. 3-methyl-1-butanol. cooling. —. mushroom-. The odor descriptors in Table 8.1.5°C) [22]. development of spoilage odors.4. not detected by GC–O.Volatile Aroma Compounds in Fish ◾ 103 Table 8.

dimethyl disulfide. TMA. and butanoic acid ethyl ester were found in the highest amounts and increased with storage. Dimethyl disulfide and dimethyl trisulfide were detected at the end of storage time when samples were spoiled. 3-methyl-1-butanol. Propanol was suggested as a potential indicator when using modified atmosphere packaging techniques. and fish-fillet-like odors by GC–O in our study. that were present in cod fillets throughout . Lindsay [8] suggested using short-chain alcohols such as ethanol.1) [22]. and the carotenoid-derived 6-methyl-5-heptene-2-one. The formation of acetoin (3-hydroxy-2-butanone) was characteristic for the spoilage of chilled cod fillets packed in styrofoam boxes and was attributed to the growth of Photobacterium phosphoreum [22].. The initial high levels of ethanol in spoilage of fish has been related to the utilization of carbohydrate sources. Volatile compounds as quality indicators in fish during chilled storage: Evaluation of microbial metabolites by an electronic nose.2 GC–MS analysis of volatile compounds showing changes in the levels (PAR. and. and they did not contribute to the odor of the fillets as evaluated by GC–O (Table 8. ethyl acetate. peak area ratio) of the main classes of compounds contributing to spoilage in cod fillets packed in styrofoam boxes during storage at 0. 3-hydroxy-butanone. 3-methyl-1-butanol. (Modified from Ólafsdóttir. methanethiol. PhD thesis. Levels of acetoin increased earlier than those of TMA. caramel. 1-penten-3-ol. Ethanol was detected in high levels initially (on days 4 and 7) and then declined. 3-methyl-butanal. and 3-methyl-1-butanol as potential indices of refrigerated fish spoilage based on studies of freshwater whitefish. 3-pentanone. 2-methyl-1-propanol. therefore. 2005. piperidine. TMA. The branched chain aldehyde. whereas dimethyl sulfide was detected initially and throughout storage [31].104 ◾ Handbook of Seafood and Seafood Products Analysis 120 100 Peak area ratio (PAR) 80 60 40 20 0 0 2 4 6 8 10 Days of storage 12 14 Alcohols Aldehydes Ketones TMA Aceticacid Esters Figure 8. whereas the formation of branched-chain alcohols and aldehydes such as 2-methyl-1-propanol. G. 3-methyl-1-butanol. such as 2-butanone. respectively. was characterized by sweet. it is more useful to monitor the loss of freshness as an early indicator of spoilage. and 3-methyl-butanal probably originate from degradation of valine and leucine. The concentration of acetoin was much higher than the lipid derived ketones detected. In chilled haddock fillets stored in styrofoam boxes.5°C until sensory rejection on day 12. University of Iceland. In cultured and wild sea bream stored in ice for 23 days. Reykjavík. dimethyl trisulfide.) of alcohols are higher than those of carbonyls. butanol. and acetic acid were identified as spoilage indicators [29].

4 Miscellaneous The concentration of the straight chain alkanes (nonane. Additionally. and stale odors by amines during fish spoilage is well known. Ketones can influence the overall odor because of their low odor thresholds. decane. TMA has been noted for intensifying fishiness by a synergistic action with certain volatile unsaturated aldehydes derived from autoxidation of polyunsaturated fatty acids [40]. Oxidative processes are involved in the formation of dimethyl sulfide from methyl mercaptan and further oxidation of dimethyl disulfide.2 Dried Fish. The odor of ethyl butanoate. numerous branched chain .38]. Dimethyl trisulfide has also been associated with spoilage in fish and associated with the growth of Shewanella putrecfaciens [25. and ketones (2-butanone). ammonia-like. and the incorporation of hydrogen sulfide yields dimethyl trisulfide [38].2 shows that TMA was detected in high levels on day 12. At this point there was an increase in the pH value. which forms very early after harvest of fish. 8. Pseudomonas species have also been found responsible for the formation of volatile sulfides.39]. ammonia-like odor. The onset of stale odors can be explained by cis-4-heptenal and heptanal.2) indicated that they were not important in the spoilage of chilled cod fillets stored in styrofoam boxes. 8. volatile sulfur compounds such as hydrogen sulfide. methyl sulfide.4.Volatile Aroma Compounds in Fish ◾ 105 storage. which may have influenced the overall odor perception leading to the sensory rejection of the fillets. alcohols (3-methyl-1-butanol.1. In whole fish stored in ice. but no obvious increase occurred until at the end of shelf-life and during continued storage. and undecane) appeared to be similar throughout storage in chilled cod fillets [22]. Additionally. which contributed to boiled potato-like odors (Table 8.38. contributing to the stale and putrid off odors in fish because of amino acid and lipid degradation [39]. 8. Milo and Grosch [42] evaluated the headspace of boiled cod by gas chromatography olfactometry (GC–O) and found that dimethyl trisulfide was the most potent odorant contributing to off odors in cod formed when the raw material was inappropriately stored. and Stale Odors The development of dried fish. Enzymically produced DMA (dimethylamine). The origin of the sulfur compounds is microbial degradation of cysteine and methionine to form hydrogen sulfide and methyl mercaptan. described as sickeningly sweet and nauseous. 1-penten-3-ol).4. methyl mercaptan.1. TMA is a potent odorant with a characteristic fishy. and measurements of volatile amines such as TMA or total volatile bases (TVB-N) have been used in the fish industry as indicators of quality for fish and fish products.3 Putrid. The lipid-derived saturated aldehydes detected on day 12 at sensory rejection also contributed to the overall sweet aroma.1). whereas DMA may influence the overall fresh flavor of fish in combination with oxidatively formed aldehydes from long-chain fatty acids in fish. dried fish. respectively [41].1. contributed to the sensory rejection of chilled cod fillets on day 12 and suggested the role of Pseudomonas fragi in the development of sweet.4. Ammonia-Like. TMA is characteristic for the spoilage odors of fish. Figure 8. fruity off odors [37. and dimethyl disulfide have been suggested as the main cause of putrid spoilage aromas [41]. has been suggested as a freshness indicator along with its precursor TMAO (trimethylamine oxide) [27]. and Cabbage-Like Odors Low levels of sulfur compounds (Figure 8. Onion.

and terpenes found in wild sea bream compared with those of its cultured counterpart [29]. 2-butanone. aromatics. These oxidation products contributed to the overall characteristic sweet. Several odor active terpene derivatives have been identified in fish.106 ◾ Handbook of Seafood and Seafood Products Analysis alkanes were detected.4-heptadienal and 2. ketones. Aldehydes generally have low odor thresholds.4. Limonene has also been detected in sea bream during storage [29]. in similar or slightly increasing levels. However. The influence of other aroma active compounds present in lower levels such as the unsaturated autoxidatively derived aldehydes (2. The origin of limonene in fish is most likely related to the diet derived from algae or plant source. they are not considered of interest as quality indicators. but the sampling techniques used were not sensitive enough to allow quantification of these compounds. A characteristic earthy odor in many species residing in ponds has been associated with piperidine and its reaction products.2 Oxidatively Derived Odors Initiation of lipid oxidation in fish is generally associated with the polyunsaturated fatty acids in phospholipids of muscle cell membranes [44].4. which are known to be more susceptible to oxidation than triacylglycerols in fat deposits [45]. cis-4-heptenal. Our studies on the development of volatile compounds in chilled cod fillets packed in styrofoam boxes during storage at 0°C showed that oxidatively formed. lipid-derived saturated aldehydes. 6-Methyl-5-heptene-2-one derived from carotenoids was described as spicy and flowery by GC–O and suggested to contribute along with other ketones and aldehydes to the characteristic sweet odor of cod fillets [22]. they are in particular sensitive to oxidation. These compounds have been associated with rancid and dried fish odors. Similarly.1 Cooked Odor—Boiled Potato and Rancid Odors Characteristic odors and key volatile compounds in boiled cod stored in closed plastic bags for 22 days compared with fresh boiled cod are shown in Figure 8. Piperidine levels have been reported to increase in spawning salmon and contribute to off odors [43].7-decadienal.4. and overall the alkanes showed an increasing trend with storage time.and potato-like odors contributed by .4. which is further enhanced by preprocessing and storage of fish. heptanal. such as hexanal. Oxidative processes occurring during storage of fish result in the accumulation of aldehydes. and.4-heptadienal. Boiled potato. and 2. and because of their high unsaturation. such as hexanal. 2. fish-like odors of chilled cod fillets in combination with other carbonyls (3-hydroxy-2-butanone.7-decatrienal) should not be overlooked. since they are not aroma active. 8. were detected in the fillets throughout the storage time. and 6-methyl-5-heptene-2one). although their overall levels were lower. Various pro and antioxidants influence the stability of the muscle and have been studied in relation to the oxidative stability of phospholipids [46].2. 3-methyl-butanal. Phospholipids are the main membrane-bound lipids. Limonene has low odor threshold and a fresh lemon odor was detected by GC–O analysis of cod. that contribute to the development of rancid cold store flavors [47]. but the knowledge of the formation of these compounds is obscure. the feed may have influenced higher levels of aldehydes. their impact was greater than alcohols and ketones. suggesting that it may have an impact on the overall odor of fish fillets [22].3 to demonstrate which odors are most dominating in the aroma profile [48]. Piperidine was tentatively identified in chilled cod fillets [22] and has also been suggested as a quality indicator in sea bream [29]. therefore. 8. 3-pentanone. and decanal.

Fatty.4-heptadienal. and fish oil notes were characteristic for fresh cooked salmon. 1-penten-3-ol. (From Jónsdóttir. green-like odors Grass Hexanal Heavy Mushroom. 20 min) 3-methylbutanal. Other pronounced odors detected in boiled cod (Figure 8. although the level of the compounds may vary and explain the differences in the characteristic odor of these species. however. In fresh baked herring (200°C.3) were fatty. sour.4-Heptadienal Rancid Geranium-like 1-Octen-3-ol Mushroom Earthy. rancid odors Flowery 2. heptanal. Principal component analysis (PCA) was performed (Figure 8. Hexanal. and rancid odors contributed by 2-nonenal and 2. sourish.3 Odor profile (GC–O analysis) of boiled cod stored in plastic bags (-♦-) after 22 days of refrigerated storage (3°C) compared with freshly boiled cod (---▲---). 2-methylbutanal. this aldehyde does not exhibit a fishy-type aroma by itself. Taking into account the complexity of the spoilage processes. 2-heptanone. and after storage for 3 days the proportions of 4-heptenal. paint-like [50]. multivariate data analysis is useful to explore the overall trend of the main quality indicators. sweet. In fact. and octadienes also increased many-fold during further storage. and after 8 days of storage at 6°C. some confusion exists about the role of cis-4heptenal as the “cold-storage compound” [8]. melon 2-Nonenal Cucumber Fatty Fatty. R. green-like. microbial metabolites such as 3-methyl1-butanol and cresol were identified [53]. However. Unpublished data. and the most pronounced attribute was a boiled potato odor [49]. G. Overall earthy. Its odor has been described both as cardboardy. and octatriene increased significantly. 2004.) heptanal and cis-4-heptenal were the most potent odors.. as well as boiled potato-like [51. Ideally. quality indicators should demonstrate clear increasing or decreasing levels with storage time. The occurrence of cis-4-heptenal has been associated with the “cold storage flavor” of cod [47]. but it rather participates in the expression of the overall fishy odor. 1-penten-3-ol and hexanal. and Ólafsdóttir. and green-like odors were associated with oxidatively derived 3-pentanone. and fish oil notes in the same study. sweet. this is not always the trend for dynamic microbial and oxidative changes and the formation of volatiles in fish during storage [22]. and hexanal were abundant in headspace. earthy Potato-like Boiled potato cis-4-Heptenal Heptanal ◾ 107 Cucumber. The fresh raw salmon odor was characterized as cucumber-like with weak sweet. flowery. pop-like Earthy-like odors Figure 8. green-like. sweet. Baltic herring has been reported to have a similar development of volatiles.52].Volatile Aroma Compounds in Fish DMS Sulfur 5 4 3 2 1 Fishy odors Fishy 3-Pentanone 1-Penten-3-ol Flowery 2-Penten-1-ol Flowery Fatty.4) on data from our studies on volatiles in cod [22] during prolonged storage for 17 days and compared with corresponding .

3-methyl-butanal was correlated to the boiled stored cod (B-D17) (Figure 8. dimethyl disulfide.0 Figure 8.5-octadien-3-one.5 Undecanal Ethanol 3-me-1-butanol B-D10 0 R-D4 R-D12 R-D7 R-D10 Ethylbutanoate B-D4 Heptanal Nonanal Acetaldehyde Ethylacetate 2-Butanone 3-HO-2-Butanone 2-me-1-propanol TMA Decanal R-D14 6-me-5-h-2-one Hexanal 0 0.4 0. Other oxidatively formed compounds like 2-butanone and aldehydes were in higher levels in the B-D4 sample compared with the corresponding raw sample (R-D4). hexanal. (E. . Samples are labeled with R. 14. Sulfur compounds dimethyl sulfide. The oxidatively formed compounds.108 ◾ Handbook of Seafood and Seafood Products Analysis PC2 Bi-plot 1.4). Autoxidatively produced unsaturated carbonyl compounds were the most abundant components in boiled and canned fish.4 Principal component analysis of raw and boiled cod. especially in trout [15]. The malty flavor of 3-methyl butanal was suggested earlier to be mainly responsible for the malty off flavor defect of boiled cod [54]. that is.4 –0. and dimethyl trisulfide were detected in higher levels in the boiled samples (data not shown). and 6-methyl-5-hepten-2-one. The effect of oxidation induced by cooking and formation of oxidation products such as heptenal and nonanal characterizes the (B-D4) sample. decanal.2 Washed Cod Muscle System Rancid odor development during chilled storage of fish has commonly been associated with fatty species.4). and 17 days). D (4. 12. in agreement with earlier studies [54]. The PCA demonstrates how volatile compounds can explain the variation in quality of samples according to storage time and handling (raw and boiled). Only the spoiled raw samples (R-D14 and R-D17) can be correlated with the freshly boiled (B-D4) sample.1). samples after heating (see Table 8.8 R-D17 –0. and (E.2 0. boiled and storage days. It is in particular interesting to demonstrate that the influence of heating gives a very different volatile profile compared with that of the raw samples that are all clustered on the left of the PCA plot.Z)-2. On the basis of odor evaluation. raw and B. in particular the role of volatile compounds derived from oxidation in heated/boiled samples. 10.4.6 0. and oxidatively derived (Z)-1. as indicated by the arrows (Figure 8.5 –0. Interestingly. oxidation of membrane-bound phospholipids in lean species can cause fishy. methional with a characteristic boiled potato-like odor dominated the odor of the aldehyde fraction of the headspace volatiles. However.E)-2. X-expl: 53%. 8.4-decadienal from PUFA were determined as character impact odorants of boiled cod [54].0 B-D17 1-Penten-3-ol 3-me-butanal Acetic acid 0.6-nonadienal. 3-methyl-butanal in combination with acetaldehyde. increased with time and were pronounced in the spoiled raw samples (R-D14 and R-D17). methional.2 Raw and boild c…. 19% PC1 1. The characteristic pattern or trend in volatiles in raw and boiled fish is clearly different. 7.2. In boiled trout.

4heptadienal that contributed to rancid odor caused by oxidation.4-heptadienal [62]. These odors were also detected in cod fillets during chilled storage (Table 8. and environmental conditions expected in food products. green. fatty. and color. ascorbic acid. The effect of thermal treatment on hemoglobin-mediated oxidation in the phospholipid model system from cod muscle was studied by monitoring oxidative changes during chilled storage on ice by sensory analysis.. On the other hand. and 1-penten 3-ol. The most potent odors detected in the model system were malty.Volatile Aroma Compounds in Fish ◾ 109 rancid.56]. this may facilitate the selection of preventive measures to limit oxidation and guide new technological developments with the aim to ensure the delicate taste and nutritional value of lean fish products. To accurately evaluate the potential of antioxidants in foods. [63].61]. it is necessary to apply models that take into account the chemical. grass odor contributed by hexanal. the concentration and composition of volatile oxidation products analyzed by GC were compared with TBARS measurements. This is because the activity of antioxidants in food systems depends not only on the chemical reactivity of the antioxidant (e. and spicy and flowery notes exhibited by 6-methyl-5-hepten-2-one. The added hemoglobin was very effective as a prooxidant. Washed cod muscle system has been widely used to study oxidation and the influence of prooxidative and antioxidative factors [59. 2. and lemon-like odors were explained by 2. These compounds can be used as indicator compounds for oxidation. sensory assessments. painty. cucumber-like. . earthy. Sohn et al. The prooxidative effect of hemoglobin was evident by the formation of hexanal in high levels. including blood components like inorganic metals iron (Fe) and copper (Cu). sweet.g. has been studied to understand better the mechanisms of oxidation in the muscle [57.5) as well as 2. rancid fish oil like. mushroom odor caused by 1-octen-3-ol. physical. including hemoglobin from blood [7. free radical scavenging and chelation) but also on factors such as physical location. TBARS (thiobarbituric reactive substances). dried fish-like off odors as discussed before. interaction with other food components. and the overall odor was an intense dried fish.. soapy. and a similar trend was observed in the development of cis-4-heptenal (Figure 8. which is not practical for rapid determination of oxidation. and rancid odors dominated the aroma profile [62].3-pentandione.58]. Studies on the development of the odorous degradation compounds of phospholipid oxidation can lead to a better understanding of the kinetics and reaction pathways of oxidation in lean fish. potato-like odor caused by cis-4-heptenal and heptanal. static headspace sampling methods. and environmental conditions (e. Odor development in lean fish studied by hemoglobininduced oxidation in washed cod muscle system showed that sweet. The role of antioxidants (a-tocopherol. [60] studied lipid oxidation and rancid odor during the early stage of ice storage of ordinary and dark muscle of yellowtail and concluded that myoglobin was the main cause in the development of the unpleasant color and undesirable odor during ice storage of fish muscle. in agreement with TBARS and changes in color [62]. Preconcentration techniques are necessary for the analysis of unsaturated aldehydes.59]. but the compounds were detected in much lower levels [22]. lipid oxidation of muscle phospholipids may be induced by several catalysts. as demonstrated by Boyd et al. Similarly. and caramel-like odors contributed by 3-methylbutanal.g. it is possible to detect the most volatile oxidation products like propanal and hexanal by rapid. and glutathione peroxidase) and aqueous prooxidants in fish muscle.1). we found in our studies on the washed cod muscle system that hexanal could be used as indicator for rancid odor development. rancid. Consequently. rancid. To monitor the development of rancidity. They showed that direct analysis of propanal can provide a quick and economical method for the determination of oxidation of n-3 fatty acids and pentane and hexanal analysis can give an indication of the oxidation of linoleic acid. and instrumental color changes. pH) [55. In lean fish such as cod. floral. Furthermore.

73. and EDTA [66]. respectively) and raw without hemoglobin (blank). Some promising results have been reported. -■-.5 Gas chromatography analysis (FID) of characteristic volatile compounds contributing to rancid odor (hexanal and cis-4-heptenal) in hemoglobin (from Arctic char and cod) mediated oxidation in washed cod model stored at 0°C for 4 days (-♦-. as measured by rapid increase in rancid odor. R. with added hemoglobin (raw and cooked. The studies on the washed cod muscle system verify the importance of oxidation in off odor development in fish muscle and consequently the benefit of being able to control oxidation to prevent the formation of the aldehydes. Aquat. described as rancid. 16.e. Active research is ongoing on the application of various natural antioxidants based on polyphenols like flavonoids (i. ( Adapted from Jónsdóttir. G. caffeic acid) [65] as well as application of tocopherol.6) as well as more rapid loss of red color (not shown) already on the first day of storage.6 Sensory analysis of rancid odor (odor score) and TBARS measurements in raw and cooked washed cod model stored at 0°C for 4 days. Studies on LOX inhibitors are of interest in preventing the initiation of oxidation in fish. 100 90 80 70 60 50 40 30 20 10 0 40 35 Odor score (rancidity) TBARS (μmol/kg) 0 1 Blank 2 Raw 3 Cooked 4 30 25 20 15 10 5 0 0 1 Blank 2 Raw 3 Cooked Figure 8. J. citric acid. -▲-. 67. and Ólafsdóttir.110 ◾ 1000 800 ng/g Handbook of Seafood and Seafood Products Analysis Hexanal 30 25 20 ng/g 15 10 5 0 0 1 Blank-II 2 Hb-Char-II 3 Hb-Cod-II 4 0 1 Blank-II 2 Hb-Char-II 3 4 cis-4-Heptenal 600 400 200 0 Hb-Cod-II Figure 8..) Thermal treatment of the cod model system significantly enhanced the oxidation of the model on day 1. painty. Matis Report 08. et al. 2008. R.. and in TBARS (Figure 8. where commercially available green tea polyphenols were shown to effectively inhibit the LOX activity of mackerel muscle [67]. catechins from tea) and cinnamic acid derivatives (i. With permission. Blank-II. Hb-Char-II..e. 2007.) .. Food Prod.. (From Jónsdóttir. and dried fish odors. HbCod-II).

Lipid-derived aldehydes play an important role in flavor formation and have been reported to contribute to the characteristic fish-like. 3-methyl-butanal. and alcohols were abundant in the headspace of cold smoked salmon products during storage. 2-butanone. it is clear that their presence contributes to the characteristic fish odor of smoked salmon products. whereas carbonyl compounds.72]. where groups of phenol pyrolysis were most noticeable in the smoke flavor volatiles.6-nonadienal. were characteristic in unsmoked fish.Z)-2. 2-pentanone. but it is mostly attributed to the phenols.1 Smoked Fish Odors Degradation compounds from Maillard reactions and lipid oxidation are the main compounds contributing to the aroma of smoked salmon [72]. hexanal.3.7) [23]. Thermally generated aroma-active compounds via the Maillard reaction such as pyrazines are characteristic for enzymatically hydrolyzed seafood products like crayfish processing by-products [68]. and decanal were among key volatiles.6-nonadienal. Other oxidatively derived compounds like 1-penten-3-ol. 1-penten-3-ol. furan-like compounds have been reported to be responsible for the smoked odor in smoked salmon.75]. including Strecker degradation. giving the flesh its typical fishy odor [71. potato-like odors. and 2.72]. it was verified that selected key volatile compounds performed better as predictors to explain variation in sensory attributes (smoked. sweet/sour rancid. thermal degradation.71.7) (e. 2-methyl-1-butanol. and although they contributed less to the odors. Key volatile compounds identified in enzymatically produced seafood flavorants are formed via Maillard reaction and Strecker degradation of amino acids. gave the most intense odors of smoked salmon and contributed to the fish-like earthy odors and fatty and rancid odors (Figure 8. [74] analyzed headspace components of cod and swordfish. sweet odors of processed seafood like those in smoked salmon [23.3 Processing Odors Flavor development in processed seafood is a result of complex proteolytic and lipolytic reactions induced by different processing parameters like enzymes and temperature. and furans have been found in spray-dried shrimp powder and shrimp hydrolysate [69].Volatile Aroma Compounds in Fish ◾ 111 8. Guillén et al. Lipid-derived components.4. 1-octen-3-ol. 3-hydroxy-2-butanone. and off odor and flavor) than traditional chemical and microbial variables. Some of these compounds were selected as key spoilage indicators for smoked salmon based on their high levels and contribution to sweet and fruity spoilage off odors in our study on smoked salmon (Figure 8. 8.7 illustrates the main odors that were present in smoked fish samples after 14 days of chilled storage. contributing to mushroom-like odor. Additionally. 2. plays important roles in the formation of complicated processing flavors. like cis-4-heptenal. 2. Maillard reaction. The oxidatively derived compounds cis-4-heptenal and heptanal. nonanal. associated with spoilage off flavors.6-dimethoxyphenol) have been identified as the most characteristic smoke-related compounds in smoked fish-like herring (Clupea harengus) [73] and in smoked salmon (Salmo salar) [23.4. Microbially produced ketones. also contribute to the aroma of seafood flavorants [70]. Phenolic derivatives like guaiacol (2-methoxyphenol) and syringol (2.72]. The typical smoked salmon aroma results from a number of chemicals found in the smoke. such as heptanal and (E. ethanol. These are compounds like methional.4-decadienal. and 1-octen-3-ol. 3-methyl-1-butanol. and 1-propanol [28. aldehydes. like 3-methyl butanal. . hexanal. which has a characteristic potato-like odor. In addition to phenolic compounds. giving rancid. giving a popcorn-like odor that can be thermally generated. Figure 8.. and 3-methyl-1-butanol) [23]. and lipid oxidation.4-heptanal. the Strecker aldehyde produced from methionine. and 2-acetyl-1-pyrroline.g. which is typical for products on the market [23]. Volatile compounds like alkyl-pyrazines and sulfur-containing compounds have been found in cooked crustaceans.

5-octadien-2-one were associated with the development of the typical flavor obtained after anchovy ripening.2 Ripening Odor—Salted and Dried Fish Odor Numerous volatile compounds have been detected in ripened products like dry cured ham. ripened roe products [79] Similarly.4-heptadienal and 3. During ripening of salted cod. Triqui and Reineccius [80] found that 2. highly volatile components of ripened anchovy. the desired flavor and texture develop as a consequence of protein and fat degradation. In our study. they suggested that lipid autoxidation during ripening was primarily responsible for aroma development. earthy.and 3-Methyl phenol Guaiacol 4-Methyl-guaiacol Sweet and fruity-like odors Wood. peptides. The rancid. manufacturers of ripened products have observed that some degree of proteolysis is necessary before flavor can develop. burnt. et al. . probably originating from amino acids. Salted cod are traditional products from the North-Atlantic fisheries and are highly regarded as ripened fish products in many countries.5octadien-3-one were also identified as potent odorants in ripened anchovy [81]. and rancid-like odors Burnt. Food Chem.) 8. Thus. R. 4-Heptadienal Sweet. sweet Wood. most of them generated from chemical or enzymatic oxidation of unsaturated fatty acids and further interactions with proteins. potato-like odor was identified as cis4-heptenal and the boiled potato-like odor. sweet Flowery. Similar processes have been reported in ripened seafood products.112 ◾ Handbook of Seafood and Seafood Products Analysis Smoked salmon odors Characteristic smoke odor Sweet. smoke 3-Methyl butanal Sweet. smoke. the highest odor scores were given for boiled potato and rancid. caramel Smoke-house. 2008. where the ripening of salted cod (Gadus morhua) produced by different salting methods was studied.. potato-like odors together with cucumber-like odor [82]. mushroom 2. as heptanal. and free amino acids. 2-methylpropanal and 3-methylbutanal were the key. especially those in the Mediterranean. [76–78]. sweet Flowery. (Modified from Jónsdóttir. 109. fruity Flowery. smoke Mushroom.7 GC–O evaluation of volatile compounds detected in cold smoked salmon after 14 days of storage at 5°C. Methional and (Z)-1. both oxidatively derived compounds.. 184. and aldehydes such as acetaldehyde.4. However. sweet Smoke-like 2.3. geranium Rancid cis-4-Heptenal Heptanal Earthy-like odors 1-Octen-3-ol Figure 8. where methional derived from methionine and 2. fatty Boiled potato-like Fatty.6-nonadienal from fatty acid oxidation were the main odorants in sugar salted.

could also be responsible for the boiled potato-like odor. temperature control. were the most intense character impact compounds of salted cod and smoked salmon. aldehydes. cause off odors in fish during storage. Huss. Rome.5 Conclusions Although aldehydes. Evaluation of Seafood Freshness Quality. their presence at nominal levels gives the characteristic and desirable fishy odor in fresh and processed fish. 8. amines. However. and other prooxidants in combination with mild heating treatment are important factors to maintain the delicate flavor and odor of fish products. A certain degree of lipid oxidation is both necessary and desirable for sufficient ripening of the products but the process should be controlled to obtain a desirable degree of ripening based on consumer preferences [82. acids. Detection of microbial metabolites originating mainly from soluble aqueous fractions of the muscle can be directly related to the quality of products. Proper handling and application of natural antioxidants to control oxidative processes caused by lipoxygenase. FAO. 1-penten-3-ol. and 2-butanone. proper handling. hexanal. careful evaluation of the quality of product is needed to ensure acceptable flavor. New York. alcohols. such as heptanal and (E. careful control of handling and processing conditions should open up possibilities for fish to become a favored choice in new product development of convenience food and in functional food because of its health beneficial properties. References 1. can be used for a variety of fish species that are stored and processed by different techniques. In addition.Volatile Aroma Compounds in Fish ◾ 113 Methional. Botta.Z)-2.. Studies on hemoglobin-induced oxidation in the washed cod model system and enhanced oxidation after heating verified the role of the oxidatively derived compounds contributing to off odors in chilled stored and boiled cod. The cucumber-like odor detected is possibly 2. H.H. esters. FAO Fisheries Technical Paper. microbial growth can be limited by effective cooling techniques. although the compound could not be identified by GC–MS. hemoglobin. The oxidatively derived compounds cis-4-heptenal and heptanal.R. potato-like odors. No. to increase trust between buyers and sellers in trade. derived from methionine and eluting at a similar time as cis-4-heptenal and heptanal. contributing to mushroom-like odor. and new packaging technologies. 1995. Lipid oxidation during ripening appears to be primarily responsible for desirable aroma development in processed fish. VCH Publishers Inc. Volatile compounds as indicators of freshness quality and spoilage can be monitored to determine the quality of fish products.6-nonadienal. A similar set of sensors with selectivity and sensitivity toward the main quality-indicating classes of compounds. Development of smart sensor technologies like the electronic nose to detect microbial metabolites and oxidation products is of interest to verify the quality of products to facilitate process management. and myoglobin. . and sulfur compounds. 1995. exhibiting rancid. J. such as ketones. Therefore. 2. Quality and quality changes in fresh fish. for example. and in retail for consumers as smart sensors imprinted on packaging. 348. and 1-octen-3-ol. Knowledge of the spoilage pattern of volatile compounds is the basis for the development of rapid techniques like smart sensor technologies. Other key volatile compounds in salted cod are derived form lipid oxidation. 193 pp.83]. 1–67.6-nonadienal. according to retention index (RI) of standard and odor evaluation.

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Let. Isolation and identification of the volatile sulphides produced during chill-storage of North sea cod (Gadus morhua)..J. Retro-aldol degradations of unsaturated aldehydes: Role in the formation of c4-heptenal from t2..O. Food Lipids. eds. H.. 2004. 52.G. Bragadóttir. H. 44. p. Jónsdóttir. Agric.. Food Agric.A.. Detection of defects in boiled cod and trout by gas chromatographyolfactometry of headspace samples.. Unpublished data. J. 216. in Surimi and Surimi Seafood. Refsgaard.. K. and Ólafsdóttir. 50. Burt.. Koseisha-Koseikaku. 47... 1998. 59. and Grosch. New York. A. 459. Processing Technology and Quality. Koskinen. 1975. Boyd.. Frankel.B. 54. in Odour of Marine Products.S.. Food Chem. Undeland. Josephson.H. H. D. 1195. M. H. E.. B. Hultin.. and Sheldon. I.F. Aquat.W. 46. I.A. D.D. Hardy. 1994. Marcel Dekker Inc. 49. Sci.K. A rapid method for determining the oxidation of n-3 fatty acids. 56. Changes in the odourants of boiled salmon and cod as affected by the storage of the raw material.. C. and Xu.A. M. Hept-cis-4-enal and its contribution to the off-flavour of cold-stored cod.. Soc. Sohn. F. 1477.. 2003. Lipid oxidation in fillets of herring (Clupea harengus) during ice storage.. and Grosch.H. 62. 43. Park. G. 25. and Lingnert. 76. A.O. H.. .. Food Prod... 59. Food Sci. J. Technol.116 ◾ Handbook of Seafood and Seafood Products Analysis 41. Food Chem. 43. Herbert... T. c4-Heptenal: An influential volatile compound in boiled potato flavour.. Kohata. N. 1989. Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: Effect of pH and hemoglobin source. Richards. T. J.. C. Ed.F.B. 2008. Richards.. 1974. Tahvonen.. J. 58. Am. 524... J. Taki. R. 2007. Technol. J. A. 483. G.O.O. Lipid Oxidation. 2366.C. and Hultin. 2005. 51. Offensive odour of fish and shellfish. E. 70. Decker. U. Scotland. Brockhoff.C. G. 3473.. Food Sci. 9. 999. Lipid oxidations in ordinary and dark muscles of fish: Influences on rancid off-odor development and colour darkening of yellowtail flesh during ice storage. J. Agric.. in Seafoods: Chemistry. 4444. 1987. Ushio. and Kelleher.B. 1995. McGill. 53. R. 53. Decker. 69.. and Shewan. 28. and Ohshima. 8. Food Res. H. J. 61. Hultin.. J. Rancidity development in a fish model system as affected by phospholipids. Agric. C. 45.. and Shahidi. Jacobsen. P. H.. 1987. T.. 26. Agric.P.R. Surimi processing from dark muscle fish. Japan. Blackie Academic and Professional. Food Sci.M. 1998. Trends Food Sci. Yamanaka. Oxidation of lipids in seafoods.C.. Jónsdóttir. Koizumi. Food Chem. Warner. 2001. R. 1999. Nielsen. 64.. 303. T. Undeland. 328. Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: A comparative evaluation. 47. 19. 1996. 241. L. L.. R. R. F. S. and Gunstone. Hall. Food Chem. E. J. Aro. 42. B. oyster. Hardy. 1186. Milo. Y. King.. Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage.. J.F. 46. Kristinsson.. 4303. M. C. 55.. F. Agric. R. and Lindsay. and Hultin. 44.B. Minimizing rancidity in muscle foods. Sci.c6-nonadienal in fish. Tokyo. 52. 2004. and Botta. and other flavours. H. Food Agric. Glasgow. J.. 48.P. J. Food Agric. 215. 63. McGill. Josephson. Trends Food Sci. 14. Food Chem. 1992.D. Volatile compounds of Baltic herring analysed by dynamic headspace sampling-gas chromatography-mass spectrometry. 52. J. W.. J.S. p.D. Eur. Food Chem. J.. The role of volatile compounds in odor development during hemoglobin-mediated oxidation of cod muscle membrane lipids. Sci. J.. 53. and Kallio H. M.. W. Agric. Shahidi. 490. 60.. Measuring antioxidant effectiveness in food.. Milo. and Ólafsdóttir. Ellis. 57.S. 1998. J.. F. M. 2000. Shioya. and Gunstone. Technol. and Meyer. 1979. 67. R. Dundee. Oil Chem. 325.. 49. Lipid and autoxidative changes in cold stored cod (Gadus morhua). 7.S. T. J. and Jensen. J. I. M. 2005.. Ed.. and Lindsay. Z.. R. The Oily Press.

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....3.....................................3 Analysis of Basic Constituents .....................1 Near-Infrared Spectroscopy................4..........2 Theory and Measurement Principles ................................................................................................................................... 122 9............ and Margrethe Esaiassen Contents 9.. 128 9..........................................................................131 9.....................1.....3 Analysis of Basic Constituents ..........1 Determination of Basic Composition.......132 9......1............. 130 9. 128 9.......2 Theory................. Measurement Principles....... 130 9..................1..........................2..................... and Analysis .......................... 130 9...................5 Summary ......1 Theory and Measurement Principles .......3 NMR Spectroscopy ..............................................................................................................133 Acknowledgment .................................................................................................... 124 9............................................................ and Data Analysis ..................................................3...............................................1 Determination of Basic Composition................................. Karsten Heia.................................................................................... 128 9.. 122 9.... Measurement Principles.................................................... 134 References .................... 121 ...............................................................................132 9..........................................................2 Analysis ............................ 134 Fish and seafood consumption has gained increased attention during the last years as a consequence of increased focus on nutritional quality as well as aspects related to healthy living.2 Imaging Spectroscopy .......................................4 X-Ray Imaging ..............Chapter 9 Basic Composition: Rapid Methodologies Heidi Nilsen..............................................3.............................................2................................132 9......2 Analysis of Basic Constituents ...........1 Theory....................................... 122 9....................4.

The documentation of basic nutritional composition of foods is a legal requirement in many countries. which is a prerequisite for a methodology to be applied along a production line. During the last 30 years the use of NIR spectroscopy has gained increased importance in the evaluation of a number of different food quality parameters [2–7]. and so the need for measurement and documentation of such parameters is both a consumer requirement and also issued by law. There are several reasons why NIR as a food analytical tool has caught attention and approval during the last decennia. frequently consumers want readily accessible information about nutritional parameters and food quality. In the following section. These methods are near-infrared (NIR) spectroscopy. we review some of the most relevant methods for assessing the basic composition of fish and seafood as presented in scientific literature.122 ◾ Handbook of Seafood and Seafood Products Analysis Compared with the production and distribution of meat from the agricultural sector. A food sample exposed to emission in this wavelength range will absorb certain parts of the energy depending on the chemical composition of the sample. In this chapter. we give a short introduction to the principles of NIR spectroscopy. facilitating a rapid response. 9. C−O.1. . and hence these issues must be considered during the processing and characterization of the material. The basic principles of the techniques are described as well as a presentation of the use and applicability of quality measures of fish. hence. these techniques may be applied in or at a production line. In this context seafood is particularly challenging as it comprises a vast number of different species with their own characteristics and qualities.2 Theory. The four methods presented fit with the requirements of speed and nonobtrusiveness. pharmaceutical applications. as well as x-rays. magnetic resonance. to analysis related to the environment and the petrochemical sector [1]. seafood is considered highly fragile and perishable with a short shelf life and delicate texture. and Data Analysis The electromagnetic range applied in NIR spectroscopy spans from 700 to 2500 nm.1 9.1 Near-Infrared Spectroscopy Determination of Basic Composition The development and usage of near-infrared spectroscopy (NIR) as an analytical tool has proven useful in areas varying from food quality. imaging techniques. requirements for such a method would preferably be that it is rapid and nondestructive. In this perspective there is an obvious need for objective methods for evaluating and documenting the basic composition of fish and seafood. The work in food analysis tends to have a focus within the agricultural sector [1]. However.1. The absorption of light is due to the response of the molecular bonds O−H. The measurements are based on light interaction with material. C−H. Another aspect to be considered is the increased consumer awareness regarding the quality of their food. 9. throughout the years the method has also proven useful for the analysis of seafood and seafood products [8]. Measurement Principles. and additionally the method may be applied with little or no obtrusion to the material sample. Regarding industrialized food production. Another benefit is the potential of simultaneous measurements of more parameters. followed by a presentation of the usage of NIR measurements for the rapid determination of basic constituents in fish and seafood products. comprising the frequencies just below those of visible light.

For both (a) and (b). Finally. In the context of rapid methodologies. developed toward the facilitation of nondestructive. If the light source and the detector are placed on the same side of the sample as shown in (b). but focusing the two devices so as to ensure that the light has traversed some region of the sample before detection. traditional chemical determination of the constituents.1. A common methodology is chemometrics or Detector Shelter Sample Light source (a) (b) (c) Figure 9. nondisruptive. enables “transmission” measurements. Over the years there has been a steadily ongoing development of instrumentation for NIR spectroscopy. Different measurement modes for NIR spectroscopy are illustrated in Figure 9. NIR spectroscopy would not have had such an impact as an analytical tool had it not been for the development of mathematical tools for spectral analysis. placing the light source and the detector at the same side of the sample. we view this in terms of the measurement setup enabled by technology. where the light passes through the sample from one side to another. The broad spectral bands may be an indication of the material constituents. both with respect to the detectors and the capture of the spectral information [10. (c) illustrates how measurements are performed in “transflection” mode. depending on the scattering properties of the medium under investigation. the system is operated in “reflection” mode. A thorough theoretical description of the NIR theory as well as the designation of numerous bands of absorptions may be found in Osborne and Fearn [2] and reviews on the subject [1. In order to prevent direct reflection from the surface. In (c) the light source and detector are located to register light that has traversed the sample before detection. In (a) the transmission setup is shown. light from the source penetrates the sample and enters the detector. for example. but an immediate look at an NIR spectrum is not sufficient to quantify the different substances. a screen is placed between the directly emitted area and the area of inspection. A setup as shown in (a).10]. The setup in (b) displays the reflection setup where light reflected from the sample surface enters the detector.Basic Composition: Rapid Methodologies ◾ 123 and N−H [9] and corresponds mainly to overtones and combinations of fundamental vibrations.9.1 Different measurement setups for NIR spectroscopy. . and noncontact methods. NIR spectroscopy is an indirect measurement technique. The amount of light entering the detector unit depends on the scattering and absorption features of the sample as well as the sample thickness and lamp characteristics. the spectral readings must be correlated to a relevant reference method such as. Hence. the transmission and reflection may be either direct or diff use.11].

Consecutive research articles proved the feasibility of the tool in developing the method to apply with simpler procedures of sample preparation. we give several examples of the use of NIR spectroscopy for the determination of basic food constituents in fish and seafood and how the method has been applied and developed over the last 20 years. [17]. by use of NIR in connection with fiber optics Solberg et al. This could account for the many studies relating to the rapid analysis of the basic chemical composition of . the study concluded that the method could be a useful tool for rapid quality control. and the sample preparation included mincing and freeze drying of the material to be evaluated.124 ◾ Handbook of Seafood and Seafood Products Analysis multivariate data analysis. Among the most used multivariate techniques are principal component analysis (PCA). In spite of the rather cumbersome sampling procedure. partial least square (PLS) regression. and water. fingerling Arctic charr and rainbow trout. 9. In both studies reflectance measurements were performed. [14] reported the use of NIR spectroscopy to determine lipid and protein content in freshwater fish. the reference method may be replaced by the spectral reading and the analytical model. Being the basic nutritional components of any food. The same year Mathias et al.1. This measurement setup clearly displayed how NIR spectroscopy could be used in a nondestructive way. Downey [18] applied a similar spectroscopic setup to measure fat and water content of intact farmed salmon. As early as in 1992 Lee and others [17] showed how NIR spectroscopy could be used noninvasively to estimate the lipid content of small-sized. reliable. For the measurement of fat and protein. Farmed salmon is of high commercial value and a worldwide favorable product. Both of these early reports concluded that the method was promising in terms of speed and efficiency when measuring a large number of samples. as in the work of Lee et al. namely. water. demonstrating the possibility to determine fat content in live fish. and tuna. an easy. and soft independent modeling of class analogies (SIMCA) [12]. In addition. In the following paragraphs. protein. The prospect of measuring the chemical composition of intact fish could facilitate the use of the method in connection with selection in breeding programs [17] as well as for quality grading in terms of nutritional quality [19]. The earliest reports of NIR spectroscopy to measure chemical components in fish appeared more than two decades ago. and. the samples were minced and dissolved in a milk-like emulsion. Typically. In 1987 Gjerde and Martens [13] demonstrated the applicability of NIR to predict water. and rapid method for the assessment and quantification of these constituents is considered a valuable tool in the quality evaluation of any foodstuff. Sollid and Solberg [16] measured the fat content in salmon by transmission spectroscopy on raw minced muscle. and protein in cod. fat. fat. intact rainbow trout. the measurement locations for obtaining the best calibration results were also addressed. a model based on several wavelengths is required to extract useful information from the spectroscopic data. Darwish and others [15] used the technique in 1989 to measure fat. whereas water determination was made on the water extracted from the fish mince. The measurements were performed by use of fiber optic bundles conveying the light to and from the sample site. Based on measurements through scales and skin. it was possible to estimate the lipid content of the intact muscle. a substantial part of the work related to NIR analysis of fish and food from fish concerns the quantification of the chemical constituents. and protein content in rainbow trout.3 Analysis of Basic Constituents As found in NIR analysis of foods in general. [19] performed a study on live anesthetized farmed salmon. If there is good correlation between the spectral measurements and the method of reference. mackerel.

water. 8) Figure 9.937575 0. applying minced samples for the spectral readings. 1998. . Isaksson et al. [27]. (From Nilsen. PC): (%fettHS. and Tuene [24] made use of NIR transmission spectroscopy to assess protein.985681 0. and protein content of European sea bass. Wold et al. Torrissen. fat.22] also conducted studies documenting the efficiency of applying NIR spectroscopy in different measurement modes to assess fat and water content in salmon. The fat content of herring has also been assessed by the use of NIR spectroscopy. [29] one question of interest was the comparison of different methods for measuring fat content. [28] and Nielsen et al. In both the works of Vogt et al. In this work they applied a fiber optic measurement setup. Xiccato et al.264047 0. [20] conducted a study in which they compared NIR measurements on intact salmon fillet. Silver Spring). The study concluded that NIR is well suited for nondestructive quality evaluation of salmon fillets.2. [26] showed that NIR spectroscopy could be used to estimate lipid. Measured Y Elements: Slope: Offset: Correlation: RMSEP: SEP: 21 Bias: 24 78 0. An example illustrating the use of NIR spectroscopy for assessing fat content in farmed salmon is given in Figure 9. and NIR spectroscopy. and dry matter in halibut fillet. NIR spectroscopy has been used for evaluating the chemical composition of several other fish species as well.K.) Spectral measurements were performed on intact fillets by transflection measurements by use of the fiber optic probe of the instrument NIRS6500 (Perstorp Analytical Inc.2 The plot shows the predicted versus measured fat content in farmed salmon based on multivariate analysis of 78 spectra from salmon fillets and the respective chemical analyses of the fillets. This work also emphasized the impact of the conditional state of the fish when making calibration models. Nortvedt. whether pre-. Torry fatmeter. Unpublished data. or postspawning.. In a recent work by Khodabux et al.600067 0. as well as on minced salmon muscle. and Sørensen. Spectroscopic readings obtained on the minced samples correlated better with the reference measurements on fat. H. water. and protein than those made on intact muscles.. In a research article published in 2004.603947 0. N. Transmission spectroscopy was also employed for the analysis of fat and dry matter in capelin [25]. and additionally the spectroscopic measurements could be used for origin identification or authentication of the samples.002328 61 66 54 55 168 17 16 62 72 18 2 4 77 23 6 53 6373 25343 31 13 74 80 22 15 78 41 27 44 18 36 38 46 70 9 65 20 12 67 19 49 60 52 26 83 48 51 100 48 69 676 32 35 20 24 37 56 40 50 28 30 39 5 15 Predicted Y 18 20 22 24 14 16 Hsfett1.Basic Composition: Rapid Methodologies ◾ 125 salmon. microwave. in. [21. (Y–var. NIR spectroscopy was proven to be a useful tool for the evaluation of basic constituents of different types of tuna.

In 2001 Huang et al. evaluation of freshness or storage time of fresh fish [41. NIR spectroscopy was applied to determine water and protein content [38]. NIR spectroscopy. and exposure to elevated temperatures. Vogt et al. also commented on the cost aspect of the different methods as part of the feasibility of the methods. For surimi products. Examples of these are nondestructive texture analysis of farmed salmon [40]. Shimamoto et al. The versatility of the method is one reason for its relevance and growing popularity during the recent years. It was argued that the sensitivity of the method could have been better. Huang et al. NIR spectroscopy has also been applied for the analysis of basic chemical constituents in other types of fish products. still proved viable for assessing the chemical constituents of the samples.126 ◾ Handbook of Seafood and Seafood Products Analysis and Distell fatmeter. and the detection of bruises in the fish muscle [33]. The use and results described above were all on raw fish samples. In both studies NIR spectroscopy resulted in favorable outcomes with respect to speed and accuracy. refined fish-based products made by washing mechanically deboned fish to remove constituents such as blood. and protein content in another roe-based product. [36] presented a study where NIR spectroscopy was used for the investigation of salt content in cured salmon roe. In addition to the analysis on raw fish and processed fish material. The spectroscopic method has been used to assess moisture. The salting. [30] used NIR spectroscopy in connection with an interactance probe as a means of determining the fat content in frozen horse mackerel nonintrusively. A work by Adamopoulos and Goula [37] showed that the chemical composition could be assessed with a high degree of accuracy in addition to the obvious benefit of the ease and simplicity of the measurement method. namely. [32] performed a study to show that moisture and salt content in cold smoked salmon could be evaluated using NIR measurements. enzymes. and NMR. about 63°C for the hot smoking process. storage time of frozen fish [41]. The broadbanded spectra contain information about several parameters. smoking. Smoked and cured fish have also been subject to investigation by the use of NIR spectroscopy. the nonintrusive method would still be an interesting alternative for rapid testing of high-value food products. NIR spectroscopy has proven applicable also for the analysis of frozen products as well as processed and refined products. [33]. differentiation between fresh and frozen-thawed fish [7]. They addressed the sampling/measurement location and the method of performing measurements in a representative way. [28] however. although the assessment of salt did not prove as effective as that of water content. combine the NIR technique with imaging—further described later in this chapter—which facilitates a novel way of measuring and analyzing fish quality. In this work it was demonstrated how NIR spectroscopy could be used to assess the protein content in brine from salted herring and thus indirectly be a measure of the maturity and ripening of the salted herring. Moisture and sodium chloride in cured Atlantic salmon were measured nondestructively by NIR diff use reflectance spectroscopy [34]. [35] applying the NIR technique to determine water content in salted dried cod—clipfish. alter the physical and chemical properties as well as the textural properties of the fish muscle. however. lipids. and . either intact fish/muscle or minced muscle. A few years later the same group used NIR to assess the fat content in frozen skipjack [31]. They did. A further use of NIR measurements for the evaluation of basic food constituents was suggested by Svensson et al. the spectroscopic method has confirmed its applicability for the evaluation of several other quality issues in fish. and certain proteins. however.42]. Of the most recent studies in the field is work by Wold et al. In addition to the many studies assessing the basic chemical constituents in fish and seafood. fat. Similar findings were made on hot smoked portions of salmon fillets by Lin et al. NIR. respectively. the Greek dish taramosalata. [39]. however.

the ease of use of the methodology has increased through instruments facilitating little or no sample preparation as well as measurement setups for rapid and nonintrusive registration. fish-quality inspection. As illustrated by the above. is considered intriguing. with one reading. not yet become an everyday instrumental tool for food-quality control nor.3 Prototype version of handheld spectroscopic instrument for quality assessment of fish. has been a reason for the method not gaining a broader range of applicability.3. The technique has. Th is is a challenging task in view of the variety and the heterogeneity of the material and so may have contributed to the reluctance in investing in and developing this technology to a commercial tool for assessment of fish quality. say. .Basic Composition: Rapid Methodologies ◾ 127 the possibility of simultaneously monitoring a number of different issues. This instrument was used for the determination of freshness of cod as well as the assessment of frozen storage time of hake. The development in recent years in instrumentation. however. Another issue is the need for modeling the correlation between the spectroscopic reading and the quality parameter in question. may promote the future applicability and usefulness of the information in Figure 9. Instrument development has come from the grand-size laboratory desktop versions to portable or handheld instruments as illustrated in Figure 9. These developments have enabled the use of at-line or online methodology. combining imaging techniques with the spectral information. The high price of the instrumentation. High-cost instrumentation designed for versatile use and flexibility has probably better met the requirements of laboratory use than those of industrial application. on one side. There may be several reasons for this.

the hyperspectral data can be preprocessed based on spatial features before applying analytical spectral techniques. total soluble solids. it uses a two-dimensional sensor. This implies that this technique is a powerful tool for segmentation and classification and that it may also map the chemical composition into the spatial domain [45]. this technique also provides spatial information. the spectra may be recorded in the visible and near-infrared region. However.2. 9. It has become a widely used technique within fields spanning microscopy to satellite remote sensing. In this way an image of the object is built line by line. improved results can be obtained by combining these techniques with more traditional image processing techniques. demonstrates the potential of the method in the seafood sector as well. and Analysis Imaging spectroscopy. There are still relatively few reports on imaging spectroscopy applied for the analysis of fish and seafood. as well as transflection measurements. Norge). In order to illustrate the potential parameters to be assessed by imaging spectroscopy. The realization of a commercial processing analytical tool for the simultaneous analysis of several parameters makes the technology interesting for a broad range of fish and seafood processing industries. Between each captured frame. Imaging spectroscopy can be implemented for transmission.128 ◾ Handbook of Seafood and Seafood Products Analysis the near-infrared spectra.2.2 Analysis of Basic Constituents During the last decade several applications within food-quality inspection have been developed based on imaging spectroscopy. 9. reflection. For fruits and vegetables more articles report on determination of chemical constituents such as moisture content. an imaging spectrograph operates in the following way. In addition to what traditional spectroscopy can facilitate. the feasibility of the method for the analysis of basic composition of foods. and each frame captured provides full spectral information for one line across the object to be imaged. Oslo. Most of them are on foods such as fruits. Several solutions have also been developed for detection of defects and contaminations on fruits. this can be illustrated as simultaneously recording information about shape and color. an analytical tool for industrial quality control of clipfish and salmon fillets.2 Imaging Spectroscopy 9. Th is means that for each spatial location it is possible to access the full spectral information. also known as multispectral imaging or hyperspectral imaging. is a new technique that has been developed during the last decade [43. For instance. It has been shown that NIR hyperspectral imaging techniques are . vegetables. and meat. Typically. To simplify the concept.1 Theory. some examples related to the agricultural sector are referred. the relative motion is accomplished by mounting the imaging spectrograph above a conveyer belt where each captured frame images a line perpendicular to the direction of motion. As described in Section 9.44]. or the result from these techniques can be postprocessed to utilize the spatial information [46]. As these techniques only use the spectral information. this method is an indirect measurement technique. A novel example of this is the development of the QMonitor (QVision AS. the spectrograph and the object must move relative to each other. and acidity (expressed as pH) [47–49].1 on NIR spectroscopy. in general. Typically. The analytical techniques described in that section are also applied to imaging spectroscopy data. Measurement Principles. Depending on the applied sensor technology.

septicemic. Peeling of shrimps and detection of nematodes were mentioned as possible applications for the future. QVision (Oslo. color. measuring the water content in one spot is not necessarily representative for the whole fish. [35].60] where several quality parameters were evaluated by imaging spectroscopy. A thorough review of imaging spectroscopy applications within fruits and vegetables is presented by Nicolai et al.4 Fat distribution in salmon fillet measured by the multispectral imaging system QMonitor fabricated by QVision (Oslo. In this publication the importance of including spatial information is illustrated. and different texture features.3055% Share: 21. Regarding the determination of basic chemical composition of fish and seafood. Since 2000. A recent work on quality assessment of pork has been reported by Qiao et al.4). the main activities within imaging spectroscopy and fish analysis have been focused on online solutions for assessing chemical composition and detection of quality defects in fish products. Norway) has also developed an industrial solution based on multispectral imaging for measuring the fat content in salmon fi llets (see Figure 9. The mean fat content for this fillet is 18. [59. The first article addressing analysis of fish or seafood by imaging spectroscopy was published in 2000 by Sigernes et al. and cadaver [54. Inspection systems based on hyperspectral imaging have been tested for poultry carcass inspection focusing on classification of carcasses into normal. Fisk: 1 Fettfisk: 18. Further on. The color bar to the right indicates the correspondence between color and fat content in percentage. Hence. there is one recent publication on assessing water content in salted dried cod by Wold et al.55]. .3%. Norway). whereas the local fat content varies from approximately 6% up to 43%. When drying fish. the moisture content of the fish varies from the thinner parts to the thicker parts of the fish. The parameters included were drip loss. pH. [61].3348 50 45 50 40 100 35 30 150 25 200 20 15 250 10 300 5 10 20 30 40 50 60 0 Figure 9.Basic Composition: Rapid Methodologies ◾ 129 useful for automatic online detection of surface defects and contaminations on apples [50–52]. imaging spectroscopy solutions for detection of contaminants such as fecal and ingesta on poultry carcasses have been studied [56–58]. [53].

this is a relatively new field. Even more important is that for some applications imaging spectroscopy can provide better results. Imaging spectroscopy is well suited for application in the fish processing industry as an online technique. All nuclei that contain odd numbers of protons or neutrons have an intrinsic magnetic moment and angular momentum. For NIR spectroscopy several applications within fish and seafood are reported. and they are based on the magnetic properties of atomic nuclei. NMR spectroscopy may provide detailed . experience with NIR spectroscopy shows that more than one attribute can be estimated based on one recording. but during the last few years magnetic resonance imaging (MRI) has also been explored for its usefulness in food analyses. and currently there are a limited number of equipment suppliers. Using the interaction between light and the sample object. blood spots. A low-resolution (spectral and spatial) instrument is available for industrial assessment of chemical composition such as fat and water content (QMonitor. For instance. if blood oxidation should be quantified spectra from blood-infested area of a fillet can easily be extracted for analysis based on imaging spectroscopy data. When an external magnetic field is applied.130 ◾ Handbook of Seafood and Seafood Products Analysis In addition to the measurement and documentation of basic composition. but looking at reported applications within other areas the potential for new applications is high.3 NMR Spectroscopy 9. a lot of effort has been invested in the detection of nematodes.2 Theory and Measurement Principles NMR provides a large amount of information regarding composition and structure of components in food. but this requires that the same spot be used. Oslo. Still the number of imaging spectroscopy applications with fish and seafood is low. and the methods that are feasible by spot measurements may also be implemented using imaging spectroscopy. With imaging spectroscopy this is not a problem since spectra are available for all spatial locations.3.1 Determination of Basic Composition Nuclear magnetic resonance (NMR) has evolved from being an expensive and academic analytical technique into being a technique applicable for the food industry in both size and price of the equipment as well as speed of analyses. Hence. black lining.3. For detection of flaws or defects in fish. Norway) in fish. With respect to commercial implementation of imaging spectroscopy. imaging spectroscopy of fish has been applied to address other quality issues. Furthermore. measurements may be performed at high speed as well as in noncontact mode. Additionally. [63]. NMR techniques use electromagnetic radiation and magnetic fields to obtain chemical information. QVision. The energy absorptions of the atomic nuclei are also affected by the nuclei of neighboring atoms within the same molecule as well as nuclei in surrounding molecules. 9. NMR active nuclei absorb at a frequency characteristic of the isotope. and skin remnants in whitefish fillets [62–64]. since it is possible to use spectra from dedicated relevant areas on the sample. 31P-NMR and 23Na-NMR have also been used for food analyses. The main technique used is NMR spectroscopy. In addition to this a high-resolution prototype imaging spectrograph has been developed for detection of defects as well as determination of chemical constituents in fish fillets as reported by Heia et al. 9. The most commonly measured nuclei are 1H and 13C.

used for seafood authenticity have been provided by Martinez et al. As recent examples. Additionally. and studies of lipid degradation processes in lipid mixtures such as fish oils. and dimethylamine in extracts . Rezzi et al. degree of saturated/ unsaturated fatty acids.1H-NMR seems to correlate to fillet pH and water-holding capacity [71]. and mobility in herring [67] and oil and water content of salmon and cod [68]. Additionally. cod [66]. Rheinstetten. anserine. but the technique has been applied in the recent years for determination of both fat and water content in different food products and also seafood. HR-NMR has been used in many studies and has the advantage over LR-NMR that it is possible to obtain detailed information regarding the molecular structure. whereas Veliyulin et al. different NMR equipments are available. [69] demonstrated that this equipment could be applied to determine fat in homogenates from salmon. [79] and Masoum et al. Extensive reviews on different techniques. Tyl et al. the Bruker Professional MOUSE ® (Bruker Optik GmbH. Today. Standal et al. and it has mainly been used for analyses of water in food samples. [76]. [74] reported the use of HR-NMR to determine oxidation products in marine lipids. Due to the provision of very detailed information regarding the molecular structure of a food sample. water distribution. Low-field (LF) NMR spectroscopy requires little or no sample preparation. [72] used HR-NMR to measure the content of n-3 polyunsaturated fatty acids in four types of unoxidized fish oils. [80] used this technique to determine the origin of Atlantic salmon. [81] showed that it was possible to identify taurine. Falch et al. Germany) has been developed to handle such samples. [73] used HR-1H.and 13C-NMR have been applied to measure the lipid or water content of many different foods including fish. Aursand et al. and some examples of analyses of seafood are given here. betaine. whereas LF. and there are numerous reports available. Martinez et al. in a study focusing on both 23Na-NMR and low-field 1H-NMR spectroscopy. low-resolution NMR (LR-NMR) and high-resolution NMR (HR-NMR) spectroscopy as well as MRI and NMR-mobile universal surface explores (NMR-MOUSE) have been used. it was shown that 23Na-NMR has proven useful for quantitative salt determinations in salted cod. LF-1H-NMR has been used for studying water distribution in smoked salmon [65]. [77] used NMR to discriminate cod liver oil according to whether the origin was wild/ farmed as well as geographic origin. high-resolution NMR has been applied in many food authenticity studies.3. Numerous applications of NMR in food analyses have been reported in the literature. trimethylamine oxide. [75] and Arvanitoyannis et al. [70] demonstrated that NMR-MOUSE could also be used for in vivo determination of fat content in Atlantic salmon. whereas Thomas et al. Studies of large objects like whole fish are impossible using most traditional LF-NMR instruments. A new type of LF-NMR instrument. For example.Basic Composition: Rapid Methodologies ◾ 131 information regarding the molecular structure of a food sample. creatine. Among more recent work. including NMR. and they may provide different information regarding the food properties. fatty acid composition.and HR-13C-NMR for multicomponent analyses of encapsulated marine oil supplements.3 Analysis of Basic Constituents For several years 1H. 1H NMR spectroscopy has been explored to identify the fate of some bioactive compounds during processing of seafood. [78] demonstrated the use of NMR lipid profiling for classification of gilthead sea bream according to geographic origin. whereas Siddiqui et al. High-resolution NMR can be used to provide information on lipid classes. For analyses of seafood products. 9.

amino acids. but it provides a three-dimensional image of the sample. Based on the results obtained the . NMR is a versatile tool for the identification and quantification of numerous compounds in fish related to nutritional quality. and the attenuation will also be influenced by the sample thickness. one layer for each energy level. Within the field of medicine. the high spectral resolution is not always required. however. Then the third dimension is accomplished by the sample movement. smaller. more specific information about the sample can be revealed. The results obtained showed that CT scanning could be used as a rapid method for the assessment of these attributes and would add valuable information to be used in genetic studies and breeding programs. Making profiles from different angles and then combining them by software. low-resolution NMR spectrometers have been developed and commercialized. In another study Kolstad et al. It is not possible to accurately characterize the observed sample by applying only one x-ray energy level. computed tomographic (CT) scanning is widely used. This is achieved by rotating the x-ray/detector unit around the sample. and lately many low-field. For online applications this can be implemented as a line-by-line imaging or a frame-by-frame imaging. Gribbestad et al. Th is is a powerful imaging technique that can be used both as a single-energy and a dual-energy module. This technique is referred to as dual-energy x-ray absorptiometry (DXA.4. There are two interactions. [82] showed that it was possible to identify single chemical compounds such as hypoxanthine.1 Theory and Measurement Principles X-ray imaging is a technique based on the emission of x-rays through a sample and recording the amount of attenuation. [85] tested CT scanning as a tool for estimating the relative size of fat deposits and lean tissue and fat content in Atlantic halibut. and less sensitive to fluctuations in the environment and thus more applicable in industry as well as in many research fields. Further on the CT scans gave significant information about dry matter distribution from head to tail of the cod. A more dense material will absorb more x-ray energy. previously DEXA) and may be implemented using a two-layer detector. Typical applications within fish and fish products are related to the detection of bones and bone fragments as well as chemical composition and localization. This is also an x-ray imaging system. By using two x-ray energy levels. lactate. and their relative contributions are energy dependent [83]. 9. An objection to the method. The decrease in x-ray intensity inside a sample will be due to absorption by different materials.2 Analysis X-ray imaging provides spatial information in two dimensions (2D) or three dimensions (3D) (CT). A study has been conducted on the applicability of CT scanning as a nondestructive and rapid way of measuring muscle dry matter content and liquid leakage in cod fillets [84].4 X-Ray Imaging 9.132 ◾ Handbook of Seafood and Seafood Products Analysis from processed cod. has been that conventional NMR is an expensive technique. and some fatty acids in extracts and muscle from salmon using high-resolution 1H NMR spectroscopy. Such equipment is cheaper. the photoelectric effect and the Compton scattering that causes the x-ray attenuation. However. As illustrated here. 9. a two-dimensional cross section of the sample can be made.4. anserine.

9.3 mm when operating at industrial speed (see Figure 9.5 Summary The methods and applications presented in the above clearly illustrate that there are more tools and techniques that could serve as an easy and useful way of rapid quality determination of fish and seafood. This instrument can detect bones and bone fragments down to a diameter of 0. Iceland).5 Detection of pin bones in fish fillets by x-ray imaging using the SensorX instrumentation (Marel. Iceland). Throughout development all presented techniques have met the requirements . authors recommended CT scanning as an online technique for carcass evaluation.Basic Composition: Rapid Methodologies ◾ 133 Figure 9. With respect to bone detection in fish fillets there are commercial solutions available today (Marel Hf. Marel developed an X-ray-based bone detection unit (SensorX) that was commercially available on the market in 2003 [87]. [86] showing good results predicting fat content of common carp based on CT scanning.5 for an example). instrumental means capable of objective and rapid determination of basic composition are also available. A similar work has been carried out by Hancz et al. To the left is the original x-ray image of one cod fillet and to the right is the processed image where only the bones identified in the fillet are shown.

not easily applicable for small-scale industries as is often the case in the fish processing industry. NIR spectroscopy: A rapid-response analytical tool. Due to the spread and diversity in fish species and sizes as well as the seasonal difference in bodily composition. Non-destructive Visible/NIR Spectroscopy for differentiation of fresh and frozenthawed fish. B. K.4. these techniques have—with a few commercial exceptions—still not been shown to be commercially valid for quality determination in the fish and seafood processing industry. K.. using near infrared spectroscopy. 2000. Isaksson. .K. Journal of the Science of Food and Agriculture. NMR. in Near InfraRed Spectroscopy. Rehbein. in Fishery Products: Quality. De Boever. imaging.134 ◾ Handbook of Seafood and Seafood Products Analysis of simplicity in sample preparation. pp.. and x-rays are operated at a speed that makes it possible to perform measurements at or in a processing line. et al.I. Naes. M. Thybo.J. Determination of chemical composition of beef meat by NIRS. VIS/NIR spectroscopy. 2. Oslo. 2009. K. Prediction of wheat bread-baking functionality in whole kernels. 21(4). This chapter.. 73(4). for providing the example picture used in Figure 9. 70(8). Trends in Analytical Chemistry. Introducing and applying these methods to industrial applications and enabling production of well-documented. However. 1986. Nilsen. and Williams. however. The price of measurement equipment for NIR. and progress in data processing and analytical tools has facilitated usability and ease of interpretation of measurement results.. and Fearn. 240–250. Ellis Horwood. 6. U. England. Iceland) and QMonitor (QVision AS. 525–532. T... NMR. 7. et al. and Isakson.. the finding of a universal measurement tool to meet with this variety is a challenging task.. T. Harlow. Longman Scientific & Technical. 121–128. and Tandberg. Reykjavik. Nofima Food. quality seafood products will contribute to retaining the good reputation of fish and seafood in the years to come. 6. 3. References 1. Journal of Food Science. Norway. J. 89–104. Lebensmittelwissenschaft und Technologie. Eds. therefore. 200. 103–111. 2002. hence allowing for measurements to be performed on large-scale quantities.. Uddin. 1992. the technological development exemplified by SensorX (Marel hf. Another issue is the substantial variety and heterogeneity of the material to be analyzed. Oxford.G. Acknowledgment The authors would like to thank Dr Jens Petter Wold.K. Thyholdt. Journal of Near Infrared Spectroscopy. H. nearinfrared spectroscopy and low-field H-1 NMR spectroscopy. Safety and Authenticity. 1997. 8. P. T. Pawlinsky. also makes it clear that although proven useful and promising in laboratory-scale trials. p. U.. Part of the explanation for this could be the cost level of the equipment in question. 4.K. In addition. NIR. 339–344. Eds. 2005. C506–C510. T.. Wiley-Blackwell Publishing. M.. et al. and x-rays is considerable and. and Heia.. H. Near Infrared Spectroscopy in Food Analysis. 1998.A. and Oehlenschläger. Norway) confirms that these techniques may be applied in commercial and industrial high-speed fish processing applications. I. A. A. 5. J. Blanco. T... 33(2). and Villarroya. Osborne. Differentiation of frozen and unfrozen beef using near-infrared spectroscopy. Hildrum. Prediction of sensory texture of cooked potatoes using uniaxial compression.

and Tuene. 29.. 61(3–4). 83. C. 1998. 1987. and Sørensen. Journal of the Science of Food and Agriculture. . Khodabux. 15. 11. Noninvasive short-wavelength near-infrared spectroscopic method to estimate the crude lipid content in the muscle of intact rainbow trout. 21. 19. Canadian Journal of Fisheries and Aquatic Sciences. 14(2). 46. 305–311. 2002. L. M. 12.. 2176–2181. Journal of Near Infrared Spectroscopy. G. Unpublished data. Gjerde. J. 2003.K. and Martens H.. Fatmeter. Mulitvariate Calibration.. 692–696. 20.. C. John Wiley & Sons Ltd. 62(4).. et al. H. Predicting carcass composition of rainbow trout by near-infrared reflectance spectroscopy.. protein and dry matter in Atlantic halibut fillet. 2001. 14.H. Downey. 1998. 61(1). Journal of Food Science. 221–228. G. Isaksson. Wold. K. W. 74–77. Journal of the Science of Food and Agriculture. Food Chemistry...P. 13. and He. and Fredriksen.. 204 years of near infrared technology: 1800–2003. Nilsen. et al. 1996. 199–207. 205–215.R. D. Journal of Agricultural and Food Chemistry. Journal of Food Science. H. and Rasco.. 2003. N. 419. J. Proximate analysis of fish tissue by mid-infrared transmission spectroscopy. and Krane. 2003. 72–83. F. 10. Rapid non-destructive determination of fat content in frozen skipjack using a portable near infrared spectrophotometer.. 2001. Y. 2006. Jakobsen. 669–675. 198–219. Williams. 734–736. C. B. and Næs.A. Nondestructive determination of the fat content in raw and frozen horse mackerel by Near Infrared Spectroscopy. Theory and application of near infrared reflectance spectroscopy in determination of food quality.P. Martens. 31. Sollid. 18.C.P. moisture and protein in salmon fillets by use of near-infrared diff use spectroscopy. 2004. Cavinato. J. 1995.C. Aquaculture. Mathias. 137–148.. McClure.K. S. Wold. 487–518.. et al. 57(3). and Isaksson. 55(3). 275–281.J. practical aspects and analytical applications. Solberg.. H.Basic Composition: Rapid Methodologies ◾ 135 9. Chemical and near-infrared determination of moisture. R. Lee. T. Nielsen. J.. Journal of Near Infrared Spectroscopy. Pasquini. 28.. 717–722. A comparison of selected rapid methods for fat measurement in fresh herring (Clupea harengus). 102. et al. Non-destructive determination of fat and moisture in whole atlantic salmon by near-infrared diff use spectroscopy. p.. 792–793. Shimamoto. 22. 40. B. Solberg. Nortvedt. 2005. Nippon Suisan Gakkaishi 67(4).. Van de Voort. 303–311.A.. The determination of lipid and protein in fresh-water fish using near-infrared reflectance spectroscopy. 537–548. Shimamoto. fat and protein in tuna fishes. 1987.. 38. Chichester. Vogt. Darwish.S. Analysis of fat and dry matter in capelin by near infrared transmission spectroscopy. J. 24. 11. G. et al. Prediction of chemical composition and origin identification of European sea bass (Dicentrarchus labrax L. 26. U. Xiccato.. 25. 30. et al. 69... 1996. T. Journal of the Brazilian Chemical Society. O. Torrisen. 2006. Fisheries Science. and Solberg. 644–649. 2003. T. 27.. 856–860.. Lebensmittel-Wissenschaft und-Technologie. 104(1–2). Non-destructive determination of fat. Atlantic salmon average fat content estimated by near-infrared transmittance spectroscopy. Journal of Food Composition and Analysis. 69.. 18. Application of near-infrared transmittance spectroscopy in the determination of fat. Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy. Chemometrics and Intelligent Laboratory Systems. Lipid content in herring (Clupea harengus L. Food Chemistry. H. 95–100. 1989. Near infrared spectroscopy: Fundamentals. Food Chemistry. Determination of fat in live farmed Atlantic salmon using non-invasive NIR techniques.) by near infrared reflectance spectroscopy (NIRS). 1992. D. P. 1992. 16. NIR and NMR. T. J. 42. Cen. 23.. Journal of Food Science. et al. Journal of Animal Breeding and Genetics–Zeitschrift für Tierzuchtung und Zuchtungsbiologie. 1997. et al. G. Trends in Food Science and Technology. and Sobering. and Smith. 86. A. C.F.)–influence of biological factors and comparison of different methods of analysis: Solvent extraction.. 9. Salmon fat content estimation by near infrared transmission spectroscopy. 15. 17.. 1989. D.

67(5). Detection of bruises on apples using near-infrared hyperspectral imaging. Analytical and Bioanalytical Chemistry.. H. 31(2). Herrala. and Dall’Ava.M. 106A–120A.. Nicolai. 42. Non-destructive texture analysis of farmed Atlantic salmon using visual/ near-infrared reflectance spectroscopy. H. 50. et al... R. et al. Lu. 1998. J.Wissenschaft und. Journal of Food Engineering. G. Journal of Food Engineering. 803–809. and Bro. 2001.. 45. 235–242. . Journal of Food Engineering. 82. 36.. and Goula.. Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy. SPIE 3302.F. Huang. 4161–4167. Journal of Near Infrared Spectroscopy 14(1). 96.. Y. J. Adamopoulos. et al. 2005. Peng.. 63. 1996. Non-contact transflectance near infrared imaging for representative on-line sampling of dried salted coalfish (bacalao). and Okkonen. Nondestructive prediction of moisture and sodium chloride in cold smoked Atlantic salmon (Salmo salar). 389. 46(2). 1998. et al. P. 1–6. Heia. 46. 34. 2003. 52(3). 2006. Y. Development of hyperspectral imaging technique for the detection of apple surface defects and contaminations. 2007.. 2007. International Journal of Pattern Recognition and Artificial Intelligence. Multispectral imaging for predicting firmness and soluble solids content of apple fruit. K. et al. Agricultural and Food Chemistry. 67(7). Food Chemistry. Multivariate image analysis of a set of FTIR microspectroscopy images of aged bovine muscle tissue combining image and design information. 48(1). 41. 6404–6408. 10.. Kohler. G. Hyperspectral imaging for nondestructive determination of some quality attributes for strawberry. et al. 43. Bruise detection in pacific pink Salmon (Oncorhynchus gorbuscha) by visible and shortwavelength Near-Infrared (SW-NIR) Spectroscopy (600–1100 nm). J. A. Wageningen Academic Publishers.... Modeling multispectral scattering profiles for prediction of apple fruit firmness..M. 2003. Williams. Visible/Near-Infrared spectroscopy—A new tool for the evaluation of fish freshness. Mehl. 2004. Hyvarinen. 40.. 491–495. Non-destructive measurement of bitter pit in apple fruit using NIR hyperspectral imaging. E. R.. 2003. 59–66. 147–157. et al. 51.S. 2006. Applied Spectroscopy. 43–54. Oehlenschlager. 47.. Jr. the Netherlands. Uddin. Postharvest Biology and Technology.T. Proc.. Lebensmittel. 2004. 44. Colarusso. Svensson. pp.. Nilsen. 2002. B. Journal of Food Science. et al. M. Nondestructive determination of moisture and sodium chloride in cured Atlantic salmon (Salmo salar) (Teijin) Using short-wavelength Near-infrared Spectroscopy (SW-NIR).. 53–60. 39. Transactions of the ASAE. Visible spectroscopy—Evaluation of storage time of ice stored cod and frozen hake. Nielsen. P. 37. et al. Huang. ed. Imaging spectrograph and camera solutions for industrial applications. 199–207. Wageningen. 61(1).. 51. 165–175.M. and Lu. 2004. Infrared spectroscopic imaging: From planetary to cellular systems.Technologie. E. 37.. 48. Luten. 482–486. 1143–1153. et al..G.H. 201–209.B. Determination of the protein content in brine from salted herring using near-infrared spectroscopy. M. 35.. Journal of Agricultural Food Chemistry. V. R. Huang. 49. 2006. 2543–2547. et al.P. Journal of Food Science. 2001. A. A. Isaksson. in Digital Solid State Cameras: Designs and Applications. 2003. 81(1). Lin. J. 52.. Nondestructive determination of water and protein in surimi by near-infrared spectroscopy. Wold. et al. 49. T. and Olafsdottir. 523–530. Y. in Quality of Fish from Catch to Consumer. Transactions of the ASAE. Herrala. Lu. Journal of the Science of Food and Agriculture. Postharvest Biology and Technology. G. 40(1). Application of near-infrared reflectance spectroscopy in the determination of major components in taramosalata. 67–68. R. 1821–1826.136 ◾ Handbook of Seafood and Seafood Products Analysis 32. Direct sight imaging spectrograph: A unique add-in component brings spectral imaging to industrial applications. et al. 33. 2002. 38. T. 2004. Eds. et al.M. Journal of Food Science. ElMasry. Y. K. 98–107. 68(2)..

..R. 1–8. and color for pork using a hyperspectral imaging technique.C.. Siddiqui. 3143–3153.. Stormo. 39(18). 99–118. 2004. Na-23 MRI. Journal of Lipid Research. 46(6)..K. in Modern Magnetic Resonance.M.Basic Composition: Rapid Methodologies ◾ 137 53. K. the Netherlands. et al. et al. European Journal of Lipid Science and Technology. S. J. L. Journal of the Science of Food and Agriculture.. Qiao.. K. E. 70.. Journal of Food Engineering. 1996. fishing ground and biological parameters. et al. Heia. low-field H-1 NMR. W. 2003.. Applied Spectroscopy. 69. 2007. 1793–1802. and Heia. 2003. Pedersen. E.E.. et al. 107–114. 76(1). et al. Springer. Multipurpose spectral imager. 51(3). 30(1–2).M. C. Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review.. 2002. C. Brecker.H. Pork quality and marbling level assessment using a hyperspectral imaging system. 2007. et al. Tyl. et al. Eriksson. Water distribution and mobility in herring muscle in relation to lipid content. Falch. 2005. and physicochemical analytical methods.. R. Journal of the American Oil Chemists Society. Postharvest Biology and Technology 46. N. Multicomponent analysis of encapsulated marine oil supplements using highresolution H-1 and C-13 NMR techniques. 83(1). K. Application of chemometrics to low-field H-1 NMR relaxation data of intact fish flesh. I.. Low Field NMR Studies of Atlantic Salmon (Salmo salar).. 10–16. On-line inspection of poultry carcasses by a dual-camera system. 69(3). et al. LWT-Food Science and technology. Chen. et al. 72. 2004. 87(2). 62. 807–812. 60. 2007. Webb GA. Journal of the Science of Food and Agriculture. 85(5).. et al. J. 2001. Hyperspectral imaging for detecting fecal and ingesta contaminants on poultry carcasses. 11(4).W. 1733–1738.. Y.. 185–192.. and Wagner. 54... et al. Detection of nematodes in cod (Gadus morhua) fillets by imaging spectroscopy. 1025–1034. Integration of visible/NIR spectroscopy and multispectral imaging for poultry carcass inspection.. 44(12). 85(8). E.. . Trends in Food Science and Technology. 1259–1267. 2007. 2005. Jepsen. A hyperspectral imaging system for identification of faecal and ingesta contamination on poultry carcasses. 2406–2427. 68.M. 2006. 74. 2007. et al. season. 55(8). Journal of the Science of Food and Agriculture.. 2002. 75. et al. Journal of Near Infrared Spectroscopy. B. Prediction of drip-loss. I.. et al. U. 58. H. Sigernes. 63. 59. 1299–1304. 56. Meat Science. Ed. 197–207. 2000. 2017–2026. Distribution of water in fresh cod. Park. Veliyulin. 70(8). 1105–1110. In vivo determination of fat content in Atlantic salmon (Salmo salar) with a mobile NMR spectrometer.. Jensen. 36(8).T. Transactions of the ASAE. Journal of Food Engineering. 79(13).G. Westad. Qiao. 64. J. Detection of parasites in cod fillets by using SIMCA classification in multispectral images in the visible and NIR region. Loje. H-1 NMR spectroscopy as tool to follow changes in the fatty acids of fish oils. and Huffman. and Rinnan. Journal of Food Protection. K. 1999. Windham. 212–217. et al. Algorithm development with visible/near-infrared spectra for detection of poultry feces and ingesta. Park. Nicolai. Transactions of the ASAE. Veliyulin. B.R. 269–281. 2003. Effects of single wavelength selection for anisakid roundworm larvae detection through multispectral imaging. and Erikson. 2007. Andersen. pH. 67. 66. Wold. et al. Dordrecht... 13. 81(12). 2008.. Water distribution in smoked salmon. S. 73. 71. 45(6). 2003. U. 110(2). 65. K. B. E11–E15. A.. Journal of Food Science 72. et al. Salting and desalting of fresh and frozen-thawed cod (Gadus morhua) fillets: A comparative study using Na-23 NMR. and Engelsen. K. 2002. Aursand. Correlation between H-1 NMR and traditional methods for determining lipid oxidation of ethyl docosahexaenoate. 1890–1895. Journal of the Science of Food and Agriculture. 489–498. F. Destructive and non-destructive analytical techniques for authentication and composition analyses of foodstuffs.. 141–148.. Martinez. F. Chao. 55.N. 57.P..B. S. H. Lawrence. Applied Optics. Journal of Food Engineering.. Journal of Food Science.. 61.

. P. I.. 2005... Rezzi. 229(1–4). et al. Determination of origin of Atlantic salmon (Salmo salar): The use of multiprobe and multielement isotopic analyses in combination with fatty acid composition to assess wild or farmed origin. E. 255–264. Thomas. Martinez. microbiological and sensory) in conjunction with multivariate analyses towards fish authenticity.M. Eds. 2008. Wageningen Academic Publishers. 2008.S.B. Oehlenschlager. 237–263.. fillets and extracts from farmed Atlantic salmon (Salmo salar) for quality assessment and compositional analyses.S. et al. 78. Masoum. Andersen. Dual-energy X-ray imaging: Benefits and limits. 2003. 2007. 2007. V.. et al. Quantification of fat deposits and fat distribution in Atlantic halibut (Hippoglossus hippoglossus L. Arvanitoyannis. 85. and Panagiotaki.) using computerised X-ray tomography (CT). 589–594. J. X-ray techniques for quality assessment.138 ◾ Handbook of Seafood and Seafood Products Analysis 76. J. et al.. Classification of gilthead sea bream (Sparus aurata) from H-1 NMR lipid profiling combined with principal component and linear discriminant analysis. M. International Journal of Food Science and Technology. and Martinez. K. 56. I. 55(24).. 40.V. Standal. 9963–9968. Luten. 2007. et al.. 275(1–4). 6889–6895. Gribbestad.. Tsitsika. 86. Measurement of total body composition changes of common carp by computer tomography. Aquaculture. Rebuffel. Journal of Agricultural and Food Chemistry. Hancz. I. et al. 84. G. Application of support vector machines to H-1 NMR data of fish oils: Methodology for the confirmation of wild and farmed salmon and their origins. 83. K. and Thomassen. 77.. the Netherlands. K. 445–447. 991–997. S. Analytical and Bioanalytical Chemistry.. I. 283–286.. 989–997. 49(10). Aquaculture. 209–216. C.. Discrimination of cod liver oil according to Wild/Farmed and geographical origins by GC and C-13 NMR. Journal of Agricultural and Food Chemistry. Aquaculture. Kolstad.. Bioactive compounds in cod (Gadus morhua) products and suitability of 1H NMR metabolite profiling for classification of the products using multivariate data analyses. 250. 1499–1510. 2004.. Quantification of dry matter % and liquid leakage in Atlantic cod (Gadus morhua) using computerised X-ray tomography (CT). F. Aursand. M. High resolution 1H magnetic spectroscopy of whole fish. 87. . 387(4).. Wageningen. 85(2). Aquaculture Research. 2005.S.. Journal of the American Oil Chemists Society.. in Quality of Fish from Catch to Consumer. T. 82. and Dinten. 79. Kolstad. J. et al.B. S. 105–112. 2005. I.. Implementation of quality control methods (physicochemical. 2008. Morkore. 53(17). 81. 80. 34(12). and Olafsdottir.. Insight. Journal of Agricultural and Food Chemistry. 2003.

150 10................................. Pérez-Munuera et al............ 151 10.................... fats... 149 10.........3 Surimi ...1 Smoked Salmon................... so any chemical or enzymatic change that takes place in the chemical components has an effect on the microstructural organization of the food matrices and their functionality................................................................................................... and María-Angeles Lluch Contents 10........................................................................1 Herring ..................................3.139 10........1 Main Microscopy Techniques for Studying Seafood The microstructure of foods forms a link between the molecular and macroscopic levels and constitutes a key factor for studying the properties of foods and for improving and optimizing food processes..................... Empar Llorca.................................................2 Hake .....3..............................................................................2......................................................................................................................... The organization of the chemical components of foods (proteins.Chapter 10 Microstructure Isabel Hernando.......... etc..............2 Fish Muscle Microstructure....3 Processed Fish Microstructure ........ Several strategies can be used to study food microstructure............................................2................... 151 References .....................................148 10.....3..... (2008) gave an overview of the most important techniques for studying muscle food structure............................) is responsible for their microstructure................... This chapter 139 ...4 Squid Microstructure .................................................................................................................. carbohydrates.. Ana Puig......................2 Salted Cod...........140 10.................................146 10....................145 10.......1 Main Microscopy Techniques for Studying Seafood .... 148 10...................

They are arranged in concentric circles forming subdivisions of striated muscle (Figure 10. In recent years considerable progress has been made in the field of SEM through vitrification techniques. and coating with a conducting metal for SEM imaging or with carbon for x-ray.5). Many of the endomysia are connected to the perymisium.2) are primary fi xation with aldehydes such as glutaraldehyde. The light microscope (LM) is a very versatile tool that works in different applications such as bright field. the sample is frozen in liquid nitrogen and then freeze-dried before being coated and observed. the sample preparation steps are chemical fi xation (with aldehydes and osmium tetroxide. light green. The muscle cells are short and 0. etc. dehydration in a series of ethanol dilutions of increasing concentration. For this. The sections are obtained using a microtome after embedding the food in paraffin or resin or using a cryotome after freezing the sample with CO2 or liquid N2. or fluorescence microscopy. the sample can be observed with all its constituent water. In both methods. sudan. The most useful application for studying seafood structure is bright field microscopy. When physical fixation is used. ions or molecules can be identified and quantified in situ using specific detectors coupled to the electron microscope. secondary fi xation with osmium tetroxide. the sample has to be prepared in semithin sections of about 0.. and so on. 2008). and observed. so microanalysis can be carried out by means of x-ray. may be generated as a result of the electron beam striking the specimen (Pérez-Munuera et al. red oil. as for TEM). so there is no need to section it.1–2 mm (Figure 10. these different signals can be captured by the appropriate detector in each case. They are each surrounded by the sarcolemma membrane and by a thin layer of connective tissue (endomysium). In the former. the sample is frozen in slush nitrogen (Figure 10.140 ◾ Handbook of Seafood and Seafood Products Analysis provides a detailed description of the protocols often followed to obtain information about seafood microstructure. Finally. 2006). There are two ways of preparing samples for SEM: chemical fi xation and physical fi xation (Figure 10. At each subdivision there are macroscopic collagenous dividing lines (myocommata).. backscattered electrons. iodine. The SEM method observes the surface of the sample. Electron microscopy (EM) allows food structures to be studied at higher magnifications than those used in LM. critical point drying.0 mm in diameter. 10. showing alternate arrangements of . phase contrast or differential interference contrast (Nomarski).3). The steps in preparing samples for TEM observation (Figure 10. and staining the ultrathin sections with heavy metal solutions such as lead citrate or uranyl acetate. cutting ultrathin sections (5–100 nm) in an ultramicrotome. In this way. Once the semithin sections are obtained. polarizing microscopy. which is contiguous to the myocommata (Ofstad et al. dehydration in a series of ethanol dilutions of increasing concentration.1). Two types of microscopes use electron beams as their source of illumination: transmission electron microscopes (TEM) and scanning electron microscopes (SEM).2 Fish Muscle Microstructure Fish muscle consists of myotomes. Besides the secondary electrons.) before examination in the LM. image analysis relies heavily on computer technology to obtain quantitative results from microscopy observation. In Cryo-SEM. coated. The fibers are essentially the same as those of terrestrial animals in terms of the arrangement of the thick and thin filaments. infiltration and embedding in resin.4) and quickly transferred under vacuum to a cold stage fit on a microscope where the frozen sample is fractured. they are mounted in glass slides and stained with different dyes (toluidine blue. in this way.02–1. the samples need to be prepared first. other emanations or signals such as x-rays. etched.

11–2 μm) Cold stub Microtome Cryotome Mounting in glass slides Staining specimen 1% Toluidine blue 1% Lugol.1 Preparation of samples for LM observation.Microstructure ◾ 141 Food Specimen portions Embedding in paraffin or resin Freezing (CO2. 1% red oil.. LM observation Figure 10. . liquid N2) Preparation for slicing Cold knife CO2 Knife Slice Semithin sections (0.. .

90%. Araldite Spurr’s.142 ◾ Handbook of Seafood and Seafood Products Analysis Food Specimen portions Fixation 2.2 Preparation of samples for TEM observation. 100%) Infiltration and embedding in resine Epoxi resin. 50%.5% Glutaraldehyde 2% Os O4 Dehydration Ethanol (30%. LR white Cured resin Glass or diamond knife Ultrathin sectioning (5–100 nm) Ultramicrotome Specimen block Trimmed block Tweezers Specimen block face Grid Knife 4% Lead citrate 2% Uranyl acetate Section collection Ultrathin section staining TEM observation Figure 10. . 70%.

90.3 Preparation of samples for SEM observation.5% Glutaraldehyde 2% Os O4 Ethanol (30. Pd. . for X-ray) SEM observation Figure 10. for SEM imaging) (C. 50. 100%) Sublimated H2O P T Dehydration (To vaccum) Freeze dryer CO2 Critical point dryer (To transformer) (To pumps) Sputter metal coater (or evaporation coater) Coating (Au.Microstructure ◾ 143 Food Specimen portions Fixation Physical fixation Chemical fixation Quick freezing in liquid N2 2. 70.

vaccuum) Etched H2O Etching (into Cryo-SEM) Specimen fracturing (–90°C... C. vaccuum) Cryo-SEM observation Figure 10.4 Preparation of samples for Cryo-SEM observation.144 ◾ Handbook of Seafood and Seafood Products Analysis Food Specimen portions Quick freezing in slush N2 (T < –210°C) Freezing Specimen transfer Transfer to Cryo-SEM Knife Specimen fracturing (into Cryo-SEM) Specimen fracturing (–180°C. vaccuum) Au deposition Coating (Au. . .) (into Cryo-SEM) (–130°C.

The typical fish muscle fibers can be seen. The myofibrils are shown in longitudinal section in this sample (Figure 10.7A shows a herring sample stained with toluidine blue and observed by LM. The layouts of the Z disks that mark the length of the sarcomere are visible. it is possible to observe ultrastructural details.6E).6D shows the microstructure of herring tissue at a higher magnification. the perymisial connective tissue that surrounds the muscle bundles can be seen. A and I bands (Pérez-Munuera et al.6F. Figure 10. The fiber is composed of myofibrils in which Z disks are distinguished in the areas where the sarcolemma is broken. In a cross section of the sample fi xed in osmium tetroxide (Figure 10.7C shows the inside of a muscle fiber with the myofibrils perfectly bundled. A micrograph cross section of the fibers shows them surrounded by the sarcolemma. obtained by the same technique but observed at a higher magnification. Examples of different fresh fish tissues observed by several techniques are described here. 10.Microstructure ◾ 145 a b Figure 10. but the total collagen content is lower.6B). reveals the myofibrils inside each cell. 2008). where the Z disks can be distinguished. The myofibrils are . b: myocommata. where the fat is viewed as globules on the surface of the fiber.6C). The longitudinal section in Figure 10.1 Herring Figure 10. a: myotome. Figure 10. since the water in which the fish live lends support for the body (Lampila. When the muscle fibers are observed using the Cryo-SEM technique. which is mainly composed of collagen. the myofibrils at the cell edges have a less rounded section than the central myofibrils and are arranged like a palisade.2.. with the endomysial connective tissue keeping the muscle fibers firmly attached to one another. When ultrathin sections of herring muscle tissue are studied by TEM. Figure 10. Fixing in osmium tetroxide shows the distribution of fat in the herring tissue. surrounded by the sarcolemma and by the endomysial connective tissue. the aggregation of solutes produced during the etching of the sample generates the typical eutectic artifact observed in Figure 10. 1990).5 Schematic representation of fish muscle with myotomes.6A shows a cross section of herring tissue fi xed with glutaraldehyde and observed by SEM.7B. At low magnification. fat globules of different sizes are observed occupying the interfibrillar spaces and myofibrils are distinguished inside the cells. the fat can be observed covering the fibers in a longitudinal section of herring muscle (Figure 10. The separation that can be observed between the muscle cells is usually attributed to the effect produced by chemical fixation and dehydration during preparation for SEM.

The same structure has also been observed in different meat products. Z. connective tissue.6 Herring tissue. Z disk. which are the components of the cytoskeletal network that links the myofibrils to one another and to the sarcolemma. . fat globule. The TEM technique allows images to be obtained at higher magnification and with better resolution than other microscopy techniques (Figure 10. 10. TEM and SEM studies demonstrated an extensive network of filaments connecting Z structures that were regularly spaced and connected by sets of longitudinal. The cytoskeletal ultrastructure of hake was studied by Pagano et al. (F) Cryo-SEM.7D). (2005) after depleting the thick and thin filaments with a potassium iodide treatment.2. a. 2007). (A–E) SEM. The main difference is their size: hake fibers are thicker than herring ones. connected to each other at the Z disk level by the costameres. pork meat (raw ham) (Larrea et al. eutectic artifact.. for example.146 ◾ Handbook of Seafood and Seafood Products Analysis Z (A) 300 μm (B) 6 μm I (C) f 40 μm f (D) a 10 μm f (E) 60 μm (F) c 30 μm Figure 10.8. f. Hake fibers surrounded by connective tissue can be observed in Figure 10. The structural elements that constitute the sarcomere. can be seen.9).2 Hake The observation of hake muscle by SEM after fi xing with glutaraldehyde allows distinguishing that the fibers of hake muscle tissue are very similar to those of herrings. and roughly parallel filaments (Figure 10. c. the A and I bands. along with the M and Z lines. continuous.

P. I. perymisial connective tissue. costameres. M. m. A. M line. myofibrils in a “palisade” ringing the edge. . (C and D) TEM.8 Hake tissue observed by SEM. Z. (A and B) LM. Z disks.7 Herring tissue. A band.Microstructure ◾ 147 p m m 30 μm (A) c M 10 μm (B) m m A Z (C) (D) Figure 10. I band. c. 100 μm Figure 10.

10A. Physiol. The micrograph shows geometrically shaped fibers surrounded by a connective tissue.. 141.) 10. Gudmundsson and (A) 100 μm (B) 10 μm Figure 10.3.1 Smoked Salmon A cross section of a smoked salmon sample obtained using the Cryo-SEM technique is seen in Figure 10. The data of the average cross-sectional area of muscle fibers showed that the smoking process produces shrinkage of the fibers. 2005.10 Smoked salmon. Z.3 Processed Fish Microstructure 10. Figure 10. M.9 Cytoskeletal structure of hake observed by TEM. Z-disk. With permission. 13. the greater the shrinkage.10B shows a detail of an intercellular space created by the conjunction of three fibers or cells.148 ◾ Handbook of Seafood and Seafood Products Analysis Z LZ IZ DZ 8. longitudinal filament connecting Z-Z. the higher the smoking temperature. B.000 X Figure 10. Com. .R. (Reprinted from Pagano. (2000) used LM to observe the changes that occurred in the salmon during the smoking process and quantified them by image analysis. Sigurgisladottir et al. The fiber shrinkage and the space between the fibers both increased to a greater extent in the muscle from the salmon that were frozen before smoking than in muscle smoked from fresh salmon. (A and B) Cryo-SEM. LZ. Biochem. et al.

11B shows a cross section of salted cod tissue (A) 100 μm (B) 300 μm Figure 10.3. and (C) protein network. these treatments decreased the cell size compared with fresh salmon.11A) in samples that have been obtained using physical fi xing (freeze-drying) instead of chemical fi xing. (A) longitudinal section.11 Salted cod. and gaps were formed in the tissue structure. (A) (B) (C) Figure 10. 10. Figure 10.2 Salted Cod The presence of salt deposits in the cod tissue can be observed by SEM (Figure 10. (B) cross section.Microstructure ◾ 149 Hafsteinsson (2001) studied the effect of pulsed electric fields (PEF) and a combination of PEF and high pressure on smoked salmon microstructure. where two fibers can be observed completely covered by salt deposits. Figure 10.11A shows a longitudinal section of salted cod. (A) SEM. (B) Cryo-SEM. .12 Seafood stick (surimi) observed by SEM. A combination of PEF and high pressure had a more detrimental effect on smoked salmon microstructure than PEF treatment alone.

. 10.12A. Such a product is often sold as “crab sticks” or “seafood sticks.) . Technomic Publishing Co.150 ◾ Handbook of Seafood and Seafood Products Analysis observed by Cryo-SEM. where the presence of salt makes the etching of the sample for observation difficult and masks the underlying structures. The formation of a new network with the myofibrillar protein (Figure 10. PA. With permission. 2001. The Chemical and Functional Properties of Food Proteins. after adding different additives. The cross section (Figure 10. the paste is shaped and an “artificial fish muscle” is obtained. M. shows a longitudinal section of a crab stick where the “artificial fibers” can be observed. Lancaster.3. Figure 10. Inc.12B) shows the typical concentric layers of this type of surimi product.. obtained by SEM.A. (From Lluch.12C) is responsible for the water-holding capacity and functional properOuter lining Outer tunic Muscle tunic Inner tunic Visceral lining Radial fibers Circumferential fibers (A) Radial fibers Circumferential fibers (B) Figure 10.13 Schematic representation of (A) squid mantle and (B) arrangement of muscle cells.” Lean fish meat is minced to a paste. et al.3 Surimi One of the most common surimi products on the market is artificial crab muscle..

1.. and (D) TEM. the intermyofibrillar spaces between these can be observed. When TEM is used to study the ultrastructure of fresh squid (Figure 10.. Comparative microstructure of red meat. Th is gel network structure gives surimi its characteristic elasticity and texture (Sikorski. a central sarcoplasm is shown to be surrounded by myofibrils. Technol. L. 2007. poultry and fish muscle. Each fiber is surrounded by a sarcolemma (Llorca et al. 1990. central sarcoplasm. Muscle Foods. l. Radial bands (10–15 mm thick) comprise fibers that connect two tunics of connective tissue..) ties of surimi. Lampila. (From Llorca. 225.. 2001). 2001).5 mm in diameter (Lluch et al. 2007). et al. Regardless of their orientation. s. 1990). The inner and outer tunics are covered by a visceral lining and outer lining.. Circumferential muscle bands (100–200 mm) comprise fibers running about the entire circumference of the mantle cone. H. E. Tech. The fibers arranged in circumferential and radial bands were observed by SEM in samples fi xed with glutaraldehyde (Figure 10.. and Hafsteinsson. (A and B) SEM.14 Squid.. 247–267. Effect of electric field pulses on microstructure of muscle foods and roes. m.E. 807. With permission. approximately 3..14C).14A and B) (Llorca et al. (C) LM.Microstructure ◾ 151 –200 μm –10 μm (A) 10 μ (B) 3. Eur.13). This fiber distribution can also be observed by LM in samples stained with toluidine blue (Figure 10.14D). 10. 122–128. References Gudmundsson. respectively. Muscle fibers are grouped in bands that are arranged orthogonally. . 2001. sarcolemma. Food Res. all the muscle fibers are thin. 12.75 μ m s (C) (D) l Figure 10. myofibril. Trends Food Sci. J. M.4 Squid Microstructure The squid mantle is composed of muscle tissue sandwiched between two tunics of connective tissue (Figure 10. LM makes it possible to distinguish a peripheral area in blue and a central core in white inside each cell.

. K. Ingvarsdottir. 2008.. 13–21. R. Hernando. Taylor..A. Microstructure. Llorca. 39. Hernando. M. I. M. Wiss.R. I. Pérez-Munuera. M. Eur. I. FL. Meat Sci. M.. A.. Breakdown of intramuscular connective tissue in cod (Gadus morhua L. PA. Protein breakdown during the preparation of frozen batter-coated squid rings.). H. M. Biochem. 2006. Lebens. Sigurgisladottir.. Fiszman. M. 2005..) and spotted wolfish (Anarhichas minor O.. S. A. Pérez-Munuera. Torrisen. Int. .L. and Hernando. 225(5–6).. Z. in The Chemical and Functional Properties of Food Proteins. 76.). Ofstad. Nollet. Nutritional Composition and Preservation. I..O. Food Res.A. CRC Press.. Cytoskeletal ultrastructure and lipid composition of I-Z-I fraction in muscle from pre.A. 1. E. Physiol. Boca Raton. Cardinal. 807–813... Sikorski. 1990... Eur.. R. Technomic Publishing Co. S.. Pérez-Munuera. E. 574–582... O.. Sikorsi. 2007. 2000. FL. 2. and Lluch. Pérez-Munuera.. I.. H. M.. (Ed. F. Microstructural changes in Teruel dry-cured ham during processing. 213(6).. I.M. and Lluch.. 2007. and Crupkin. Paredi. 857–865. and Toldrá... 2001. chap.E.A. Lancaster... Llorca. V. 33. 2001. V... M. Com. and Hafsteinsson. Part B 141. Effect of frying on the microstructure of frozen battered squid rings. R. V.. L. Pérez-Munuera. Inc. M.A... Technol..E. I. Food Res.. Lluch. Z... 1143–1154. I.. in Handbook of Muscle Foods Analysis. Effects of freezing/ thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar). chap. Proteins in food structures. Seafood: Resources. Quiles. Llorca. and Lluch. and Lluch.and post spawned female hake (Merluccius hubbsi).) related to gaping. E. Quiles. CRC Press. Pagano. I. A. 448–455..E. Larrea..J.. Hernando. (Eds. Boca Raton.152 ◾ Handbook of Seafood and Seafood Products Analysis Larrea. Quiles. and Hanneson. Technol. Olsen.. Larrea. Tech.. Food Res.

.................158 11..........3.................................5 Color Indicators .......................................................................165 11................1 Sensors Based on Conductance Changes .........................................................................................1 Introduction Among the thousands of molecules composing food complex mixtures...........1 Introduction .............................................................160 11....................................................................158 11............................6 Conclusions ..........159 11....3.1...........................................................................................................................................................................................................................3 Chemical Sensor Technologies ............................................... called odor...........3......1..160 11........157 11................................3 Mass Transducers ... some are of great importance to define overall properties such as freshness or quality [1]...................... For these reasons the knowledge of the chemical 153 ................................................................. is one of the most used method to assess freshness by both consumers and industries [2]...........2 Conducting Polymers and Molecular Aggregates ....153 11..2 Amperometric Gas Sensors .................5 The Application of Electronic Noses for Fish Freshness and Quality Measurement ....3.......................................................4 Field-Effect Transistors ...........164 References .158 11......................................159 11.....................................................................1 Metal-Oxide Semiconductors .................3..................154 11. The relationship between chemistry and food properties is particularly interesting in the case of fish and seafood in general...............................4 Electronic Noses .......................................3..................................Chapter 11 Chemical Sensors Corrado Di Natale Contents 11.3.............. for which the human perception of airborne chemicals.............157 11..............157 11...................................................2 Sensor Parameters.

Analytical chemistry is naturally based on “separation” approaches: namely. These transducers are the second component of a chemical sensor. work function. a complex structure is necessary. can modify the physical properties of the sensing layer. mass. A sort of combination of natural and analytical approaches has been pursued since decades. These methods require in some cases complex sample treatments and instrumentation such as gas chromatography or spectrophotometers. As an example. In the same way there are devices that from the electronic point of view are resistors. it is known that Nature provides living beings chemical senses that. In practice. Differently from analytical instrumentations. or even field effect transistors. These interactions can be of different nature. and it resulted in a class of chemical analyzers that have the advantage of interacting directly with samples and of providing signals bearing the notion of the chemical composition of a sample being a liquid or gas. . Electronic properties of materials may hardly be directly influenced by the ambiental chemistry. Global perceptions may be enough in many cases to detect freshness or edibility. On the other hand. and a number of methods and protocols for different food are available. there are many possibilities of assembling a chemical sensor. The interaction with a target molecule (hereafter called analyte) and a solid-state layer is a chemical event that. or optical absorbance are among those that can be transduced into an electric signal by suitable transducers. whose electrical parameters may depend on the chemical composition of the environment in which they are in contact.2 Sensor Parameters A sensor is an electronic device whose parameters depend on some external quantity of whatever nature [4]. capacitors.” The matching between sensitive material and transducer is not univocal: a single sensitive material can be coupled with many different transducers and vice versa. and ultimately they are of paramount importance to determine the acceptance of foodstuff [3]. natural senses are not analytical. in the sense that the interaction of human senses with complex mixtures provides a global perception rather than a list of compounds. it develops methods to decompose complex mixtures (foods contains thousands of different molecules) in order to target either a single molecular species or a molecular family. do not require any sample treatment. The device is composed of two parts. Figure 11. In the rest of this chapter an overview of the technologies related to these devices is provided together with examples of their use for fish freshness and quality determination. in order to achieve chemical sensors. in order to be reliable. according to this definition there are resistors whose resistance is a function of external temperature (thermistors) or diodes whose current–voltage relationship is strongly altered once they are illuminated by light (photodiodes). namely a solid-state layer of molecules that can interact with the molecules in the environment.1 shows what can be considered as the general structure of a chemical sensor. and the development of rapid and reliable chemical analyzers has been pursued since decades. Chemical analysis of foodstuff is a large part of the analytical chemistry discipline. as a consequence.154 ◾ Handbook of Seafood and Seafood Products Analysis profile of food is considered of great value. These analyzers are chemical sensors. and the more utilized are adsorption and reaction phenomena. The first is a chemically interactive material. The optimal matching between a sensitive layer and transducer is fundamental to achieving a well-performing sensor. 11. and they are sometimes called “basic devices. Properties such as conductivity.

one or more physical properties of the interactive material change. it is important to introduce the fundamental parameters that allow a correct interpretation of the performance of any sensor. the estimation may require the solution of a nonlinear equation. it is the first derivative of the response function S= dV df (C ) = dC dC . V = f (C ) where V is a generic signal C is the analyte concentration The knowledge of the response function is necessary to estimate from the sensor signal the amount of concentration. One of these quantities is sensitivity. provide an electrical signal that is a function of the quantity of interactions occurring at the interface between the sensor and the environment.1 Schematic representation of a generic chemical sensor. Targeted molecules interact with a chemically interactive material. there are a number of devices that. refraction index (Dn). other important quantities are necessary to be known to appreciate sensor performances [5].Chemical Sensors ◾ 155 Environment Quantity to be measured (concentration) Chemically interactive material ΔT Δm Δσ Δn ΔΦ Intermediate quantity Basic device Δi Δv Δf ΔΦ Electrical or optical signal Figure 11. This estimation is straightforward if the response function is linear. Analytically. and selectivity. These quantities can be the temperature (DT). or work function (DF). electric conductance (Ds). Besides response function. mass (Dm). and in more general cases. and many others. Before illustrating the technological basis of chemical sensors. resolution. The sensitivity expresses the capability of a sensor to modify its signal as a consequence of a change in concentration. For each. The fundamental action of a chemical sensor is the conversion of the information about the concentration of a chemical species into an electric signal. once properly connected in an electric circuit. The relationship between the signal and the chemical concentration can be represented by an analytical function that embodies the sensor operation. of these quantities. These parameters are sensitivity. As a consequence of the interaction.

Selectivity defines the capability of a sensor to be sensitive only to one quantity rejecting all the others. and it tends gradually to zero as the sensor response reaches saturation. the error ΔV is limited by the electronic noise that determines the ultimate uncertainty of any electric signal. In order to fully appreciate the importance of sensitivity. the error ΔC on the estimated concentration is given by the following relationship: ΔC = ΔVerr S The error in concentration is then inversely proportional to the sensitivity. The previously mentioned quantities are totally general. and with such a sensor. Simple mathematical considerations lead to the conclusion that given an error ΔVerr affecting the signal V.2b the corresponding sensitivity is shown. the number of quantities is limited to a dozen. and their importance holds for any kind of sensor.156 ◾ Handbook of Seafood and Seafood Products Analysis Only in case of a linear response function. and the selectivity can be achieved in many practical applications. it is not possible to deduce Saturation Nonlinear region Sensitivity Concentration Signal Linear region Concentration Figure 11. it is a function of the concentration.2 Typical response curve (left) and sensitivity (right) of a generic chemical sensor based on adsorption of target molecules in a sensing layer characterized by a limited amount of adsorption sites. In the case of physical sensors.2a. The knowledge of the signal V is affected by an error and this error is propagated in an error on the estimation of the concentration. Lack of selectivity means that the sensor responds with comparable intensity to different species. For chemical sensors. The sensitivity is larger at low concentrations. The response curve is almost linear at low concentration and tends to saturation corresponding to the complete occupation of available adsorption sites. it is necessary to evaluate the influence of measurement errors. It is worth mentioning that in case of electrical signals. For chemical sensors. it is important to consider that the number of chemical compounds is in millions and that the structural differences among them may be extremely subtle. A sensor containing such a sensing material and a basic transducer simply providing a signal proportional to the number of adsorbed molecules is represented by the response curve shown in Figure 11. the sensitivity is a constant quantity. an additional parameter of great importance is selectivity. the selectivity of a chemical sensor can be obtained only in very limited conditions. In all the other cases. The amount of adsorbed molecules as a function of the concentration is ruled by the Langmuir isotherm [6]. Let us consider the generic case of a chemical sensor based on a sensitive material characterized by a limited number of adsorption sites. In Figure 11. . With these conditions.

the number of conductance electrons is limited. The amount of depletion and the barrier height are proportional to the number of adsorbed molecules. an electrically actuated heater is integrated in the device.1 Metal-Oxide Semiconductors Changes in conductance become appreciable in materials characterized by a limited number of mobile charge carriers. Selectivity will be reconsidered in Section 11. providing the maximum sensitivity. The most popular materials undergoing a conductance change on interaction with gases are metaloxide semiconductors. 11. Paradigmatic. The sensitivity can be further modified adding ultrathin amounts of noble catalytic metal atoms on the surface. is the case of carbon monoxide. the sensitivity to trimethylamine and dimethylamine of aluminum-doped ZnO films was demonstrated [10] as well as the sensitivity to trimethylamine of SnO2 and CuO [11. These are oxides of transition metals. At sufficiently high temperature (above 200°C). The characteristics of these structures. and the sensitivity of these devices is extended to many different kinds of volatile compounds [8]. Metal oxide semiconductor chemoresistors have been used several times in fish freshness applications. For instance. A charge transfer occurs between the material and the adsorbed oxygen atom with the consequence that the conductance band in proximity of the surface becomes depleted.3. Recently. dissociative adsorption sites of molecular oxygen are active on the oxide surface. have not yet resulted in practical improvements of performances. In practical. although interesting. and as a consequence. This is only one of the many interactions taking place on the surface of metal oxides. It is important to remark that this kind of sensors needs to be operated at high temperature.1 Sensors Based on Conductance Changes 11. releasing an electron back to the conductance band. semiconductors are subjected to large changes of conductance also in the presence of a modest variation in the number of conductance electrons or holes. and then the amount of oxygen molecules that can be adsorbed at the surface is also limited. and a surface potential barrier is formed. Sensors are here classified according to the physical intermediate quantity. a reduction of the surface conductance band depletion. which reacts with the bounded oxygen to form carbon dioxide. The consequence of the exposure to oxygen is a reduction of the surface conductance. .1.Chemical Sensors ◾ 157 any reliable information about the chemical composition of the measured sample. 11. in this regard.12]. The exposure to any molecule interacting on the sensor surface with adsorbed oxygen atoms may result in a release of electrons back to the conductance band.3.3 Chemical Sensor Technologies In this section the basic principles of the most popular categories of chemical sensors are illustrated. and a lowering of the potential barrier. the general advice is to produce a nanocrystalline material in such a way that the modulation of the surface conductance band population becomes dominant in the whole sensor. Since the material is a semiconductor. in any case. Metal-oxide semiconductor sensors can be prepared in many different ways. The main sensitivity mechanism is related to the role played by oxygen. the most known and studied of which is SnO2 [7]: a wide band gap n-type semiconductor.4. metal oxide growth in regular shapes such as nanosized belts [9] has shown peculiar properties.

This property is largely exploited in electronics to build stable oscillators as clock references. the electric frequency decreases linearly with the mass. and food freshness is among them [15]. Due to the piezoelectric effect. In spite of the claimed properties. the possibility of using these sensors to measure fish freshness was demonstrated with metalloporphyrin coating [18]. More sophisticated mass transducers were proposed by using resonant cantilevers similar to those adopted in atomic force microscopy [19]. these sensors demonstrated a good sensitivity for compounds relevant for fish freshness. A piezoelectric resonator is a piece of piezoelectric crystal properly cut along a well-specified crystalline axis.158 ◾ Handbook of Seafood and Seafood Products Analysis 11. conducting polymers sensors can be prepared for different applications.2 Amperometric Gas Sensors Electrolytic cells based on either solid-state or liquid-ionic conductors are used to detect several kinds of gases. aldehydes. . 11. the electric resonance is characterized by a very large quality factor (Q). Indeed.2 Conducting Polymers and Molecular Aggregates The conductance properties of organic materials based either on polymers or on molecular aggregates have been studied since several years. The same effect is exploited for chemical sensing adopting particularly shaped crystals such as in quartz microbalances (QMB). Due these cross-selectivities. an amount that is sufficient in many practical applications. Thanks to this versatility.1. their chemical sensitivity can be changed at synthesis level modifying the chemical structure of the monomer [14]. The frequency of the mechanical oscillation decreases almost linearly with the mass gravitating onto the quartz surface. a sensor for ammonia can detect amines. With respect to metal oxides these sensors have two important advantages: they are operated at room temperature and. these sensors were properly used to detect fish freshness [16]. The measurement of small mass changes is made possible by piezoelectric resonators.3 Mass Transducers The adsorption of molecules into a sorbent layer produces a change of mass. these sensors were never demonstrated in practical applications. Although designed for polluting gases. aggregates of polypyrrole or polythiophene have a semiconducting character. most important. 11. A typical QMB has a limit of detection around 1 ng. QMB coated by sensitive layers was used for many applications. sensors designed for CO are found to be sensitive toward alcohols.3. and esters. One of the drawbacks of these sensors is the instability mainly due to the degradation of doping radicals that are added to increase the conductance. with broader scopes related to the possibility of developing a novel sort of electronics based on carbon chemistry [13]. the mechanical resonance of the crystal is coupled with an electric resonance.3. If the quartz is connected to an oscillator circuit. and their conductance can change after exposure to volatile compounds. Chemical sensors based on conducting polymers may be considered as a lateral result of these studies. These are thin slabs of AT cut quartz oscillating at a frequency between 5 and 50 MHz approximately [17]. For instance. the measurement of these mass shifts can allow the evaluation of the amount of adsorbed molecules. and a sensor for SO2 can detect volatile sulfides.3. Piezoelectric effect can also be exploited in other configurations such as those based on surface acoustic waves. The main mechanism is the catalytic reaction occurring on the surface of a noble metal electrode. Since crystal resonance is extremely efficient. As an example.

.3. to probe the sample with a variable combination of wavelengths instead of using the white light of scanners gives the possibility of performing an optical fingerprint measurement. Lundström and Filippini proved that it is possible to assemble a sort of spectrophotometer using the computer screen monitor as a programmable source and a web camera as detector [29]. the importance of amines as spoilage markers leads to consider their reducing role and then the possibility to detect them with functional layers sensitive to pH changes. is based on the fact that a computer screen can be easily programmed to display millions of colors. where they form an ordered dipoles layer. Compared with the use of digital scanners. PDAs. Chemical sensing based on optical sensitive layers is a captivating strategy due to the strong influence of target chemicals on the absorption and fluorescence spectra of chosen indicators [26]. although under constant bias. whose sensitivity toward amine was also recently measured [23]. The principle was adequately exploited with a palladium gate FET exposed to hydrogen gas [20]. 11. combining wavelengths in the optical range. organic molecular layers. known as computer screen photo assisted technique (CSPT). allowing a simultaneous evaluation of absorbance and fluorescence of samples. an important gas for fish freshness and quality. FET structures were also modified to accommodate. such as metalloporphyrins [22]. This difference can be modulated by a layer of electric dipoles that can reach the metal–oxide interface. was also obtained [21]. In particular. This basic structure was successively modified changing the gate metal and thickness to extend the range of measured gases. The first demonstration in this direction was given by Suslick and colleagues when they showed that a digital scanner has enough sensitivity to detect the color changes in chemical dyes due to the adsorption of volatile compounds [27]. Indeed. and screens. as a sensing part.4 Field-Effect Transistors Most of the properties of field-effect transistors (FET) depend on the difference between the work function of electrons in the metal gate and in the semiconductor.5 Color Indicators Although known for several years [24]. In this way sensitivity to ammonia. Nonetheless. This salt exhibits a rather large change in color. and cellular phones all endowed with color screen. the use of pH indicators is limited by the fact that mainly amines are considered (limiting the detection not to freshness but rather to spoilage). cameras. the visual determination limits the performance and may greatly vary between individuals. standard optical instrumentations are usually expensive. and. H2 molecules dissociate into atomic hydrogen at the palladium surface. Nonetheless. Due to the large diffusion of portable computers. giving rise to a number of low-cost advanced optical equipments such as digital scanners. and hydrogen atoms can diffuse through the palladium film until they reach the oxide surface. whose characteristics largely fit the requirements necessary to capture change in optical properties of sensitive layers in many practical applications. the current flowing in the FET changes revealing the chemical interaction. This last technique. As a result. in the last decade we have seen rapid growth in performance in fields such as consumer electronics. the chemical practice of this approach is badly balanced by the transducer counterpart.3. also appreciable by eye. furthermore.Chemical Sensors ◾ 159 11. Furthermore. The feasibility of this approach has been demonstrated using as sensitive layer a film of a sodium salt (bromocresol green) [25]. The method demonstrated also the possibility to identify a number of different amines [28]. On the other hand. the colorimetric detection of fish freshness recently received a novel interest.

After this discovery.” This denomination is currently given to any array of unselective chemical sensor coupled with some multicomponent classifier. and aromatic. Investigations about olfaction receptors show that Nature strategies for odor recognition are completely different from those of analytical chemistry. amines. the lack of selectivity of many chemical sensors was considered as one of the main problems limiting their diff usion for practical applications. whereas CSPT arrangement gives the possibility of evaluating at the same time both the effects. Odor classification properties of artificial systems were tested on several different fields proving that electronic noses could be in principle used to replace human olfaction in practical applications such as food quality and medical diagnosis [35]. Standard optochemical sensors are based either on absorbance or on fluorescence. and such systems were soon dubbed as “electronic noses. Recent studies are also beginning to unveil the signal pathways leading from the generation of olfactory neuron signal to the conscious identification of odors [32]. and N-cyclic compounds. On the other side. observation of Nature offered a useful suggestion about the use of such devices. After this conjecture. and each molecule is sensed by many receptors [33]. The most important chemicals involved in the fresh fish odor are long-chain alcohols and carbonyls. N-cyclic. The features of electronic noses are fundamentally dependent on the sensing properties of the artificial receptors.160 ◾ Handbook of Seafood and Seafood Products Analysis camera. and acid compounds. Receptors were found to be rather unselective. almost all sensor technologies were used to build such systems. The possibility having some versatile tool to tailor the sensitivity and selectivity of sensors is of primary importance to make arrays capable of capturing either large or narrow ranges of chemicals. models of receptor mechanisms explaining the sensitivity to volatile compounds are now available. the application of the CSPT concept may be foreseen as greatly extending the analytical capacity worldwide. and an even more extended computation capabilities. 11. The concentrations of these chemicals are directly correlated to the degree of spoilage. The physiology of olfaction has made considerable advances. Nonetheless. the possibility of developing artificial olfaction systems became possible. organic synthetic receptors offer an unlimited number of possibilities to assemble molecules endowed with differentiated sensing features. CSPT has demonstrated its utility in particular to classify airborne chemicals reading absorbance and fluorescence changes in chemical dyes such as metalloporphyrins [30]. and the genes expressed by olfactive receptors are known [31].4 Electronic Noses As discussed above. it was proposed that arrays of nonselective chemical sensors may show properties similar to those of natural olfaction [34]. Previous investigations evidenced that the headspace composition is a result of the balance between the “fresh fish” odor and the microbial spoilage produced compounds [36]. allowing for electronic nose application oriented optimizations. bromophenols. Among these compounds amines .5 The Application of Electronic Noses for Fish Freshness and Quality Measurement The composition of fish headspace is a source of information about its freshness. sulfur compounds. each receptor senses several kinds of molecules. Their concentration and the presence of other compounds are rather typical of each species. To this point of view. 11. microbial spoilage produces short-chain alcohols and carbonyls. Since the 1980s.

In LSER. and the decrease in others result in a nonlinear problem. When properly analyzed by pattern recognition methods. the chemical complexity of the problem. amperometric sensors [42]. preserved [49].g. hydrogen bond basic. Sensor data can be conveniently represented by a principal component analysis (PCA) scores plot. as much as possible. Most of these are feasibility studies. Nevertheless. the data produced by a sensor array can classify samples according to some of their global features.Chemical Sensors ◾ 161 are considered as the typical markers for fish freshness detection. from fish processing. in case of fishes. The number of compounds whose concentrations are only partially correlated makes this application particularly appealing for sensor arrays of partially selective chemical sensors.45]. In Figure 11. polarity. and fresh. amines become instrumentally appreciable only when spoilage processes take place. Since LSER was fruitfully used to model polymer-based chemical sensors [52]. hybrid electronic noses were used combining different sensor technologies such as QMB and amperometric sensors [47]. The same nonlinearity is observed with electronic noses. the interaction between polymers and volatile compounds is often described by the linear sorption energy relationship (LSER) model [51]. it is more realistic to consider an array of sensors specific for a single interaction mechanism. and sweet conditions are hardly identified. the progress of spoilage is less linear with respect to Figure 11. The sensitivity of chemical sensors is not immediately related to the molecular family but rather to the interaction mechanism.5 is obtained. but the behavior at the beginning is absolutely nonlinear. Analyzing the data with PCA the plot of Figure 11. PCA is a data analysis method allowing the representation of a multidimensional dataset in a reduced dimensionality space. showing the ability of the electronic nose to track the different spoilage levels occurring at different storage times. In addition.4 demonstrate a continuous progress after the 8th day. with an array of selective sensors it is not possible to distinguish between fresh and flat fishes. with a super impression of 6th and 1st days. five different kinds of interactions are considered: dispersion. Data are extrapolated from an investigation by Strachan and Nicholson [48]. This result is rather surprising because fish spoilage is in general expected to be a linear and somewhat straightforward process. such as metal-oxide chemoresistor sensors [38–40]. a plane.6 . for example. Such sensor arrangement consists in the application of a number of sensors characterized by a broad sensitivity toward species that are relevant for a certain application. and finally from products of lipid oxidation [37]. In order to understand the potential of electronic noses to detect fish freshness. The representation plane is determined as that where the data variance is maximized and then the statistical properties of the dataset are.. conducting polymer sensors [43]. An imperfect application of this method was demonstrated with engineered polymer-coated QMB [50]. let us discuss a simulation of a case study. the accumulation of some compound. let us consider an array specific for each LSER interaction and one compound for family. and optical indicators [46]. and acid. Standard analytical methods for volatile amines and also sensors for some specific amines have been used to inspect fish freshness. In gas chromatography. Figure 11. Minor contributions to the fish headspace come from contamination of the environment (e. Instruments based on different sensor technologies have been used. In this regard. Each sensor then provides a signal proportional to the concentration of each family. petroleum in sea). nonetheless.3. As a result. In recent years attempts to use electronic nose technology to track the spoilage processes occurring in fishes have been reported in numerous articles. quartz microbalance sensors [44. Let us consider the use of an array of sensors absolutely selective for each individual family of compounds mentioned in Figure 11. Apparently. flat.3 the time evolution of the major families of volatile compounds found in the headspace of fishes is shown. Results shown in Figure 11.4. typically according to the freshness or more precisely according to the balance between fresh and spoilage produced compounds. dipolarity. MOSFET sensors [41].

5. . It is important to consider that sensorial methods of freshness appraisal involve the use of sight (to evaluate the skin appearance and the color and the global aspect of eyes).57]. shows the scores plot of a partial least-squares discriminant analysis model related to an array of metalloporphyrin-coated QMBs. spectroscopic methods. tactile (to test the flesh firmness and elasticity). olfaction) provides several errors of evaluation.3 Time evolution of the major families of volatile compounds in fish headspace. texture meters. The typical sensorial description is also reported.162 ◾ Handbook of Seafood and Seafood Products Analysis Amines Aromatics Fresh fish alcohols Fresh fish carbonyls Short-chain alcohols Sulfides 100 Fresh Sweet Flat Stale Putrid Concentration (ppm) 10 1 0. humans provide a more reliable identification of fish freshness. This feature that can be interpreted as a failure of the electronic nose is likely due to an intrinsic nonlinearity of the studied problem. with a folding back of the spoilage process in the representation plane. sardines [58]. Results are qualitatively similar to those shown in Figure 11.g. and groupies [59]. The experiment was related to COD fishes. As a consequence.1 0. The possibility of developing a multisensor device to measure and/or estimate fish freshness with a combination of instrumental techniques (electronic noses.01 0 5 10 15 Days 20 25 30 35 Figure 11. and the use of only one sense (e. in order to measure the quality of fish instrumentally. image analyzers. Nonetheless. and olfaction (to smell the gill odor) [54]. and devices measuring electrical properties) has been illustrated in different applications related to cods [56. each able to capture different aspects of fishes. color meters.. The fusion of multi-instrumental information can then be treated as the descriptors provided by a trained panel providing a sort of artificial quality index [55]. an integration of instruments is necessary. and original data were previously published [53].

Chemical Sensors Scores plot 2 30 1.03%) –1 0 1 2 30 2 28 22 20 10 10 12 14 16 8 1 Figure 11.5 –1 24 10 12 8 28 2 4 6 1 ◾ 163 22 20 18 16 14 –1.5 –6 4 6 –5 –4 –3 –2 PC 1 (80. .4 PCA scores plot of a simulated experiment where sensors selective for the compound family in Figure 11.76%) 0.3 are used.5 PCA scores plot of data related to a virtual array of sensors.5 –6 –4 –2 0 2 4 PC 1 (72.5 –1 –1. Scores plot 1.39%) Figure 11. Data show the impossibility of distinguishing the spoilage process in the first 6 days and an abrupt change between 6th and 8th days.5 24 PC 2 (19.93%) 0 –0.5 1 0.5 0 –0. each specific for a single interaction mechanism among those modeled by LSER.5 1 PC 2 (15.5 –2 –2.

stored. at processors level the screening of quality of incoming products to optimize the processing and to sort processed food. As an example. and consumers) are potential users of chemical sensor technology. 11. In the case of fish and seafood freshness and quality determination. analyzed. In this regard. all the actors of the food chain (producers. It is important in any application to design the optimal sensor array to determine quality and quantity of the relevant chemical species and to select sensors optimizing sensitivity and resolution. sensors are . processors.6 Conclusions The conversion of chemical information into electric signals that can be measured. and labels indicate the storage days in ice. Chemical sensors are an almost mature technology for many practical applications.6 PCA score plot of metalloporphyrin-coated QMB. At the current state of the art. and finally at consumer level. These technologies are sometimes equivalent in terms of performances.62%) Figure 11. the application of arrays of sensors can greatly improve the performance in terms of prediction of quality and freshness. the control of quality and safety both on the market and at home. at producer level the increment in quality and yield. one technology may outperform the others. transmitted and integrated with other data can be performed by several different technologies. and for some specific applications. All these applications require instruments able to work on-site.164 ◾ Handbook of Seafood and Seafood Products Analysis Scores plot 150 17 17 100 17 17 50 LV 2 (26. Food-related sites are usually highly contaminated from the point of view of odor.31%) 17 17 3 15 3 44 3 4 4 3 11 11 3 11 11 2 11 3 11 2 2 2 2 9 7 9 1 1 91 11 1 9 7797 9 7 7 7 17 11 11 11 99 15 15 15 15 15 15 0 4 3 2 2 4 2 4 15 2 –50 –100 –150 –100 –50 0 1 50 9 100 150 200 LV 1 (63. Each step of the food chain has peculiar needs that a proper chemical sensor approach can in principle contribute to satisfy. data are related to cod fish fillets.

11. Sens. Trends Food Sci. Mater. et al. Metal oxide based gas sensor research: How to? Sens. San Diego. U. ZnO thin film sensors for detecting dimethyl. Cambridge. At this level a correct and careful analysis of user needs and expectations and an education effort toward the users are important to disseminate the intrinsic novelty carried by sensor systems such as those widely belonging to the class of artificial olfaction. C. confirming that interdisciplinarity is the most strong added value for food analysis. 121. This opens a further novel investigation direction involving again researchers from different areas. Chemical Sensing with Solid State Devices. Food Sci. 7. Alberty.. 1997. 87. 1989. Actuators B. it is important to consider that sensory analysis is almost never confined to only olfactory perception. Coultate. U. References 1. and Weimar. Sens.. Actuators B. 10. John Wiley & Sons. and olfactory perceptions. . Electron. J. 8. G. Physical Chemistry. is calculated considering at the same time visual. J. interesting at industrial level. Bremner. 1. Y. M. 2591. Y.. in order to fulfill user requirement. As an example.Chemical Sensors ◾ 165 not able to distinguish between background and relevant odor. Koziej. 183. D’Amico. Polymers for chemical sensing. so that the performance of the sampling of an application is difficult. K. 2001. 2000.. 258. 3. Comini. 2001. measuring the odor of a fish in a typical storage room among dozens of stacks of fish crates. CA. D. Mater. Mater. Handbook of Modern Sensors. For instance. 40.. 113. Rev.. A. Crit.P. 13. 9. et al. Actuators B.. 4. and Basu. and firmness. Semiconducting and metallic polymers (Nobel lecture). 321. 2004. 18.A. 14. 108. Tech. S. R. in fish analysis. Food: The Chemistry of its Components. S. there are applications. 40. 568. 2. Let us imagine. 1. where existing chemical sensors can be specialized. E. Angew. 1982. 2006. 2002.. Anal. For this a strong cooperation between sensor developers and end users is necessary in order to optimize practical solutions. 83. IEEE Sens. A. 5. in terms of sampling and data presentations.K. and Di Natale. T.. N. Acta.. Persaud. S. and Morrison. New York. H. Shimizu. Today. Hammond. 2004. 38. AIP Press. 2004. Olafsdottir. for instance. A semiconducting metal-oxide array for monitoring fish freshness. It is also important that developers and users are aware of the intrinsic limit of information that is carried by the volatile part of a food. Metal oxide nano crystals for gas sensing. Egashira. Methods to evaluate fish freshness in research and industry. Chem.. Academic Press. From this perspective. Madou. 1990. J. 2007. tactile. synesthetic action among the senses is required to form a full judgment over a certain food sample. Sci. texture. On the other hand. 6. J. the electronic nose has to be compared and integrated with instruments providing information about visual aspects. linearly correlated with the days in ice. 2005. 84. Roy. Ed.J. New York. portable systems without any conditioning of sample are of limited use for fish inspection. quality index. 15. Fraden. Heeger. Trimethylamine sensor based on semiconductive metaloxides for detection of fish freshness. Toward practical definitions of quality for food science. A contribution on some basic definitions of sensors properties. Int. Chim.and trimethyl-amine vapors. 12. 8. Barsan. and Takao. RSC Press. M. Actually. 28. This suggests that to fully reproduce the perceptions of humans with artificial sensors.

D. 77. G. 15–25 July. Rev. Chem. 2001. Int. 4458. 130. Chemical sensing with familiar devices. A novel multigene family may encode odorant receptors: A molecular basis for odor recognition. B. 19. D. 1982. Lett. D. Bartlett. F. 64.. the Netherlands. Lundstrom.. 55–69. et al. Battiston.. Brunink. Chem. Development of a smart packaging for the monitoring of fish spoilage. and Suslick. 32. and Holley. Prot. 567.. W. Nature. Angew. sensory.. 1975. Proceedings of the Final meeting of the Concerted Action “Evaluation of Fish Freshness” AIR3 CT94 2283. 44. R. Nantes. Technical Conference on Fish Inspection and Quality Control. S. Recent dynamics in olfactory population coding. 2003. Kramer. Int. 1969. A. 2008.. and Weimar.. G. J. Liston (eds. Paquit. 65.. J. Barsan.. 1992. Neurobiol. Am. K. Computer screen as a programmable light source for visible absorption characterization of (bio)chemical assays.. Lett. G. Friedrich. K. 2007. Rakow. N. 21. P. E. Ólafsson. G. Winquist. and electronic nose evaluations of yellowfin tuna under various storage conditions. and Lundström. 325. Enokihara. Acoustic Wave Sensors. Chim. I. 839. (eds. 10–14. Nature. 45. A hydrogen sensitive MOS field effect transistor. A colorimetric sensor array for odour visualization. 1997. 3800. 53. Andersson. Lindsay.. Chem. 22.. Kluwer. November 1986. J. . R. 38. M. 2002. Acta. Academic Press. 37. Talanta. Chem. et al. et al. 292. K. 20. 2001. 35. Modified palladium metal-oxide semiconductor structure with increased ammonia gas sensitivity. Filippini. 705.H. and Stopfer. 27. 77. Proposed modification of dyer’s method for trimethylamine determination in cod fish. Microbiological. 406. and Jónsson. 36. Commun.. 122. R. 25. 102.S. Ballantine. et al. Elsevier. et al. 16. et al. E. 299. 1984. in Methods to Determine the Freshness of Fish in Research and Industry. 2000. Chem. 55. 352. Actuators B. et al. Anal. Chem. et al. K. et al. Sens. Electronic nose: Current status and future trends. in Seafood Quality Determination Symposium. Röck.. Tozawa. 2006. 28. F. 1991. 33. and Fleurence. D. 466. Sens. Cell. 1983.X. Halifax (Canada). Amsterdam. Development of a ChemFET sensor with molecular films of porphyrins as sensitive layers. L. Gauglitz. et al. Optical sensing looks to new field. Dordrecht.. Svensson. CA. 2008. Ólafsdóttir.. 1997. Ed. U. 43. 26. R. Evaluation of fish freshness using volatile compounds: Classification of volatile compounds in fish.W. 108.. 17. and Olafsdottir.. 468. Buck. J. Food. Food Chem. Angew. 240. Agric.. Persaud. 283. H... November 12–14. Actuators B. Phys. 11. 30. 25. Ed. San Diego. G. A chemical sensor based on a microfabricated cantilever array with simultaneous resonance-frequency and bending readout.). International Institute of Refrigeration. p. 2226.). 2005. The application of metalloporphyrins as coating material for quartz microbalance based chemical sensors. Josephson. 108. and Amano. 18. Soc.W.N. 2001.. 29.M. Sicard. Du.166 ◾ Handbook of Seafood and Seafood Products Analysis 15. et al. M. 748. 31.. G. in Sensors and Sensory Systems for an Electronic Nose. 2654. the Netherlands. J. L. Receptor cell responses to odorants: Similiarities and differences among odorants. 1996. Phys. 26. J. Martinsdóttir. Opin. 45. 34. Brain Res. 1997. 23. Monitoring of fish freshness using tin oxide sensors. Measurement of volatile aroma constituents as a means for following sensory deterioration of fresh fish and fishery products. 175. Trends Anal. Curr. F. 24. N. 2006. Rakow et al. 705. 257. and Dodds. A. Filippini. Appl. Rapid gas sensor measurements to predict the freshness of capelin (Mallotus villosus). Takulapalli. Appl. 2027. Electrical detection of amine ligation to a metalloporphyrin via a hybrid SOIMOSFET. Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Olafsdottir. 710. D. I. 1986. Gardner. and Axel. Molecular recognition and discrimination of amines with a colorimetric array..

November 12–14. Johnson. Englewood Cliffs. et al.B. J. 2005.H. Chim. 531. Food Chem. 582. Olafsdottir. H. et al. Zhao. Monitoring and Traceability. 26. Haugen. and Nicholson.. Oehlenschlager. 54. 1994. 572. C. G. 111. and Olafsdottir. A. the Netherlands. G. 1103. 48. A. 1991. Food Sci. E. 81. QIM an European tool for fish freshness evaluation in the fishery chain. Actuators B. Fish freshness detection by a computer screen photoassisted based gas sensor array. Proceedings of the Final Meeting of the Concerted Action “Evaluation of Fish Freshness” AIR3 CT94 2283.. Polymer based sensor array and mulicomponent analysis for the detection of hazardous organic vapours in the environment. Food Sci. Talanta. A model to predict fish quality from instrumental features. Wageningen Academic Publishers. Applied Multivariate Statistical Analysis. Agric.. Characterisation of food freshness with sensor arrays. Actuators B.. 86.). Actuators. Houser. Tech. Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic nose. Anal.. Sens.Chemical Sensors ◾ 167 39.. Technol. 2004. W. 18. 42. Solubility interactions and the design of chemically selective sorbent coatings for chemical sensors and arrays.)..E. 53. Macagnano. International Institute of Refrigeration. 46. . 1982. and Abrahams. 2006. G. Sens. 45. F. Luten. 67. Martinsdóttir. 469. 2005. Alimelli. Di Natale. Trends Food Sci. Olafsdottir. 51. in Quality of Fish from Catch to Consumer: Labeling. Wageningen. Acta. J.M. J. G..B. A. Nantes. 2654. 54. 70. Technol. Sens. 47.. 273. Monitoring and Traceability. 3. et al. Luten. Prentice Hall Inc. and Göpel. 1995. 2003. M. I. in Methods to Determine the Freshness of Fish in Research and Industry. 50.. 58. Recognition of fish storage time by a metalloporphyrins-coated QMB sensor array. J. Ólafsdóttir. 2003. Ólafsdóttir. Measurements of quality of fish by electronic noses. 52. 563. 218. J. and Olafsdottir. Wageningen. 59. 87. Meas. J. April 10–14. Sci. et al. 2003. 85. Sens. J. and Macagnano. 293. 51. G. Gill air analysis as an indicator of cod freshness and spoilage.Z. Di Natale. Di Natale. et al. Grate. A. Actuators B. Schweizer-Berberich. 126. 7. et al. 261. G. Luten. Actuators B. and Martinsdottir. 41. Strachan. Wageningen Academic Publishers. J. Assay of fish freshness using trimethylamine vapor probe based on a sensitive membrane on piezoelectric quartz crystal. Di Natale. C. A new multivariate approach to the problem of fish quality estimation.. 44.. Food Chem. IEEE International Conference on Robotics and Automation. et al. 40. Rapid gas sensor measurements to predict the freshness of capelin (Mallotus villosus). 225.. 2007.. C. N. 56.. Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions. NJ. 320. and Jónsson. J.. J. 2002. C.. Food Chem. E. 307. J. Sens. W. E. Du. P.. 2001. (eds. Di Natale. (eds.. Data fusion in Mustec: Towards the definition of an artificial quality index. Food Sci. R.B. Agric. 287. 57. 27. Ubiquitous chemical sensing and optical imaging for ubiquitous environments. 2002. C. Rational materials design of sorben coatings for explosives: Applications with chemical sensors. 15. Oehlenschlager. 752. 55. et al. 77. 1997. 45. the Netherlands. 2004. Actuators B. et al.X. and Wichern. et al. et al. Kent. Int. 1992. Rome. 43. 1996. and Undeland. S. 282. Sens. D.. Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets. C. et al. 1997. 49. Hierlemann. Vaihinger. J. Lipid oxidation in herring fillets (Clupea harengus) during ice storage measured by a commercial hybrid gas-sensor array system. in Quality of Fish from Catch to Consumer: Labeling.. E. 2001. Multisensor for fish quality determination.

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.......................................................................................................................................................................170 12...170 12.....................................173 12.184 169 ..................2 The Importance of Quality Control—Advances in the Online Control Techniques .4 Overview of Microwave Theory .................................................. and Pedro Fito-Maupoey Contents 12..... Ana Andrés Grau......................... by Microwaves: Methods and Equipments ................................1 Ultrasounds—Acoustic Spectroscopy ..............3 IR Spectroscopy .................................................................174 12.........6 Conclusions ...................................3........2 Freshness and Salting/Desalting Process Quality Control of Fish and Seafood..................................... Pedro José Fito Suñer............1 Determination of Moisture Content .......................................175 12....5..........................6 Advantages and Benefits of Microwave Methods .............4 RF Spectroscopy—Impedance Spectroscopy .........................................180 12...... 176 12.........182 12..........5 Applications of Microwave Technology in the Assessment or the Control of Processes ......................................................174 12............3...............3.................................................3..................................................................................................5.............................2 Visible Spectroscopy ....................1 Sensors for Quality Assessment .......171 12...................3.........................................5 Microwave Spectroscopy—Dielectric Spectroscopy ...........................3......184 References ............................172 12.................................3 New Technologies for Online Control ...............................................................................Chapter 12 Physical Sensors and Techniques Ruth De los Reyes Cánovas................173 12....179 12...........................

At-line sensors are devices to be used for instance in split-flow measurements. or off-line. This chapter tries to show the increasing growth of new and efficient online and at-line control methods that can provide important information about the internal quality of foods. and the internal properties were determined off-line by destructive and time-consuming technologies. or flavor. etc. and efficient quality assurance is becoming increasingly important. In this way. as a result of not being able to perform online nondestructive measures that would correct the manufacturing process in real time. the calibration lines for fruit processing). responding within hours or days. at-line. Because of that. different physical and chemical parameters related to the quality of foodstuffs have been selected [1]. and they give a real time signal. . They often have short-response times (minutes or seconds) and also allow process corrections.) that can be measured by a simple balance or by a sophisticated video camera. quality control in manufacturing lines was limited to destructive off-line analyses that determine the acceptance or disposal of much of the production of the day. the development of in-line calibrators was restricted to external properties (weight. Thus. Existing techniques in food quality assessment. However. taste. Since consumers expect good shelf life and high-safety products with an adequate ratio of quality–price. This was due to the absence of nondestructive technologies that would allow the product classification by its properties (internal properties). often an electric signal. etc. and development.1 Sensors for Quality Assessment A food quality sensor is a device that can respond to some physical or chemical property or properties of food and transform the response(s) into a signal. quality in food products is very difficult to define. This signal provides direct information about the quality factor(s) to be measured or may have a known relation to the quality factors. these techniques are destructive. Usually. research. Consumers perceive the quality of a product on the basis of a feeling of satisfaction that some sensory properties produce in them. 12.e. requiring reagent additions or equilibrations/reaction times. size.2 The Importance of Quality Control—Advances in the Online Control Techniques Quality control is essential in the food industry.). Th is perception is used to choose the product one wishes to buy. Traditionally the on/at-line quality control was restricted to external properties (weight. The acquisition of these parameters that characterize the abstract concept of “quality perceived by the consumer” leads to the development of the necessary technology for application in the classification of products. Therefore. traditionally. and unsuitable for online application. Off-line sensors are laboratory devices. timeconsuming. color.170 ◾ Handbook of Seafood and Seafood Products Analysis 12. such as color. as well as in machinery for the separation of products by their varying degrees of quality (i. which relates to the quality factors. however. ease of consumption. the food industry is progressively investing more and more capital in quality control. Online sensors operate directly in the process. size. can provide reliable information about food quality. either instrumental or sensory evaluation. an online sensor has the advantage of giving an immediate quality measurement and provides possibilities for regulating the process by adjustments. focusing on the seafood sector advances.. sensors are classified according to their mode of use: online.

the obvious physical attributes of the species. safety. controlling the automated process and the raw material stream. and compliance with the regulations. and storage techniques. These systems will reach three milestones. and regulatory officials have been seeking improved methods for determining freshness and quality [2]. 12. processing. new data systems. food producers are increasingly asking for efficient control methods.4]. and low cost in the sensor’s compounds. quality sorting. or chemical properties. tight feedback loops for automation of the production. Further. it is able to obtain a final product that will always be within the margins of quality predetermined. and authentication all require improved control methods. Information about handling. total quality management (TQM). One of the most unique characteristics of fish as food is that it is a highly perishable commodity. In addition to the requirements of consumers. time passed after catch and the temperature “history” of fish are very often the key factor determining the final quality characteristics of a fish product [6]. and product type [3. these properties need slow and destructive methods to be controlled. It is necessary to stress that fish quality is a complex concept involving a whole range of factors. is very important for the partners in the chain. but online methods are required for industrial quality control. first to satisfy the consumer and regulatory requirements and second to improve the production feasibility. in particular through online or at-line quality sensors. With the increasing globalization of fishery product sales. and much more. these techniques can provide new quality control systems of the internal (and external) properties of foods that act in real time and in a nondestructive way. . safety. an excellence in accuracy. traceability. Consequently. and reduction of production cost and production time (increased throughputs). physical. therefore it is possible to apply to the product under development the necessary corrective measures while it is still in the manufacturing line. such as water content for drying processes. automation. which for the consumer include. including time/temperature histories that can affect the freshness and quality of the products. The great challenge is indeed to focus on the real time and online sensors and data systems surveying processes and products. with the appropriate hardware and software. and so forth. and typing the product labels. freshness. ISO 9000 Certifications. A study performed by Consumers Union found that more than one-quarter of the fish samples tested were on the brink of spoilage [5]. Concretely. sensing the final product quality. availability. for example. warning systems. which are commonly structural. In addition. nutritional quality. This kind of system not only permit an assessment of quality in terms of their properties but also.Physical Sensors and Techniques ◾ 171 New analytical techniques have been (and they are still being) developed to study the quality of complex food materials and to monitor the properties of foods during processing. labeling. they all call for intime and online sensors for control. processors. eating quality. the new sensors’ concept of being easy-to-use. the safety and quality of fishery products has been of particular concern in recent years. food inspectors require good manufacturing practices. convenience and integrity. nutritional and health information. In this way many new food safety concepts and key quality parameters have arisen during the last decade: Hazard analysis critical control points (HACCP). size. Thus. In general. allow input from the manufacturing line with information obtained from the measurement of quality parameters selected (feedback). consumers.3 New Technologies for Online Control The quality of almost all the industrial processes depends on the modification of a few parameters.

which enable a variety of applications [18.. a number of physical. we concentrate on electromagnetic methods at microwave frequencies. Visible (and near UV) transmittance method has been investigated to inspect the internal quality (freshness) of intact chicken egg [8].e. well-established. it is almost imperative to resort to elastic (sonic) waves such as ultrasounds or to nonionizing electromagnetic radiation. Ultrasound imaging is a versatile. Highfrequency. in the case of Doppler-based modes. This technique encompasses a wide range of imaging modes and techniques that use the interaction of sound waves with living tissues to produce an image of the tissues or. The interaction between wave radiation and matter as a function of wavelength or frequency is called spectroscopy. Ultrasound is a form of energy generated by sound (really pressure) waves of frequencies that are too high to be detected by human ear. when propagated through a biological structure. 12. The spectroscopic techniques use the information found in the spectrum that is emitted for the food to predict certain of its qualities. exposing their main disadvantages and highlighting the advances in the field of seafood. must act in real time and without producing permanent effects on the food. the other techniques that enable online control have been briefly commented on below. and dielectric measurements at microwave frequencies can be used to analyze water activity [11] and water content [12. and physical state of foods [20]. Ultrasonic velocity in fish tissues. which. fulfilling the initial premise. [21] published a report on how the ultrasonic velocity measurements show potential for analyzing fish composition. thermal and near-infrared (NIR).172 ◾ Handbook of Seafood and Seafood Products Analysis Given the premise that online control requires a nondestructive method. It is also necessary to work at very low power in order to not cause permanent effects such as heating. above 16 kHz [17]. and biochemical effects can be observed. induces compressions and depressions of the medium particles. Normally the modification of any quality parameter is macroscopically correlated to the change in any wave parameter that can be controlled.3. such as radio frequency (RF). The salt and water content are related to dielectric properties of cod at microwave frequencies [14–16]. Suvanich et al. NIR measurements are widely used in the food industry to determine the sugar content in fruits [9]. Thanks to advancing technology. and raw meat mixtures can be related to its composition using semiempirical equations [7]. For fish samples. the reason is. low-energy diagnostic ultrasounds are used as a nondestructive analytical technique for quality assurance and process control with particular reference to physicochemical properties such as composition.13] in foodstuffs. which is finding increasing use in the food industry for the analysis of food products. chicken. It is virtually impossible for . and a high amount of energy can be imparted. Nevertheless. some of their propagation parameters are modified. the modification of these parameters can be measured in real time. determine the velocity of a moving tissue. i. Ultrasound attenuation spectroscopy (acoustic spectroscopy) is a method for characterizing properties of fluids and dispersed particles. structure. moreover.1 Ultrasounds—Acoustic Spectroscopy Ultrasonic is a rapidly growing field of research. in this chapter. The main disadvantage of ultrasound is that the energy propagates poorly through a gaseous medium. Ultrasound. chemical. and widely used diagnostic tool. impedance measurements (RF) can determine salt and water content in salmon filets [10]. When these waves pass through foods (or are refracted by them). and visible. microwave. Depending on the frequency used and the sound wave amplitude applied. It is impossible to address all these techniques with precision.19]. below are cited some examples of the use of these new technologies in the quality control of foodstuffs.

This complicates the noncontact measurements. and it is able to provide thermal information. but it is measured in terms of tenths of a millimeter [32] and is dependent on less-precise reference methods [27].3. a multispectral imaging NIR transflectance system was developed for online determination of moisture content in dried salted codfish [29]. Karoui et al. A rapid.500–25. thus. In the fish sector. When radiation with energy corresponding to the MIR range interacts with a molecule. the main disadvantage of this method is that only the surface of the sample is examined. but their use is limited by their low penetration in the product (it depends on the wave length.3 IR Spectroscopy In the recent years. the energy at defined frequencies can be partially absorbed. [26] using the visible wavelengths only. O–H. but it is not the only one. [28] applied NIR spectroscopy to assess the end point temperature (EPT) of heated fish and shellfish meats. but it involves a scattering process. This technique measures the reflectance of light from the product in the visible and NIR wavelength range. the freshness of cod was estimated by Heia et al. MIR spectroscopy concerns the region of the spectrum lying between 4. and N–H chemical bonds [27]. NIR spectra of foods comprise broad bands arising from overlapping absorptions corresponding mainly to overtones and combinations of vibration modes involving C–H. the usefulness of visible spectroscopy/near infrared spectroscopy (VS/NIRS) has been researched for many quality aspects [23–25]. Other information should be used in conjunction with visible spectra in determining the specific properties of interest. Mid-infrared (MIR) and Raman spectroscopy have high structural selectivity and contain more of the type of information needed in structural elucidation studies. 12. the visible spectrum is a function of the entire structure of the compound rather than specific bonds.000 and 400 cm−1 (2. All these techniques have been gradually implemented as monitoring systems in food processing [31].5 and 20 micrometers. Most industrial processes require the measurement of temperature. [33] applied MIR spectroscopy combined with chemometric tools to determine whether fish has been frozen–thawed. NIR technology has been widely developed as an analytical tool. Thermal infrared imagers translate the energy transmitted in the infrared wavelength into data that can be processed .000 nm). which is also called thermal infrared (TIR) refers to electromagnetic waves with a wavelength of between 3. NIR spectroscopic method has been developed by Zhang and Lee [30] to directly determine free fatty acids (FFA) in fish oil and for the assessment of mackerel quality. Uddin et al. NIR spectroscopy is based on the absorption of electromagnetic radiation at wavelengths in the range 780–2500 nm. For example.3. ultrasound transducers must have airless contact with the sample during examinations [22].2 Visible Spectroscopy In recent years. 12. Focusing on fish products. Marquardt and Wold [34] concluded that Raman spectroscopy might be a useful tool for rapid and nondestructive analysis of fish quality. The region of the electromagnetic spectrum under consideration in Raman spectroscopy is similar to that in MIR. This makes it very feasible for measurements to be made in organic and biological systems. The far IR.Physical Sensors and Techniques ◾ 173 ultrasound to pass through air. The most popular IR spectroscopy is the NIR one. Raman spectroscopy is based on the shift of an excited incident beam of radiation that results from inelastic interactions between the photons and the sample molecules.

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into a visible light spectrum video display. Thermography (infrared; thermal scans) uses specially designed infrared video or still cameras to make images (called thermograms) that show surface heat variations. This technology has a number of applications, for example, recent studies conducted by Fito et al. [35] lay the groundwork for the use of TIR image for the control of the optimum drying time in a citrus line. Focusing on fish industry, Jacobsen and Pedersen [36] developed a method based on infrared measurement of temperature changes in cold-water prawns during the glazing process studied in a small-scale controlled experiment. The method is thus remote and physically based on the heat transfer between prawns and glazing water.

12.3.4

RF Spectroscopy—Impedance Spectroscopy

Radio frequency is an electromagnetic radiation within the range of 3 Hz to 300 GHz. This range corresponds to the frequency of alternating current electrical signals used to produce and detect radio waves. Different techniques have been developed for quality control based on the response of foods to waves in the RF region. The technique called “bioelectrical impedance analysis” (BIA) is highly effective for measuring human body composition such as fat content, lean muscle, or total water [37] and nutritional status [37,38] and there is abundant supporting literature from medical studies demonstrating the effectiveness of the approach. This technique works at 50 kHz and is also an accurate predictor of the composition of fish [39,40] as the amount of water or proportion of fat tissue to lean tissue is correlated to BIA measurements through regression equations built on multiple measurements of control groups [41]. Impedance spectroscopy measures the dielectric properties (see Section 12.4) of a “food material” as a function of frequency; this term usually applies to the range of RF frequencies, sometimes extended to low microwaves. Impedance spectroscopy has been widely used to estimate the physiological state of various biological tissues [42,43]. In studies of a biological tissue, it is of great importance to establish an appropriate equivalent circuit model to relate the measured data to the physical and physiological properties. A number of spectroscopic methods in RF have been used quite recently to measure the quality-determining properties of frozen fish [44,45]. Haddock muscle showed significant changes in its dielectric properties during rigor mortis at frequencies between 1 Hz and 100 kHz [46]. In quality control of fish, the principal method of data analysis of impedance results has been to calculate indices with the measurements conducted at one or two frequencies [44,47]. With living tissues and in the postmortem period, impedance data have been analyzed by regression at each measured frequency and at several selected frequencies, by Cole-Cole analysis, and so on [48], but multivariate techniques of data analysis are still not widely used. The main disadvantages of RF for online monitoring are related to the physical size of its hardware, which is very voluminous and difficult to manage; moreover, interactions with metals and other materials can be problematic, and ionic conduction effects (i.e., due to dissolved salts) are highly significant (masking other effects).

12.3.5 Microwave Spectroscopy—Dielectric Spectroscopy
The actual state of art of microwave technology permits measuring in real time and in a nondestructive way most of the parameters that are related to quality control. For instance, in the late

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sixties, microwave sensors emerged as a plausible solution for real-time, nondestructive sensing of moisture content in a variety of materials [49–51]. Moreover, in recent years, the price of microwave components has dropped drastically because of a surge in demand from the wireless telecommunications sector. This, with new developments in solid-state and planar circuit technologies, provides an opportunity to develop reasonably priced microwave/RF sensors. Therefore, the application of microwave technologies to food quality control is a growing interest for the industry. Until recently, the interest of the food industry in microwave applications had been fi xed mainly in dielectric heating. These applications appeared in the years following the end of the Second World War, but the development of microwaves stopped due to technological reasons and the high cost of investment. At the beginning of the 1980s, the possibilities of microwave applications and their considerable advantages were recognized, and microwave ovens become more popular. This increase in the use of domestic microwave ovens gave rise to a reduction in the cost of the relatively high-power magnetron. However, the cost of these elements increases exponentially when the power is on an industrial scale [35]. Presently, domestic microwave ovens are universally accepted by consumers, and other microwave heating applications are widely used in industry; baking, drying, blanching, thawing, tempering, and packaging are the most important. Therefore, considerable experience has now been accumulated in this field and can be used in the design of sensor systems based on microwaves. These sensors are viable and affordable for online control in food industrial processes. Dielectric spectroscopy measures the dielectric properties (see Section 12.4) of a “material” as a function of frequency; this term usually applies to the range of microwave frequencies, sometimes extended to high RF. Dielectric spectroscopy is considered to be a very useful tool in food quality determinations, because, as will be explained in Sections 12.4 and 12.5, dielectric properties of biological tissues are closely correlated with water content and the aggregation state of it. Furthermore, the dielectric properties depend not only on water binding in foods but also on its composition. The interplay between molecular composition, presence of ions, electrical charges on proteins, and pH variations leads to a complex dielectric spectrum regulated by several phenomena. Dielectric properties are also related to structure, and the structural organization and composition of a muscle makes it a highly anisotropic dielectric material. This dielectric anisotropy was modeled by Felbacq et al. [52] to provide insight into microwave–muscle interactions. It tends to decrease during ageing or process-related cellular degradation. The main theoretical aspects of microwaves are treated in Section 12.4. In Section 12.5 some interesting applications of microwave technology in quality control are cited.

12.3.6 Advantages and Benefits of Microwave Methods
A very important benefit of microwave sensing is that the bulk property (i.e., moisture or density) is determined, in contrast to surface determination provided, for example, with infrared (IR) or NIR techniques. This is particularly important in monitoring operations, for example, drying, where moisture gradients exist in the material; variations in moisture can exist within a few microns of the surface, but their effects are substantially reduced or insignificant at microwave frequencies. Another decided advantage is logistical flexibility in installation. With a wide variety of sensors from which to choose, placement can be on conveyors or in hoppers, shakers, pipes,

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chutes, and so on. Installation is generally minimally intrusive. Moreover, results can be obtained almost in real time, because the measurement time ranges from a few milliseconds to one second. A further advantage is that microwave radiation is noncontaminating and environmentally safe at power levels typically used for online sensing. Human exposure is usually less than that from common consumer electronic devices such as cordless and cellular telephones. Finally, microwave sensors are insensitive to environmental conditions such as dust, color, or ambient light, vapors, and machine vibrations, in contrast to IR and NIR techniques.

12.4

Overview of Microwave Theory

Microwaves are a common designation for electromagnetic waves at frequencies between 300 MHz and 300 GHz. These waves travel through the free space with a given energy (E) and propagation parameters, which are mainly magnitude (A) and phase (q). When they find a different “dielectric material” (in this case, food), one part of the radiation is refracted and another one passes through it (see Figure 12.1). The amount of radiation refracted or transmitted by food as well as its new propagation parameters are governed by the dielectric properties of the material. Therefore, the measurement of these properties allows both the characterization of food and the control of the process (see Figure 12.1). In the communications argot, “materials” are usually divided into the categories of conductors, insulators, and dielectrics. “Dielectric materials” cover the whole spectrum of anything between conductors and insulators. Therefore, dielectrics can consist of polar molecules or nonpolar molecules, or very often both. According to this classification, foods are “dielectric materials” (or really an addition of dielectric materials) susceptible to be defined by their dielectric properties. Complex permittivity (e r) (Equation 12.1) is the dielectric property that describes food behavior under an electromagnetic field [53].

E1, A1, θ1

Material permittivity εr1 = ε΄ –j.ε˝ r1 r1 Natural or industrial process

E2, A2, θ2

, θ3 E 3, A 3

Product characterization

E1, A1, θ1

, θ5 E 5, A 5

Modified material permittivity εr2 = ε΄ –j.ε˝ r2 r2

E4, A4, θ4 Processes control (or monitoring)

Figure 12.1 Scheme of the possibilities of the measurement of dielectric properties in quality control applications.

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The real part of complex permittivity is called the dielectric constant (e′), and the imaginary ′′ part is called the effective loss factor ( ε eff ). The subscript r indicates that values are related to vacuum, and the variable is therefore dimensionless:
′′ εr = ε ′ − j ε eff

(12.1)

Under a microwave field, the charges of certain food components (water, salts, etc.) try to displace from their equilibrium positions to orientate themselves following the field, storing microwave energy that is released when the applied field stops. This behavior is called polarization; e′ denotes the material’s ability to store this electromagnetic energy (or the ability to be polarized). Only a ′′ perfect dielectric can store and release wave energy without absorbing it. The parameter ε eff is related to absorption and dissipation of the electric energy from the field. Such energy absorptions are caused by different factors that depend on structure, composition, and measurement ′′ frequency, thus ε eff can be expressed by Equation 12.2 [53]: ε ′eff = ε ′′ + ε ′′ + ε ′′ + ε ′′ + σ/ε o ω e a MW d (12.2)

In this equation the last term is called ionic losses. The symbols s, e o, and w refer to material conductivity, vacuum permittivity, and angular frequency, respectively. Subscripts d, MW, e, and a indicate dipolar, Maxwell–Wagner, and electronic and atomic losses, respectively. The different contributing mechanisms to the loss factor of a moist material are schematically represented in Figure 12.2.

ε˝ i + – + + – MW + – + – dw

+ + – – + –

a da e log f (Hz) 3E14 V nm UV

1.8E10 3E8 3E11 Radio frequency Microwaves IR AC L–M–K VHF dm wave cm mm μm

Figure 12.2 Schematic representation of the different effects that contribute to effective loss factor (e″ff ) along the electromagnetic spectrum (logarithmic scale). i, ionic losses; MW, e Maxwell–Wagner effect; dw, dipolar losses of water; da, dipolar losses of isopropyl alcohol; a, atomic losses; e, electronic losses.

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Under a microwave field, molecules with an asymmetric charge distribution (permanent dipoles such as water) rotate trying to align themselves with the electric field, storing part of the wave energy [54]. The dipolar contribution to total losses is one of the most important at microwave frequencies due to the fact that water is an abundant and common component in foods. Otherwise, as frequency is increased (the highest microwave frequencies and above them), the electromagnetic field can affect smaller particles, inducing dipoles even in neutral molecules (atomic polarization) and neutral atoms (electronic polarization). Atomic and electronic losses have behavior similar to that of permanent dipolar losses. At RF and the lowest microwave frequencies, charged atoms and molecules (ions) are affected by the field. Such ions move trying to follow the changes in the electric field. In case ions do not find any impediment (aqueous solutions, conducting materials), ionic conductivity gives rise to an increment in effective losses. At these frequencies, the ionic losses are the main contributors to the loss factor (supposing ions to be present in the material). Foods are complex systems and usually present conducting regions surrounded by nonconducting regions, for example, foods with a cellular structure have cytoplasm (conducting region) surrounded by the membrane (nonconducting region). In these cases, ions are trapped by the interfaces (nonconducting regions) and, as the ion movement is limited, the charges are accumulated, increasing the overall capacitance of the food [55] and the dielectric constant (Maxwell– Wagner Polarization). This phenomenon is produced at low frequencies at which the charges have enough time to accumulate at the borders of the conducting regions. The Maxwell–Wagner losses curve vs. frequency has the same shape as the dipolar losses curve (see Figure 12.2). At higher frequencies, the charges do not have enough time to accumulate and the polarization of the conducting region does not occur. At frequencies above the Maxwell– Wagner relaxation frequency, both ionic losses and the Maxwell–Wagner effect are difficult to distinguish due to the fact that both effects exhibit the same slope (1/f ). Foods are multicomponent and multiphase systems; therefore, more than one mechanism contributes to the combined effects. Figure 12.3 shows different shape variations in effective loss factor curves vs. frequency for the case of combined dipolar and ionic losses. Type_0 represents a typical pure dipolar loss factor curve (without ionic contribution), s increases between type_0 and type_4 curves (the corresponding ionic contribution is marked in discontinuous trace), ″ ε d max is the highest value of dipolar losses, and relaxation frequency is the inverse of relaxation time [53,16]. In general, foods are dielectric materials with high losses and, under a microwave field, they can absorb part of the wave energy. The power that can be dissipated in a given material volume ′′ (Pv) is related to ε eff by Equation 12.3, in which E is the electric field strength [53]: Pv = 2π f ε0 ε eff ·E 2 (W/cm3 ) (12.3)

The high-power dissipation in foods has given rise to numerous high-power heating applications that have been developed since the fi fties. The interest in improving heating applications has provided a great deal of knowledge on dielectric properties and wave parameter measurements. Th is detailed knowledge has been very useful in further research into new lowpower online sensors, which relate these properties or parameters to process variables of food industry.

Physical Sensors and Techniques
ε˝ 4

179

3 σ/ωε0 + – + + – 1 εd ˝ 0 log ( f ) 2 + – + –

+ –

Figure 12.3 Influence of salt content in systems with different proportions of dipoles (water) and ions (salts) in the shape of effective loss factor curve. Salt content increases in curves from 0 (water) and 4 (saturation). (Adapted from De los Reyes, R. et al., Medida de propiedades dieléctricas en alimentos y su aplicación en el control de calidad de productos y procesos, ProQuest (Ed.), 2007.)

12.5 Applications of Microwave Technology in the Assessment or the Control of Processes
The applications of electromagnetic radiation in the microwave band are varied and cover broad fields, from the radar [56] and radiometry [57], to medical applications, such as the diagnosis of breast cancer [58] and other image applications. In addition, industrial applications have been developed, such as rubber vulcanization [59], soils, wood, and animal products disinfection [60–62], or food processing [63,64]. They are so many that some frequency bands have been reserved especially for industrial, scientific, and medical applications (ISM). These frequencies are detailed in Table 12.1. Microwave applications that are better known within the food industry are related to energy absorption and, therefore, are made at high power and usually at 2.45 GHz, which is the frequency often reserved in Europe for industrial applications. These applications are mainly used for heating, pasteurization, sterilization, dehydration, thawing, and scalding [65–67]. Recently, the application of microwaves in combination with warm air in drying of foods has been also studied, either during the whole drying process or in part of it [68,69]. Within this field, applications to the drying of fruits and vegetables are notable for their interest to the food industry [70,71]. However, as noted above, the development of the technology that brings this large number of applications has allowed the onslaught of new applications such as the assessment or the control of

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Frequency (MHz) 433.92 ± 8 915 ± 13 2,450 ± 50 5,800 ± 75 24,125 ± 125 Wave Longitude (cm) 69.14 32.75 12.24 5.17 1.36

processes by microwaves in a nondestructive way (MNDT or MNDE) which is receiving a growing interest in the food industry. In these applications, very low power is used to avoid permanent effects in foods. As a result of that, the methods for determining dielectric properties have experienced a spectacular expansion within the field of the analysis of materials by microwaves, which until relatively recently, was exclusively associated with the design of electronic equipment. As has been explained before, the measurement of the dielectric properties can provide important information during industrial processes due to the relationships between food properties and electromagnetic parameters. This is because low-power microwaves change their parameters (amplitude, phase) according to the food properties, and this change can be measured in real time. This is the basic principle on which food-quality microwave sensors are based. Complex permittivity can be correlated with structural, physical, and chemical properties such as humidity, soluble solids content, porosity, characteristics of solid matrix, and density [16]. The changes in these properties are usually related with the treatments applied to foods throughout the industrial process; for instance, water losses in drying processes [72] or salt losses in desalting processes [14,15]. In addition, the structural changes produced in macromolecules, such as protein denaturalization, can occur during processing, leading to a modification of the dielectric properties [73]. For all these reasons, the measurement of dielectric properties can be used as a tool for online food process control. This section provides an overview of the most important microwave applications as techniques in food control.

12.5.1

Determination of Moisture Content

Water represents the main component of foods influenced by microwave energy and, therefore, nowadays most methods of determining moisture content are based on electrical properties. The determination of moisture based on electromagnetic parameters has been used in agriculture for at least 90 years and has been in common use for 50 years [12,74,75]. Diverse studies have been carried out relating the dielectric constant and loss factor with moisture in foods [76,74]. Further researches in this field have occurred during recent years. Trabelsi and Nelson [77] studied a method of moisture sensing in grains and seeds by measuring their dielectric properties. The reliability of the method was tested for soybean, corn, wheat, sorghum, and barley. The frequency used was 7 GHz with the free space technique. In the same year, the authors used the same technique at 2–18 GHz to determine the dielectric properties of cereal grains and oilseeds in order to predict the moisture content by microwave measurements [78]. This article presents a unified

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grain moisture algorithm, based on measurements of the real part of the complex permittivity of grain at 149 MHz using the transmission line method. Trabelsi and Nelson [79] reported the moisture in unshelled and shelled peanuts using the free space method at a frequency of 8 GHz. In 2005, Joshi [80] reported a technique for online, time domain, nondestructive microwave aquametry (US Patent numbers 6,204,670 and 6,407,555); this technique was used for determining moisture levels in substances such as seeds, soil, tissue paper, and milk powder. Plaza-González et al. [81] have published a report about a microwave sensor intended for online measurements of paper moisture. Since most efforts have been directed to the moisture determination of different materials, commercial meters for online moisture measurements have already been developed. These moisture meters are based on automatic online calculations of the reflected wave and dielectric permittivity, yielding physicochemical properties, such as moisture, chemical composition, and density, without affecting the product. For instance, Keam Holdem® Industry (Auckland, New Zealand) provides online moisture testing and analyzing systems. This manufacturer provides devices for measuring moisture in processed cheese, moisture and salt in butter, moisture and density in dried lumber and whole kernel grain, and fat-to-lean ratio in pork middles. A microwave moisture meter has also been developed for continuous control of moisture in grains, sugar, and dry milk in technological processes [82]. A consortium of companies from different countries, Microradar®, produces a commercial microwave moisture meter for measuring moisture in fluids, solids, and bulk materials based on this method. The enterprise KDC Technology Corporation (www.kdctech.com) provides microwave sensors for monitoring industrial processes and quality control. KDC sensors work in a wide range of applications such as monitoring moisture and density of manufactured wood and wood-based products, construction, and agricultural and processed food products. Patented contact (MDA1000) and noncontact (MMA-2000) sensors are used for online, continuous process monitoring of solids, particulates, and liquids or for in situ nondestructive testing/inspection. Another interesting application for online moisture measurement is a sensor for green tea developed by Okamura and Tsukamoto [72], which can measure moisture as high as 160%–300% on dry basis by use of microwaves at 3 GHz with a microstripline (Figure 12.4). A Guided Microwave Spectrometer (Thermo Electron Corporation, Waltham, MA) has been developed for online measurements of multiphase products. This guide is used to measure
Microwave source Receiver Microstripline Electric field

Tea leaves

Figure 12.4 Schema of a microstripline used for tea leaves moisture measurement. (Adapted from Okamura, S. and Tsukamoto, S., New sensor for high moist leaves in green tea production, in Proceedings of ISEMA 2005, Kupfer, K. (Ed.), MFPA an der Bauhaus-Universität Weimar, Weimar, Germany, 2005, 340–346.)

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moisture in raw materials such as corn, rice, soybeans, and in processed materials such as tomato paste and ground meat. It can also measure content of soluble solids, pH, viscosity, and acidity in orange juice, soft drinks, mayonnaise, and tomato products; fat in ground meats, peanut butter, and milk and other dairy products; salt in mashed potatoes and most vegetable products and, lastly, alcohol in beverages.

12.5.2

Freshness and Salting/Desalting Process Quality Control of Fish and Seafood, by Microwaves: Methods and Equipments

The dielectric properties of fish products have been measured by different authors [83–86]; nevertheless, the electromagnetic determination of quality parameters in muscle tissues is still a complex challenge due to its complex matrix, heterogeneous composition, and anisotropic disposition. It is important to point out that the limitation of most dielectric probes is the volume of the sample that interacts with the field. The volume has to be representative of the whole piece of fish, due to the fact that the electromagnetic parameters in this kind of tissue vary in a heterogeneous way. It has been reported that it is possible to predict the fat composition in fish using electromagnetic measurements [87]; this is because it is clearly related to the water content of the product, so that if one is known the other can be determined; this is the knowledge base of the “Torrymeter” mentioned later. Moreover, this author [88,89] has studied the determination of added water in fish using microwave dielectric spectra measurements. Measurements of dielectric properties have been tested and used during almost 40 years for quality grading and remaining shelf life determination of various fish. These investigations have been mainly focused on freshness and self-life evaluation and detecting fishes previously thawed. However, a number of research studies have been carried out to control or monitor the processing of fish products. In this field, De los Reyes et al. [14,15] verified the viability of an online measurement system using low-power microwaves to determine the desalting point of salted cod. Dielectric spectroscopy was performed on cod samples at different desalting stages and on its desalting solutions in order to find the appropriate measurement frequency. Figure 12.5 shows the dielectric spectra (e′ and e″) from cod loin samples (2 cm/side parallelepipeds) at desalting times (t) yielding from 15 min to 48 h. Optimum frequencies were selected from the spectrum, and dielectric properties data were related to other physicochemical properties of cod samples measured at the same desalting stages, such as moisture and salt content. Good correlations were found between salt content in cod samples and their loss factor values at 200 and 300 MHz. These results indicated the viability of developing an online control system for a cod desalting process. Polarimetric measurements, that is, with a linearly polarized electric field, make it possible to evaluate anisotropy. This method has been applied to assess fish freshness [90]. This is because, after death, muscle is not able to use energy by the respiratory system. Postmortem changes lead to a temporary rigidity of muscles, decreasing the water-holding capacity [91]. The level of glycogen stored in the animal at the time of slaughter affects the texture of the future marketed meat. For all these reasons, during rigor mortis the dielectric properties are expected to change. The “Intellectron Fishtester” [92], the “Torrymeter” (Distell.com), and the “RT-Freshtester” (RT rafagnatækni), represent instruments with increasing degrees of sophistication invented for fish-quality evaluation. Readings from all these instruments are based in the reflected dielectric properties of fish, because they decrease with storage time, almost following a straight line. Based on these rapid and nondestructive measurements, the “RT-Freshtester” allows automatic grading of 60–70 fish per min. Nevertheless, electrical properties of fish are not directly responsible for

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ε΄, ε˝ 800 700 600 500 400 300 200 100 0

0.2 GHz 0.3 GHz

0.9 GHz 1.8 GHz 2.45 GHz

10 GHz

ε˝ t

ε΄

t

1E + 08

1E + 09 Frequency

1E + 10

Figure 12.5 Dielectric spectra from cod samples at desalting times (t) yielding from 15 min to 48 h. The arrows beside t indicate the growth of the desalting time. Frequency axis is in the logarithmic scale, and broken lines mark the selected frequencies (0.2, 0.3, 0.9, 1.8, 2.45, and 10 GHz). (Adapted from De los Reyes, R. et al., Dielectric spectroscopy studies of “salted cod-water” systems during the desalting process, in Proceedings of the IMPI’s 40th Annual Symposium, 2006.)

sensory spoilage and it is, therefore, to be expected that numerous factors influence the relationship between such measurements and seafood spoilage. In fact, these instruments need calibration depending on the season and fish handling procedures, and they are unsuitable for grading frozen–thawed fish, partially frozen, that is, superchilled fish, fish chilled in refrigerated seawater, or for fish fillets. This and the high cost of the instruments limit their practical use in the seafood sector for freshness evaluation. However, electrical measurements can also be used to test if fish was previously frozen [2]. Kent et al. [93] studied the effect of storage time and temperature on the dielectric properties of thawed–frozen cod (Gadus morhua) in order to estimate the quality of this product. The same year, Kent et al. [94] developed a combination of dielectric spectroscopy and multivariate analysis to determine the quality of chilled Baltic cod (Gadus morhua). These researches yielded a prototype developed by SEQUID [95,96] for measuring and analyzing the quality of different seafood. The SEQUID project concentrated on the measurement of the dielectric properties of fish tissue as a function of time both in frozen and chilled storage. This project has shown that it is possible, using a combination of time domain reflectometry and multivariate analysis, to predict certain quality-related variables, both sensory and biochemical, with an accuracy comparable to existing methods. Kent et al. [97] have also reported a way to determine the quality of frozen hake (Merluccius capensis) by analyzing its changes in microwave dielectric properties. The above mentioned “Torrymeter” has been successfully improved as a sensor for measuring fish freshness as a result of these investigations. In further investigations, the SEQUID project has shown that it is possible to predict certain quality-related variables (with comparable accuracy to existing methods) using a combination of time-domain reflectometry at microwave and RF frequencies and multivariate analysis [98].

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12.6

Conclusions

It is possible to implant reliable online sensors in fish industry both for determining the freshness as well as for monitoring processes (salting/desalting, thawing, etc.). The future of control in fish processing is the analysis of the physical and chemical properties using the dielectric signal at different frequencies, using multisensors. Multivariable knowledge of the process yields a modeling of the product.

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19. Knorr, D., Zenker, M., Heinz, V., and Lee, D.-U. Applications and potential of ultrasonics in food processing. Trends Food Sci. Technol., 15, 261–266 (2004). 20. Dolatowski, Z.J., Stadnik, J., and Stasiak, D. Applications of ultrasound in food technology. Acta Sci. Pol., Technol. Aliment., 6(3), 89–99 (2007). 21. Suvanich, V., Ghaedian, R., Chanamai, R., Decker, E.A., and Mcclements, D.J. Prediction of proximate fish composition from ultrasonic properties: Catfish, cod, flounder, mackerel and salmon. J. Food Sci., 63(6), 966–968 (1998). 22. Dove, E.L. Notes on Ultrasound—Echocardiography. 51:060 Fundamentals of Bioimaging (2003). 23. Chen, H. and Marks, B.P. Evaluation previous thermal treatment of chicken patties by visible/nearinfrared spectroscopy. J. Food Sci., 62, 753–756, 780 (1997). 24. Chen, H. and Marks, B.P. Visible/near-infrared spectroscopy for physical characteristics of cooked chicken patties. J. Food Sci., 63, 279–282 (1998). 25. McElhinney, J., Downey, G., and Fearn, T. Chemometric processing of visible and near infrared reflectance spectra for species identification in selected raw homogenized meats. J. Near Infrared Spec., 7, 145–154 (1999). 26. Heia, K., Sigernes, F., Nilsen, H., Oehlenschläger, J., Schubring, R., Borderias, J., Nilsson, K., Jørgensen, B.M., and Nesvadba, P. Evaluation of fish freshness by physical measurement techniques. In: Methods to determine the freshness of fish in research and industry. Proceedings of the final meeting of the concerted action “evaluation of fish freshness” AIR3CT94 2283, Institut International du Froid, Paris, France, pp. 347–354 (1998). 27. Osborne, B.G. Near-infrared spectroscopy in food analysis. In: Encyclopedia of Analytical Chemistry. ed., Robert A. Meyers. John Wiley & Sons Ltd, Chichester, U.K. (2000). 28. Uddin, M., Ishizaki, S., Okazaki, E., and Tanaka, M. Near-infrared reflectance spectroscopy for determining end-point temperature of heated fish and shellfish meats. J. Sci. Food Agri., 82(3), 286– 292 (2002). 29. Wold, J.P., Johansen, I.R., Haugholt, K.H., Tschudi, J., Thielemann, J., Segtnan, V.H., Narum, B., and Wold, E. Non-contact transflectance near infrared imaging for representative on-line sampling of dried salted coalfish (bacalao). J. Near Infrared Spec., 14, 59–66 (2006). 30. Zhang, H. and Lee, T. Rapid near-infrared spectroscopic method for the determination of free fatty acid in fish and its application in fish quality assessment. J. Agr. Food Chem., 45, 3515–3521 (1997). 31. Huang, H., Yu, H., Xu, H., and Ying, Y. Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review. J. Food Eng., 87, 303–313 (2008). 32. Benson, I. B. Near infrared absorption technology for analysing food. In: Food Authenticity and Traceability. ed., Lees, M. Woodhead Publishing, Cambridge, U.K. (2003). 33. Karoui, R., Lefur, B., Grondin, C., Thomas, E., Demeulemester, C., De Baerdemaeker, J., and Guillard, A. Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness. Int. J. Food Sci. Technol., 42(1), 57–64 (2007). 34. Marquardt, B. Wold, J.P. Raman analysis of fish: A potential method for rapid quality screening. Lebensmittel-Wissenschaft + Technologie, 37, 1–8 (2004). 35. Fito, P.J., Ortolá, M.D., De los Reyes, R., Fito, P., and De los Reyes, E. Control of citus surface drying by image analysis of infrared thermography. J. Food Eng., 61, 287–290 (2004). 36. Jacobsen, S. and Pedersen, W. Noncontact determination of cold-water prawn ice-glaze content using radiometry. Lebensmittel - Wissenschaft + Technologie, 30(6), 578–584 (1997). 37. Dittmar, M. Reliability and variability of bio-impedance measures in normal adults: Effects of age, gender, and body mass. Am. J. Phys. Anthropol., 122, 361–370 (2003). 38. Barbosa-Silva, M., Barros, A., Post, C., Waitzberg, D., and Heymsfield, S. Can bioelectrical impedance analysis identify malnutrition in preoperative nutrition assessment? Nutrition, 19, 422–426 (2003); Wirth, R. and Miklis, P. Bioelectric impedance analysis in the diagnosis of malnutrition. Z. Gerontol. Geriatr. 38, 315–321 (2005). 39. Bosworth, B.G. and Wolters, W.R. Evaluation of bioelectric impedance to predict carcass yield, carcass composition, and fi llet composition in farm-raised catfish. J. World Aquacult. Soc., 32, 72–78 (2001).

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40. Duncan, M., Craig, S.R., Lunger, A.N., Kuhn, D.D., Salze, G., and McLean, E. Bio-impedance assessment of body composition in cobia Rachycentron canadum (L. 1766). Aquaculture, 271, 432– 438 (2007). 41. Barbosa-Silva, M. and Barros, A. Bioelectric impedance and individual characteristics as prognostic factors for post-operative complications. Clin. Nutr., 24, 830–838 (2005). 42. Cole, K.S. Electric phase angle of cell membranes. J. Gen. Physiol., 15, 641–649 (1932). (Full Text via CrossRef.) 43. Damez, J.-L., Clerjon, S., Abouelkaram, S., and Lepetit, J. Dielectric behavior of beef meat in the 1 kHz to 1500 kHz range. Simulation with the Fricke/Cole–Cole Model. Meat Sci., doi: 10.1016/j. meatsci.2007.04.028 (2007). 44. Yu, T.H., Liu, J., and Zhou, Y.X. Using electrical impedance detection to evaluate the viability of biomaterials subject to freezing or thermal injury. Anal. Bioanal. Chem., 378, 1793–1800 (2004). 45. Vidačeka, S., Medića, H., Botka-Petrakb, K., Nežakc, J., and Petraka, T. Bioelectrical impedance analysis of frozen sea bass (Dicentrarchus labrax). J. Food Eng., 88, 263–271 (2008). 46. Martisen, O.G., Grimnes, S., and Mirtaheri, P. Noninvasive measurements of post-mortem changes in dielectric properties of haddock muscle–A pilot study. J. Food Eng., 43, 189–192 (2000). 47. Hennings, C. The “Interelectron Fish Tester V”–A new electronic method and device for the rapid measurement of the degree of freshness of “wet” fish. In: The Technology of Fish Utilization, R. Kreutzer, ed., Fishing News Ltd., London, U.K., pp. 154–157 (1964). 48. Thomas, B.J. Ward, L.C., and Cornish, B.H. Bioimpedance spectrometry in the determination of body water compartments: Accuracy and clinical significance. Appl. Radiat. Isotopes, 49, 447–455 (1998). 49. Taylor, H.B. Microwave moisture measurements. Ind. Electron., 3, 66–70 (1965). 50. Kraszewski, A. Microwave Aquametry, IEEE Press, Piscataway, NJ (1996). 51. Busker, L.H. Microwave moisture measurement, I & CS, 41, 89–92 (1968). 52. Felbacq, D., Clerjon, S., Damez, J.L., and Zolla, F. Modeling microwave electromagnetic field absorption in muscle tissues. Eur. Phys. J.–Appl. Phys., 19(1), 25–27 (2002). 53. Metaxas, A.C. and Meredith, R.J. Industrial Microwave Heating, IEE Power Engineering series 4, Peter Peregrinus Ltd., London, U.K. (1993). 54. Datta, A.K. and Anantheswaran, R.C. Handbook of Microwave Technology for Food Applications, eds., Datta, A.K. and Anantheswaran, R.C., Series of Food Science and Technology, Marcel Dekker, New York (2001). 55. Hewlett-Packard. Basic of measuring the dielectric properties of materials. Application note 1217–1. Hewlett-Packard Company, Palo Alto, CA (1992). 56. De los Reyes, E., Imágenes radar para el estudio de superficies agrícolas, 113, Dcbre. 1981, pp. 111–116 (1981). 57. Sempere, L. Radiometría interferométrica de microondas para la monitorización del contenido en humedad del suelo. Tesis doctoral de la Universidad Politécnica de Valencia. Director Elías De los Reyes (1999). 58. Fear, E.C., Hagness, S.C., Meaney, P.M., Okoniewski, M., and Stuchly, M.A. Enhancing Breast tumor detection with Near-Field Imaging. IEEE Microwave Magazine, 3(1), 48–56 (2002). 59. Catalá-Civera, J.M., Sánchez-Hernández, D., and y de los Reyes, E. Rubber vulcanisation for the footwear industry using microwave energy in a pressure-aided cavity. International Conference on Microwave Chemistry, Prague, Czech Republic (1998). 60. Plaza, P.J., Zona, A.T., Sanchís, R., Balbastre, J.V., Martínez, A., Muñoz, E.M., Gordillo, J., and de los Reyes, E. Microwave disinfestation of bulk timber. J. Microwave Power E.E., 41(3), 21–36 (2007). 61. Zona, A.T., Balbastre, J.V., Nuno, L., de los Reyes, E., Calderon, O., Perez, E., and Vivancos, M.V. Procedure to exterminate woodworm in wood timbers by microwave-power application. In Proceedings of Global Congress on Microwave Energy Applications GCMEA 2008 MAJIC 1st (2008). 62. WO/2005/009122. Microwave method of controlling mites In A Food Product Of Animal Origin (2005).

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63. Catalá-Civera, J.M. and de los Reyes, E. Enzyme inactivation analysis for industrial blanching applications: Comparison of microwave, conventional and combination heat treatments on mushroom polyphenoloxidase activity. ed., Acs., J. Agric. Food Chem., 47, 4506–4511 (1999) (ISSN 0021-8561). 64. Andrés, A., Bilbao, C., and Fito, P. Drying kinetics of apple cylinders under combined hot air-microwave dehydration. J. Food Eng., 63, 71–78 (2004). 65. Schiffmann, R.F. Microwave processes for the food industry. In: Handbook of Microwave Technology for Food Applications, Datta, A.K., and Anantheswaran, R.C., Cap. 9, 299–337. Marcel Dekker, Inc., New York (2001). 66. Anon, G. Tempers frozen fish blocks inside a cold storage warehouse, Quick frozen foods, 43(11), 64 (1981). 67. Ohlsson, T. Industrial uses of dielectric properties of foods. In: Physical Properties of Foods. 2. COST 90bis final seminar proceedings. eds., Jowitt, R., Escher, F., Kent, M., McKenna, B., and Roques, M., Elsevier Applied Science. London, U.K., pp. 199–211 (1987). 68. Catalá-Civera, J.M. Combined Microwave and air drying of apple (var. Granny Smith). In Proceedings of European Research towards Safer and Better Food, 74, 383–387 (1998). 69. Martín, M.E., Fito, P., Martínez-Navarrete, N., and Chiralt, A. Combined air-microwave drying of fruit as affected by vacuum impregnation treatments. In Proceedings of the 6th Conference of Food Engineering (CoFE’99), 465–470 (1999). 70. Bilbao, C, Albors, A, Gras, M.L., Andrés, A., and Fito, P. Shrinkage during apple tissue air-drying: macro and microstructural changes. Proceedings of the 12th International Drying Symposium IDS2000, Paper No. 330 (2000). 71. Sharma, G.P. and Prasad, S. Drying of garlic (Allium sativum) cloves by microwave-hot air combination. J. Food Eng., 50(2), 99–105 (2001). 72. Okamura, S., Tsukamoto, S. New sensor for high moist leaves in green tea production. In Proceedings of ISEMA 2005, ed., Kupfer, K., pp. 340–346. MFPA an der Bauhaus-Universität Weimar, Weimar, Germany (2005). 73. Bircan, C. and Barringer, S.A. Determination of protein denaturation of muscle foods using dielectric properties, J. Food Sci., 67(1), 202–205 (2002). 74. Nelson, S.O. Dielectric properties of agricultural products–Measurements and applications. Digest of Literature on Dielectrics, ed. A. de Reggie. IEEE Trans. Electr. Insul., 26(5), 845–869 (1991). 75. Nelson, S.O. Dielectric properties measurement techniques and applications. Trans. ASAE, 42(2), 523–529 (1999). 76. Nelson, S.O. Radio frequency and microwave dielectric properties of shelled corn. J. Microwave Power, 13, 213–218 (1978). 77. Trabelsi, S. and Nelson, S.O. Universal Microwave Moisture Sensor. In Proceedings of ISEMA 2005, ed., Kupfer, K., pp. 232–235. MFPA an der Bauhaus-Universität Weimar. May 29–June 1, Weimar, Germany (2005). 78. Trabelsi, S. and Nelson, S.O. Microwave dielectric properties of cereal grain and oilseed. In Proceedings of the American Society of Agricultural Engineers, St. Joseph, MI, Paper No. 056165 (2005). 79. Trabelsi, S. and Nelson, S.O. Microwave dielectric methods for rapid, nondestructive moisture sensing in unshelled and shelled peanuts. In Proceedings of the American Society of Agricultural Engineers, St. Joseph, MI, Paper No. 056162 (2005). 80. Joshi, K. High resolution, non-destructive and in-process time domain aquametry for FMCG and other products using microstrip sensors. In Proceedings of ISEMA 2005, ed. Kupfer, K., pp. 384–390. MFPA an der Bauhaus-Universität Weimar, Weimar, Germany (2005). 81. Plaza-González, P.J., Canós, A.J., Catalá-Civera, J.M., and Peñaranda-Foix, F. Microwave non-contact sensor for on-line moisture measurement of laminate paper. International Conference on Sensor Technologies and Applications, pp. 52–55 (2007). 82. Lisovsky, V.V. Automatic Control of Moisture in Agricultural Products by Methods of Microwave Aquametry. In Proceedings of ISEMA 2005, ed. Kupfer, K., pp. 375–383. MFPA an der BauhausUniversität Weimar. May 29–June 1, Weimar, Germany (2005).

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83. Kent, M. Microwave dielectric properties of fish meal. J. Microwave Power, 7, 109–116 (1972). 84. Kent, M. Complex permittivity of fish meal: A general discussion of temperature, density, and moisture dependence. J. Microwave Power, 12, 341–345 (1977). 85. Wu, H., Kolbe, E., Flugstad, B., Park, J.W., and Yongsawatdigul, J. Electrical properties of fish mince during multifrequency ohmic heating. J. Food Sci., 63, 1028–1032 (1988). 86. Zheng, M., Huang, Y.W., Nelson, S.O., Bartley, P., and Gates, K.W. Dielectric properties and thermal conductivity of marinated shrimp and channel catfish, J. Food Sci., 63, 668–672 (1998). 87. Kent, M. Hand-held instrument for fat/water determination in whole fish, Food Control, 1, 47–53 (1990). 88. Kent, M., MacKenzie, K., Berger, Knöchel, R., and Daschner, F. Determination of prior treatment of fish and fish products using microwave dielectric spectra. Eur. Food Res. Technol., 210, 427–433 (2000). 89. Kent, M., Knöchel, R., Daschner, F., and Berger, U. Composition of foods including added water using microwave dielectric spectra, Food Control, 12, 467–482 (2001). 90. Clerjon, S., and Damez, J.L. Microwave sensing for food structure evaluation. In Proceedings of ISEMA 2005, ed. Kupfer, K., pp. 357–364. MFPA an der Bauhaus-Universität Weimar. May 29–June 1, Weimar, Germany (2005). 91. Hullberg, A. Quality of Processed Pork. Influence of RN genotype and processing conditions, P.H.G, Swedish University of Agricultural Sciences, Uppsala, Sweden (2004). 92. Oehlenschläger, J. The intellectron fishtester VI an almostforgotten powerful tool for freshness/spoilage determination of fish on inspection level. 5th World Fish Inspection & Quality Control Congress, The Hague, the Netherlands, 20.10.–22.10 (2003) 93. Kent, M., Oehlenschlager, J., Mierke-Klemeyer, S., Knöchel, R., Daschner, F., and Schimmer, O. Estimation of the quality of frozen cod using a new instrumental method. Eur. Food Res. Technol., 219, 540–544 (2004). 94. Kent, M., Oehlenschlager, J., Mierke-Klemeyer, S., Manthey-Karl, M., Knöchel, R., Daschner, F., and Schimmer, O. A new multivariate approach to the problem of fish quality estimation. Food Chemistry, 87, 531–535 (2004). 95. Knöchel, R., Barr, U.K., Tejada, M., Nunes, M.L., Oehlenschläger, J., and Bennink, D. Newsletter of the SEQUID (Seafood Quality Identification) project. European Commission Framework Programme V Quality of Life and Management of Living Resources RTD Project QLK 1-200101643 (2004). 96. Kent, M., Knöchel, R., Daschner, F., Schimmer, O., Albrechts, C., Oehlenschläger, J., Mierke-Klemeyer, S. et al. Intangible but not Intractable: The prediction of food ‘quality’ variables using dielectric spectroscopy. In Proceedings of ISEMA 2005, ed. Kupfer, K., pp. 347–356. MFPA an der Bauhaus-Universität Weimar, Weimar, Germany (2005). 97. Kent, M., Knöchel, R., Daschner, F., Schimmer, O., Tejada, M., Huidobro, A., Nunes, L., Batista, I., Martins, A. Determination of the quality of frozen hake using its microwave dielectric properties. Int. J. Food Sci. Technol., 40, 55–65 (2005). 98. Kent, M., Knöchel, R., Daschner, F., Schimmer, O., Oehlenschläger, J., Mierke-Klemeyer, S., Kroeger, M. et al. Intangible but not intractable: The prediction of fish ‘quality’ variables using dielectric spectroscopy. IOP Publ. Meas. Sci. Technol., 18, 1029–1037 (2007).

Chapter 13

Methods for Freshness Quality and Deterioration
Yesim Ozogul Contents
13.1 Introduction ..................................................................................................................190 13.2 Sensory Methods ...........................................................................................................190 13.2.1 The European Union Freshness Grading (EU or EC Scheme) ..........................191 13.2.2 The Quality Index Method ..............................................................................191 13.2.3 The Torry Scheme ............................................................................................192 13.2.4 The Quantitative Descriptive Analysis .............................................................192 13.3 Physical Methods ..........................................................................................................194 13.3.1 Texture Analysis ...............................................................................................194 13.3.2 The Torrymeter ................................................................................................194 13.3.3 The Intellectron Fischtester VI .........................................................................195 13.3.4 The RT-Freshtester ...........................................................................................195 13.3.5 The Cosmos .....................................................................................................195 13.3.6 Electronic Nose ................................................................................................196 13.3.7 Near-Infrared Reflectance Spectroscopy...........................................................196 13.4 Chemical and Biochemical Methods .............................................................................197 13.4.1 ATP and Its Breakdown Products ....................................................................197 13.4.2 Biogenic Amines ..............................................................................................199 13.4.3 pH....................................................................................................................199 13.4.4 Total Volatile Basic Nitrogen........................................................................... 200 13.4.5 Trimethylamine .............................................................................................. 200 13.4.6 Dimethylamine ................................................................................................201
189

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13.4.7 Formaldehyde ..................................................................................................201 13.4.8 Lipid Oxidation Indicators ...............................................................................201 13.4.9 Lipid Hydrolysis .............................................................................................. 203 13.5 Microbiological Methods ............................................................................................. 203 References ............................................................................................................................... 204

13.1

Introduction

Seafood is generally considered to be a high-protein food, low in fat and saturated fat when compared with other protein-rich animal foods. It is well known that fish oil is the major and the best source of polyunsaturated fatty acids (PUFA), called omega-3 fatty acids, especially eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Scientific evidence suggests that omega-3 fatty acids are essential for normal growth and development throughout the life cycle and inhibit the formation of atherosclerotic plaques, prevent arrhythmias, and contribute to the prevention or amelioration of autoimmune disorders, Crohn’s disease, breast, colon and prostate cancers, rheumatoid arthritis, and particularly cardiovascular diseases [1–6]. The Nutrition Committee of the American Heart Association recommends consumption of any type of fish two or three times a week. Therefore, it is important to prevent their loss due to oxidation. Freshness is the most important attribute when assessing the quality of seafood and is of great concern in the seafood sector [7]. The quality of seafood degrades after death due to the chemical reactions [changes in protein and lipid fractions, the formation of biogenic amines and hypoxanthine (Hx)] and microbiological spoilage. As a result of these events, sensory quality of seafood deteriorates [8–13]. Seafoods are rich in PUFAs, which are susceptible to lipid oxidation. It leads to the development of off flavor and off odors in edible oils and fat-containing foods called oxidative rancidity [14,15]. Because of their high degree of unsaturation, they are less resistant to oxidation than other animal or vegetable oils [14]. This chapter summarizes methods used for evaluation of freshness and spoilage of seafood. As it is well known, no single instrumental method is reliable for assessment of the freshness and spoilage of seafood. However, chemical, microbiological methods along with sensory methods have been applied by commercial seafood companies and many researchers to ensure that the seafood products meet expectations of consumers. The current regulation of the European Community (1996) establishes principles based on sensory, chemical, and microbiological analysis to control and certify the quality warranty in the seafood field (Council Regulation No.: 2406/96). The shelf life of fish is affected by many factors such as handling, storage condition from catch to the consumers, the kind of fishing gear, bleeding, gutting methods, season, catching ground, age, and life cycle of fish affecting the nutritional quality, freshness, and safety of seafood. Therefore, estimation of remaining shelf life of fish should be made with caution [7].

13.2

Sensory Methods

Sensory evaluation is the most important method in freshness assessments. Sensory evaluation is defined as the scientific discipline used to evoke, measure, analyze, and interpret reactions to characteristics of food as perceived through the senses of sight, smell, taste, touch, and hearing [16]. Sensory evaluation provides rapid measurements of freshness of seafood. There has been a trend to standardize sensory evaluation as an objective assessment of freshness. Sensory characteristics of

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whole fish are clearly visible to consumers, and sensory methods are still the most satisfactory way of assessing the freshness quality since they give the best idea of consumer acceptance [17]. Freshness declines as storage life progresses until the product is no longer acceptable to consumers. The most appropriate method to assess freshness is a sensory panel. There are many factors affecting the measurement of sensory quality, including the sample under investigation, the assessment method, and the judges [18]. There are two types of sensory methods, subjective and objective. Subjective assessments of fish have been used for acceptability. They are often estimated generally using adjectives such as like/dislike or good/bad, which require subjective decisions. Fish freshness is most commonly determined by objective scoring based on organoleptic changes that occur as fish storage time is extended [19]. Objective scoring schemes require trained, expert judges, but the advantage is that panels can be small. These assessors individually use their appropriate senses (sight, smell, taste, and touch) to determine the level of each sensory characteristic in the defined grade standard appropriate for the seafood examined [20]. Subjective assessment, where the response is based on the assessor’s preference for a product, can be applied in the fields like market research and product development where the reaction of consumers is needed. Assessment in quality control must be objective [16]. Assessors must be trained and have clear and descriptive guidelines and standards to get reliable results for sensory analyses [21]. Sensory methods are also fast and nondestructive unless fish is cooked.

13.2.1

The European Union Freshness Grading (EU or EC Scheme)

The EU Freshness Grading was introduced for the first time in the Council Regulation No. 103/76 (for fish) and 104/76 (for crustaceans) and updated by decision No. 2406/96 (for some fish, some crustaceans, and only one cephalopod, the cuttlefish). The EU scheme is commonly accepted in the EU countries for freshness grading to market fish within the Union and generally carried out by trained personnel in auctions. Whole and gutted fish are assessed in terms of appearance of skin, eyes, gills, surface slime, belly cavity, odor, and texture of fish. There are four quality levels in the EC scheme, E (extra), A (good quality), B (satisfactory quality), where E is the highest quality and below level B (called Unfit or C) is the level where fish is discarded or rejected for human consumption. However, there are still some disadvantages; trained and experienced persons are required, since the scheme uses only general parameters for iced fish [16,22,23]. It does not take differences between species into account. In addition, it does not give information on the remaining shelf life of fish. A suggestion for renewal of the EU scheme can be seen in the Multilingual Guide to EU Freshness Grades for Fishery Products [24], in which special schemes for some fish species (whitefish, dogfish, herring, and mackerel) were developed.

13.2.2 The Quality Index Method
The quality index method (QIM) has been suggested as an alternative to the EU scheme. The QIM, originally developed by the Tasmanian Food Research Unit in Australia [25] and improved further, is considered to be rapid and reliable to measure the freshness of whole fish stored in ice [21,22]. This method is based on significant sensory parameters (skin, slime, eyes, belly, odor, gills, etc.) for raw fish [25,26], and the characteristics listed on the sheet are assessed and appropriate demerit point score is recorded (from 0 to 3). The scores for all characteristics are summed to give the overall sensory score. Quality index (QI) is close to 0 for very fresh fish, whereas higher scores are obtained as the fish deteriorates [16,26]. There is a linear correlation between the sensory

Descriptive words should be carefully selected. and Scopthalmus maximus. The scores are given from 10 (very fresh) to 3 (spoiled) (Table 13. QIM Eurofish published a manual [21] containing QIM schemes for 12 fish species and information about how to use the QIM schemes (QIM-Eurofish 2004).3 The Torry Scheme In contrast to the QIM. Solea vulgaris. expensive. haddock. and redfish by the Danish Institute for Fisheries Research. It has been widely used in its original or modified forms. Rapid PC-based QIM is also available on the Internet at http://www. and turbot (Scopthalmus rhombus. plaice. The Torry Scheme. 13. sensory methods are time consuming. Objective terms should be used rather than subjective terms.2. odor. often referred to as the Torry scale. The method can also be used for texture.5 may be used as the limit for consumption [21]. herring. and flavor. The trained panel is handed a broad selection of reference samples and use the samples for creating terminology that describes all aspects of the product [16]. fresh cod (Gadus morhua) [32]. instrumental methods are also needed to satisfy the need for quality measurements in fish industry. nondestructive method based on direct observation of sensory parameters of fish and can also be specific for species. This method is considered to be a relatively fast.dk/QIMRS/qim_0202. pollock. Pollachius virens.htm.min. panelists evaluate the odor and flavor of cooked fillets. and the panelists trained should agree with the terms. Pandalus borealis.4 The Quantitative Descriptive Analysis Quantitative descriptive analysis (QDA) is used by a trained sensory panel to analyze the sensory attributes of products such as texture. herring (Clupea harengus) (Table 13. Sebastes mentella marinus. redfish shrimp. However. Melanogrammus aelefigus.dfu. and not always practical for large-scale commercial purposes. Objective sensory methods are essential for quality control and estimation of shelf life of seafood. a higher score can be given for a single parameter [27]. In QDA.1) [34]. and is nondestructive and can be used as a tool in production planning and quality warranty work [27]. Recently developed QIM schemes were presented for raw gilthead sea bream (Sparus aurata) [30]. common octopus (Octopus vulgaris) [33].2. positive and negative sensory parameters based on whether fish are fresh fish or fish at the end of the storage period [37]. trained personnel required. the words for describing the odor and flavor of the fish can be categorized into two groups. and fat fish species. During spoilage. farmed Atlantic salmon (Salmo salar) [31]. . which makes it possible to predict remaining storage life on ice. sole. The average score of 5. The most comprehensive scoring scheme to assess fish is the Torry Scheme [36]. In this scheme. Therefore.192 ◾ Handbook of Seafood and Seafood Products Analysis quality expressed as a demerit score and storage life on ice. the Torry Scheme was developed at the Torry Research Station for use with expert and trained judges. saithe. the QIM is suitable for early stage of storage of fish where other instrumental methods are not accurate [28]. QIM Rating system software was developed for cod. Pleuronectes platessa. In addition. is rapid and easy to perform.2). respectively) [21]. QDA provides a detailed description of all flavor characteristics in a qualitative and quantitative way. 13. is a descriptive 10-point scale and has been developed for lean. medium fat. Hyldig [29] indicated that the QIM is expected to become the leading reference method for the assessment of fresh fish within the European community. The advantages of QIM are that it requires short training. brill.

. 37. Int. pp.1 QIM Scheme for Sensory Evaluation of Herring Quality Parameter Whole fish Appearance of skin Description Very shiny Shiny Matte Blood on gill cover None Very little (10%–30%) Some (30%–50%) Much (50%–100%) Texture on loin Hard Firm Yielding Soft Texture of belly Firm Soft Burst Odor Fresh sea odor Neutral Slight off odor Strong off odor Eyes Appearance Bright Somewhat lusterless Shape Convex Flat Sunken Gills Color Characteristic red Somewhat pale. Food Res. D. seaweedy. and Hyldig.. 975.Methods for Freshness Quality and Deterioration Table 13. With permission. 2004. S. Nordic Industrial Fund (in Danish). brown Odor Fresh. metallic Neutral Some off odor Strong off odor Score 0 1 2 0 1 2 3 0 1 2 3 0 1 2 0 1 2 3 0 1 0 1 2 0 1 0 1 2 3 ◾ 193 Sources: Modified by Jónsdóttir. matte.. developed by Nielsen. 1992.. G. 37–59. Quality Standards for Fish: Final Report Phase II.

These changes occurring at microscopic level are related to alterations in appearance. boiled meat Loss of odor. vanillin Condensed milk. texture. sour milk. A linear relationship was found between Torrymeter readings and sensory attributes for cod. slight sulfide Score 10 9 8 7 6 5 4 3 Source: Shewan.3 Physical Methods 13. hake. Baltic herring. however.2 Torry Score Sheet for Freshness Evaluation of Cooked Cod Fillets Odor Initially weak odor of sweet. odor.40]. 13. mackerel. J. improper handling storage. sour. Sci. hardness is the most important to the consumer. blue whiting. natural odor Wood shavings.. starchy. Among textural attributes. Fish muscle may become soft or mushy as a result of autolytic degradation or tough as a result of frozen storage [16]. wood sap. metallic.2 The Torrymeter The Torry fish freshness meter “Torrymeter” was developed at Torry Research Station in Aberdeen.. Texture includes the most common characteristics such as hardness. Scotland. TMA Strong bitterness.194 ◾ Handbook of Seafood and Seafood Products Analysis Table 13. With permission. soapy. boiled potato Milk jug odors. boiled milk. acetic or butyric acids) decomposed grass. turnip. and chewiness of food.. trace of “off” flavors Slight bitterness. 1953. springiness. et al. there is little agreement on which is the best method [42]. rubber. followed by strengthening of these odors Shellfish. 13. “off” flavors. Dielectric properties of fish skin and muscle alter in a systematic way during spoilage as tissue components degrade. Initially no sweetness but meaty flavors with slight sweetness may develop Sweet and meaty characteristic Sweet and characteristic flavors but reduced in intensity Neutral Insipid Slight sourness. TMA Lower fatty acids (e. Numerous mechanical methods have been used to measure texture. deciding the commercial value of the meat [41]. Dielectric properties of fish are used for determination of freshness. J. . flounder. reminiscent of boiled clothes Lactic acid. seaweed. quality control. 4. and cooking [39. and product development in the seafood industry [38]. 283. Food Agric.3.g. and flavor during spoilage and have been used as quality indicators since the first commercial version of the Torrymeter in 1970 [43].3. during processing. starchy.1 Texture Analysis Texture analyses for seafood are extremely important in research. which immediately begin to break down the proteins after the harvesting. Fish muscle has higher levels of indigenous proteases. tallow Flavor Watery.M.

3 The Intellectron Fischtester VI The basic principles of Torrymeter (the United Kingdom) and the Intellectron Fischtester VI (Germany) are similar. these instruments need calibration depending on sample preparation. works only on whole fish and fillets with skin on. The Intellectron Fischtester VI gives reliable information about the days in ice and left of iced stored fish. it could be used for evaluation of fresh and chilled fish in the seafood industry and on fishing vessels. fishing grounds. season. 13.4 The RT-Freshtester Like Torrymeter and the Intellectron Fischtester VI. [51] also studied the effect of washing with tap and treated seawater on the quality of whole scad (Trachurus trachurus) and found that Torrymeter and RT-Freshmeter readings were significantly (P < 0. RT-Freshtester reflects dielectrical properties of fish. 13.3. Gelman et al.3. The skin of fish could be affected by osmolarity and contact with electrically charged particles [51]. iced gilthead sea bream. [50] found strong correlation between the organoleptic and Cosmos results for six species of fish and concluded that application of the “Cosmos” instrument for objective quantitative evaluation of fresh and chilled fish quality by determination of smell intensity appears to be practicable. Gelman et al. allows automatic grading of 60–70 fish/min. portable. However. the “Cosmos” instrument is handheld. partly frozen such as superchilled fish.05) lower in fish washed with seawater than fish washed with tap water or unwashed. Therefore. Like other instruments. It has also reported that there is a linear correlation between the instrument readings obtained on the day of harvest/catch and the date of spoilage [53]. The loss of skin and muscle integrity and deterioration of the skin caused by bruising during harvesting and packing operations would result in more variable Torrymeter values. and capacitance) of the fish flesh [52]. therefore. and fish-handling procedures.Methods for Freshness Quality and Deterioration ◾ 195 whole. . However. and fish chilled in refrigerated seawater [54]. Mechanical abuse and freezing can affect the readings. as well as rapid and nondestructive. conductivity. This could be explained by seawater containing ions. fast and nondestructive. Inácio et al. RT-Freshtester. They are unsuitable for frozen or thawed fish.5 The Cosmos The “Cosmos” instrument developed by Japanese is applied for the evaluation of fish quality by determination of smell intensity. The method is based on conduction through skin and. [50] found that the Torrymeter readings obtained from six species of different origin were poorly correlated with sensory evaluation. and farmed Senegalese sole [43–49]. Fat also has an effect on the dielectric properties of fish and tends to make observed Torrymeter values more variable [47]. The electric properties of fish can change after death of the fish due to disruption of the cell membranes by autolysis. measuring the electric properties (resistance. which interfere with the reading of both instruments as they are based on electrical properties of skin. 13. and readings from all instruments decrease with storage time. The Fischtester readings can be used as an objective criterion for the state of freshness/spoilage together with sensory data across the fish chain.3.

and protein content in fish [74–78]. online industrial production chain. Olafsdottir et al. On the other hand. which are sensitive to volatile compounds. [63] studied the freshness of iced redfish and found that there was a good correlation between the response of CO sensor and QIM method for both air and modified atmosphere storage of redfish. indicating spoilage of odors in seafood. diff use reflectance infrared Fourier transform (DRIFT) spectroscopy has advantages. Trggvadottir and Olafsdottir [64] also found that the response of all electronic sensor (CO. Studies on cod fillets and heads also gave similar results. combining wavelengths in the optical range [56]. chemometric analysis such as principal component analysis (PCA). and aromatic.56]. 13. and acid compounds are produced by microbial activity and lipid oxidation during storage of fish [55. bromophenols.196 ◾ Handbook of Seafood and Seafood Products Analysis 13. H2O.67–71]. Since these kinds of analyses are both time consuming and expensive. semiconductor dimethylamine (DMA) gas sensor. The most frequently used methods are artificial neural networks (ANNs). Previous optics-based electronic noses relied on absorbance and fluorescence. that is. The technique is characterized by speed and simplicity. These are metal-oxide semiconductor gas sensors. free fatty acid (FFA) in fish oils [79. and N-cyclic compounds. and it was found that CO sensor showed the highest response [65]. SO2. H2O. has been analyzed by sensory panel or gas chromatography (GC). It has been indicated that a combination of electronic nose systems based on different sensor technologies improved the performances compared with the single technology for the codfish fillets [66]. N-cyclic. it has the ability to measure numerous samples within a short time. and partial least-square regression (PLS-R). it can be operated on-/at-line. easy to handle. and requires little training of operators [73]. the main indicator of fish freshness. This method has been applied for determination of fat. However. nondestructive method to measure volatile compounds. it requires too much handling of samples. chilled modified atmosphere packed (MAP) cod fillets [83]. SO2. The most important chemicals involved in fresh fish odors are long-chain alcohols and carbonyls. CSPT evaluates both effects [56. thickness shear mode quartz resonators. cod caught by long line and gillnet [73]. water-holding capacity of thawed fish muscle [81]. Data analysis is important in electronic nose measurements. nondestructive.80]. amines. and thawed. static sampling system and electrochemical gas sensors. and quality assessment of frozen minced red hake [82]. short-chain alcohols and carbonyls. and prototype solid-state–based gas sensor called the FishNose [57–62]. . water. The concentrations of these compounds are related to the degree of spoilage. and NH3) results for haddock from different seasons showed a similar trend. sulfur compounds. This technique is based on the fact that a computer screen can be easily programmed to show millions of colors. electrochemical sensors (CO.3. FreshSense is based on a closed. an electronic nose called FreshSense was developed and distributed by Element-Bodvaki in Iceland and has been found to be a rapid. Different electronic noses have been employed for measurement of fish freshness.6 Electronic Nose Odor. and it is nondestructive. However. causing changes in protein and muscle structure. Fish freshness has also been evaluated by a computer screen photoassisted technique (CSPT)based gas sensor array. it is fast. Fourier transform infrared (FT-IR) spectroscopy is another technology that is a rapid. and NH3). NO. NO.3. which determines the relation between sensor output patterns and the properties of the sample being analyzed [72].7 Near-Infrared Reflectance Spectroscopy Near-infrared reflectance spectroscopy has been used in various analytical applications. Compared with FT-IR.

In postmortem fish muscle. and it has been indicated that this spectroscopic technique is useful in assessing the freshness and quality of sardine during iced storage [84]. which is the main energy source for metabolic activity. and requires a small amount of sample. recording the product temperature from the moment of catch. The most used procedures for the objective measurements of seafood quality are given in the next sections. degradation of ATP proceeds according to the sequence . For the first time.1 ATP and Its Breakdown Products Rigor mortis occurs in postmortem muscle tissue and is associated with stiffness of muscle or flesh. 13.4. sensitive. Traceability can be defined as the history of a product in terms of the direct properties of that product and/or properties that are associated with that product once these products have been subject to particular value-adding processes [85]. cheap. It has been indicated that there is a correlation between nucleotide catabolism and loss of freshness. leading to accumulation of adenosine diphosphate (ADP) and inosine monophosphate (IMP). the most used method to evaluate fish freshness is to combine several measurements obtained from different methods and correlate the findings with sensory analysis [59]. These objective methods should correlate with sensory quality. this technique has been applied to sardine muscle during iced storage. and the chemical compound that is determined should increase or decrease as microbial spoilage or autolysis progresses [16]. The oxidation Adenosine triphosphate (ATP) Adenosine diphosphate (ADP) Adenosine monophosphate (AMP) Inosine monophosphate (IMP) Inosine (Ino) Hypoxanthine (Hx) Xanthine (Xa) Uric acid (Uric) Figure 13. The initial stage of the reaction catalyzed by endogenous enzymes takes place quickly. 13. This alternative method could be cost effective and definitely more reliable. The traceability system can also be used for the determination of fish freshness. This process results from breakdown of adenosine triphosphate (ATP).Methods for Freshness Quality and Deterioration ◾ 197 its use is simple. Currently.1. The sequences of nucleotide catabolism proceed as shown in Figure 13. Traceability is becoming a method of providing safer food supplies and of connecting producers and consumers.1 shown.4 Chemical and Biochemical Methods Chemical and biochemical methods for the evaluation of seafood quality are more reliable and accurate. since they eliminate personal opinions on the product quality. Nucleotide breakdown reflects both action of autolytic enzymes and bacterial action [16].

G. In addition. Luong et al. It was reported that K and related values increased linearly (except Fr value) with storage time in turbot [91]. The G value proposed by Burns et al. Shahidi et al. which excludes ATP. However. The K. and adenosine monophosphate (AMP). and storage conditions [105. P. Therefore. European eel [13]. H values have been described by Luong et al. Burns et al. The H value of iced Pacific cod was observed to increase steadily. [101].88–92].9. the K value can be superior to the other values. Since adenosine nucleotides are almost converted to IMP within 24 h postmortem [96]. and AMP remain even after 2 weeks [97]. but measuring the concentration of ATP and its degradation products can be useful in determining freshness quality [20]. [100] was found to be superior to Ki value for iced Atlantic cod. handling. Karube et al.99]. in some species ATP. The K value proposed by Saito et al. [93] is a biochemical index for fish quality assessment based on nucleotide degradation. [102]. and it varies within species of fish [94. body location (dark or white muscle). stress during capture. and Gill et al. and sea bream [104]. The rate of nucleotide degradation varies with species. but the high-performance liquid chromatography (HPLC) method is the most reliable among them. With some species.95]. [103]. season. whereas inosine and Hx reflect poor quality [87]. H. Karube et al.198 ◾ Handbook of Seafood and Seafood Products Analysis of Hx to xanthine and uric acid is slower and is the result of endogenous enzyme activity or microbial activity [86].106]. and Fr values are calculated by the procedures described by Saito et al. [93]. However. [103]. The IMP is associated with fresh fish flavor. [97]. [100]. [97] proposed the Ki value. Ki. ADP. Determination of G and P values are useful with lean fish. respectively. before its subsequent increase. although it was observed to decrease during the first 2 or 3 days of iced storage. The formulas are as follows: lno + Hx ⎡ ⎤ K (%) = ⎢ × 100 ATP + ADP + AMP + IMP + lno + Hx ⎥ ⎣ ⎦ lno + Hx ⎡ ⎤ K i (%) = ⎢ × 100 IMP + lno + Hx ⎥ ⎣ ⎦ lno + Hx ⎡ ⎤ G (%) = ⎢ × 100 ⎣ AMP + IMP + lno ⎥ ⎦ lno + Hx ⎡ ⎤ P (%) = ⎢ × 100 AMP + IMP + lno + Hx ⎥ ⎣ ⎦ Hx ⎡ ⎤ H (%) = ⎢ × 100 IMP + lno + Hx ⎥ ⎣ ⎦ IMP ⎡ ⎤ Fr (%) = ⎢ × 100 IMP + lno + Hx ⎥ ⎣ ⎦ . Gill et al. indicating its superiority to Ki value [101]. P value has been described by Shahidi et al. the Ki value has been shown to increase very rapidly and then remain constant even though freshness quality continues to decrease greatly [98. The concentrations of ATP and its breakdown products have been used as indicators of freshness in many fish species [8. ADP.13. [102] also proposed Fr value for yellow fin tuna. The K value includes intermediate breakdown products. These results showed that measuring the concentration of single nucleotide degradation product to determine freshness quality of seafood is not appropriate. Several methods have been proposed for the analysis of single or a combination of nucleotide catabolites. [101] as an index of freshness quality. it is difficult to obtain meaningful G and P values since fatty fish deteriorate due to rancidity [103].

The formation of biogenic amines results from microbial degradation during the later storage of fish. Biogenic amines are generated by microbial decarboxylation of specific free amino acids in fish or shellfish tissue [111]. and 2-phenylethylamine is derived from phenylalanine. whereas BAI is based on increases in histamine. respectively.129]. tryptamine. putrescine. Putrescine is also an intermediate of a metabolic pathway that leads to spermidine and spermine [119]. The QI and the biogenic amine index (BAI) were proposed by Mietz and Karmas [120] and Veciana-Nogues et al. The most significant biogenic amines produced postmortem in fish and shellfish products are histamine. tyrosine produces tyramine. putrescine. cadaverine. histamine is potentially hazardous and the causative agent of histaminic intoxication [114]. Consumption of seafood containing high amounts of these amines can have toxicological effects. and use of a biosensor [130–132]. species. and pH [133].1 depending on season. tryptamine from tryptophan. There are various analytical techniques used to determine the concentration of biogenic amines. and histamine and decreases in spermine and spermidine during storage of fish. [121] for determination of quality of fish.3 pH The pH is also an important parameter to show depletion in tissue and quality of flesh during storage.4. The biogenic amine content of fish depends on fish species. HPLC is mostly performed because of its sensitivity. The others especially putrescine and cadaverine have been reported to enhance the toxicity of histamine [115]. Since the amines are produced by spoilage bacteria toward the end of shelf life of a fish.0 to 7.S.125].5. and the concentration of these increases with storage time [91. Food and Drug Administration [117] and the EU [118].123].and diamine oxidase activity [116]. The hazardous concentrations of histamine are 5 mg/100 g and 20 mg/100 g fish—the legal limit for histamine set by the U. HPLC [120. their levels are considered as indices of spoilage rather than freshness [112]. free amino acid content [112]. histidine yields histamine. respectively. depending on the species being examined [10. Postmortem pH varies from 5. capillary zone electrophoresis (CZE) [128.Methods for Freshness Quality and Deterioration ◾ 199 13. 13. These problems may be more severe in sensitive consumers who have a reduced mono. the moment of capture. and other factors .110].4.107. cadaverine. the enzyme responsible for its detoxification.2 Biogenic Amines The concentration of biogenic amines has been reported to be a reliable method of measuring the quality of fish. tyramine.124. By means of decarboxylation reactions. spermine. GC [126. spermidine. and tyramine. cadaverine. Among the biogenic amines. reliability. Process technology is influenced by rigor development.127]. the disadvantages of using biogenic amines as an index of freshness quality are that their absence does not necessarily indicate a high-quality product [113].108].109. postmortem temperature. Among these techniques. and stomach contents at death.11. since microbial flora vary seasonally [11]. Cadaverine is derived from lysine. and reproducibility. the presence of decarboxylase-positive microorganisms. including thin-layer chromatography (TLC) [122. In addition. and agmatine. The formulas used were as follows: QI = (histamine + putrescine + cadaverine)/1 + (spermidine + spermine) BAI = (histamine + putrescine + cadaverine + tyramine) QI is based on the increases in putrescine. and arginine leads to putrescine. The importance of estimating the concentration of biogenic amines in fish and fish products is related to their impact on human health and food quality. 2-phenylethylamine.

144]. pike perch [146]. it affects reactions taking place during storage of fish.200 ◾ Handbook of Seafood and Seafood Products Analysis [134. involving preliminary deproteinization with perchloric acid. Low pH is used as an indicator of stress at the time of slaughtering of many animals. affecting light scattering and the appearance of fish. It was found that there was a good correlation between three methods. ammonia (produced by deamination of amino acids and nucleotide catabolites). it could not be regarded as a good indicator of fish freshness and proved to be better as a spoilage index. 13.59]. It is well known that determination of TVB-N differs systematically according to the procedures used. TVB-N should be used as a chemical check.141]. whereas the second one includes the use of trichloroacetic acid instead of perchloric acid [149]. Therefore. The EC reference method for TVB-N determination. A relatively low pH may cause a decrease in water binding to the myofibrils. The analyses of these indicators are considered unreliable because they reflect later stages of spoilage rather than freshness [140]. TMA is produced by the decomposition of TMAO due to bacterial spoilage and enzymatic activity [150. 13. The level of TVB-N in freshly caught fish is generally between 5 and 20 mg N/100 g muscle. produced by spoilage bacteria). However. and hake [148].4. total volatile basic nitrogen (TVB-N) primarily includes trimethylamine (TMA.136–139]. mainly glycogen.151]. However. Th is is caused by the depletion of energy reserves. sardine [12. as shown in a variety of fish such as European hake [142]. the level of TVB-N was not correlated with the time of storage of some fish species. Low pH also promotes oxidation of myoglobin and lipids [134]. which is considered to be the main cause of off odors in fish products [58. Based on the results obtained from the literature. farmed gilthead sea bream [147]. and DMA (produced by autolytic enzymes during frozen storage). and direct distillation methods have been recommended as a rapid routine method.4.135]. as shown below: Following death of fish. TVB-N level correlated with fish quality.4 Total Volatile Basic Nitrogen In seafood. Low initial pH is associated with higher stress before slaughtering [13. with the production of lactate. The first one includes direct distillation of fish after adding magnesium oxide. Since the activity of enzymes depends on pH. such as frozen eel [145]. bacteria act upon TMAO to produce TMA.5 Trimethylamine The one type of spoilage caused by microorganisms often detected as a fishy odor is due to the decomposition of trimethylamine oxide (TMAO) via the enzyme TMAOase demethylase. Therefore. was compared with two routine methods. The European Commission (Council Regulation No. 95/149/EEC of March 1995) on fish hygiene specifies that if the organoleptic examination indicates any doubt as to the freshness of the fish. the levels of 30–35 mg N/100 g muscle are considered the limit of acceptability for icestored cold-water fish [17. and European eel [13]. turbot [92]. Atlantic cod [143]. and it has been used as an indicator of marine fish spoilage: CH3 CH3 – N=O CH3 TMAO CH3 CH3 – N CH3 TMA .

13. semiconducting metal–oxide array [166]. and methods employed for analysis. or TVB-N contents. Seawater fish have 1–100 mg TMAO in every 100 g muscular tissue. including steam distillation [158].4. and solid-state sensors based on bromocresol green [169]. The formaldehyde content of frozen seafood is generally used as a spoilage index. HPLC method [162]. colorimetric method [160]. Many analytical methods have been developed for the measurements of TMA. The fish is considered stale when the rate of TMA production is higher than 30 mg/100 g cod [155]. flowinjection-gas diff usion method [167]. Several assays have been described for the determination of TMAOase activity in fish muscle [151. A close relationship has been found between lipid damage and quality of the final product [173]. whereas fish can be stored in a frozen state for several months without severe changes in quality. DMA can be used as a spoilage index during frozen storage of some species such as frozen hake [170]. whereas freshwater fish generally contain only 5–20 mg% [153]. The amount of DMA produced depends on species (except gadoid species. the storage temperature. time of year. 13. TMA is not produced in a significant amount during the early stages of chilled storage of fish.5 mg TMA/100 g in fresh cod. fish size.7 Formaldehyde The formaldehyde content in seafood products is generally considered as nontoxic. and time. The limiting factor of frozen storage in lean fish species is denaturation of proteins. Fresh fish has a very low amount of TMA with values less than 1. which results in a dry and firm texture of the fish muscle [174]. type of storage and processing. Fresh fish has a limited shelf life and is prone to deterioration. especially in gadoid fish.4. which is converted to TMA by bacteria in iced fish. but it appears after 3 or 4 days. fish contain TMAO. The TMAO content of seafood varies with species. Conway microdiff usion and titration [159]. after which the rate of production of TMA parallels the bacterial proliferation pattern [154]. causing denaturation and cross-linking of proteins [171]. lipid oxidation is the limiting factor in fatty fish species.8 Lipid Oxidation Indicators During processing and storage. but it can react with a number of chemical compounds such as amino acid residues. This reduces the solubility of myofibrillar proteins [172]. DMA. The formation of these products may cause severe quality changes or spoilage during prolonged frozen storage. resulting in rancidity. and environmental factors [152]. its usefulness depends on time of year.6 Dimethylamine As mentioned earlier. when bacterial growth is inhibited.Methods for Freshness Quality and Deterioration ◾ 201 TMAO appears to be part of the system used for osmoregulation. biosensor using flavin-containing monooxygenase type-3 [168]. stage of spoilage. 164].157]. terminal amino groups. and low-molecular weight compounds. However. photometry [161].4.150]. a capillary electrophoresis method [165]. location of catching. 13. this reaction is replaced by a slow conversion by an enzyme to DMA and formaldehyde [16. . During chilled or frozen storage of fish. but values increase during spoilage. enzymatic and nonenzymatic lipid oxidation occurs. TMA can be used as a spoilage indicator and not as an index of freshness. GC method [163. However. other species do not develop adequate amounts of DMA). age.156.

leading to protein denaturation. Under chilled/frozen conditions. nutritional losses. The amount of reactive compounds increases gradually. ketones.175–177]. and degree of exposure to light [178–180]. trace of heavy metals) RH Propagation: O2 R RO2 + RH ROOH 2ROOH Termination: R+R R + ROO ROO + ROO RR ROOH ROOH + O2 RO2 ROOH + R RO + OH ROO + ROO + H2O R+H Figure 13. Several chemical and physical techniques applied alone or together have been used to determine the degree of oxidation and hydrolytic degradation of lipids in edible oils. propagation. 1994. (From Hamilton. and taints [179.180]. Chapman & Hall. Peroxides are not stable compounds. produce toxins. light. pro-oxidants. R. fish and fish oils are highly susceptible to the development of oxidative rancidity.). The hydroperoxide value is generally shortened to peroxide value (PV). moisture content.182].J. and cause off flavor/odors [183]. London. and termination (Figure 13. and modification of electrophoretic profiles of proteins [172.C. resulting in peroxide (ROOH) and new free radical (propagation phase). including the degree of unsaturation of the oil. C. Free radicals from oxidizing lipids can polymerize with proteins and destroy certain amino acids. J.. the type and concentrations of antioxidants. The peroxide radical can attack another lipid molecule RH. in Rancidity in Foods. They also destroy pigments. Seafood has highly unsaturated lipid content. off flavors. initiation. temperature. and Hamilton. Allen. and then the quantity of radicals and peroxides decreases. Many factors affect the onset and development of rancidity (oxidative and hydrolytic degradation of lipids). thiamine. forming stable deterioration products (termination phase) [181. Initiators (such as light.202 ◾ Handbook of Seafood and Seafood Products Analysis Initiation: Initiators (heat. There are three steps in autoxidation of unsaturated fatty acids.) Off taste and off odor are usually defined as rancidity. (Eds. which are the volatile products causing off flavor in products. 3rd edn. unpleasant odors. lipid oxidation compounds interact with proteins. 1–22. The amount of hydroperoxides can be used as a measure of the extent of oxidation in the early stages.C. B6. heat) convert RH to free radicals (initiation phase). and pantothenic acid.2 The autoxidation of fatty acids. The major chemical indicators for the determination of the extent of oxidative rancidity . and free radicals react with oxygen to produce peroxide radicals (ROO).. oxygen availability. R. and they break down to aldehydes. E.K. Peroxides can also react with proteins and result in a decrease in their nutritional value. consequently. and alcohols.. pp.2). Fish oil contains about 20% of their total fatty acids as long-chain PUFA. Excess free radicals and peroxides in foods cause destruction of essential fatty acids and vitamins A. U.

191]. causing production of interaction products [187]. Many methods have been employed for the measurements of lipid oxidation in foods as a means of determining the degree of damage [20.Methods for Freshness Quality and Deterioration ◾ 203 are anisidine value (AV).193]. [188] and it was found that fluorescence detection of interaction compounds can provide an accurate method to assess quality differences during frozen storage of sardine. AV and TBA values measure the secondary products of lipid oxidation. peptides. Mathematics models have been well established for the growth of spoilage bacteria such as Photobacterium phosphoreum. horse mackerel [13. haddock. PV. However. Shewanella putrefaciens . there are some difficulties with common methods when quality has to be assessed. Increase in the PV is most useful as an index of the earlier stages of oxidation.188.186]. free amino acids. AV. A gradual increase in FFA formation was obtained for all kinds of samples as a result of the frozen storage time for fatty fish such as tuna. PV measures primary products of lipid oxidation. spoilage domain such as the range of environmental conditions over which a particular SSO is responsible for spoilage and spoilage level [198]. and thiobarbituric acid (TBA). reach a peak. [80] also reported that PLS-R and near-infrared (NIR) spectroscopy to monitor both oxidation and hydrolytic degradation of lipids in fish oil can be successfully employed. which break down to secondary products of oxidation or react with proteins. TOTOX (2VP + AV). and lean fish such as blue whiting. as oxidation proceeds the PV can start to fall. During prolonged storage of seafood. FFAs and their oxidation products would have an effect on muscle texture and functionality.9 Lipid Hydrolysis Hydrolysis leads to hydrolytic rancidity and involves hydrothermal or enzymic (lipase) hydrolysis to FFA and other products.” or numbers of CFU of indicator organisms such as Enterobacteriaceae. since they interact with myofibrillar proteins and promote protein aggregation [189]. and phospholipids. Analysis of these interaction products by fluorescence detection as a quality assessment index for frozen-stored sardine was studied by Aubourg et al. 13. coliforms. or enterococci [195]. European eel. Microbial growth models can be used to determine the effect of various time/temperature combinations on shelf life of fish in production and distribution chain. since oxidation products are unstable and react with biological amino constituents. and decline [184. 13. Cozzolino et al. The numbers of specific spoilage organisms (SSOs) and the concentration of their metabolites can be used as objective quality indicators for determination of shelf life of seafood. Microbial assessments have been carried out to monitor the numbers of various groups of microorganisms during the production process as part of food safety objectives and also hazard analysis critical control point (HACCP) systems [196]. It is possible to predict shelf life of seafood based on knowledge of initial numbers and growth of SSO.5 Microbiological Methods Numbers and types of microbes present in foods are important indicators of safety and quality.185]. Spoilage of fish and fish products is a result of the production of off odors and flavors mainly caused by bacterial metabolites [197]. PV. sardine.4. and TBA values may increase.190. and also freshwater fish [194]. such as proteins. It was indicated that the main requirements for shelf life predictions are to collect information about SSO. Microbiological analyses of seafood involve testing for presence or absence of pathogens such as salmonellas and determination of numbers of colony-forming units (CFU) named “total viable counts (TVC)” or “aerobic plate count (APC). cod [192.

and Salmonella spp... and Carroll. C.K. Kinsella. pp. Background. V. Sferlazzas. 22 PS omega-3 fatty acids supplementation in pediatric Crohn’s disease Italian multicentric study.. Schmidt. 4.. Prediction of the remaining shelf life of seafood requires reliable estimates of the initial population of SSO.. Am. effects on risk factors and safety.B. K.. 107(21). 21. [206]. catching method. Brochothrix thermosphacta [199]. Among the microbiological methods for determination of bacterial counts in a short time. L. U.. Marine n-3 polyunsaturated fatty acids and coronary heart disease: Part I. Cucchiara. requiring a minimum of 1 or 5 days to recognize. References 1. Dietary polyunsaturated fats in relation to mammary carcinogenesis in rats. Leaf. These methods are laborious and time consuming. 171S–175S.F.. Lipids. Listeria monocytogenes [200].. On the other hand.E. L.. 146.. E. 7. an accelerating change in impedance (or conductance) will occur in the growth media. A82. handling. H. conductance. The change in electrical properties (impedance. Cambridge.g. Arnesen. Quality management of stored Wsh.. de Caterina. which have more charges than the substrate itself [207]. These methods are also not appropriate for online processing of seafood. and storage after catch [202]. J. because it varies from batch to batch due to season. also lack in sensitivity. impedance is the most promising [203].. enzyme-linked immunomagnetic chemiluminescence (ELIMCL)]. reverse transcriptase PCR (RT-PCR)]. modern microbiological techniques [such as polymerase chain reaction (PCR). W. 115(3). 2003. S. and biochemical and serological identification.K. However. animal data. Conner. and are costly. Rasmussen.e.. . Food Technol. Dig.E. 360–378. 2000. Clinical prevention of sudden cardiac death by n-3 polyunsaturated fatty acids and mechanism of prevention of arrththmias by n-3 fish oils. Res. Circulation. G. feeding. Woodhead Publishing Limited. 3. Romano.. and oligonucleotide probes give results in 1 day or even less [209–213]. 5. 89–97. and Clostridium perfringens [201].).M. C.. J. 34(1).. Roggero.H. 17(1). Current microbiological culture methods rely on growth in culture media. Nutr.. epidemiology.X.. 1986.. Liver Dis. Y. 2005. which were shown to correlate with remaining shelf life of product and also correlated better than classical TVC measurements. Xiao. Bremner (Ed. 163–170. 1986. Mathematical models along with impedance technique may provide reliable information on shelf life of seafood within 24 h. Clin. E. and capacitance) due to the growth of microorganisms in the culture media has been used for the rapid estimation of total bacterial counts [204]. 6. The decrease in impedance (or increase in conductance) is due to the breakdown of the substrate molecules in the media to smaller molecules (e. antibody techniques [such as enzyme-linked immunosorbent assay (ELISA). coliforms [205].A..204 ◾ Handbook of Seafood and Seafood Products Analysis [198]. followed by isolation. Kang. these methods have limitations in performing quantitative analyses. P. Thromb. A. H. 285–288. In: Safety and Quality Issues in Fish Processing. Barabino. detection time—DT) at which bacteria have grown to a population of approximately 107 CFU/mL or higher. 2632–2634. 2.. and Kristensen. The principle of the impedance measurement is based on the phenomenon that at a time point (i.. J.. A. acids).. R. Martinsdóttir. S.D. Importance of n-3 fatty acids in health and disease. Food components with potential therapeutic benefits: The n-3 polyunsaturated fatty acids in fish oils. and Billman. 40. 2002. and Annese.E. 2002. Branden..

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Int. Applicability of an Arrhenius model for the combined effect of temperature and CO2 packaging on the spoilage microflora of fish. Huang. Dai...E. G. R.J. 204. 85–92. J. S. J.. R. Food Microbiol. 48.S. J. Detection of Listeria monocytogenes using a commercial PCR kit and different DNA extraction methods. Detection of pathogenic bacteria in shellfish using multiplex PCR followed by CovaLinkk NH microwell plate sandwich hybridization. Bacteriol. H. Rapid and sensitive method for detection of Salmonella strains using a combination of polymerase chain reaction and reverse dot-blot hybridization. A. 206. Evaluation of a rapid impedimetric procedure for the quantitative estimation of coliforms. Int. Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example. 53. 211. García-Gimeno.. Microbiol.. Akhavan-Tafti.214 ◾ Handbook of Seafood and Seafood Products Analysis 200. Int. and Muñoz.. J.A. de las... 208. Drosinos. Nowak. Andreotti. 207. 117. Marcobal. J.. and Thippareddi. R. Appl. Clin..Y. and Kawahara. 2007. 202. 1460–1464. Int. 2007. 293. Methods. 2003.. Lida. G.H. R. Lambropoulou. 209. 1983. Food Microbiol. FEMS Microbiol. A.. Molecular methods for the detection of biogenic amine-producing bacteria on foods.. 2007. J. 115. Food Microbiol. J. S. Omiccioli... Tu.. B. A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial.H. T.V. 205.. T. .D. G. and Nychas. G. F. G. Predictive model for growth of Clostridium perfringens in cooked cured pork.. 259–267. 2000..K.E.C. 63–74. 221–226. Firstenberg-Eden.. 18. 1989.D.... Int. 2006.G. Rapid impedance detection of salmonella in confectionery using modified LICNR broth. Food Microbiol. A. 114..H. H. Valero. 213.. Irwin. H. 114(2).. C. 2007. L. and Magnani.. Müffling. Matsui. 258–269. K.. Brandi. 1999. 97–106. 1993.. 210. K. Bacteriol. R. Rapid detection of oxacillin-resistant staphylococcus aureus in blood cultures by an impedance method. and Nychas. Carrasco. Landete. 212. Methods. Taoukis. Rivas.M....-J. Food Sci. June 1997. and Hartung... Panicker.. K. S... Koutsoumanis. Use of conductance methods to predict bacterial counts in fish.. B.H. Appl.. Lett. 199–209. Enzyme-linked immunomagnetic chemiluminescent detection of Escherichia coli O157:H7. K.. A. and Frodsham. Amagliani. 167–172. E.. Koutsoumanis. Microbiol. 1307–1311.. Wakayama. and Klein.-J. and Handley. D. K. and Chang....M. Microbiol. Salmonella contamination in pigs at slaughter and on the farm: A field study using an antibody ELISA test and a PCR technique. Bullock. Juneja. J. P. 66. J. Wu. Immunol. P.. J. Chaunchom.. 1137–1142. Huang.... Danbara. and Bej. I.. Giammarini. 1986. J. M.P. 203. 66. 385–391.. 263–268. Reed. 3528–3534.... A. Gehring. 110. 49(1–2). P. C. A. 201.. V. J. Abe. Appl. J. 61.L. G.. 2004. Food Control. J. S.. Food Microbiol. H.S. Pérez-Rodríguez. Environ. J.. E. E.. C.K. Ogden. and Zurera. Lee.E.

..............216 14......3 Genetic Analysis ..............................................................3 Analysis of Proteins .................................................6 Stable Isotopes ......................6...........................2 Morphological Examination...............................................................2 Lipid Extraction and Gas Chromatography ...................................1 Sample Preservation and DNA Extraction Methods .......................5...................Chapter 14 Analytical Methods to Differentiate Farmed from Wild Seafood Iciar Martínez...............................................216 14............................217 14...........3 1H NMR and 13C NMR Analyses ..................................1 Sample Preservation ...... 222 14.................................................................................3............................................1 Introduction .............................................4.............................................................. 225 14............................................ 219 14.2 Protein Extraction ........4 Analysis of Proteins ...217 14.............................1 Sample Preservation..........1 Sample Preservation . and Michiaki Yamashita Contents 14................. 220 14...................................... 222 14...............................................................6.... 225 215 .................................. Marit Aursand.......................3...................................................................................................................................221 14........5.....................................5 Analysis of the Lipid Content .................... 222 14........................... Yumiko Yamashita.......................218 14........218 14............... Inger Beate Standal............ 220 14...........4..........................................5.........2 DNA Markers ........................................................................................2 SNIF–NMR and IRMS ....... 224 14..............4.......................

........................................216 ◾ Handbook of Seafood and Seafood Products Analysis 14...... therefore. and sea-ranched S...... shape of the head........... analysis of the protein and lipid contents..... The production method is also part of the information essential to fulfill the traceability of a product and.......... genetic analyses...................................2 Morphological Examination There are few publications and no official guidelines for the morphological differentiation of farmed and wild aquatic organisms.1 Sample Preservation .. 227 References ... 226 14..................7...............5 The flesh of farmed cod sometimes presents ....................... Drug.............7..........1 14........... larger liver.............. including morphological examination.2 Also in an earlier study......................... and length of the pectoral fin............... but wild specimens may contain parasites harmful to humans......... 227 Acknowledgments ........... The later study showed that the environmentally induced phenotypic divergence increased with age and with the numbers of generations under domestication.1 Introduction The implementation of analytical methods to differentiate farmed from wild-produced seafood is important to ensure correct consumer information and avoid fraud: Information about the production method of seafood is obligatory in the EU (CR EC No 2065/2001 of October 22. and the United States (The Federal Food........... Farmed cod often present unattractive black lines consisting of layers of melanin-filled cells associated with blood vessels due to overabundance of copper in commercial feeds.. fins........................ analytical methods should be made available to confirm it.... farmed.....8 Other Methods .......... because farmed and wild organisms carry different hazards and are therefore submitted to different regulations and analytical controls............. and smaller head4 as well as backbone malformations in farmed specimens......... 2001 laying down detailed rules for the application of CR EC No 104/2000 regarding informing consumers about fishery and aquaculture products) and similar laws apply in Japan (Law on Standardization and Proper Labeling of Agricultural and Forestry Products.......... 226 14........... size of the eyes and mouth......... salar parr.3 it was shown that the morphology of the head........................ the most prominent differences are the higher condition factor.............. as well as examination of the stable isotope and trace element profiles.... stable isotope analyses combined with fatty acid (FA) profiles have proven particularly useful when tested............. and caudal peduncles could be used for a total correct classification of wild............ 228 14.. 227 14...... In particular....... Standards for organic farming are still under development in many countries. For example....... In cod..... Several methods have been successfully applied to differentiate farmed from wild seafood....... and Cosmetic Act and The Fair Packaging and Labeling).. 100% discrimination between farmed (AquaGen strain) and wild parr was achieved by examining the body form.........2 ICP-MS ............................................... and these are seldom present in farmed seafood......... JAS Law......... of 1999).. Correct information about the production method of seafood is also important.................. Although in this work no special mention is made to organic farming. commercially farmed specimens may contain residues of veterinary drugs whose presence is unlikely in wild seafood.................... the set of technologies to apply are basically the same as those described here. In small Salmo salar................................................................7 Trace Element Fingerprint...........

classification based on morphological criteria demands the presence of the morphologic diagnostic characters. Depending on the type of sample and its use. a normal freezer (−20°C) may also be used. since enzymatic activity also takes place at subzero temperatures.11–13 and a loss of rare alleles has usually been observed in the farmed populations.18 or gel filtration. such as Qiagen. Dynal (Invitrogen). Samples fi xed in ethanol must be allowed to dry completely. For very long periods.11. The DNA is then separated from the contaminating cellular components by salt precipitation. Many commercial kits. Each kit is provided with a detailed description of how to use it. it would be relatively difficult to find markers for wild and farmed fish. chloroform extraction.6 However.).3. One requisite condition for any genetic analysis is the obtention of good quality DNA suitable for PCR amplification.17 suggested that it was possible to assign accurately a fish sampled from the market place to either the farmed population or the wild using either microsatellite or single nucleotide polymorphism (SNP) markers.3 Genetic Analysis Doyle et al.). treatment with Chelex. the cells are opened (by heat treatment.Z. and then recovered by ethanol or isopropanol precipitation. the best method is to freeze it in liquid nitrogen or in a biofreezer. E.8. for example by chelating divalent cations using EDTA and EGTA. and others. so that all the ethanol is evaporated.9 resistance to diseases or to stress. we recommend preservation in 96% ethanol.7 proposed that the genetic diversity of aquacultured stocks of fish should be maintained and their genetic impact on wild stocks minimized by using breeding programs designed to generate genetic diversity.A Stool DNA Isolation Kit (United Bioinformatica Inc. GeneRelease (Bio Venture Inc.Analytical Methods to Differentiate Farmed from Wild Seafood ◾ 217 a translucent grayish aspect. If the sample must be preserved. Delays and the use of preservations methods will diminish the quality and the yield of DNA. since diversity would be one of the selected traits in the farmed fish. give satisfactory results. Amersham Biosciences (GE Healthcare). which is the most common analysis. Wizard (Promega). because the enzymes are inactivated by the fi xation. To extract frozen samples we recommend to start the procedure before the sample is completely thawed.1 Sample Preservation and DNA Extraction Methods The sample should be extracted as soon as possible after sampling. in contrast to the white opaque color of the wild. If this policy had been followed. thus limiting its application.14–16 Hayes et al.9 Genetic analyses have allowed the differentiation of wild from farmed fish populations in a variety of species. which are usually absent in many intermediate products as well as in the ready-to-eat dish.10 and optimal adaptation to different environments. sonication. and the liver in farmed cod is much bigger than the liver of wild fish.N. Th is step is not necessary in samples preserved in ethanol. Nucleospin (Clontech). 14. in most breeding programs the fish are indeed selected based on commercially interesting traits such as growth performance. However. Genomics analyses are dealt with in more detail in Chapter 4 of this handbook. The DNA . in particular if it has a high enzymatic activity (for example if it contains the hepatopancreas in a crustacean). 14. Then. and then be rehydrated in water or in the extraction buffer. The basic steps in all DNA extraction methods include the inactivation of nucleases. or by the use of Proteinase K) and proteins are removed usually by incubation with Proteinase K.

tilapia. India. However. trout. that the Norwegian company GenoMar has patented a method to trace back farmed individual Atlantic salmon.0).20. DNA analyses may be performed using chips that permit the determination in one fast step of many characteristics simultaneously. It is worth mentioning. or mitochondrial. the United States. and bass. and sea bass. so the next step. tilapia. Japan. traits. In the future. 14. must be performed very carefully not to lose the sample.18 and the salt extraction method. we have found it helpful to leave the tubes after the first precipitation of DNA with isopropanol in a freezer at −20°C or at −80°C for a few hours before centrifugation (Marian Martinez de Pancorbo. several countries.3. whether microsatellites.23 In principle.4 Analysis of Proteins No clear protein marker has been identified to discriminate farmed from wild seafood.14 In addition. however. genomic. The outcome of these programs is already producing lists of genetic markers linked to traits of interest. shrimp. and others. which may be used to identify the strains of the farmed individuals that display an increased frequency of the desired traits.17 However. which is washing the pellet with 50% ethanol. Three more methods that have reputedly produced good quality DNA suitable for amplification. Arctic charr). including oysters.13.19 the Chelex method. which further increases the amount of samples that can be processed.15. protein markers commonly used for genetic analyses have the potential to be used as markers for farmed or wild. and the DNA is reconstituted in double-distilled sterile water or in a slightly alkaline buffer (50 mm Tris–EDTA. however. pH 8. and also for forensic studies. which markers and how many of them are necessary to differentiate a wild from a farmed specimen are completely dependant on the species and the breeding stock and need to be examined on an individual basis. etc. has the potential to be useful to differentiate farmed from wild specimens of a given species. Atlantic halibut. breeding stock. SNPs. In these samples the pellet may be practically invisible.21 When using the salt extraction method with heavily degraded samples. China. This method has been successfully used by the authors of this paper (unpublished results) and by Bucklin and Kochert22 with whole individuals of Calanus. since some alleles are more frequent in one group than in the other.11. . On other occasions. the alcohol is allowed to evaporate. sample preparation. such as Norway. 14.24 The method requires that all parent fish of the brood stock are DNA typed as well as all the individuals under examination. differences in the protein pattern of liver25 and muscle26. An additional advantage is that it is possible to use robots for many of the steps (DNA preparation. it is possible to amplify the DNA of a sample by simply dehydrating it and placing a small amount directly into the PCR amplification mixture. personal communication). University of the Basque Country. cod. from food matrices include the use of hexadecyl–trimethyl ammonium bromide (CTAB). by using a series of SNP and microsatellite polymorphisms by PCR and by oligonucleotide ligation assay (OLA).27 tissues between farmed and wild salmon and cod have been reported.2 DNA Markers In recent years. including the species. have started programs to map the whole genome of some species. cod. Spain.). and production method. salmonids (salmon. catfish.218 ◾ Handbook of Seafood and Seafood Products Analysis pellet is usually washed at least once with 70% ethanol. any marker.

32 Unfortunately. which would be a natural diet. several enzymes. Zn.28–31 The source of protein in teleost fish is very important.. antigenic proteins.37 Martinez et al.1 Sample Preservation The optimal case would be when the extraction of proteins can take place on the sample immediately after the experimental treatment. Some enzymatic systems that may be responsible for the muscle softening are metalloproteases and collagenases. and the proteasome. no study has identified yet the main system/s responsible for the soft texture in farmed fish or the spots that may be used as markers to discriminate farmed from wild fish. Johnston et al. including heat shock proteins. The authors noted a downregulation of some structural proteins in fish-fed soy proteins. Texture is an important quality attribute of the fish flesh. Olsson et al. have prompted the development of feed formulations based on vegetable oils and proteins. it has been shown that components in fish feeds may contain very high levels of metals (Cu. usually considered negative. When this is not possible. and structural and FA-binding proteins. Thus. it is common to apply directly to new species those conditions that have proven successful for other species.)29 that may have adverse effects on fish. which were attributed to increased proteolytic activity in the muscle of the farmed compared with the wild cod. the amino acid profiles of plant proteins do not meet the essential amino acid requirements of fish. a preservation procedure that minimizes the modifications (denaturation. and feed diets based on plant protein require supplementation with synthetic amino acids. and this may induce stress in the farmed animals. Using proteomic analysis. etc. Mg. Optimal methods include fast freezing and frozen storage using temperatures as low as possible. −20°C . lysosomal cathepsins. and they hypothesized that the greater concentration of insoluble collagen present in wild salmon may contribute to their firmer texture. is more common in stressed and in farmed than in wild fish.36 Martin et al. several enzymes involved in anabolic metabolism were downregulated in fish fed the diet rich in soybean meal.33 Moreover.33.25–27 In addition. which they use as their preferred energy source. indicating increased emphases on catabolism relative to anabolism in the fish fed this diet. that is. these authors identified 33 differentially expressed proteins.4. and they require high levels of dietary protein (30%–60%). neither feeds nor breeding conditions may be optimal for farming.35. Interestingly.27 also registered the altered expression of five enzymes implicated in the glycolytic pathway and citric acid cycle in farmed cod. attributed to the fish’s increased requirement for energy metabolism. Soft texture.38 found that the reason for the softening in this species did not seem to be the faster growth of the farmed fish. loss of functional groups. For short periods of time. and Ca)34 and that vegetable meals may contain antinutritional factors (protease inhibitors. lectins.Analytical Methods to Differentiate Farmed from Wild Seafood ◾ 219 Industrial fish farming is a relatively new activity compared with farming of land animals. In addition. optimal freezing would be achieved immediately after excision by submersion in liquid nitrogen and storage at −80°C or by freezing and storing directly at −80°C. 14. the depletion of the wild stocks of pelagic fish and the high price of feeds based on fish meal and oil.25 attributed the alteration in the protein expression in the liver of rainbow trout to the presence of antinutritional factors in feeds containing soy protein. and then modify them depending on the results. and proteolysis) of the proteins in the sample should be chosen.26 examined the protein expression in skeletal muscle of farmed and wild cod by high-resolution twodimensional electrophoresis and found differences between the two. Thus. Proteins and proteomic analyses are dealt with in more detail in a different chapter of this handbook. neutral calcium-activated calpains. Although feeds and breeding conditions need to be developed and optimized for each species. aggregation. with no preservation at all. which is reflected in the composition of their organs. Fe. However.

Since current studies are still trying to identify markers. we focus on the use of techniques with the potential to identify such markers. this may be because some commercial preparations of these enzymes are contaminated with proteases. its application is widespread in many fields. The pictures of the gels containing similar samples of wild and farmed specimens obtained after scanning are compared using adequate software (such as Bionumerics or PDQuest) to identify differentially expressed spots that are then excised from the gels. Triton X-100. but 3–10 are commonly used for wide screenings. In our experience. therefore. It is common to use several buffers with increasing concentration of chaotropic agents (urea.). the optimal extraction procedure for any given sample must be determined empirically. cooking. as well as the different degrees of processing to which the sample may have been submitted (freezing. and peptide mass fingerprinting of the digests is then . destained. and. therefore. but not all protocols are compatible with MS). silver (high sensitivity.3 Analysis of Proteins As already mentioned. dithiothreitol (DTT). After separation. Afterward.25–27 BioRad39 and GE Healthcare Amersham have some excellent manuals about protein extraction and analysis. but they will hamper the study of protease activities that may be relevant in some other works. the gels can be stained by Coomassie Blue (low sensitivity but compatible with mass spectrometry (MS) analysis necessary for subsequent peptide fingerprinting and sequencing). detergents (CHAPS. The first step in proteomic analyses is to extract as many proteins as possible from the sample. and digested. ready to use gels from several companies. and fluorescent labeling or staining (of intermediate sensibility and also compatible with MS). and reducing agents (b-mercaptoethanol. SDS). The tryptic fragments are cleaned from contaminants. there are many methods suitable for protein analyses. We therefore recommend not to use such enzymes. tributylphosphine) to solubilize the widest possible spectrum of proteins. the strip containing the proteins separated by their pI is loaded on top of the second-dimension SDS-PAGE gel. In addition to published works. etc. 14. reduced. and.4. due to the great diversity and properties of the proteins contained in the edible tissues of seafood. usually with trypsin. The optimal pH range to choose depends on the sample. Proteomics permits the separation of many proteins (often thousands) from a complex protein mixture in one step. 14. depending on the proteins one wishes to examine. for a wide screening. Some authors have claimed that the use of DNase I and RNase in the extraction buffer increases the number of spots in the gels. usually 8%–20% or 12% PAGE.2 Protein Extraction There are many methods for extraction of proteins. and there are special protocols for each application. alkylated. one should be very careful when comparing samples preserved and stored under different conditions.4. Their use should be evaluated for each particular study. The use of protease inhibitors should always be considered: use of some inhibitors and cocktails may help to preserve the sample during the extraction procedure. Both first and second-dimension gels can be purchased as precast. The choice of method depends on the protein and the property one wishes to examine.220 ◾ Handbook of Seafood and Seafood Products Analysis may be acceptable. Proteomic techniques have a clear advantage in this field. It should be noted that any preservation procedure will alter the protein profile in the sample. The proteins are separated first according to their pI in 3% polyacrylamide gels in which a pH gradient is created using a mixture of ampholytes. However. thiourea).

because farmed fish usually have a much higher content than wild ones. Development of protein chips will facilitate the simultaneous screening of many targets and samples. the FA profile of TGs reflects that of the feed. and sunflower) used as partial substitutes for marine oils in fish feeds53–57 have in common a very low or undetectable amount of the long-chain omega-3 polyunsaturated fatty acids (PUFAs) C20:5n3 (EPA) and C22:6n3 (DHA) characteristic from fish oils. palm. rapeseed.44 and this FA fingerprint has often been successfully used49–52 as a diagnostic to identify the production method. and sardines than in capelin. and C18:3n3 were selectively metabolized.59 Other studies in the same species showed that the flesh had higher levels of C18:1n9 and C22:6n3 and less C20:5n3 than the feeds. and often a single FA may account for about 50% of the total FA content in these oils. herring.Analytical Methods to Differentiate Farmed from Wild Seafood ◾ 221 usually performed by matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) MS. NCBI) using suitable software (MASCOT.53. or menhaden. it has been shown that there was selective deposition and retention of C22:6n3. etc. and ELISA format will permit the routine analyses of many samples.41 The workload can be reduced by using precast gels and automated procedures with suitable software and robotic stations (sample and gel handling and staining. the whole process can be greatly simplified by targeting only the biomarkers: raising or synthesizing antibodies targeting those proteins in order to use them in several formats. C22:1n11. The proteins are afterward identified by searching in databases (National Centre for Biotechnology Information. in control laboratories. C18:2n6. In Atlantic salmon for example. which FA is more abundant is species dependant. ProteinLynx Global SERVER). cottonseed. there are more FAs present in detectable amounts. very different staining intensities. herring. that is. Proteomic analysis is a complicated procedure necessary to identify the biological markers. identification of diagnostic spots. sand eel. C16:0 and C18:1n9 are relatively abundant in all fish oils. Once the diagnostic proteins are identified. the final identification and assignment of the spots in the gels must be performed visually by trained personnel. olive.60 The FAs C18:1n9 and 18:2n6 may act as markers . but C22:1 (several isomers) is relatively more abundant in Coho salmon.44 Frequently.25 and reviewed by Granvogl et al. lateral flow strip tests permit in situ easy and fast screening of seafood samples. This is probably the most time consuming step of the whole procedure. due to frequent errors in the automated spot identification procedure (because of imperfect spot separation and identification caused by overlapping of spots. has often given correct classification of farmed and wild specimens. and it is seldom that only one of them makes more than 25% of the total. so that the concentrations in flesh were higher than in the diet. For example.43 The changes in the FA composition of the TG fraction following changes in the composition of the diet have been explained using a dilution model. The FA profile of vegetable oils (such as corn. soybean.55–58 Specific FAs are selectively retained or used.). the total amount of TGs alone may be used as a criterion to differentiate farmed from wild fish.5 Analysis of the Lipid Content The analysis of the triglyceride (TG) fraction. for example. in particular when combined with stable isotope composition (see the following paragraph). capelin. The whole procedure is described in detail by Martin et al. As in vegetable oils. whereas C18:1n9. 14.). however.45–48 In addition. The FA composition of fish oils is more complex. and sand eel and C22:6n3 is more abundant (over 10%) in Atlantic and Coho salmon. spot cutters. which uses MS data to identify proteins from primary sequence databases. However.42. linseed. etc.

both of which are able to detect a range of metabolites in a nontargeted way. −80°C. 19F. including fish and fish products.1 Sample Preservation Due to the high levels of PUFAs. 23Na. For detailed descriptions of the analysis of fish samples. HR-NMR has been particularly valuable in the study of marine lipids. 15N. Fresh samples should be kept wrapped in air. and an inert atmosphere. because it provides multicomponent information and can be applied nondestructively. 14.2 Lipid Extraction and Gas Chromatography Procedures for lipid extraction are described in another book chapter of this series. oxidation. that is. 17O. 14N. which. 195Pt). which leads to less overlapping of signals.65 NMR gives a fingerprint of the sample analyzed.5. which may be used as a rapid profiling technique. NMR spectroscopy can be used to identify functional groups. 35Cl. 13C. The most commonly measured nucleus is 1H (the most receptive isotope at natural abundance). it is particularly important to exercise care when working with marine lipids: it is recommended to use low temperature (work in ice or in a cold room) and avoid or minimize exposition to air and light in order to prevent lipid hydrolysis. 2H.5. 10B. and in particular. and polymerization.61 As indicated by Refsgaard et al.64 may contribute to the difficulty of performing correct classifications as wild/ farmed based only on the FA composition. it is best to use as low a temperature as possible. together with the special feed formulations used for organic farming and the fact that escaped farmed fish and wild fish eating around farms may display intermediate lipid profiles. the ratio n3/n6 was not fully restored.52. On the other hand.62 one must always take into account the very wide variation in the concentrations of lipid components that can be found in apparently homogeneous populations of farmed salmon. The spectrum is often used to obtain information about the number and type of molecules in a mixture. and even after the levels of C20:5n3 and C22:6n3 were restored to the original high levels. The most commonly used HR-NMR techniques in wild/farmed classification are 1H NMR and 13C NMR. The major advantage of 1H NMR spectroscopy compared with 13C NMR is the higher sensitivity and thereby shorter acquisition times per experiment. 11B. 14.3 1 H NMR and 13C NMR Analyses High-resolution nuclear magnetic resonance spectroscopy (HR-NMR) has emerged as a popular technique in the analysis of foodstuff. but NMR is applicable to any nucleus possessing spin (e. and is the preferred tool in lipid analysis when interpretation of . the reader is directed to several publications46. 31P..63.and light-tight containers and stored at low temperatures.50. the latter seems to be the most persistent after a dietary switch to fish oil diet..g. 29Si. NMR spectroscopy exploits the magnetic properties of certain nuclei: nuclei that contain odd numbers of protons or neutrons have an intrinsic magnetic moment and angular momentum. since in a one-dimensional spectrum each peak is produced by those nuclei placed in an identical local chemical environment. 14.222 ◾ Handbook of Seafood and Seafood Products Analysis for vegetable oils. If freezing is required.5. 13C NMR has a greater range of chemical shifts.52 that give detailed descriptions of the procedure.

Factors that affect the exact chemical shift of NMR signals include the type of solvent used. the whole procedure from sample preparation to analysis by a data exploration technique can be affected by factors unrelated to the sample characteristic of interest. but it is not necessary for classification purposes.Analytical Methods to Differentiate Farmed from Wild Seafood ◾ 223 spectra is the goal.77 It is advisable to check that all spectra have acceptable linewidth and lineshape after the NMR analysis. Multivariate methods are frequently applied to study differences among NMR spectra. and other intermolecular interactions.8% CDCl3).71 13C NMR gives information about FA composition of fish72 and the positional distribution of PUFAs in triacylglycerols and phospholipids.e. leaving the sample ready for analysis.75 and it is important that all the samples contain the same volume.68. However. which is easily evaporated. although this approach has still not been widely used for authentication purposes. interactions with metal ions. ideally for screening many samples with short acquisition time. Both the area/ intensities of peaks and full spectra can be input for multivariate analysis. pH. the chemical shift scale is referred to the shift of TMS or indirectly to TMS by the peaks from chloroform at 7.5–0. The application of multivariate statistics to NMR spectral data increases the potential of the technique considerably. 1H NMR has also been applied to differentiate between wild and farmed salmon and sea bream of different origins. a semiquantitative 13C NMR approach has been chosen. Standardized procedures should be followed to ensure repeatability and comparability. The most commonly used solvent in the analysis of neutral lipids is deuterated chloroform (i. Both HR 1H and 13C NMR. The assignment of spectral resonances gives information about the chemical composition of the samples. will increase the sample throughput significantly. phasing and baseline correction are applied but no zero fi lling.75 Small differences in experimental conditions. temperature variations.8 mL solvent is used. When full spectra are used. Regions without signals or unwanted signals are removed before multivariate analysis.66.. 13C NMR and 1H NMR spectra are fi rst obtained by Fourier transformation of the resulting free-induction decay (FID) function after applying a prospective line-broadening function. may lead to erroneous classification. in conjunction with chemometrics. inhomogeneities in the applied magnetic field.76 In some studies. Tetramethylsilane (TMS) is usually added as a chemical shift and intensity reference. a sample size of 50–100 mg of lipid in 0. such as instabilities in apparatus. or differences in relative concentrations of the samples analyzed.78 . even though the signal intensities within each spectrum are not quantitative.73 which is of value for authentication purposes. have allowed the differentiation between wild and farmed salmon74 and cod51 of different origins. the relative intensities for corresponding signals across different spectra are comparable. 99.66 Potential problems about inconsistencies in ppm values between samples in the data analyses should be solved by manual alignment or data pretreatment methods.69 This analysis can be carried out with a high degree of automation and gives a rapid fingerprint (2–5 min) of the lipid profile. due to the fact that quantitative measurements require a considerable longer experimental time. Typically. although the optimal sample size depends on the instrument.71 Another technique that in the future may be used more often is the analysis of intact tissue by high-resolution magic angle spinning (HR-MAS). Typically. because it may interfere with the multivariate data analysis.28 ppm for 1H NMR and by the triplet of CDCl3 at 77. It is expected that in the future the use of flow injection systems.67 1H NMR has been used to perform quantitative measurements of total n-3 FAs and of the levels of DHA.0 ppm for 13C NMR. Normally.77 Regarding reproducibility issues. they are normally converted to ASCII or JCAMP file formats.70. hydrogen bondings.

52 were able to classify correctly according to the production method. depending on their diet and their position in the trophic chain: the higher its position in the trophic chain. 171 Atlantic salmon specimens originating from three continents and 15 different geographic regions. although many broadleaf plants are also C4).6 Stable Isotopes The variation in the abundance of the stable isotopes of carbon. Usually animal products become enriched in the heavier isotope (15N and 13C).37%).89%) and 13C (1.50 were also able to correctly classify Atlantic salmon according to their geographic origin and production method by using four FA compositions (C16:0. equilibrium reactions also lead to a fractionation of the isotopic forms. and O2.82 Dempson and Power83 examined the potential of using stable isotopes of carbon and nitrogen 13C and d15N) by isotope ratio mass spectrometry (IRMS) to identify escaped farmed Atlantic (d salmon. N2O and CH4 exhibit wide isotopic variation. since the physical properties of molecules containing heavier isotopic forms are different. d13C of individual FA.38‰) but depleted in lipid-corrected carbon (d13C: mean = −20. The isotopic abundances in animal tissues and animal food products are the summation of the feeds ingested throughout all their life. Differences in the 15N/14N ratio also result essentially from diet.51. resulting in a complete separation of the two groups. mostly broadleaf plants and plants in the temperate zones) shows a higher degree of 13C depletion than the C4 plants (where the CO2 is converted first into a four-carbon organic acid: these plants are mostly found in warm sunny regions. the 13C/12C ratio for both milk fat and cheese protein give information on the type of forage fed to the cows. the abundance of stable isotopes varies among different compounds. such as CO2.75. and C22:1n-9) together with the overall isotope ratio 2H/1H of the fish oils and three deuterium molar fractions obtained by site-specific natural isotope fraction studied by NMR (SNIF–NMR). 17O (0.11%). Thus. and oxygen has been proposed as a method suitable for food authentication.80 The natural isotopic abundance largely varies depending on the chemical forms. SD ± 0. Bell et al. Introducing the percentage of C18:2n6 as a third variable in their model. and oxygen as three: 16O (99. and they reflect both significant isotopic fractionation by microbes and the different biological substrates producing these gases.224 ◾ Handbook of Seafood and Seafood Products Analysis 14.81 This is because the 13C/12C ratio depends almost exclusively on the photosynthetic mechanism used by the plants for CO2 fi xation.79 Carbon exists as two stable isotopes: 12C (abundance 98. Aursand et al. SD ± 0. nitrogen as two: 14N (99. Using the d15N of choline and the d18O of total oil. the abundances of the stable isotopes differ between substrate and product.204%).63) and 15N (0. A significant kinetic fractionation is already found in the initial fi xation of carbon dioxide in photosynthesis: the isotopic signature of C3 plants (plants that form a three-carbon compound as the first stable intermediate in the incorporation of CO2.23‰) than the aquaculture specimens. nitrogen. C16:1n-9. they were also able to correctly classify the fish according to their geographic origin. exhibit limited variation. such as maize. C18:1n-9. In addition.46 were equally successful classifying sea bass using the FA profile. the higher the proportion of the heavier isotope. In contrast. because the enzymatic reaction rates on substrates that contain the lighter isotopic forms are faster than in reactions involving the heavier isotopic forms. Some atmospheric gases. while typical d13C mean values of C3 plants may be −26/−28‰. Samples of muscle tissue of wild salmon were significantly more enriched in nitrogen (d15N: mean = 12. C4 plants may have d13C mean values of −12/−14‰. a kinetic fractionation occurs. For example. Since a molecule containing heavier isotopic forms has stronger chemical bonds. Moreover. . Thomas et al. and 18O (0.037%). N2.759%). plus the kinetic fractionations occurring in animal metabolism. For example. typically tropical grasses.

and oxygen as CO2. The research of Sweeting et al. thus hydrogen is introduced as H2. and the abundance ratios of the heavy and light isotopic species are then calculated. d13C values are normalized for lipid content following techniques developed by McConnaughey and McRoy87 and validated by Kline et al. organic.1 were able to differentiate wild.6. The ionized gas is then introduced in the flight tube under vacuum or carried by helium. ground tissue is used in the simultaneous analysis of stable C and N isotopes. and commercially farmed Atlantic salmon measuring d13C and d15N by IRMS in raw fillets.85. nitrogen as N2. the d15N values of heart and liver were also affected by environmental temperature. it must not be washed in the laboratory after collection (which may alter the O and H profile of the sample). SNIF–NMR can only be applied to the few isotopomers possessing spin. All international standards are . as follows: d = (R sample/R standard − 1) × 1000‰. experimental duration. where R is the heavy:light isotopic ratio of the sample or standard. 14.Analytical Methods to Differentiate Farmed from Wild Seafood ◾ 225 d13C and d18O of total muscle oil. and environmental conditions on fish tissue. for nitrogen 15N:14N). The instrument consists of an ionizing source.1 Sample Preservation It is very important not to contaminate the sample during handling.86 To facilitate comparisons between specimens with differing lipid contents. The assumption that fractionation was independent of body mass was upheld for muscle and heart tissue but not for liver. the paths of isotopic species are deflected by the magnet by an angle that is a direct function of their mass over charge ratio. the collected tissue samples are dried at a constant temperature of approximately 50°C for 48 h. whereas IRMS gives only an average value of the isotopic forms in the molecule. Enriched samples contain relatively more of the heavier isotopes. respectively (for carbon 13C:12C. and so on. The C and O isotopic profiles of fish tissues may be altered if CO is used for stunning or killing. and oxygen isotopes. pulverized to a fine powder using a ball mill grinder. whereas IRMS can be applied to all except 12 elements. nitrogen. Interestingly. Molkeltin et al. the ions are finally detected at the detector. a flight tube with a magnet. such as carbon. since these authors assessed the effects of body size. Usually. and a detector to measure the different isotopic species.84 has helped to understand the nitrogen isotopic variations in fishes. Approximately 1 mg of dried. and d15N of the glycerol choline fraction of flesh phospholipids. probably reflecting the metabolic functions of these tissues and their associated turnover rates. 14. are typically determined with a gas isotope rationing mass spectrometer. and stored in glass desiccation vials until analyzed.6. carbon as CO.48 NMR techniques have been described previously. The light elements. However. The gas is introduced in the mass spectrometer and is ionized by removal of an electron in the ion source.88 Stable isotope ratios are expressed in delta (d) notation with measurements consisting of parts per thousand difference (‰) between the isotopic ratio of a sample relative to an international standard. An advantage of SNIF–NMR over IRMS is that it produces a distinct isotopic fingerprint giving information on the frequency of each isotope in a given molecule and the position of the isotope in the molecule.2 SNIF–NMR and IRMS Two methods are used to assess stable isotopes: SNIF–NMR and IRMS. For example. The element is converted to a gaseous form to be analyzed by the mass spectrometer.

92–94 Otolith chemistry is useful for identifying the natal origin and assessing the relative contribution of different nursery areas to mixed adult stocks.5 M nitric acid and rinsed with Milli-Q ultrapure deionized water. Multivariate trace elemental analysis is increasingly used as a technique to differentiate the geographic origins of foodstuff. Rare trace elements taken from the environment. attributable to cobalt. Biochemical analytical techniques using multiple elemental analysis. The . All implements and containers should be cleaned with 0. respectively. handling. cadmium and arsenic levels in the muscles of clams from China and Korea were higher than those of clams from Japan. The same research group (Yamashita et al. 14. as well as vitamin K and its metabolites. Carbonate rock from the Pee Dee Belemnite formation89 and nitrogen gas in the atmosphere90 are used as the standards for carbon and nitrogen.1–1 g of tissue samples are placed into 50 mL Teflon tubes and 8–16 sample volumes of a mixture of concentrated trace-metal-grade nitric acid/hydroperoxide mixture (5:3) is added. it is very important to avoid contaminating the sample during sampling. Each sample should be separated from the tissues using ceramic knives and scissors and Teflon-coated tweezers to avoid contamination of metals. and China were compared by analyzing the trace and heavy metal contents in the muscles to determine the differences among the fish farms for cultured eels and also to identify the river where wild eels had been caught. such as uranium.7 Trace Element Fingerprint Sometimes. and often the geographic origin of both farmed and wild seafood may be of relevance for its safety. and they found distinct patterns for each of the three origins. Thirteen elements were shown to be the most diagnostic. Multivariate analysis showed that differences in elemental composition in the muscle between Japanese and imported clams were mainly due to two factors: Factor 1. multiple elemental analysis could also be used in this case to identify imported clams from China and Korea. and strontium levels and Factor 3. attributable to manganese and vanadium levels. have been used to differentiate the geographical distribution of origin of farmed Japanese eel.91 In the case of fish. copper. Taiwan. cadmium. The sample may be stored in a centrifuge tube at a temperature of −40°C or lower until analyzed. and it must be accurately weighed with a microbalance. farmed and wild specimens of the same species have different geographic distributions. with the exception that clams from Miyagi had high arsenic content. were shown to be of relevance to determine the origin of eels.95 By using ICP-MS analysis the sensitivity in the determination of rare trace elements can be increased from the nM to pM level. 14. multivariate trace elemental analysis is expected to be helpful in determining whether the fish was farmed and its geographic distribution. unpublished data) examined the trace element composition of the muscle and shell of littleneck clams collected in Japan. and price. Thus.1 Sample Preservation As for stable isotope analysis.7. and China. and vanadium. and analysis. false labeling problems were encountered in which imported live Japanese eels from Taiwan were illegally sold as being of Japanese origin. The first step in the analysis is the digestion of the sample: 0. in addition to DNA-based species identification techniques. Therefore.226 ◾ Handbook of Seafood and Seafood Products Analysis set at 0‰ by convention. quality. Recently. lead. otolith chemistry is used as a recorder of time and environmental conditions.. In addition. in particular since the analysis may detect contaminants at the pM level. Korea. The origins of farmed and wild eel collected from different regions in Japan.

Tb. In.7. Analysis by chiral chromatography can be used to identify a chiral form (the meso form 3R.2 ICP-MS Multielement determination of trace elements is usually measured by inductively coupled plasma mass spectroscopy (ICP-MS). the use of carotenoids is allowed. In the farming of salmon for example. an internal standard mixture is added. the Norwegian Research . Y. and Bi. but although the diet of wild salmon contains astaxanthin. To initiate the proper operating configuration of the instrument and data system. The ions are extracted from the plasma through a differentially pumped vacuum interface and are separated on the basis of mass-to-charge ratio by a quadrupole mass spectrometer that has a minimum resolution capability of 1 atomic mass unit (amu) peak width at 5% peak height. Each solution (5 mL) of the microwave samples is applied to the atomic absorption spectrophotometer. Afterwards. For the determination of mercury. the instrument is recalibrated. 14. which suffers from severe memory effects. atomization. Acknowledgments This work was carried out with the financial support of the EU-STREP Project Sigma Chain: “Developing a Stakeholders’ Guide on the Vulnerability of Food and Feed Chains to Dangerous Agents and Substances” Contract No FOOD-CT-2004-506359. five internal standards are used: Sc.8 Other Methods Depending on the species. there might be specific requirements that may be targeted to identify the production method. Japan). the mass calibration and resolution are checked using diluted metal solutions as standards. and the resulting digest is a clear liquid with a yellow tint. the samples are diluted to a final volume of 50 mL in Digitube (SCP Science. the total mercury concentration is determined by cold vapor atomic absorption spectrometry. much of the astaxanthin used in fish feed nowadays is produced from cultured microalgae or from krill. For internal standardization. and ionization.98 making this approach more unreliable than it used to be. and stored at room temperature until use. where energy transfer processes cause desolvation. a calibration blank and calibration standards are used as surrogate test samples after every 10 analyses. and the ion information is processed by a data handling system. Ions transmitted through the quadrupole are detected by continuous dynode electron multiplier assembly.3′S) that does not occur naturally and can therefore be used as a marker for farmed salmon. Canada).96 Samples digested as described above are introduced by pneumatic nebulization into a radio frequency plasma.42. If the measured concentration deviates from the true concentration by more than 10%.Analytical Methods to Differentiate Farmed from Wild Seafood ◾ 227 digestion may be carried out by placing the tubes in a microwave oven (for example. 14.97 using an automatic mercury analyzer (Hiranuma HG-200. To verify that the instrument is properly calibrated on a continuous basis. and the last 10 samples are analyzed again. most artificial feeds contain a mixture of canthaxanthin and astaxanthins of different origins (both natural and synthetic). Multiwave 3000 Microwave Oven.98 However. Perkin-Elmer).

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..................................6 Organoleptic Roles of Volatile Compounds of SF . 234 15....................249 15...................................4 Smoke By-Products .........8 Polycyclic Aromatic Hydrocarbons....................2... 248 15............ 236 15................ 234 15............................................................................................................................................................................ 240 15..4 Role of Volatile Compounds of SF in the Aspect and Color ....2..........................................................2................... and Carole Prost Contents 15............................................................2 Smoke Oils ...........................................1 European Regulations on PAH Found in SF ...........................Chapter 15 Smoke Flavoring Technology in Seafood Vincent Varlet............ 246 15...247 15.3 Smoke Powders .....2 Smoke Flavoring Process ...................................................1 Introduction ........................................ 245 15...............................................................................249 15....9............................... 246 15..........8.......2....................... 248 15...................6...................................................241 15........................ Thierry Serot...................................6.............................................................5 Role of SF Process Parameters in Volatile Compounds Generation ......................... 241 15.............................4 Chemical Composition of Liquid Smokes ................3 Role of Volatile Compounds of SF in the Texture ....... 237 15.......1 Role of Volatile Compounds of SF in the Odor .................................................2 Role of Volatile Compounds of SF in the Flavor ................................9 Legislative Aspects.1 Properties and Toxicology ......2 Extraction and Analysis Methods of PAH in SF and Seafood Treated by SF ......................................7 Role of Volatile Compounds of SF in Preservation ........................................... 237 15............... 237 15....................................... 239 15.....................................................................................249 233 ....8....... 238 15..............3 Use of Smoke Flavorings ...6....................................................................6....1 Liquid Smokes.........................

......... and marple.............. the legislation and the organoleptic quality of SF and products treated by SF constitute critical points that show the necessity of better improvement and harmonization of this technology......... However.. The main woods used for smoke production are oak..... SFs are widely used in the meat industry...... Indeed. liquid smokes are commercialized since the end of the nineteenth century........ a better preservation of the combustible. between 20% and 30% of European smoked food is treated by liquid smokes.. and a water insoluble tar phase.. This kind of smoke flavoring (SFs) appears as an alternative to the smoking process as it is carried out in Europe..... A simplified version of SF processes is presented in Figure 15..) with a wide range of organoleptic qualities.10 Conclusion .......... Simultaneously.. the use of SF allows an easier storage (SF bottles versus wood logs)......... After condensation....250 References .. Moreover........ However....... and reduced risk of accidents due to fire..2 European Regulations on PAH Concentration in Food Treated by SF .......234 ◾ Handbook of Seafood and Seafood Products Analysis 15...2 Smoke Flavoring Process The first liquid SF was developed and patented by the Kansas pharmacist Wright in the late of nineteenth century [2]............... hickory.. Wood sawdust is pyrolyzed in a furnace with low oxygen content.. The smoke is filtered to eliminate particules and condensed.............. Today.. SFs are obtained by the condensation of wood smoke and can be further fractionated................. are recycled and directed also to .. that is................. the chemical composition of soft woods is responsible for the generation of higher quantities of contaminants as PAH.......1... aqueous solutions.. the smoking process has two main inconveniences: the production of carcinogenic contaminants—polycyclic aromatic hydrocarbons (PAHs)—during the incomplete pyrolysis of wood used to produce smoke and the release of smokes in the atmosphere......1 Introduction Smoking is the oldest food preservation technique.. It also allows the reduction of the PAH final concentrations......... wood smoke phenolic components are known to be antioxidants. and their uses in the seafood industry are increasing.. oils................. mainly hard woods.............. purified. This industrial process leads to more homogenous products smoked with a repeatable intensity and provides an easier cleaning of the smokehouse............250 15... The combustible gases are recycled and directed to the furnace. the use of liquid smokes avoids the release of smokes.............251 15........... In United States where 75% of smoked foods are treated by liquid smokes... or concentrated.... Coupled to salting and drying steps.. obtained after a settling out time (several days) of the smoke condensates in the settling tank. which give rise to new perspectives in the food industry [3].............. By comparison with the smoking technology. The fractionation of smoke condensates allows obtaining a high diversity of SFs (powders.. allows a better control of PAH in the final product....... The gaseous smoke can be cooled down by water or by organic solvents.. 15............ it allows decreasing microorganism activity............9...... wood smoke imparts desired organoleptic characteristics such as smoky flavor. Indeed...... and provides a higher diversity of smoked food [1]. beech.. etc... especially thanks to the industrial benefits brought about by their use.. The heavy oil by-products......... the crude smoke condensates are separated in three phases: a water insoluble heavy oil by-products phase... a water-soluble phase..

Condensing tower Filter stage two Settling tank Oil exchange system Filter stage one Dryer/blender Further processing Aqueous smokes Recycled combustible gases Smoke oils Patented furnace Recycled heavy oil by-products Smoke powders Wood dust by-products Smoke Flavoring Technology in Seafood Figure 15.1 Diagram of fabrication of SFs. ◾ 235 .

Therefore. . They are especially used when the final water rate in the treated food must be low. flavors) and also the characteristic aspect and color of smoked food. These products have a pH greater than 4 and can also be added to the brine. They can be employed in sauces or marinades of seafood products. due to their low pH.236 ◾ Handbook of Seafood and Seafood Products Analysis Smoke extracts Smoke distillates Primary products Liquid smokes Smoke oils Aqueous flavours Soluble aqueous flavours Concentrates of liquid smoke Buffered aqueous flavours Smoke powders Figure 15. smoke condensates obtained from PTF and PSC are named primary smoke products (PP). Finally. 15. allowing better water solubility.2 SFs from primary products. can be used directly or diluted for applications requiring lower concentrations [4]. soluble aqueous flavors. Concentrates of liquid smokes consist of concentrated versions of aqueous flavors and require lower usage quantities. They are presented in Figure 15. smoke oils. and buffered aqueous flavors. smoke powders. They are employed to confer smoky organoleptic qualities (tastes. Soluble aqueous flavors are aqueous flavors that contain an emulsifier such as polysorbates. The water-soluble phase leads to primary smoke condensates (PSC). They are used when intermediate product dispersion is required as in brine. However. This form of SF is especially used for the smoky taste that it confers to the food.1 Liquid Smokes Different kinds of liquid smokes are available: aqueous flavors.2. Aqueous flavors. separation. the furnace because they cannot be used for human consumption. Different SFs (liquid smokes.2. buffered aqueous flavors are partially neutralized or buffered aqueous flavors. a purified extract of the high-density water insoluble tar phase can be used for the production of SFs and is called primary tar fraction (PTF). concentrates of liquid smokes. or smoke by-products) can be obtained after different steps of filtration. or drying/blending of these PP.

salmon. whereas liquid smokes are used for the characteristic smoky odor and color of smoked products. These molecules can increase the generation of carcinogenic nitrosamines. Consequently. in seafood industry. Therefore.2. 15. The distillation is commonly performed with steam water at atmospheric pressure. We must distinguish dry salting and wet salting. As seafood emulsions are not very common. generally forbidden in seafood industry according to the countries. can be added to the smoke powders used in the meat industry to improve simultaneously the storage of food and to confer smoky characteristics to the final product. smoke manufacturers can control their products and can create smoke by-products whose uses are recommended for a kind of fish. the organoleptic qualities can vary in a high range changing the food matrix. smoke oils can be only used in preparations such as taramas.2. Indeed.2. smoke powders are mainly used to confer smoky tastes to the final product. Nitrited salts. Smoke powders can also be rehydrated and used in brine as liquid smokes. A reaction between the phenolic compounds of SFs and these nitrited salts or powders can lead to a nitrosation and to nitrophenols. are present in the market. 15. The final composition of smoke powders must be known in order to avoid the presence of allergens or other nonrequired additives such as nitrited salts.3 Smoke Powders Smoke powders are obtained by blending liquid smokes and dry powder carriers such as maltodextrines or barley and corn flours and drying them [5]. Today. because smoke oils are especially employed in food preparations such as emulsions. Smoke distillates are obtained by the fractionating distillation of PP. As smoke oils. However. it is very important to consider the salting step made with common salt mainly authorized for seafood and the curing technology made with a salt treated by nitrite and nitrate authorized for meat.Smoke Flavoring Technology in Seafood ◾ 237 15. Smoke extracts are produced by way of more or less selective extraction of smoke constituents directly from the smoke aerosol (by countercurrent circulation of water or organic solvents) or from the PP.2 Smoke Oils Smoke oils are made by blending liquid smokes with vegetable oils. Consequently. Smoke by-products constitute more complex SFs. . They are less acidic than aqueous flavors and allow to exhibit more complex smoky tastes. SFs for herring. Wet salting (or curing if nitrited salts are used) is made with brines spread on food or in which the food is dipped.4 Smoke By-Products Smoke by-products are constituted by smoke extracts and smoke distillates [6]. Therefore. but their uses are specific to a food: smoke aromatic preparations can be produced to treat certain kinds of meat and cannot be used for fishes for example. Dry salting (or dry curing if nitrited salts are used) is made with dry salt deposited directly on food. fish sauces. and so forth. or fish oils. smoke powders used in the meat industry should be different from those used in seafood industry in order to avoid nitrited salts in seafood treated with smoke powders. hundreds of smoke by-products are available. the liquid smokes and smoke powders can be added to salt or in brine but not smoke oils. most frequently in 90:10 (v/v) proportions. Therefore. their uses are really characteristic of a product and cannot be employed for a wide variety of food due to their typical organoleptic qualities. consequent to the reaction between amino acids and nitrite. these SFs are not used much in seafood industry. These smoke powders can be added to salt used for salting steps or to dehydrated sauces or soups elaborated from seafood products.

The mist generated is composed only by small droplets and there is no gaseous phase. They provide a better water solubility and prevent the heterogeneity of layer formation on the product surface or the product separation during storage. and atomization. mainly liquid smoke concentrates on the products in a smokehouse. from the granulometry point of view. Smoke powders are preferred when water use is impossible as in dehydrated mixes. meat treated by this process is considered as smoked but « smoked by liquid smoke » must appear on the package. the composition of liquid smoke mist is not similar to real wood smoke. SFs can be incorporated directly with the ingredients during the formulation or through injection needles when the shape of the product cannot be modified.238 ◾ Handbook of Seafood and Seafood Products Analysis The development of synthetic SFs must be also noticed.3 Use of Smoke Flavorings There are four techniques to incorporate or deposit SFs in or on seafood products: showering. atomization of SFs consists in the vaporization of liquid smokes. but it is also employed in the seafood industry. direct addition. Indeed. Products are dipped in SFs solution for short periods (from 5 to 60 s). Therefore. because to guarantee the homogeneity of the SFs during the treatment and to prevent the settling out of smoke condensates in water. According to the final product. because the products are immersed in the SFs solution instead of pouring the SFs solution on the products. Water-based composed SFs such as soluble aqueous flavors or buffered aqueous flavors are commonly used in this technique. taste. Diluted SFs fall by gravity through perforated plates on the hung products. etc. However. which carries a particulate or dispersed phase [8]. Besides. between 15 and 20 mm. in numerous European countries. However. composed entirely of synthetic compounds or partly from a liquid smoke base [7]. Indeed.) are dependant of the dilution of SFs in water according to proportions varying between 20% and 25% for SFs and 75% and 80% for water. the synthetic SFs created are not sufficiently similar to real wood smoke or to SFs. The mist obtained is constituted of small droplets with a similar size as in real wood smoke. wood smoke is composed by a gaseous phase formed by the most volatile compounds. Finally. there are different carriers of SFs. an emulsifier must be added in the SFs. especially used for meat products. 15. especially in the labeling of the smoked products. Liquid smoke solution is therefore recycled and filtered and the concentration is readjusted. which can be injected into the product as for the salting step. Showering is a technique currently used in North America. products treated by liquid smoke atomization are considered as flavored and not smoked. and this technique appears as an alternative to the smoking process. Drenching/soaking is the opposite of showering technique. Soluble aqueous flavors or buffered aqueous flavors are mainly used. SF is sprayed with air under pressure through special nozzles and forms a wood smoke mist in the cell of smoking. The final organoleptic qualities (color. Smoke oils are preferred for lipidic emulsions or lipidic sauces. SFs are so easy to produce that it would not be profitable to create synthetic SFs when natural ones are available at a cheap price. liquid smokes are also employed in the curing brine. From a physical point of view. Other devices have been optimized in order to generate a similar physical composition of . drenching/soaking. that is. The progress made during the last decades in elucidating the chemical composition of wood smoke gave rise to attempts aiming at producing SF. Direct addition consists in the incorporation of SFs during the fabrication of the food products. In France. vaporized liquid smoke is similar to real wood smoke. This difference constitutes a critical point in the liquid smoking status. but aqueous liquid smokes are the most used SFs in this technique.

The SF is sprayed on a surface at high temperature. The SF composition can be complexified by the addition of spices and aromatic herbs [10]. Hardwoods lead to G/S and G/P ratios. ventilation must be planned in order to reduce the moisture.Smoke Flavoring Technology in Seafood ◾ 239 wood smoke with liquid smoke atomization. a good knowledge of the food matrix to be treated is required to apply SF in the best conditions and to reach the expected organoleptic qualities controlled by SF chemical composition. airflow. hence the high acidity of liquid smokes. whereas weak moisture gives to the product a good color but a weaker smoky taste. acetaldehyde. hemicellulose in hardwood (nonconiferous woods) is mainly constituted by pentosans whereas hemicellulose in softwood (coniferous woods) is mainly composed by hexosans. wood moisture. The adjustments are carried out on the flow of liquid smoke from the tank owing to a temporization on the liquid admission and on the flow of air under pressure. 15. methanal. liquid smoke atomization is the most used technique of SF. the drying step is necessary to prepare the surface of the fillets. it creates a gaseous phase. but the optimization of the parameters to have a similar particulate or dispersed phase is not easy. This step must take into account the initial water rate of the raw material and the composition of the final product. The surface must present a beginning of protein coagulation. water. of 1. and air moisture are also essential in the SF final composition. The compounds generated from hemicellulose pyrolysis depend on the nature of the wood. In fish smoking. first to control the drying of the product and second. respectively. formic acid. to favor the deposition of smoke components. predominant in softwoods) and in para position (syringol derivatives predominant in hardwoods). Hemicellulose pyrolysis leads to furan and its derivatives and aliphatic carboxylic acids. The main characteristics that permit the differentiation of hardwoods and softwoods are the guaiacol:syringol (G/S) and guaiacol:phenol (G/P) ratios. The pyrolysis of cellulose initiates the hydrolysis of glucose followed by dehydration to 1. The pyrolysis of lignin can also lead to alkyls aryls . which confers a subtle glossy and sticky aspect.4 Chemical Composition of Liquid Smokes The chemical composition of SF depends on the composition of the wood raw material used and especially the relative amounts and structure of its main components: two polysaccharides namely cellulose and hemicellulose and lignin. Glucuronic acids decompose to carboxylic acids. The thermal decomposition of pentosans provides a higher amount of furans than hexosans. which favors the vaporization of SF [9]. Finally. which decompose to form alpha cellulose and provide a higher amount of PAH. According to the liquid smoke used. Indeed. Similarly.5 and 2. and various anhydroglucopyranoses (mostly levoglucosans) [11]. Important moisture favors the smoke penetration and strong smoky organoleptic characteristics. The role of pyrolysis parameters as pyrolysis temperature. lignin thermal decomposition provides compounds considered as most important for the smoke flavor. Therefore. hence the limitation of the use of softwoods for smoking. and sometimes small quantities of furans and phenolic compounds. furfural and homologues. The smokehouse must be hermetically closed during atomization. The moisture control is essential. The volume of liquid smoke mist is controlled by the number of nozzles and the smokehouse size. the methods of production and the possibilities of applications of SF are very wide. hydroxyacetaldehyde. such as alkyl phenolic compounds and derivatives like phenolic ethers with methoxy groups in ortho position (guaiacol derivatives. A high knowledge of the biochemical composition of the wood used and the parameters of the combustion are essential to generate SF. The wood polysaccharides lead to methanol.6-anhydroglucose (betaglucosan) and finally to acetic acid and its homologues. furanones. acetic acid. In seafood industry. Therefore.

and humidity of air constitute key parameters of SF composition. The manufacturer can choose SF according to the required result on the organoleptic characteristics of the final product. between 280°C and 320°C for cellulose. and 400°C for lignin [17]. As the best pyrolysis temperature to obtain the required volatile compounds are between 380°C and 500°C. Air moisture is also very important and must be set in adequation with air velocity to keep the water rate constant in the air during the combustion. The wood moisture appears as the second important parameter [20]. The rate of carbonyl compounds increases gradually with the temperature from 200°C to 600°C. furannic compounds. because their contents in smoke or in food increase from 400°C to 1000°C. The combustion is faster when the granulometry of the wood raw material is important [23. For example. 15.240 ◾ Handbook of Seafood and Seafood Products Analysis ethers from lignans. the quantity of phenolic compounds increases with a maximum close to 500°C and decreases after 500°C.24]. because it plays a role in the pyrolysis temperature. steps of SF purification through filters or apolar solvent washes are often required to decrease the PAH levels. A slow combustion is reached with weak air velocity. lignin dimers. phenol amount is multiplied by two between 450°C and 650°C. The air velocity indirectly influences the SF composition by the modification of pyrolysis temperature or smoke temperature [21. whereas syringol quantity is tripled. is recommended because it burns slower. Due to their . Therefore. From 200°C to 600°C. An optimal moisture is planned in the industry between 17% and 20%. the wood granulometry and moisture. exothermic reactions of pyrolysis of wood components occur between 200°C and 250°C for hemicellulose. A temperature of 450°C–500°C was reported to lead to the best composition for the creation of carbonyls. the pyrolysis temperature. The rate of acids is higher for temperature lower than 300°C and decreases after 300°C with the increase in temperature. Wood granulometry can also influence SF composition. and the enolones derivatives [14]. the furannic derivatives. According to the pyrolysis process. with a lower water rate than that in softwood. PAH must also be surveyed. The generation of volatile compounds is dependent on the wood pyrolysis temperature [16]. known as the smoky skeleton of SF. the main organoleptically active volatile compounds generated during the pyrolysis process can be sorted in three groups of molecules: the phenolic compounds. The high moisture allows to reduce the wood combustion efficiency. A step of filtration is almost obligatory to avoid these contaminants. but they have a weak impact on the smoky flavor of SF and food processed with SF [13]. However. different groups of compounds are formed.18. a lower temperature is reached and allows increasing the generation of smoke volatile compounds and minimizing PAH formation. Therefore. the diversity of settings of pyrolysis parameters can explain the diversity of organoleptic volatile compounds and the diversity of qualities of SF. After the water release (close to 120°C–150°C). Lower concentrations of oxygenated compounds have been found to be caused by an oxygen depletion during combustion [20]. it seems difficult to generate the desired organoleptic volatile compounds without PAH contaminants. differences can be observed depending on the molecules. and trimers [12]. The use of hardwood. whereas a rate between 20% and 30% has been reported as optimal to reduce the emission of particules [11].5 Role of SF Process Parameters in Volatile Compounds Generation Except the wood type that influences the smoke quality strongly [15]. and phenolic compounds [10. Indeed.19].22]. Then. the velocity.

phenolic compounds are not sufficient to explain the SF role in smoked fish odors. but it may not be the main contributor to wood smoke flavor. A much more complex mixture of compounds is responsible for the characteristic aroma of smoked fishes [35].2).1) [14.6 Organoleptic Roles of Volatile Compounds of SF 15.34]. They are the major compounds in SF with a wide range of odorant thresholds (Table 15. cresols. and alkylguaiacol may also contribute to imparting a smoky flavor to smoked fishes [13. making them odorant at low concentrations. two main classes of odor-impact molecules can be defined: phenolic compounds and carbonyl compounds. which gather furannic and enolone derivatives. and methylsyringol has a pure and characteristic smoky flavor [10].6. The role of syringol is important. 15. These observations have been recently corrected [14.Smoke Flavoring Technology in Seafood ◾ 241 chemical composition. Phenolic compounds are known to constitute the odorant “smoky” skeleton of wood smoke and smoked fish.29]. taste. Many studies have indicated that phenolic compounds present in the vapor phase of smoke may be odor-active compounds [30–32]. the diversity of SF causes diverse consequences on the texture.1 Role of Volatile Compounds of SF in the Odor Even if the concentrations of odorant volatile compounds in SF can be various.34] (Table 15. Phenolic compounds of medium volatility have been considered as the most important odorant molecules. color. The medium-boiling fraction (91°C–132°C) composed of isoeugenols.28. Some of them have very low odorant thresholds. Table 15. guaiacol.33. Similarly. syringol.1 Odorant Thresholds of Various Phenolic Compounds Phenolic Compounds Phenol o-Cresol m-Cresol p-Cresol Guaiacol 4-Methylguaiacol 4-Ethylguaiacol 4-Vinylguaiacol Vanilline Syringol Eugenol Ethylvanilline Odorant Thresholds in Water (μg/L) 5900 650 680 55 3–21 90 50 3 20–200 1850 6–30 100 References [25] [25] [25] [26] [25] [25] [27] [26] [25] [25] [26] [25] . and preservation of the product. odor. Phenolic compounds of low-boiling fraction (60°C–90°C) composed mainly of phenol.

STD MS.48 ± 8.97 23. STD MS.64 ± 18. vanilla.55 ± 9.44 17.98 20.55 ± 39. STD MS. burnt. spicy/ woody (3) (2) 5 6 (2) 4 4 3 5 6 7 (2) 4 4.6-Dimethylphenol 1130 . LRI. milk Smoke. Animal. LRI. LRI.4-Hexadienal 904 2-Methyl-2-cyclopenten1-one 920 2-Acetylfuran 925 5-Methylfurfural 970 Phenol 992 Handbook of Seafood and Seafood Products Analysis 2-Hydroxy-3-methyl-2cyclopenten-1-one 1036 2. STD Cooked.3-Dimethyl-2cyclopentenone 1052 o-Cresol 1068 p-Cresol 1093 Guaiacol 1110 2. STD MS. burnt Smoked. LRI. STD MS. LRI MS. ink Marine. LRI.07 (1.53) 8. STD MS.6-Dimethylpyridine 890 2.50) 65.04 7 4 16.22 ± 9.37 ± 3. earthy. green Cooked vegetable. potato Cooked potato. LRI.74 ± 27. chemical Green.94 49. spicy.12 42. LRI MS.2 Odorant Characteristics and Concentrations of the Most Potent Odorant Volatile Compounds in Salmon Fillets Treated by Liquid Smoke Means of Identificationa Mean ± SDe 124.27 ± 2. green Cooked vegetable. burnt. green Odorant Attributes Given by the Judgesb Number of Judgesc Average Intensity d 242 ◾ Compounds LRI (DB5) Furfural 859 4-Methylpyridine 865 Furfuryl alcohol 875 2.63 ± 13.18 ± 37. chemical.27 ± 0.45 ± 172. mushroom Cooked. LRI MS. spicy.90 (1. STD MS. LRI. metallic. LRI. roasty Chemical.33 ± 1. LRI MS.25 6 (5) 6 7 (4) 7 7 6 8 8 8 Chemical.53 360.34 (24. STD MS.24 ± 63. LRI.62 74. STD MS.Table 15. green. LRI. wood fire. LRI. milk Cooked/soup. fatty Roasty.75) MS. spicy Spicy.17 ± 26. STD MS.

burnt Smoke. LRI.15 ± 1. earthy 6 (5) 8 7 (3) 7 8 8 8 (5) 7 7 5 4 3 (3) 6 4 (2) 5 5 5 5 (2) 8 6 Ashes.62 ± 4.25 ± 10. green.86 (2.35 3-Ethyl-2-hydroxy-2cyclopentenone 1140 1. green. milk Burnt. LRI MS. green.3. LRI 1160–1180 4-Methylguaiacol 1192 482. violet. rotten.26 ± 1.91 36. STD Cucumber.46 Solvent. clove Green. green. STD MS.21 ± 7.87 ± 1.36 1132 MS Cooked. fatty Burnt rubber. STD MS.15) 86. LRI.12 4. spicy. smoke. spicy.3-Dimethoxytoluene 1247 (E)-2-Decenal 1266 3. STD MS. STD MS.17 15. spicy 6 5 17. LRI MS.3-Trimethoxy-5methylbenzene 243 . green 6 3 11.50 18. chemical Green. LRI MS.16 ± 5.2-Dimethoxybenzene 1147 2.82 ± 6.2.E)-2.4-Decadienal 1330 Syringol 1365 Eugenol 1370 Smoke Flavoring Technology in Seafood 4-Propylguaiacol 1382 1400 ◾ 1. vanilla.97 2. green. medicinal 7 4 10.79 (6. LRI MS.13 6. LRI. LRI. smoked Candy. LRI.5-Dimethoxytoluene 1282 4-Ethylguaiacol 1287 Indanone 1307 4-Vinylguaiacol 1330 (E.71 (3. LRI MS. clove Sawdust.5Dimethylphenol/ (E)-2-nonenal MS. STD MS.15 ± 243.and 2.85 ± 40. green Spicy.61 ± 22.15) (continued) 2.51 ± 18.49 ± 6. smoke.95) 8. STD MS.2. LRI.72 44. LRI. fatty.4Trimethylcyclopenten-1one MS MS. spicy. smoked Cooked vegetable.25 ± 4. LRI.96 ± 10.24 ± 1. vanilla Cooked. spicy Spicy. spicy Oily. STD MS.4.

5 is rounded to 5 and an intensity between 5.55 ± 8. Food Chem..5-Trimethoxytoluene 1527 4-Allylsyringol 1615 8-Heptadecene 1680 Source: Varlet. LRI.2 (continued) Odorant Characteristics and Concentrations of the Most Potent Odorant Volatile Compounds in Salmon Fillets Treated by Liquid Smoke Means of Identificationa Mean ± SDe 7. LRI Animal. LRI. spectrum. STD MS.. it must be considered as an attempt of identification. chemical 6 4 Smoke.40 ± 3. roasty.35 (20. roasty 7 4 Burnt rubber. 9 = very strong odor intensity).23 ± 0.81 ± 11. J.77 24. a b c Handbook of Seafood and Seafood Products Analysis d e Means of identification: MS. and quantities of odor-active compounds detected by fewer than six judges are indicated in parenthesis. Number of judges (out of eight) who have detected an odor. Agric. mass spectrum (identified using the mass spectra of the compounds).39 6. spicy 6 3 Odorant Attributes Given by the Judgesb Number of Judgesc Average Intensityd 244 ◾ Compounds LRI (DB5) (Z)-Isoeugenol 1423 (E)-Isoeugenol 1473 2. STD MS. Average intensity of the eight judges is rounded to the nearest whole number. An intensity between 5 and 5. spectrum. STD. and odor description of an identified compound correspond to the retention time. LRI MS. V.3. et al. LRI MS. standard (when the retention time. green.68 MS. 2007.87 ± 2. Note: Frequency of detection.Table 15. 4518. The odor given corresponds to the odor detected by the judges during olfactometric analysis for its retention time but not surely due to the compound that we try to identify. rotten 7 4 Spicy. linear retention index (when the LRI of the identified compound corresponds to the LRI in the literature). and odor description of the injected standard of this compound). In micrograms equivalents of dodecane per 100 g of smoked salmon. When only MS is available for identification. woody (4) (2) Clove. .48) 1. Means of three fillets.5 and 6 is rounded to 6 (1 = very weak odor. odor intensity. LRI. 55.

Moreover. and isoeugenol in spicy/sweet flavor [41].Smoke Flavoring Technology in Seafood ◾ 245 Carbonyl compounds have also been reported as contributors to the smoky aroma of wood smoke. liquids. 4-methylguaiacol. 15. reactions between liquid smoke compounds and the components of the matrix can occur through Maillard and Strecker reactions. whereas syringol and 4-methylguaiacol showed the same but lower effect than guaiacol [40]. As for the assessment of the odor.34]. Furthermore. The oils used in smoke oils can soften the smoke aroma. Then. because they are not the compounds mainly detected in SF and seafood treated by SF odors by sensory analysis [37]. The high-boiling fraction of phenolic compounds (133°C–200°C) was described with an acid and chemical property that was judged of poor quality. However. A polyfunctional carbonyl subfraction was isolated from wood smoke and possessed a caramellic/burnt sugar aromatic note [36].3. and very little information is available.38]. The taste thresholds of some phenolic compounds were determined [40] and showed a high diversity between the molecules. the physical state of SF can also influence the aroma. Concerning the bitter taste. The results of this fractionation are given in Table 15. the determination of the effects of compounds of SF on the flavor is complex. they may contribute in mixture to the overall odor. and the odorant contribution of odor-active compounds cannot be the same if the SF is in the form of powders. if they do not have a strong individual influence.2 Role of Volatile Compounds of SF in the Flavor Phenolic compounds were shown as the major contributors of the smoky flavor [35].39]. Furannic compounds were thought to contribute to soften the heavy smoky aromas associated with phenolic compounds [37. as the other minor odor-active compounds. Two categories of carbonyl compounds can be differentiated: furannic compounds and enolone derivatives. 4-methylguaiacol perception was superior to that of syringol and guaiacol. Synergic or masking effects are possible and make the final odor complex. More recently. They were isolated early from wood smoke and described as grassy. The amino acids from the seafood matrix and the carbonyl compounds from the SF can generate furannic compounds and nitrogen-containing compounds with roasty/smoky aromatic notes [19.6. or oils. early works performed on individual phenolic compounds have identified the impact of guaiacol on the smoky flavor. However. phenolic compounds are not the only flavor-active compounds. but taste was not investigated as much as odor. furannic compounds were found to play a role in cold smoke odors of liquid smoke or fishes treated by liquid smoke [14. the same compounds responsible for the odor should be involved in the flavor that SF confers to seafood. sometimes cooked. The fractionation of a commercial liquid smoke preparation evaluated by a sensory panel concluded that the phenol fraction was essential but not complete from a sensory standpoint [42]. Enolone derivatives are compounds derived from cyclopentenone. it was commonly admitted that syringol derivatives impart a smoky odor and guaiacol derivatives contribute to a smoky flavor. . Sensory analysis performed on standards confirmed the importance of guaiacol and o-cresol in the smoky flavor and dimethylphenol. However. Furfural and homologues exhibit cooked/roasty aromatic notes. guaiacol derivatives and more generally the phenolic compounds of low-boiling fraction molecules (60°C–90°C) have been shown to cause the odor. The determination of the role of SF components in the final product odor is complex due to the odorant interactions that can occur between the odor-active compounds. Recently. For several decades. and seem to contribute little to overall aroma.

and the intensity of the process. Maillard and Strecker compounds can also be responsible of the color of the smoked product [45]. 1. furannic compounds could also have an effect on the flavor [43]. A brief drying after smoke absorption can cause a higher level of dehydration and lead to higher amounts of Maillard products. However. the deposition of Maillard compounds leads to a darker color of fish flesh [46]. According to their concentrations found in the different SF. which has been reported in wood smoke and smoked meat [41] but not in smoked fishes until now. Formaldehyde seems to be involved in the texture of smoked fishes and to be responsible for the layer at the dried surface of fishes [45]. the eventual dilutions of SF. distilled at 91°C–132°C. Other compounds such as enolone derivatives could also play a role in the SF flavor. they could play a role in the inner texture of the product.6. These . 6. Indeed. because they are added in the product during its fabrication. After scission and dehydration. can react with proteins. SFs under powder or oil forms do not act on the surface texture. Formaldehyde was shown to react with the amino group of the N-terminal amino acid residue and the side chains of arginine. cysteine. whole liquid smoke. terpene subfraction. distilled at 133°C– 200°C. phenolic subfraction. 15. the product must also be placed in a dry and hot ambient atmosphere for short periods in order to favor color formation.4 Role of Volatile Compounds of SF in the Aspect and Color The color of seafood treated by SF can derive from physical and chemical reactions. which have brown/yellow characteristic color. smoke condensates are colored mainly due to phenolic compounds. In the liquid smoking process. 15. Thus. 4. which can vary from golden yellow to dark brown according to the nature of the wood.246 ◾ Handbook of Seafood and Seafood Products Analysis Table 15. melanoidines could be created by polymerization through aldolic condensations. 2.3 Sensory Taste Intensities of Liquid Smoke Fractions Fractionb Taste Property a 1 6 3 1 1 2 7 1 1 2 3 3 2 3 3 4 11 0 0 0 5 4 6 1 0 6 10 1 0 0 Smoke taste intensity Tarry taste intensity Chemical taste intensity Acidulous taste intensity a b Intensity scale: 0 = below threshold. 5. 3. histidine.3 Role of Volatile Compounds of SF in the Texture The texture of smoked products is due to coagulation of proteins. distilled at 67°C–90°C. However. and lysine residues [44]. Formaldehyde.6. Studies on standards have shown that cyclotene was a flavor-active compound [41]. Their physical deposition of SF on seafood can confer its color to the product. The acidic aqueous SF can also increase the coagulation of proteins and act on the texture. 11 = highest value.

They lead to resinous substances (phenoplasts). Food industries are working to develop new applications of smoke condensates. but no information is available concerning this pathway [47]. An oxidant molecule acts by electronic capture and can trouble the preservation of the product by the initiation of lipid oxidation. there is a critical concentration that must not be overcome to avoid an inversion of antioxidant effect that can become prooxidant. The most active compounds are polyhydroxyphenolic compounds such as pyrogallol and resorcinol. However. syringol. because of its terminal amino group. Among monohydroxyphenolic compounds. that is why some researchers have concluded the absence of relation between the inhibitory effect of essential oils and their phenolic content. Therefore. or 4-propenylsyringol. . the antioxidant properties depend on the radical located in the para position from the hydroxy group as in 4-methylguaiacol. 4-methylsyringol. Glycolic aldehyde. and 4-vinylsyringol is lower. which could contribute to product safety by controlling the growth of foodborne pathogens. alone or in synergy. the activity of compounds must take into account the synergic or antagonist effects in mixture. The antioxidant behavior is increasing with the temperature of the boiling point of the phenolic compounds [44]. and the degrees of reticulation of the molecule vary as a function of time [49].24]. Protein-bound lysine. but a loss in arginine and histidine is also observed. Carbonyl-amino reactions as Maillard reaction could play a main role in smoked food.7 Role of Volatile Compounds of SF in Preservation Smoking process is the oldest preservation technique because of the antimicrobial and antioxidants properties of wood smoke.Smoke Flavoring Technology in Seafood ◾ 247 compounds give to the final product a brown color. could be responsible for most of the antimicrobial properties. Concerning the antimicrobial effect of wood smoke condensates. it seems that phenolic compounds and carboxylic acids play an inhibitory role. is considered as a major source of the amino components in such reactions. the most prevalent essential amino acid in fish. and 2-oxopropanal are considered to be important color precursors [6. A synergic effect has been shown between high-boiling point phenolic compounds and oxidized phenolic compounds and it prolongs the antioxidant action [44]. and hydrocarbons are not influential. 15. 4-vinylguaiacol. Carbonyl compounds and esters are nearly not implied. The phenolic compounds can give an electron to stabilize the oxidant molecule and with their ringlike structure and mesomeric forms. especially against bacteria [51]. the glossy aspect noticeable on certain smoked products is the result of reactions between phenolic compounds and aldehydes [48]. The antioxidant activity of guaiacol. The polymerization is favored by the heat. The antioxidant compounds of wood smoke condensates are those with an active phenolic function. phenolic compounds and carboxylic acids. Studies on the antimicrobial activity of some smoke condensates have revealed very variable effects on the growth of microorganisms [50]. Finally. Coniferaldehyde and syringaldehyde are considered to be irreversibly bound to proteins and to contribute orange tints to the products [24]. A part of the fi nal color could derive from phenolic compounds with aldehyde function. methylglyoxal. phenolic compounds can easily support the lack of electrons. As in odor and flavor.

. particularly smoked food [57. However.54]. Owing to their lipophilic properties (log Kow between 4 and 7).8-dihydrodiol OH B[a]P glutathion conjugate OH OH B[a]P 7. PAHs are considered as carcinogenic contaminants of processed food [56]. In SF. they are considered as heavy PAHs. the uses of SF in food industrial processes must be ruled out in order to guarantee food O DNA adducts OH Benzo[a]pyrene:B[a]P OH B[a]P 7. PAHs are generated during smoke production by wood pyrolysis. Therefore. it is used as the leading substance to illustrate PAH contamination. more toxic than light PAHs.10-epoxyde Glutathion S OH OH OH O B[a]P 7.3 Benzo[a]pyrene metabolization.1 Polycyclic Aromatic Hydrocarbons Properties and Toxicology PAHs are well known as being food contaminants and carcinogens [52]. They are considered as carcinogenic contaminants.8 15. home cooking and industrial food processes represent the major source of human contamination [55]. PAHs can cross the biological membranes and accumulate in tissues. Therefore.8-catechol O OH S O COOH O O OH OH OH OH OH O B[a]P sulfo-conjugate B[a]P glucuronide Detoxification products Figure 15. PAHs are formed by the incomplete burning of carbon-containing material. As they can be absorbed by animals.3). These compounds have been studied for several years. hence their toxicity (Figure 15. PAHs comprise fused aromatic rings made up of carbon and hydrogen atoms: up to four fused benzene rings.8 epoxyde OH B[a]P 7. Hundreds of individual PAHs may be formed and released during the process of incomplete burning of the wood.58].248 ◾ Handbook of Seafood and Seafood Products Analysis 15. especially benzo[a]pyrene (B[a]P) [59]. because their catabolism leads to poly-hydroxy-epoxy-PAH suitable for binding to DNA adducts.8.8-dihydrodiol-9. which are constituted by less than four benzene rings. B[a]P is the first PAH whose toxicity and carcinogenicity was assessed from the observations of Sir Percival Plott in 1775 at St Bartholomew hospital of London about cancer of the scrotum of the chimney sweepers. they are considered as environmental pollutants and can contaminate the human feed raw material [53.

Apolar solvents or mixes of apolar and semipolar solvents are used to extract the maximum of PAHs. The nature of the SPE cartridge phase is linked to the extraction method and the biochemical composition of the initial matrix. PSC and PTF. the concentrations of benzo[a]anthracene (B[a]A) and benzo[a]pyrene (B[a]P) must not exceed 20 and 10 mg/kg of liquid smoke. respectively [73].Smoke Flavoring Technology in Seafood ◾ 249 safety avoiding PAH contamination. and lead to mistakes in the identification.9 Legislative Aspects 15. Parameters of the chromatographic separation and detection must be adjusted to avoid coelutions with interferences from lipids. which combines a separation step and a detection step. Thus.9. cause chromatographic coelutions. because they do not have the same toxicity. and liquid chromatography is coupled to ultraviolet or fluorimetric detector [59–63]. even if they were found in weak quantities. and stir bar sorptive extraction (SBSE) [68] but not on liquid smokes or seafood treated by SF. or tandem mass spectrometry [70].69]. In both condensates. the chromatography must be sufficiently efficient to separate isomers of PAH. these PAHs were considered as toxic at low levels. but solid-phase extraction (SPE) cartridges are now more frequently employed. respectively [74]. supercritical fluid extraction (SFE) [66] or solid-phase microextraction (SPME) [67]. In the 1980s. Gas chromatography is coupled to mass spectrometry [58. 15. In the case of liquid matrices as liquid smoke. The eight heavy PAHs left were shown as being carcinogenic or mutagenic contaminants and gave rise to serious health concern. . PAHs are often coextracted with fat matter. eight light PAHs were considered as environmental contaminants. it is essential to quantify only the toxictargeted compounds. with a weak toxicity but high concentrations in the samples analyzed.2 Extraction and Analysis Methods of PAH in SF and Seafood Treated by SF The quantification of PAHs in SF and seafood treated by SFs is performed in two steps: an extraction step and the analysis step. that is. flame ionization detector (FID) [60].1 European Regulations on PAH Found in SF In 2003. a European regulation set the maximum contents of PAH in the primary products (PP) of smoke condensates used for the production of SF. purification and/or delipidation steps such as saponification are often applied to reduce the fat matter rate of samples [64]. For example. This harmonization was necessary to homogenize the legislation about SFs. Environmental Protection Agency (US-EPA) identified a list of 16 PAHs as the most frequently found [60]. but. solid–liquid extraction can be carried out. Indeed. Other extraction devices have been developed to investigate PAH in smoked food such as accelerated solvent extraction (ASE) [65]. the analysis step is the most critical point. which can disturb the extraction. they have not been applied to SF or seafood treated by SF. For the separation of the PAHs extracted from SF or seafood treated by SF. gas chromatography and liquid chromatography are the most used techniques [55]. 15. Therefore. Purification was especially performed on an alumina or silica column. such as bidimensional chromatography at the gaseous phase (GC/GC) [71] or liquid phase (LC/LC) [72]. in Italy. Although all steps are important.8. However. Among them. Several devices are therefore developed to optimize the analysis. The extraction step must integrate the composition of the matrix. In the case of solid seafood treated by liquid smoke.S. to our knowledge. the U. Moreover. a liquid–liquid solvent extraction is often used [61–63]. the maximum levels of B[a]A and B[a]P were set at 20 and 10 mg/kg of liquid smoke.

The main criticism that can be formulated against SF is the lack of control of the final organoleptic qualities of such processed food. atomization of liquid smoke would constitute the smoking technique. atomization of liquid smoke in a smokehouse is considered as a smoking process but the maximum level of PAH must not overcome that of flavoring legislation. but it could also initiate an international consideration of labeling of smoked and flavored food. it can lead to problems of labeling. Thus. SFs are used in higher quantities than those employed in flavoring processes. Indeed.78]. the PAH contamination was only set for B[a]P [77]. Indeed. However.03 mg/kg. brown meat of crab.2 European Regulations on PAH Concentration in Food Treated by SF In 1988. Therefore.69. Th is fact can be understood by the use of smoke condensates in flavoring quantities. This value is the result of the necessary harmonization between the national laws of European countries [79]. that is. the PAH contamination reached in SF is largely below the values authorized in PP [60.9. this process can also be considered as a flavoring of the surface of the product.75]. All these benefits could help to reconsider the status of atomization of liquid smoke and the maximum PAH contents related. very small amounts. As for SF. In this case. if it is considered as smoking technique. This value is very low compared to those authorized in PP. Finally. it is necessary to better control the composition of SFs and to improve knowledge about the influence of the pyrolysis parameters (wood nature. atomization of liquid smoke must be lower than 0. Moreover. Therefore. whereas food is treated by SF and not directly by PP.10 Conclusion A wide range of SFs and uses of SFs are now available to flavor seafood products. for meat industry.03 mg/kg and leads often to noncompliant smoked products. SFs appear as a safe alternative to smoking techniques. the liquid smoking process decreases the emissions of PAH compounds to the environment. leading to less PAH contaminated food by comparison with the traditional smoking techniques [80]. In certain countries such as France.250 ◾ Handbook of Seafood and Seafood Products Analysis However. as drenching or showering. it is legitimate to wonder if the exclusive monitoring of the B[a]A and B[a]P in PP is adequate to illustrate the PAH contamination of SF. Moreover. The high maximum values authorized in PP do not seem well adjusted with the weak final PAH contamination of SF. Indeed. 15. it is paradoxical to apply flavoring regulations to the smoking process. 0. However. the respective legal B[a]P amount is 5 mg/kg.03 mg/kg. Therefore. important differences in PAH concentrations are noticeable [57.63] which justifies controls and regulations. Indeed. Moreover. However. excluding bivalve molluscs. . according to the origin of SF and industrial manufacturers. the vaporization of SF in a smokehouse causes a loophole in the legislation. because these values were set for PP and not SF. the toxicity of other heavy PAHs was recently demonstrated and the monitoring of these PAHs was recommended by a European regulation published in 2005 [76]. the 2003 maximum values must be reviewed again. The content of PAH in SFs and in the final product can be better controlled than during traditional smoking. a European regulation set the maximum content of B[a]P in foodstuffs treated by SF at 0. that is. 15. it leads to lower PAH contents. Nevertheless. and head and thorax meat of lobster and similar large crustaceans [76. the smoking regulations set a maximum B[a]P value of 5 mg/kg of smoked fishery products and smoked crustaceans.

J. and Manzanos. moisture. 463.. Food Agric. Ed. 15.. Agric. D. Sikorski. 7. P. 49. which could contribute to give to the SF a less processed characteristic. and Oesch. 1984. Chem. 1996. 28. However.. 55.. CRC Press.. Food Chem. Gomaa. 1996. 1987. Alén. Pure Appl. Sep. Smoke and liquid smoke. R.H. in France. temperature. Agric.. Appl. The problem can come from the emulsifiers that are sometimes added in SFs. Varlet. 3. Food Chem. Foster.. 635. M. P. Pyrol. Jira. 1999. Volatiles composition and flavour profile identity of smoke flavourings. whereas SFs are produced from natural wood. 18. 21.E. Anal. J. Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques. E. Maga.. Relationships between the maximum temperature reached in the smoke generation processes from Vitis vinifera L. Nutritional Composition. J. N. 75(2). 503. 55. Boca Raton... Z.. et al. and Zabala. Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy. 1995. Food Chem. et al. 19. R. M.. M.D. 6. M. 163. Finally. Smoking. Sci... 2005. 637. L. M. 2005. Food Rev. 251..Smoke Flavoring Technology in Seafood ◾ 251 wood size. Mol. 13.F... Šimko. and Campbell. Principles of Smokeless Smoke Curing. 9. 8. Int. 36.L. p. Z. 1977. the optimization of SFs effects on food products must be done avoiding PAH generation. Pyrolysis-gas chromatography/mass spectrometry of Quercus sp. Moscow. M. 137. 9. 17. 1990. Studies of the smoking process for foods. T. V.B.A. The flavor chemistry of wood smoke. 14. 1961.. Besides. K. Study of an aqueous smoke flavouring from the aromatic plant Thymus vulgaris L. 2002.. V.. Fleischwirtschaft Int. Chemical reactions of smoking... Food Chem. M. Composition and analysis of liquid smoke flavouring primary products. etc. . the traceability of SF must be improved. References 1. 43. Guillén.. J. Simon. Study of the components of a solid smoke flavouring preparation.D. 2006. W. and Ibargoitia.E. and Preservation.)... 70. wood. Kurko. Nonier. the processed food cannot be consumed. 17(1–2).M. 16. 79. 139. Manzanos.. and Sikorski.. Nutr. 5.. The role of smoke particles. 1993. 4518.. 1267.D. 1995.. 2005. Sci. Guillén. Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavourings. W. 4. 1687. J.. 2007. Guillén. Study of the volatile composition of an aqueous oak smoke preparation. shoot sawdust and composition of the aqueous smoke flavoring preparations obtained. Food Qual. 181. Hollenbeck. Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings. 4.I. in Seafood: Resources.D. Legkaja i Pishchevaja Promyshlennost. Simpson. Kostyra. 10(5).J. and today no information is available. and Manzanos. Guillén.. E. J. Contam. Pref. according to allergic people and religious groups... Food Agric. M. J. 49. D. Indeed.. Agric. Pyrol. Pszczola. Food Technol.. J.E. J. Food Addit. SFs are forbidden for the smoking of organic products from aquaculture. January. 79. 12..A.. Sci.J. Tour highlights production and uses of smoke-based flavors. C. 1302.. Food Chem. Appl. Kuoppala.D. Formation of the main degradation compound groups from wood and its components during pyrolysis.. et al. 871.M. M... Novel concepts in technology and design of machinery for production and application of smoke in the food industry. 2005. 11.. FL. Application to structural elucidation of macromolecules and aromatic profiles of different species. Miler. 10.J. 2. 3(1–2). Anal.W. 1996. Food Res. M. et al.. J. and Manzanos. M. 283. 44. E. 85. and Baryłko-Pikielna. Guillén..

. 1201. Bratzler. 38.G. et al. Food Chem. Smoke flavor as related to phenol. L.. Pure Appl. Chem. A. 1005. and Ibargoitia.. The development of flavour in potable spirits. M.. Flavor effects of different woods on whitefish smoked in a kiln with controlled temperature. S.. . A “smoke” flavor fraction of a liquid smoke solution. and air velocity. 35. 1966. Kurata. R. 49.L. 36(5) 1006. Proc. Food Sci. M. U. University of Sciences of Nantes..D. Chem. 78(4). Fiddler. 31. Effects of the smoking process on odour characteristics of smoked herring (Cuplea harengus) and relationships with phenolic compound content. Thesis.A. L.M. et al. humidity and air flow on smoke penetration into fish muscle. 1970.G.. Res.. 3. 27. K.E.E.. Caractérisation des composes volatils responsables des qualities odorants du saumon fume (Salmo salar) et evaluation des contaminants du fumage (Hydrocarbures Aromatiques Polycycliques).. 1988.. Chemical composition and application of smoke flavor. noncarbonyl neutral and basic fractions of aqueous smoke condensates.W. 1978. 1975. 1639. Manzanos. 49. 2001... 37. 40. Food Chem.. Chem.. M. T. Pure Appl. wood. Compilation of odor and taste threshold values data.J.C.T.. 41. B. 38. Rusz. Identification of formaldehyde-induced modifications in proteins: reactions with model peptides. and Ling. A.A. ASTM Data Series DS 48A. 42. Food Sci. 2002.D. 22. Biol. Agric.. 49. H. 201.. et al. M.A..M. Turnbaugh. Influence of the moisture content on the composition of the liquid moke produced in the pyrolysis process of Fagus sylvatica L.. Process Biochem. 47.. et al. Board Can... and Burtles. Food Sci. Wasserman. Sensory properties of phenolic compounds isolated from curing smoke as influenced by its generation parameters. Food Chem. 39. and Fujimaki. J. A. Guillén. 934. 146. J.. Carbohydrate and nitrogenated compounds in liquid smoke flavorings. Effect of smokehouse temperature. American Society for Testing and Materials. Acta Aliment... L. 1972. June/July. 2395. J. S. Metz. Pure Appl.-Wiss. Philadelphia. J. 28. 29. 40. 1984. Agric. 4126. Food Chem..Z.. M.B. Varlet. 6235. Burdock. 30. M. 29.L. Identification of flavour constituents in carbonyl. Swan. Food Chem. 111. 31. J. 1977. M.252 ◾ Handbook of Seafood and Seafood Products Analysis 20. 1976. Kim... 240. and Doerr.. Agric. Lebensm. R. 53. and Ibargoitia. 1655. 279. Contribution of smoke compounds to sensory. 22. 44. T. Chem. J. 2004. Tang. et al. Analysis of smoke and smoke products. Fazzalari.. Workers. Meet. bacteriostatic and antioxidative effects in smoked foods. J. J. J. J. Olsen. W. Hamm. Clifford. 18(5). Ojeda. and Toledo. 96. 2006. CRC Press LLC. W... carbonyl and acid content of bologna. Adv. M.L. Feranoli’s Handbook of flavor Ingredients.C. and Miler. M. 1974. 102.S. 1999. K. Contribution of volatiles to rice aroma. Chem. Physical and chemical processes involved in the production and application of smoke. 433. Chemical references in sensory analysis of smoke flavourings. F 7:1. 203. 34. A. J. Smoking of foods. 1977. Eur. Cardinal. Boca Raton. Toth. Wasserman. Sérot. G...J. Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus). J. and Vaisey. 137. K.. 49... 1667. R.N. Pol. Guillén. C. M. 1980. PA. 1970.. 85. 2007. 25. 1978. Agric. Meat Res. B... and Potthast. Baryłko-Pikielna. Chemical aspects of the smoking of meat and meat products. Food Chem. 33. Chan. 8. 23. V... F. 43. 36. 27(7). et al.. Buttery. Food Chem. 26. Organoleptic evaluation of three phenols present in wood smoke... Soc. and Eyo. 1977. A.S.. 21.. Rev. Lantz. 2002. 2004... 87. Daun.. 34. 1977. Agric. Biol. 7(2). 1969.. 32. Isolation and identification of some components of the lower-boiling fraction of commercial smoke flavourings. Chem. 24. Fish. Radecki. 5(3)..-Technol. Food Res. N.. FL. humidity..

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NUTRITIONAL QUALITY III .

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............4 Comparison of Methods ..................................................................... 273 16... 269 16.........................................................Chapter 16 Composition and Calories Eva Falch...................................................................6 Determination of Water Content .... 258 16..........................................4.....................................4........................................................................................................................3....................2 Nondestructive Analysis of Total Proximate Composition........................267 16.270 16...................4 Direct Methods for Soluble Protein Determination .........3.....................................274 16...267 16...........270 16......4....1 Nutritional Aspects .....5 Nondestructive Analysis of Proteins .........1 Nutritional Aspects .............................................3 Nondestructive Methods ......................267 16.................7...... Christel Solberg............................................270 16............................................. 273 16..........................................................................................................................276 257 ..........7 Calories ........... 258 16............................3 Food Composition Tables and Databases .................. 269 16......................................................................4....... 268 16....... and Rasa Slizyte Contents 16.............1 Introduction ......276 References ...4 Proteins ..............................7.............................................................................................3 Determination of Total Nitrogen .........................274 16..............275 16.........5 Determination of Carbohydrate Content .......................................... 269 16.....................3..............................4.........2 Methods for Determination of Total Lipids ................................................... Ingrid Overrein....274 16.........................................................................................3................................................................................................................................................3 Lipids .............2 Indirect Measurements of Energy........1 Direct Measurement of Energy ...........................2 Methods for Protein Determination ..................7........

Therefore. The NIR radiation interacting with a sample may be absorbed. . Proximate data on different fish species are collected in databases such as the FishBase (www.258 ◾ Handbook of Seafood and Seafood Products Analysis 16. or reflected depending on the interaction with NIR wavelength and physical status of the sample as transparent or nontransparent. NIR has been found to be a reliable. The spectral data will be reduced by principal component analysis. There are several methods available to analyze the major components in seafood and the main methods along with their advantages and limitations are presented in Table 16. Diff use transmittance measurements are usually carried out in the 800–1100 nm region of the spectrum. When Williams was running the program for the Canadian Grain Commission. or whole grain. and the other minor constituents include carbohydrates. As well as increased efficiency of the Canadian wheat segregation program. The development of NIR in food analysis started with the development of analysis of cereal grains and oilseeds in Canada [2]. the silicon detector covers the range 400–1100 nm. the adoption of NIR testing resulted in a total cost saving of CAN$ 2. 16. However. the chemical composition of fish generally varies due to seasons. The first instruments on the market were filter instruments measuring in reflectance mode. The NIR spectrum is defined between the wavelength 800 and 2500 nm. in this spectral region the spectrum of the transmitted light is very compact and no single peaks are visible. and minerals [1]. but the available detectors cover a smaller range. however. vitamins. proteins. an indium gallium arsenic covers the range 800–1700 nm. and a lead sulfide.fishbase. stages of maturity. cheese. and so on. and easy to perform nondestructive analysis for simultaneous determination of the major components in fish. analysis should be performed on the specific samples.000 Kjeldahl analyses were conducted per year and incidentally producing 47 ton of caustic waste in the process. transmitted. and lipids. the range 1100–2500 nm. Section 16. which involves concentrated sulfuric acid and heavy metal catalysts. rapid. geographical locations. In fish meat these constituents make up about 98% of the total mass. making it possible to measure over the whole NIR spectrum and not only on a small number of selected filters. The end result is a calibration equation from which the constituent of interest is calculated from a linear combination of spectral data. to ensure obtaining data on the exact proximate composition.1 Introduction The proximate composition in most fish and shellfish is primarily water. and then one can perform a linear regression on the principal components. by the chemical-free NIR method. During the 1980s monochromator instruments were developed.2 Nondestructive Analysis of Total Proximate Composition Analysis of each nutrient separately is time-consuming and requires a diverse set of equipments. where the weak absorptions enable useful data to be obtained using sample thickness of 1–2 cm of samples such as meat. such as the introduction of partial-least squares (PLS) by Martens in 1982 [3]. making it difficult to use this spectral range before the development of multivariate calibration technology. 600. Nearinfrared spectroscopy (NIR) is the most common method for such analysis and is therefore comprehensively presented in this chapter.1 and further discussed in the text below. and sizes.7 deals with the different methods to determine and calculate calories in fish and shellfish. Methods for simultaneous determination of the major components are therefore valuable.5 m per year and a saving for the environment by replacing the Kjeldahl system.org).

8] For reflectance instruments (surface analysis) some drawbacks such as interference by starch and lipids. can be used on live fish Samples are placed in an electromagnetic field and electric conductivity is measured Specific for different species.173] Total body electrical conductivity (TOBEC) May obtain data on water. transflection. fully automated. physiological and physical states can affect values of conductivity. expensive Few articles on fish composition Need more research Composition and Calories [21. displacement of reflectance spectrum by moisture content.133] NIR/NIT Reflection. nondestructive. Different calibrations for different species and organs. Calibrations require skilled personnel. can be nonsensitive.Table 16. and protein. lipids.172–174] (continued) ◾ 259 . Calibrations need to be made against reference methods. nondestructive. precise. and protein content noninvasively. water. and can be performed online [17–20. Nondestructive and can be used on live fish. The equipments are relatively expensive.1 Overview of the Most Common Methods for Analysis of Proximate Composition in Fish and Fish Products Advantages Drawbacks Selected References Methods Principle Total Proximate Composition Rapid method simultaneously analyzing fat. or transmission of nearinfrared light (850–1700 nm) Ultrasound Measurement of ultrasonic velocity Rapid. and disturbance by particle size in samples Ultrasonic properties of tissue depend on composition and temperature [11. [4–6.

less exposure to chemicals (compared with manual solvent extraction) No laboratory facilities are required No use of chemicals A simple and inexpensive method [43] Possibilities to further characterize the lipids extracted Requires laboratory facilities [26–31] Handbook of Seafood and Seafood Products Analysis Manual solvent extraction Extraction of minced samples generally using chloroform and methanol as solvent Gravimetric determination Automatic solvent extraction Extraction of minced samples by solvents in automatic systems (Soxhlet.) Microwave drying The sample is dried and from the water content found. Need of sample specific calibrations Weaknesses due to quantification of proteins without combining with destructive methods Drawbacks Selected References Overview of the Most Common Methods for Analysis of Proximate Composition in Fish and Fish Products 260 ◾ Methods Principle Nuclear magnetic resonance (NMR) Nuclei of atoms in a sample provide spectra when the sample is exposed to a magnetic field Total Lipid Determination Chemical Extractions: Provides high total lipid yield Time-consuming Use of health hazard chemicals Destructive technique Requires well-trained laboratory personnel May discriminate structured fat (such as phospholipids) Requires laboratory facilities Physical and chemical changes might occur during examination Precision level may be dependent on sample (maturity stages of the fish.Table 16. location of lipids.55. fexICA). lipid content.22. Fosslet. processing) [46] Automatic. (SoxTech.1 (continued) Advantages Rapid. nondestructive (See under NMR below) [13–15. the fat content can be calculated theoretically by the formula Fat% = 80 − water % . etc.57] Excellent for determination of fat and water content or even distinguish lipid classes and water properties.

22.50. requires specific calibrations Traditional low-field instruments require withdrawal of homogeneous samples for analysis (invasive) [14–16.8] [46. and nondestructive and allows in vivo measurements (continued) 261 . processing) Needs to be calibrated for the individual species Most suitable for neutral lipid determination See NIR/NIT above [4–6. and portable Allows in vivo measurements Nondestructive and rapid Broad range of applications. NIR/NIT Transmitted or transflected Near Infrared light (800–1700 nm). rapid. easy. portable (small size). The NMR mouse is rapid. Low-field NMR See NMR above Composition and Calories NMR mouse ◾ Nondestructive and rapid.Nondestructive Methods: No laboratory facilities are required Precision level may be dependent on sample (maturity stages of the fish. may also provide other nutrient data in the same analysis Some portable instruments are available Allows in vivo measurements Expensive.51–52] Relatively inexpensive.55] Fat meters Determination of water by analyzing the dielectric properties using a microwave strip (calculation of lipids as for the drying method). nondestructive. location of lipids. lipid content.

potentially toxic chemicals are used Rapid. Difficult to obtain the accurate protein concentration [53. interference by nonprotein nitrogen compounds. and titration with acid Handbook of Seafood and Seafood Products Analysis Dumas combustion method High temperature combustion and detection of N by thermal conductivity detector [53. distillation. high precision and good reproducibility. easy to perform.120. hazardous.133] Kjeldahl Sample digestion followed by neutralization. standard method for comparison. inexpensive to use and sensitive to low concentrations of proteins Limited to soluble proteins Most samples must undergo steps of sample preparation before they can be analyzed. low sensitivity.1 (continued) Advantages Drawbacks Selected References Overview of the Most Common Methods for Analysis of Proximate Composition in Fish and Fish Products 262 ◾ Methods Principle Protein Determination Proteins Total Nitrogen Determination Widely used internationally. independent of physical state of sample Does not give a measure of the true protein. trapping of ammonia. and environmentally friendly High initial costs. inexpensive to use.67. since all nitrogen in foods is not in the form of protein. time-consuming. 74.133] Direct Protein Determination on Soluble Proteins Rapid. safe (no chemical exposure).Table 16. Absorbance depends on the type of protein analyzed .

interference from common laboratory chemicals.177] Composition and Calories Near-UV absorption Measurement of UV absorption (280 nm) [133] ◾ Rapid. which react with the Folinphenol reagent.131. and reaction products are detected between 500 and 750 nm Rapid. easy to perform Relatively low sensitivity compared with other UV-visible methods. and internationally accepted Dye-binding (Bradford) method The protein and dye complex causes a shift in the absorption maximum of the dye from 465 to 595 nm. technique is less sensitive to protein type: it utilizes absorption involving peptide bonds that are common to all proteins. Unstable reagents are used. protein-dye complex adsorbs on glass surface. detergents [133. nondestructive. interference by UV-absorbing compounds (nucleic acids and nucleotides). high sensitivity. Other compounds can interfere. no addition of reagents required Low sensitivity.133. buffers salts. color development depends on amino acid composition [67.Biuret method (Alkaline copper reagent test) Negligible interference from materials that absorb at lower wavelengths.133] A violet-purplish color is produced when copper(II) ions interact with peptide bonds under alkaline conditions. variation of binding capacity for different batches of commercial grade dyes [68. Absorbance at 540 nm Lowry protein assay Copper(II) ions in alkaline solution react with protein to form complexes. High amounts of endogenous proteases may cause errors. easy to perform.176.175] High sensitivity and easy to perform Standard curve is nonlinear. depends on amino acid composition 263 (continued) . The amount of absorption is proportional to the protein present Color formation and binding depend on proteins present. interference from ammonia.

multicomponent analysis See NIR/NIT above Strong interference by water. derivatization. quantifies amino acids. hydrolysis destroys some of the amino acids.133] Faster than ion exchange chromatography.178] Drawbacks Selected References Overview of the Most Common Methods for Analysis of Proximate Composition in Fish and Fish Products 264 ◾ Methods Principle Far-UV absorption Measurement of UV absorption Highperformance chromatography (HPLC) Hydrolysis. Derivatization agents: OPA: no derivatization with secondary amino acids.97. FMOC: less soluble. influence by lipids and sample particle size. salts) [132. nondestructive. fluorescence Handbook of Seafood and Seafood Products Analysis Nondestructive Determination Rapid. chromatographic separation. option to quantify free amino acids.Table 16. might interfere [90–92. low interference from nucleic acids and nucleotides Interference by oxygen and UV-absorbing compounds (buffer. no addition of reagents required. complex calibration See NIR/NIT above [133] Infrared absorption Absorption at 780–2500 nm NIR/NIT Transmitted or transflected Near-infrared light (800–1700 nm) . high sensitivity. sensitive Most methods do not include all amino acids. value for net protein. and detection of amino acids with UV absorbance. nondestructive.1 (continued) Advantages Rapid. low dependency of signal response on amino acid composition. 108.96.

For the microwave method it is possible to analyze many samples simultaneously Risk of overheating [40] Faster than oven drying methods Requires laboratory facilities Uses health hazard chemicals (toluene) See NIR/NIT above Calibrations are needed and knowledge on chemometry is an advantage [152. Infrared drying Microwave drying Drying by irradiation Dean and Stark method Volumetric analysis of water after boiling in toluene See NIR/NIT above Possible to distinguish between free and bounded water NIR/NIT See NIR/NIT above NMR See NMR above Composition and Calories ◾ 265 . 12 or 24 h) and water evaporated is determined. Vacuum drying: may be difficult to keep uniform temperature distribution in the oven Air or vacuum drying The sample is dried until constant weight (e.178] [151] Long analysis time. Air drying (101°C) may lead to thermal damage.Water Determination Simple to use and inexpensive equipments required [151] Shorter analysis time compared with air and vacuum drying..g.

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Near-infrared transmittance (NIT) instruments are particularly suitable to the analysis of fish. Generally, the sample has to be minced, and it is usually possible to run several subsamples. The results are averaged to obtain more representative spectral data from the sample. The spectral data are then used to perform multivariate calibrations against the chemical or physical data. The same spectral data will be used against the different selected variables, so one can simultaneously predict, for example, water, fat, and protein content from the same spectral data as accurately as the traditional “wet” chemical methods [4]. To analyze directly on a fillet one needs an interactance probe; this involves illumination and detection at laterally separated points on the sample’s surface. It is normally accomplished using a fiber-optic probe in which one set of fiber-optic bundles carries the incident radiation and another carries the reflected radiation. Due to the striped structure of fish muscle, it is necessary to have a large interactance probe, usually two times 2 cm. With this type of probe it is possible to make analysis directly on the fillet, without previous mincing, but with a slightly lower accuracy [4–6]. Portable instruments are now available [7], and successful results are also obtained for whole fish [5] and for live fish [8]. Instead of a conventional monochromator, instruments are now also made with diode arrays, making it possible to measure the whole spectrum at the same time and in that way reducing the time for measurement, making online analysis possible [8]. NIR absorption will change with temperature and calibration, and NIR measurements must therefore be made on samples with approximately the same temperature [9]. Moreover, the measurements are affected by texture and whether the sample has been frozen and thawed [10,11]. Due to the requirement of extensive sample specific calibrations, the analysis should be performed by skilled personnel [12]; however, once calibrated the analysis is easy to perform. Nuclear magnetic resonance (NMR) is another nondestructive technique that enables determination of fat and water, and recent studies have shown that it might be possible to also gain data on protein levels in dried samples [13]. The low-field NMR instruments commonly in use require withdrawal of cylindrical samples of 10–40 mm diameter for analysis [14,15]. The method is fast, accurate, and easy to use when the calibrations are performed. A new handheld portable NMR instrument (NMR mouse) has recently been developed [16,14], and it enables an analysis time of less than 20 s and can even be used in vivo on living fish [14]. Less common methods for nondestructive analysis of proximate composition in fi sh are ultrasound techniques [17–20], the total body electrical conductivity (TOBEC) technique [21], and magnetic resonance imaging (MRI) [22]. The ultrasound method is rapid, automated, and can be used online, and empirical equations have been developed to relate the ultrasonic velocity to composition [17]. A weakness in this method is the variations in ultrasonic properties of fi sh tissue due to temperature [17]. For nonfatty fi sh, the solid nonfat content can be determined from a single measurement; however at least two temperatures are suggested during analysis of fat and solid nonfat in fatty tissue [17]. In the TOBEC method the live fish is placed in a low-frequency electromagnetic field, and the distinct electrical characteristics of body fat and fat free tissue provide the proximate data [21]. MRI can provide valuable information on proximate composition and distribution of chemical constituents in fish samples [14]; however, these imaging instruments are expensive and are used primarily in certain research laboratories. Calculation of fat content by measuring the water content is possible with cheap, robust instruments (see below), but they can be used only when the protein content is stable.

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16.3

Lipids

16.3.1 Nutritional Aspects
Marine lipids contain the omega-3 fatty acids such as C20:5n-3 (EPA) and C22:6n-3 (DHA) with well-documented beneficial health effects [23–25]. These fatty acids are found in all parts of the fish and are constituents of different lipid classes such as phospholipids, triacylglycerols, lysophospholipids, partial glycerides, esters, and free fatty acids. Marine lipids are the only source of EPA and DHA, and extraction and utilization of these fatty acids is a major industry. The market shares for higher value applications such as food ingredients, health care products, and medicine are increasing owing to the supply to aquaculture business.

16.3.2 Methods for Determination of Total Lipids
The lipid content in fish can be determined by several different methods varying in efficiency, total lipid yield, accuracy, skill requirement, and cost. The main methods are shown in Table 16.1 ranging from organic solvent extraction, microwave drying, to nondestructive techniques. Fish lipids are generally composed of polar and neutral lipid compounds. Although the triacylglycerols dominate in the lipid classes of fatty fish such as the pelagic species, the phospholipids are the main lipid class in lean white fish species. In addition, other derivatives of fatty acids (partial glycerides, free fatty acids, esters etc.), sterols, fat-soluble vitamins, and carotenoids are found in fish and comprise the large group called total lipids. Chemical methods: Traditional methods for determination of total lipids are generally based on solvent extraction followed by gravimetric determination. The lipid yield obtained is highly dependent on the solvent system, and using a combination of polar and nonpolar solvents it is possible to extract the total lipids and not only the free lipids such as triacylglycerols. Differences in lipid yield among the methods are claimed to correlate with the extraction efficiency of the more tightly bounded polar lipids such as phospholipids [26]. A combination of chloroform, methanol, and water is most often used for manual extraction of total lipids in fish [27,28]. The methanol penetrates the tissue while the chloroform dissolves the fat. The samples are first homogenized and after several extraction steps, followed by evaporation of solvents, the total lipids are gravimetrically determined. The Bligh & Dyer method (B&D) was originally used on fish muscle and less solvent volumes were used compared with the Folch method. A comparison between the Folch and B&D method has previously shown that the B&D method underestimates the lipid yield when the lipid content in fish muscle is above 2%, whereas no significant differences are found at lower levels [29]. Modifications of the B&D method are widely reported in the literature [30,31], although these specific modifications are rarely described in detail [29]. One recent study demonstrated that a modified B&D method using NaCl and electrolyzed cathode water gave higher lipid yield compared with the conventional method [32]. Generally, the crude lipids extracted by B&D compose a broad range of lipid classes, and the method demonstrates a high efficiency in extracting both polar and neutral lipids. However, parameters such as solvent ratio, order of solvent addition, and number of extraction steps are important parameters that affect the lipid yield and might be individually suited for specific sample material differing in lipid class composition. An example is the increased lipid yield obtained when using higher amounts of methanol, which was explained by a better extraction of phospholipids in a study by Smedes and Askland [31].

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Due to the high lipid yield generally obtained by the B&D method, it has been widely used as a reference to test the efficiency of other methods, and it is particularly used in research laboratories. Additionally, this extraction allows the successive characterization of lipids such as lipid classes (tri-, di-, and monoacylglycerols, free fatty acids, phospholipids etc.), lipid oxidation products, and fatty acid composition. Hence, manual extraction is relatively time-consuming, requires laboratory facilities, and the solvents used are toxic to humans and environment. Less toxic solvents are used in some studies [31,33–37] without achieving the same lipid yield as that obtained by using the traditional solvents. Solvent extraction of animal tissues in general and procedures for preparation of samples are comprehensively discussed by Christie [38] and by the same author in the Lipid Library Website (http://www.lipidlibrary.co.uk/topics/extract2/index.htm). Another commonly used method for solvent extraction of fatty fish species is the ethylacetate method [39] without the use of expensive equipment. The method even specifies what part of the fish should be included in the analysis. Ethylacetate has replaced the health-harmful benzene that was used in the early extractions. Among the automatic solvent extraction techniques, the Soxhlet method [40] and modifications of this method have been most widely used for determination of total lipids in fish. The sample is lyophilized before solvent extractions, removal of solvents, and gravimetric determination [41]. Petroleum ether and diethyl ether are the most common solvent used but the use of hexane and acetone are also reported in some studies [41,26]. The original Soxhlet method was developed by Soxhlet in 1879. This was originally a time-consuming method (16 h); however, today, there are more rapid methods available based on the same principle with commercial instrumentation such as the SoxTec equipment. New developments in this field are continuously reducing the analysis time, and a new microwave-integrated Soxhlet may run samples in less than an hour [42]. Lipid content can also be determined without the use of chemicals such as in the microwave drying method. This is a simple and inexpensive method that indirectly calculates the lipid content from the water content analyzed [43]. The principle behind this method is a reported reverse intercorrelation between water and lipid content in clupeid fish [43–45] calculated from the following formula: Fat content% = 80% − water content % [43]. Limitations in this method lie particularly in the lack of fitness of the intercorrelation between water and lipids during different maturity stages for the fish [46] and also variations between different locations in the fish [46–50]. Furthermore, this intercorrelation is affected by processing, particularly heat treatment, that might reduce the water content.

16.3.3 Nondestructive Methods
The intercorrelation between water and lipids in fish is also applied as the principle for the nondestructive portable Fat Meters developed by Kent [44,51–52]. The sample is irradiated by microwaves with a microwave strip, the water is measured by the dielectric properties, and the lipid content is then calculated. These instruments (Fish Fat Meters and Torry Fat Meters) are calibrated for a range of fish species [45], and they are simple to use. However, these methods share some of the same limitations as those in the microwave drying method such as the lack of fitness during spawning, and additionally, the accuracy of the Fat Meters has also been reported to be dependent on the lipid content in the fish [46]. Although the Fat Meter is limited to determining fat and water content, methods such as NIR spectroscopy may simultaneously determine the content of lipids, proteins, and water from the surface of the sample in a few seconds [4,53]. The NMR technique has particularly been applied

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in quantification of lipids in fish [15,46,54–56], and the low-field NMR can distinguish between different lipid classes [57]. When increasing the field strength to high-resolution NMR, a range of different lipid constituents can be detected [58,59]. The ultrasound velocity technique has provided data that enable classification of salmon muscle into low, medium, and high fat [20]. See earlier section in this chapter for further information on these methods.

16.3.4 Comparison of Methods
Nondestructive and rapid techniques are of particular importance for fatty fish such as herring, mackerel, and some farmed fish species. The lipid content in these species usually shows large variation, and analysis results are valuable on board the fishing vessel or processing plant for sorting into groups based on their lipid content. Vogt et al. [43] who compared the lipid yield obtained by Torry Fat Meter, NIR, the microwave method and a modified Soxhlet, found that the NIR- and microwave methods were closest to the reference solvent extraction (R 2 = 0.90). A high correlation (R 2 = 0.96) has been found between ethyl acetate extraction and NIT analysis of whole minced capelin [60], and another study [46] demonstrated a good correlation between NIR and solvent extraction in specific locations of the fish (middle part of fish and fi llet skin side) (R 2 = 0.80–0.93). NMR measurements, in the same study, showed a good correlation with the solvent extraction when the analysis was performed on minced samples. Generally, the solvent extraction techniques obtain the higher yield, which might be explained by the contribution of other lipid classes than triacylglycerols, such as polar lipids and sterols that are not always included in the rapid analyses. However, readings from the Fat Meter have been reported to show higher yield than reference values in samples of herring [61], which might be explained by the variation in the intercorrelation between water and lipids. Th is same study demonstrated a bigger difference between the methods at higher lipid content in the samples. Higher variation between methods are reported when analyzing lean fish compared with fatty fish high in unpolar lipids [26]. The statement of what is the most suitable method for lipid determination is highly dependent on the applicability and what criteria are the most important for the analysis such as accuracy, robustness, time of analysis, use of solvents, and portability, and so on.

16.4

Proteins

16.4.1 Nutritional Aspects
Due to its favorable content and balance of essential and nonessential amino acids, fish protein is regarded to be of high nutritive value. Seafood proteins are also highly digestible, which adds to the understanding that digestibility of raw fish meat is in the range 90%–98% and that of shellfish about 85% [62]. Protein and amino acid requirements vary through life and are generally higher among young growing children compared with adults [63,64]. These nutritional aspects are more comprehensively described in other chapters in this book. Fish and marine invertebrate tissue contains from about 11%–24% (ww) crude protein depending on species, nutritional conditions, and the type of muscle. Although amino acid composition might vary among different types of tissue, there is a high similarity in the same tissue among species as pointed out by Mambrini and Kaushik [65]. The total body composition of amino acids shows high similarity among various cultured fish species [66].

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16.4.2

Methods for Protein Determination

Several of the most important methods for protein determination in food date from the late 1800s (Dumas, Nessler’s reagent, Biuret, Kjeldahl, Folin-Ciocalteau, and Dye binding) [67]. Quantification of total protein in fish and fish products can be determined by total organic nitrogen followed by conversion into crude protein or by a set of direct methods.

16.4.3

Determination of Total Nitrogen

Determination of proteins by analysis of total nitrogen (N) multiplied by a specific factor is a common procedure in fish analysis [68]. The N content of food is commonly determined using the Kjeldahl [69] or the Dumas [70] methods. Kjeldahl includes digestion of material and quantifies only N that is transformable to NH4+ using titration, colorimetry, or an ion-specific electrode [71]. In the Dumas method, all N is converted to N2 through combustion using a nitrogen element analyzer. Generally, the Dumas method gives higher N values than the Kjeldahl method [72–74], and a Kjeldahl-N to Dumas-N ratio of 0.80 for fish has been calculated [71]. The conversion factor for N was originally 6.25, based on average nitrogen content in different proteins of 16%, which might not be suitable for all protein sources, as they vary in amino acid composition. Generally, studies on fish have shown lower values with a more specific conversion factor of 5.8 presented for fish filet [75,76], and a factor of 4.94 (nitrogen to net protein) for protein estimates for fish and fish products are suggested by Salo-Väänänen and Koivistoinen [77]. More specific conversion factors based on the N content in isolated proteins are frequently applied for different categories of food [78]. Salo-Väänänen and Koivistoinen [77] showed that the true conversion factor was 5%–20% lower than the general 6.25 in a line of food products. Moreover, up to 40% variations were found in a comparison study of the 6.25 factor against foodspecific factors or sum of amino acids [79]. These differences indicate a significant contribution of nitrogen from other than amino acids or protein structures. Large amounts of those compounds are found in fish and fish products, probably due to both natural composition and degradation products [77]. These other N contributions might originate from nucleic acids, nucleotides, trimethylamine n-oxide (TMAO), free amino acids, or others. Contributions of N from products such as urea might appear in sharks, skates, and rays. There are, however, options to separate protein N from nonprotein N by precipitation and filtration after solvent extraction if required [80]. The nitrogenous compounds that do not originate from proteins can also be separated using methods such as ion-exchange chromatography (IEC), gas chromatography (GC), thin-layer chromatography (TLC), and high-performance liquid chromatography (HPLC) [81,82].

16.4.4

Direct Methods for Soluble Protein Determination

Protein is amino acids linked together via peptide bonds, and quantification of these amino acids might give more accurate values for protein estimates [68,77,83]. The term “net protein” is often used for those values that are corrected for added water during analysis. There are options to exclude or include the free amino acids during sample preparations, or they have also been analyzed separately using HPLC methods [84–86]. A more extensive description of various methods and techniques used in protein analyses are covered by Owusu-Apenten [67]. Acid hydrolysis followed by amino acid quantification such as by HPLC [87–90] or the more traditional IEC [89,91–93] are direct and specific methods for protein determination. During IEC, the derivatization of amino acids takes place postcolumn in most methods using, for

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example, ninhydrin [94,89] or O-phthalaldehyde (OPA) [95]. Common derivatization reagents for quantification of amino acids in HPLC methods are OPA [90,96] and 9-fluorenylmethyl chloroformate (FMOC) [96], which are often used in combination with 2-mercaptoethanol, ethanethiol [90], or 3-mercaptopropionic acid [90,96]. An additional derivatization agent 2-(9-anthryl)ethyl chloroformate showed good correlation with the use of FMOC and lower detection limits for amino acids when analyzed in UV absorbance due to better spectral properties of the produced chromophore [97]. Other derivatization reagents are discussed in Sarwar and Botting [91] and in Fekkes [92]. In HPLC methods both pre- and postcolumn derivatizations are used with variable mobile phases based on methanol and acetonitrile. The reaction time, choice of solvents, and the concentration of 2-mercaptoethanol determine the efficiency of the reaction between OPA and amino acids with influence on quantification of the amino acids [90] (generally, 2-mercaptoethanol should be kept in the lower concentration range for optimization of the method [90]). OPA does not react with secondary amino acids, and FMOC is, among others, less soluble and might create interference reactions, but by combining those both, the primary and secondary amino acids can be detected [98]. Further optimization of this approach and adding an online dialysis step have improved the method with separation of 25 amino acids, and quantification of most of them [96]. Hyp (hydroxyproline), which is primarily found in connective collagenous tissue [99], might otherwise be quantified through derivatization with 7-chloro-4-nitrobenzo-2-oxa-1,3-diazole [100,101] or N2-(5-fluoro-2,4-dinitrophenyl)-l-valine amide [102]. Alternative methods are the spectrophotometric determination of Hyp as a measure of collagen [103] or collagen/gelatin in fish skin [104], the latter using a modified spectrophotometric method for Hyp determination by Bergman and Loxley [105]. The destruction of Trp (tryptophan) during hydrolysis in hydrochloric acid can be omitted by replacing with a line of others, including methane sulfonic acid containing 3-(2-aminoethyl) indole [106,107]. Enhanced signal of tyrosine, phenylalanine, and Trp has also been obtained using online photolysis with chemoluminescence methods in the HPLC system [108]. A more comprehensive overview of alternative methods for quantification of Trp is otherwise reviewed by Molnar-Pearl [109] and includes both alkali hydrolyses along with more complex derivatization and detection methods. During amino acid determination with the HPLC methods, detection of Cys (cysteine/ cysteine) might require special procedures during extract preparations such as iodoacetic acid [110] or 3,3′-dithiodipropionic acid as used in Glencross et al. [111]. Some nitrogenous compounds such as nucleic acids and amines, the latter originating mainly from microbial decarboxylation of amino acids in food such as putrescine, cadaverine, spermidine, spermine, tyramine, and histamine [112], can also be separated using methods such as HPLC [113,114] and reverse-phase HPLC [115,116]. Amino acid determination is often used in nutritional studies on fish, and requirements are frequently determined after analysis using IEC or HPLC methods [111,117–119], or alternatively 13C-NMR after extraction has been applied in such studies [120]. Quantification of the individual amino acids in HPLC methods is based on standards (amino acids) and use of an internal analytical standard such as a-butyric acid (ABA), responses to those, and molecular weight make the basis for calculating the amino acids. The protein values are calculated as the sum of all amino acids corrected for water added during hydrolyses, and the free amino acids might be removed through the extraction procedure or analyzed separately. Proteins can also be determined by a number of spectrophotometric methods. Some of these analyses are based on the ability of proteins to absorb (or scatter) light, whereas in other analyses, proteins are chemically or physically modified to absorb (or scatter) light. Due to variation of amino acid composition in proteins, most of these methods give results that can be different from absolute protein concentrations [83].

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Methods where proteins are chemically or physically modified for determination (colorimetric assays) can also be divided in to two groups: dye-binding reaction and redox reaction with proteins [121]. In the redox spectrophotometric methods, analyses are based on reaction with Folin reagent, and the following methods could be mentioned: Biuret reaction [122], Lowry protein method [123], and bicinchoninic acid (BCA) assay [124]. In the Biuret reaction Cu(II) with proteins in alkaline medium is reduced to Cu(I), which binds to protein forming a Cu(I)–peptide complex with purplish-violet color [121]. The same principle is used in BCA assay, where Cu(I) is detected by reaction with BCA, which gives an intense purple color [125]. One of the most popular methods in this group is the Lowry protein method [123], which is initially based on the Biuret reaction, where peptide bonds react with Cu(II) in alkaline medium to produce Cu(I). Later Cu(I) reacts with the Folin reagent. The reaction gives a strong blue color [83]. The intensity of color partly depends on the amount of Tyr and Trp in samples but can also be influenced by other components such as N-containing buffer or carbohydrates [121]. The amounts of proteins in sardine determined by the Lowry method were comparable to those determined by Kjeldahl method [121]. The Lowry method is suitable for protein extracts such as actomyosin, which is an important component in surimi-based products [126]. However, the BCA assay is shorter compared with the Lowry method (where two steps are needed), more flexible and stable in alkaline conditions, and has a broad linear range. The BSA assay can also be interpreted by the usual chemical components such as EDTA, thiols, reducing sugars, hydrogen peroxide, or phospholipids [121,125]. The dye-binding spectrophotometric assay is based on the reaction between acid dye and positively charged amino acid residues in proteins [121]. In acidic conditions, the created insoluble complexes are removed and the unbound dye is determined by measuring its absorbance. The amount of protein is proportional to the amount of bound dye. Coomassie dye in acidic conditions binds to proteins and creates complexes that influence a color shift from a maximum from 465 nm to 595 nm, using the Bradford method [127]. Absorbance of Coomassie dye-protein complex is measured at 595 (575–615) nm, because the difference between the two forms of the dye is greatest in this area. Within the linear range of the assay (∼5–25 mg/mL), the protein amount is proportional to bounded Coomassie [127]. This method is suitable for determination of extractability of proteins [128] or protein content in extracts [129–131]. Th is technique is simple, sensitive, and uses shorter analysis time compared with the Lowry method. Moreover, the dye-binding assay is less affected by reagents and nonprotein components from biological samples [132]. Proteins in solution can be quantified in a simple spectrophotometric analysis by near- or farUV absorbance [133,134]. Absorption in the near UV by proteins depends mostly on the content of Tyr and Trp and less on the amount of phenylalanine (Phe) and disulfide bonds. This absorbance measurement is simple, sensitive, needs no reagents, and the sample is recoverable [133,134] Crude protein extracts or individual fractions of proteins [135] can be measured at 280 nm. Disadvantages of the method include interference with other components such as nucleic acid, which absorbs in the same wavelength region [133]. Far-UV absorption can also be used for determination of protein content: peptide bonds absorb in the area with the maximum at about 190 nm. Different proteins give a small variation in absorbance, and the method can be considered as accurate for protein determination. However, oxygen also absorbs at these wavelengths, and to avoid interference, measurements at 205 nm is used. It should also be mentioned that components such as carbohydrates, salts, lipids, amides, phosphates, and detergents interfere [133,134].

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16.4.5 Nondestructive Analysis of Proteins
Recently, other advanced and nondestructive methods have become more common for determining protein. NIR is one of these [4,53], and it was originally developed for protein analysis and has since that time been developed and calibrated for a range of fish species. Low-field NMR is generally not suitable for protein determination in a nondestructive manner. See earlier text for more information on the nondestructive techniques.

16.5 Determination of Carbohydrate Content
Carbohydrates are often classified into three broad groups: sugars (mono- and disaccharides), oligosaccharides (three to nine monosaccharides) and, polysaccharides (more than nine). The content of carbohydrates in fish muscle is low [136,137] and is further influenced by conditions experienced before and during capture, which may lead to depletion of glycogen stores and thereby a decrease in the carbohydrate level. Under anoxic conditions postmortem, glycogen will continue to be metabolized, resulting in increased lactic acid along with reduced pH and eventually a gradual loss of the sweet, meaty character of fresh fish. Some marine invertebrates on the other hand are characterized by a high content of carbohydrates; up to 10.2% and 12.5% total sugars can be found in subcuticular tissue of spiny lobster and blue crab, respectively, with the highest amounts of glucose followed by galactose and mannose [138]. Glycogen stores of scallops are highly dependent on season (temperature, food availability, and lifecycle), and highest levels are usually reached after the summer period [139], showing levels up to 23%–25% glycogen of dry weight of adductor muscle [139,140]. Seasonal variations of glycogen content in mussels (Mytilus edulis) are also high, showing values in the range 4%–37% of tissue dry weight [141,142]. Among the line of methods suitable for seafood, the amount of total carbohydrates in shellfish can be determined by using the phenol-sulfuric acid procedures described by Dubois et al. [143] as used for scallop (Pecten maximus) in Maguire et al. [144] and silver carp in Gnaiger and Bitterlich [144]. This method is based on hydrolysis of polysaccharides and does not measure all sugar molecules in the materials equally accurately, because the carbohydrates are absorbed at different maximum wavelengths and in addition differ in the ability to form the chromogenes formed in the method. If measurements are performed at 488 nm and a standard curve is prepared using glucose, this will lead to a possible underestimation in the case of chemical characteristics of monosaccharides deviant from glucose. This relatively simple method is often used, because it gives a good estimate of total carbohydrates in tissue that contain 10% or more of hexose polymers [145]. Glycogen from seafood can also be determined after preparation of solution of glucose units using a range of assay kits for glucose followed by colorimetric determination (Boehringer Mannheim, Cayman chemicals, Biovision or others), as described for Abalone tissue using a combination lipid and glucose extraction method in studies of Allen et al. [146]. Glycogen levels in small amounts of tissue can additionally be analyzed using the anthrone methods with spectrophotometric determinations [147–149], which have been demonstrated as useful for scallop [150]. Carbohydrates are frequently calculated and expressed as total carbohydrates by difference, which is the remainder after subtraction of moisture, crude protein, total fat, and ash and includes fibers if present in the analyzed material. An excellent overview of definitions and internationally used carbohydrate tag names along with applicable analytical procedures for food in general is given by Munro and Burlingame [151].

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16.6 Determination of Water Content
Water content in fish can be determined by simple drying methods. Using conventional air ovens, a common practice has been to dry the sample at 105°C for 12 h, which by experience has shown satisfactory drying of fish and fish products. To ensure complete drying, the sample can be dried to constant weight. Other methods [40] refer to 101°C for 24 h by conventional ovens and 70°C for 24 h using vacuum ovens. The sample is weighed in a container, and after heating the sample is cooled and weighed again. The water content is determined by the following formula: Water content (%) = (Weight of wet material − weight of dried material) × 100 Weight of wet material

Infrared and some microwave ovens may allow an analysis time of 1–2 h [152]. Further, the new nondestructive methods such as NIR/NIT, NMR, or Fatmeter, which are described previously in this chapter, may be used for fast determination of water, and the low-field NMR technique can even distinguish between free and bounded water [15,153]. In a volumetric method (Dean & Stark), the samples are boiled in toluene before measuring the volume of water. This method is relatively fast but uses toluene, which is hazardous to health [152].

16.7

Calories

The energy content of food is generally given in kilocalories (kcal) and kilojoules (kJ), which have a conversion factor of 1 kcal = 4.184 kJ. Seafood show variable composition of proteins and fat, and energy content is dependent on this distribution, which often might also be highly influenced by seasonal variations. In a seasonal study of 35 fish and shellfish species, Soriguer et al. [154] found a substantial variation in biochemical composition, where even mackerel known as fatty type of fish, in parts of the year could be classified within the lean fish category. The lipid level in particular has high significance for the calorie content of fish, with implications for calculations in dietary studies and databases; this is important to bear in mind when these are used.

16.7.1 Direct Measurement of Energy
The gross energy content of food (measured as heat of combustion, kcal/g) may be determined directly by using a bomb calorimeter (micro- or macromethods), which includes burning food with oxygen in an insulated container of constant volume [155,156]. The heat is adsorbed in water, and the energy is determined from the mass of water, its temperature rise, and its specific heat. Dichromate wet oxidation with potassium dichromate is also sometimes used as a direct method, giving rise to slightly lower energy values in fish samples than when measured by bomb calorimetric methods [157,158]. Food composition databases are not based on direct measurements of gross energy, because those are not equal to energy requirements [159]. Instead the metabolizable food energy is used, which accounts for the energy in food remaining after losses through the feces, gas, urea, and the body surface [160].

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16.7.2 Indirect Measurements of Energy
The energy released by oxidation of protein, fat, and carbohydrate is the basis for sets of conversion factors. The Atwater general factor system is the foundation for the most frequently used systems for energy conversion [161], which originates from combustion with adjustments for losses in digestion, absorption, and excretion of urea. The Atwater general energy conversion values are 4.0 kcal/g for proteins, 9.0 kcal/g for lipids, and 4.0 kcal/g for carbohydrates (calculated by difference, i.e., subtracting water, ash, proteins, and lipids). Originally no differences were determined between the fiber and available digestive carbohydrates, but exploring more specific heat of combustion led to factors of 3.75 kcal/g when used for monosaccharides and 4.2 kcal/g for polysaccharides, with application in the Atwater system [162]. However, the specific conversion factor used for carbohydrates in shellfish is 4.11 kcal/g [163]. For other food material, energy factors for dietary fiber have been developed, taking into account availability, provided also by the microorganisms in the colon giving values recommended by FAO [164] of 8.0 kJ/g (2.0 kcal/g). A more specific set of factors for energy conversion were developed due to different combustion rates and digestibility of various sources of proteins and fats and additional impact caused by processing. The specific set of factors presented in Merrill and Watt [163,165] arrived at 4.27 kcal/g for protein and 9.02 kcal/g for fat in meat and fish. It is, however, important to consider the choice of analytical methods regarding conversion of proteins to calories. Both the variable nonprotein N and the variations in amino acid composition in different protein sources might have implications on the calculated energy levels if based on N analysis (see above). When energy contributions from proteins are set, the most accurate method will be as the sum of amino acids (free and protein bound). Alternatively, Kjeldahl or Dumas techniques are used with more source-specific conversion factors such as those used by Jones [166] or others, when these are known. In terms of conversion to energy, the more specific conversion factor of 5.65 kcal/g for protein was suggested [167] and tested in combination with direct energy measurements for use with fish tissue, resulting in slightly higher values compared with bomb calorimetric methods [157]. Calculation of energy contribution from fat might include analysis of fatty acids with total fat calculated as triacylglycerol equivalents [160]. For fatty fish muscle the factor 0.90 is used in conversion of total fat to total fatty acids, whereas 0.70 is used for white fish muscle [169]. Gravimetric methods are also used for energy calculations, which (depending on methods used; see above) would include weight of the additional lipid components that are not transformed to energy, per se. The calorie content of extracted lipids (methanol/chloroform extraction) from fish tissue as found by microcalorimetric methods suggests the use of a lower energy conversion factor such as 8.49 kcal/g [157]. Gross energy levels obtained from bomb calorimetry might deviate from energy when based on analysis and conversion factors due to the lipid calculations. A high level of lipids in tissue is usually accompanied with high energetic content by both methods. However, with high levels of sterols, the gross energy by bomb calorimeter can be higher than the metabolic energy level calculated from the analysis by use of conversion factors. Th is method deviation was pointed out for low-lipid squid samples by Krishnamoorthy et al. [169]. In the study of feed, fish, and feces by Henken et al. [158] three different methods for calculating energy content were compared (I, dichromate wet oxidation; II, bomb calorimeter; or III, chemical analyses followed by conversion factors 5.65, 9.45, 4.2 kcal/g [proteins:fat:carbohydrates]). Proteins were calculated with N*6.25, fat analyzed by Soxhlet with hexane extraction, and carbohydrates calculated by difference. Agreements were obtained in methods II and III and lower energy values were obtained with method I. Inadequate protein oxidation by dichromate method

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[170] was solved by correction factors but still resulted in lower values in fish, feed, and feces compared with bomb calorimetry or direct analyses followed by conversion factors. In recent years the field of nutrition has become highly complex due to developments in both analytical and physiological methods. A variety of different analytical methods are in use along with various sets of conversion factors, which again are based on their own specific analytical methods. In scientific work it is particularly important to specify methods and calculations made in the presented results. Standardization of analytical methods and energy conversion factors might improve the use of nutrient databases for energy calculation.

16.7.3 Food Composition Tables and Databases
Food composition databases are practical tools providing a line of useful information on foodrelated subjects. For the users it is convenient to find further links, reports, published works, nutrient composition tables, and so forth, through a database. Researchers are requested to make relevant publications available through these pages, adding to the up-front knowledge in the area. When food databases contain original analytical results, the values can be trusted to represent more accurate levels and are more useful for governmental and research purposes. There are several general databases available to the public both on international, regional, and national levels such as those of The International Network of Food Data Systems (FAO/INFOODS), United States Department of Agriculture (USDA), Pacific Island Food Composition Tables (PIFCT), and German Nutrient Database (BSL). The user groups for food databases are among others found within the groups of food researchers and industry, dieticians, epidemiological and health researchers, and national and governmental authorities. National and regional food composition tables are important, because they may reveal specific dietary traits of subpopulations important for health and epidemiological research. Differing nutritional definitions are also common as with different sets of energy conversion factors, which is important to be aware of when food tables are used. Databases as such FishBase provide specific tables for seafood such as proximate data and energy levels of different organs and ecological data of harvested species in specific regions. However, the databases might have a potential for improvement with regard to expected variability in the composition of food items, which might be due to seasonal variations, variations experienced during the growth, production phase, or as influenced by storage or processing conditions. Additionally, processed food with many ingredients is complex, some nutrients are labile, and constituents such as fat and moisture might be added and/or removed during food preparations. As it might be practically impossible to obtain the full detailed composition, there is selection of constituents in food tables. Most databases contain 10–25 food groups [160], but some also contain more than 100 nutrients and food components such as the Nutrition Data System for Research (NDS-R) in the United States [171]. Skills and knowledge in the analytical methods on which the values are based on, advantages, and drawbacks in the table values are required.

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.......3 Seafood Essential Amino Acid Analysis................................................... Concepción Aristoy and Fidel Toldrá Contents 17.....291 17........................................... 292 17...3.................1 Cation Exchange Chromatography ....................... 288 17.................2...... especially in all the essential amino acids necessary for physical and mental well-being............ because protein quality strongly depends on its amino acid composition and digestibility........................... not all proteins have the same nutritional value.......................................... However..........................Chapter 17 Essential Amino Acids M.....................................4 Conclusions ................................................................ 299 17.. in general..................3...........2 Sample Preparation for the Analysis of Seafood Essential Amino Acids ..........................................1 Introduction Amino acids are the basic components of the muscle protein structure of seafood..................... 300 References ........... 290 17............3 by generation of volatile 287 ................. 300 17...291 17............................................3................1 Sample Preparation for Free Essential Amino Acid Analysis .... Amino acids may also be found in free form...3.. 287 17..........2....1.1 High-Performance Liquid Chromatographic Methods........................................................2 Gas Liquid Chromatographic Methods ....2 Sample Preparation for Total or Hydrolyzed Essential Amino Acid Analysis..........................1................ 298 17......3...............................3.........................1 Fish and....................... 298 17.................. seafood proteins are considered as highquality proteins because of their balanced content in amino acids... which contribute to fish taste and indirectly to aroma 2........3 Capillary Zone Electrophoretic Methods .....1 Introduction ............................... 288 17............................4 Mass Spectrometry ....................2 Reversed-Phase High-Performance Liquid Chromatography ..... 289 17......

cysteine may be essential for infants.12.01–0. or diluted phosphate buffers. which increases the protein stability in the harsh extracellular environment by conferring proteolytic resistance. Sample preparation will depend on whether free or total essential amino acids have to be analyzed. methods for the analysis of amino acids in seafood. especially of those considered essentials. (2) its ability to cross-link proteins. 17.23–25 and picric .4 Branched-chain essential amino acids (valine. the analysis of essential amino acids in seafood is important for the evaluation of both the nutritive value and the sensory quality of seafood. with the additional advantage that proteins are not extracted and. which can be achieved through different chemical or physical procedures.11 17.13. and so forth. in rare cases. Several chemical methods include the use of concentrated strong acids such as phosphotungstic (PTA). Sample cleanup is necessary to eliminate proteins and polypeptides by means of the deproteinization process.1 N hydrochloric acid solution. Although classified as nonessential. sulfosalicylic (SSA).2 Sample Preparation for the Analysis of Seafood Essential Amino Acids Free or total essential amino acids are analyzed from the whole amino acid profile.14 6% of perchloric acid.000 g under refrigeration (4°C) to separate the supernatant from the nonextracted materials (pellet) and filtered through glass wool to retain any fat material remaining on the surface of the supernatant. Special attention is also devoted to the analysis of the sulfur amino acid cysteine for several reasons: (1) the high reactivity of its thiol group.22 trichloroacetic (TCA). Free amino acids initiate important changes at early postmortem and during storage and can be very useful as quality indices of processing and storage. concentrated strong acid solutions such as 4% of 5-sulfosalicylic acid. Polytron.13 5% of trichloroacetic acid. or (3) its Maillard reaction with sugars yielding characteristic flavors. the sample is centrifuged at more than 10. the elderly. It is usually achieved by homogenization of the ground sample in an appropriate solvent by using a Stomacher.5–10 Thus.16. then. are described.2. isoleucine. and individuals with certain metabolic disease or who suffer from malabsorption syndromes. The extraction solvent can be hot water. In some cases. The extraction consists in the separation of the free amino acid fraction from the insoluble portion of the matrix (fish muscle). 0. which confers numerous biological functions to this amino acid (precursor to the antioxidant glutathione). In this chapter. and aromatic amino acids (phenylalanine and tyrosine) are the most important from this point of view.18. there is no need for further cleaning up of the sample.1 Sample Preparation for Free Essential Amino Acid Analysis Sample preparation for free essential amino acids includes their extraction and the cleanup or deproteinization of the extract.288 ◾ Handbook of Seafood and Seafood Products Analysis compounds through Maillard reactions and Strecker degradations. and leucine). A more detailed description of amino acid methods of analysis may be found in the work of Aristoy and Toldrá. or by means of a simple stirring in warm solvent. Once homogenized. sulfur-containing amino acids (methionine and cystine/cysteine).21 perchloric (PCA).15 or a rich alcohol-containing solution (>75%) such as ethanol16–18 or methanol19.20 have been successfully used as extraction solvents.

creating an appropriate atmosphere inside the vessels to ensure low amino acid degradation. 5.35–38 These temperatures in such acidic and oxidative medium may degrade some amino acids. ethanol.39 Some commercial systems are available. presence of salts. whereas free amino acids remain in solution. and performance under vacuum) is similar to that of a conventional oven. Some physical methods consist in centrifugation through cutoff membrane filters (1.2 Sample Preparation for Total or Hydrolyzed Essential Amino Acid Analysis The total essential amino acid profile is usually requested. oxygen is removed and substituted by nitrogen or other inert gas. but the duration of the treatment is shorter (less than 20 min). resulting in a very simple deproteinization procedure with no interferences. also disposes of an oven to accomplish the hydrolysis.40. Hydrolysis may be improved by optimizing the temperature and time of incubation41 or with the addition of amino acid oxidation protective compounds.18. addition of constant boiling hydrochloric acid and additives. recovery of amino acids. only the acid vapor comes into contact with the sample.). which permits the alternative air evacuating/inert gas purging. a system capable of alternative air evacuating/inert gas purging to get a correct deaeration inside is valuable. 10. samples are treated with constant boiling 6 N hydrochloric acid in an oven at around 110°C for 20–96 h.000.).22 Under these conditions. liquid phase or vapor phase. Liquid-phase.2.000. Typically. where the hydrochloric acid contacts the sample directly. A good choice may be the use of 0. Therefore. proteins precipitate by denaturation. In the vapor-phase hydrolysis method.34 17. The hydrolysis may be accomplished using either liquid-phase or vapor-phase methods. One of them is the Pico-Tag Workstation that includes special vessels (flat-bottom glass tubes) fitted with a heat-resistant plastic screw cap equipped with a Teflon valve. 30. An additional advantage is the easy evaporation to concentrate the sample. thus excluding nonvolatile contaminants.31–33 with amino acid recoveries around 100% for all them. compatibility with derivatization (pH.000 Da) that allow free amino acids through while retaining large compounds. by mixing two or three volumes of organic solvent with one volume of extract. Digestion at 145°C for 4 h has also been proposed.22. The most common method used for complete hydrolysis of proteins is acid digestion. Some comparative studies have been published on these deproteinization techniques. or acetonitrile.41 The use of microwave technology for the hydrolysis has been assayed by some authors.000. to rend insoluble potassium perchlorate. all of them . which is easily separated by centrifugation. Nitrogen atmosphere and sealed vials are required during the hydrolysis to minimize the degradation. The use of organic solvents. etc. the tubes containing the samples are located inside large vessels containing the acid. or separation method (interferences in the chromatogram.6 N PCA. When limited amounts of sample are available.Essential Amino Acids ◾ 289 (PA)26–28 acids or organic solvents such as methanol.29.39. has also given very good results. Upon heating. In both cases. The presence of appropriate antioxidants/scavengers during hydrolysis can prevent losses of the most labile amino acids. Differences among all these chemical and physical methods are caused by several aspects such as differences in the cutoff molecular weight. and so forth. etc.42 Sample manipulation (sample evaporation to dryness. Proteins must be hydrolyzed into their constituent amino acids before the analysis. the vapor-phase hydrolysis method is preferred to minimize contaminants coming from aqueous 6 N hydrochloric acid. is well suited to hydrolyze large amounts or complex samples.30 All these methods give a sample solution rich in free amino acids but free of proteins. because it gives information on the nutritional value of fish meat. which is easily neutralized by the addition of KOH or potassium bicarbonate.

A third way to hydrolyze proteins is enzymatic hydrolysis by proteolytic enzymes such as trypsin. Some additives have been proposed to protect tryptophan against oxidation as is the case of thioglycolic acid. up to 1% phenol or 0.43–50 improves cysteine (and methionine) recoveries.62 An alternative to acid hydrolysis is the alkaline hydrolysis with 4. The separation of the individual amino acids in a mixture requires very efficient separation.3¢-dithiodipropionic acid. Additionally.36. KOH.1% sodium sulfite. cysteine. such as tyrosine. amino acids used to be derivatized to allow their separation or to enhance their detection. 41.290 ◾ Handbook of Seafood and Seafood Products Analysis essential amino acids. importance of a correct deaeration. acid-to-protein ratio. the pyrolysis from 500°C for 3 h57 to 600°C overnight58 of all glass material in contact with the sample is advisable as well as the analysis of some blank samples to control the level of background present. or BaOH. carboxypeptidase. thermolysin. The previous performic acid oxidation of cysteine to cysteic acid. LiOH. although considerable recoveries have been found if no oxygen is present. The use of alkylating agents to stabilize the previous hydrolysis of cysteine constitutes a valid alternative. threonine. with or without the addition of 1% (w/v) thiodiglycol for 18 h at 110°C. methionine.56 As can be observed in this section. cysteine sulfinic acid.54 or 3. improve the recovery of nearly all of these amino acids except tryptophan and cysteine. Before or after this separation. making the posterior analysis easier. Thus. when the analysis of cyst(e)ine would be necessary. such as chromatographic (liquid or gas chromatography (GC)) or capillary electrophoresis (CE) techniques.59.60 and books.58. being enough for the requirements of any food industry. When high sensitivity is required. in which methionine is also oxidized to methionine sulfone. a compromise of conditions offers the best overall estimation for the largest number of amino acids. Tryptophan is often completely destroyed by hydrochloric acid hydrolysis. presence and concentration of oxidation protective agents. In general. Derivatization is a usual practice in amino acid analysis.51 3-bromopropylamine. the 22–24 h acid hydrolysis at 110°C (vapor-phase or liquid-phase hydrolysis) with the addition of a protective agent like 1% phenol. (2) give a quantitative and reproducible reaction. papain. The optimization of conditions for hydrolysis based on the study of hydrolysis time and temperature.63–66 for a better tryptophan determination. yields acceptable results for the majority of amino acids.67–69 17. chymotrypsin. In fact.52 4-vinyl pyridine53.30. because each possible methodology has advantages and drawbacks.55.38 Alkaline hydrolysis instead of acid hydrolysis is also proposed (see below). protective agents currently used. and tryptophan. Cyst(e)ine is partially oxidized during acid hydrolysis yielding several adducts: cystine. which is recommended by many authors47. serine. The choice mainly depends on the equipment available or personal preferences.36. unless a very selective way of detection is used. Good recoveries have been achieved by using 3-bromopropionic acid. . This option is chosen to analyze specific amino acid sequences or single amino acids because of their specific and well-defined activity.2 M of either NaOH. no single set of conditions will yield the accurate determination of all essential amino acids.61. or pronase. has been extensively reported in papers35. adequate hydrolysis procedure as the performic acid oxidation before the hydrolysis is a good alternative. The effect of a derivatizing agent is evaluated based on the following aspects: (1) It must be able to react with both primary and secondary amino acids. and so on.3 Seafood Essential Amino Acid Analysis The analysis of individual amino acids needs a previous separation of all others. and cysteic acid making its analysis rather difficult.

17. The original method required two separate columns and needed about 4 h to achieve a complete analysis.3. (6) have good stability of the derivatization products. Although postcolumn techniques should be run online for maximum accuracy. The classical procedure has been improved with a new polystyrene matrix that offers better resolution power due to smaller particle size. as it is a very unspecific detection wavelength.1. The latest generation of Moore and Stein amino acid analyzers also use o-phthaldialdehyde (OPA).1. in their native form. The formed derivatives will be separated by high-performance liquid chromatography (HPLC) or capillary zone electrophoresis (CZE) as it is important to choose the most adequate derivative. 17.15. or 4-fluoro-7-nitrobenzo-2. recent improvements of the ninhydrin derivatization method71–73 . Amino acids.1 High-Performance Liquid Chromatographic Methods HPLC is the preferred technique to analyze amino acids. After separation. permitting 5–10 pmol sensitivity as standard. Nevertheless. The first type are derivatives that enhance amino acid detection in liquid media.68 Thus. the spectroscopic detection of amino acids requires their previous derivatization to obtain an UV absorbing or fluorescent molecule. and tryptophan) have a chromophore moiety that confers a suitable maximum absorbance for more specific UV detection (280 nm for tyrosine and tryptophan and 254 nm for phenylalanine).Essential Amino Acids ◾ 291 (3) yield a single derivative of each amino acid.2.3-oxadiazole postcolumn derivatization to obtain highly fluorescent derivatives with enhanced sensitivity. and those with more than one primary amino group or possessing a guanidyl residue elute at the end of the chromatogram. The HPLC techniques to analyze amino acids are cation exchange and reversed-phase (RP) chromatography and are described in Sections 17. The elution involves a stepwise increase in both pH and sodium or lithium ion concentration. Only three amino acids (phenylalanine.70 fluorescamine. speed.1 Cation Exchange Chromatography This methodology is based on the amino acid charge. amino acids were converted into colored ninhydrin derivatives for spectrophotometric (colorimetric) detection. (4) have mild and simple reaction conditions.38. although unidentified. l em = 345 nm). which facilitates a more selective detection. precolumn techniques can be run either offline or online. The derivatization reaction can be performed after separation of the amino acids (postcolumn derivatization) or before separating them (precolumn derivatization). Tryptophan also possesses native fluorescence (l ex = 295 nm. Under these conditions.3. and they include derivatives for spectroscopic or for electrochemical detection. The second type are derivatives that allow gas chromatographic amino acid separation by increasing their volatility and temperature stability. tyrosine.1 and 17.3. because reagent-consuming amines. and thus the underivatized amino acids are separated using sulfonated polystyrene beads as the stationary phase and aqueous sodium citrate buffers as the mobile phase.3. (5) have the possibility of automation. It must be remarked that the use of sufficient amount of reagent is of special importance when dealing with biological samples.1. the more acidic amino acids elute first. because their spectral (high-ultraviolet (UV) absorbing or fluorescence properties) or electrochemical characteristics will affect the sensitivity and selectivity of detection.12 Two types of derivatives are obtained depending on the chosen separation and/or detection technique. and better detection systems. pellicular packaging. absorb at 210 nm and thus cannot be used for spectroscopic detection. are always present.1. and (7) have no interferences due to by-products or excess of reagent.

Although this broadening may not affect when using standard-bore columns with flow rates above 1 mL/min.2 Reversed-Phase High-Performance Liquid Chromatography RP-HPLC has been widely used. In this way. The PTC-amino acids are moderately stable at room temperature for 1 day and much longer when kept under frozen storage. This method has been employed in the classical Moore and Steintype commercial amino acid analyzers. the separation times for the 20 amino acids naturally occurring in fish proteins take around 1 h and somewhat longer (2 h) for physiological amino acids. but. making it adequate for partition based on chromatography.74 Nowadays. This fact and the proliferation of precolumn derivatizing agents have stimulated the development of RP-HPLC methods to analyze amino acids in all kind of matrices (food. The main drawbacks of this methodology are the high cost of the ion exchange amino acid analyzer and its maintenance. the analysis requirements for free or hydrolyzed amino acids or required sensibility. All PTC-amino acids have similar response factors. Precolumn amino acid derivatization may be necessary to confer hydrophobicity to the amino acid molecule. . postcolumn derivatization is not suitable for narrow-bore HPLC.3.292 ◾ Handbook of Seafood and Seafood Products Analysis together with the low sensitivity requirements of fish amino acid analysis still make this method the most used. Pickering. and the long time of analysis. biological fluids. feed. plants). Phenylisothiocyanate (PITC): This methodology involves the conversion of primary and secondary amino acids to their phenylthiocarbamyl (PTC) derivatives. through a mixing manifold. The advantage of this method is the accurate results for all known sample types (food. Hitachi. because it requires only a standard equipment that can be shared by different types of analysis. There are many manufacturers (Beckman. also. To choose the most appropriate method some aspects must be taken into account such as the following: the disposable detector (fluorescence or UV).76 There are other reports of applying this technique to the amino acid analysis in food and tissues. The resulting system is simpler and cheaper compared with the combination of cation-exchange plus postcolumn derivatization and permits choosing among a great number of possible methodologies. (i. the derivatizing reagent is pumped into the effluent from the column system. especially in a dry condition. some difficulties to analyze some essential or sulfur-containing amino acid derivatives).75.e. and finally the derivatized amino acids reach an online detector system. with which many of them have been marketed. possibility of automation of the derivatization reaction (in the autosampler). each new methodology must contrast its results with those obtained by cation exchange chromatography (CEC). Another disadvantage is the peak broadening produced by the dead volume introduced behind the column. which makes it a reference method for amino acid analysis.70. LKB. or the stability of formed derivatives. the main drawback of this type of derivatization method is the required additional equipment: another pump to introduce the reagent as well as mixing and sometimes heating devices.77 After separation. plants. The most usual derivatizing agents for tissue amino acids are described below. followed by a reaction coil. 66. time for sample preparation and amino acids separation. Amersham Biosciences. the highly complex mobile phase composition. biological fluids. Biotronik. Kontron. buffer system. Obviously. and tissues). which are detectable at UV (254 nm) with detection limits around 5–50 pmol.42. which constitutes an advantage. etc..1. tissues. 17.) who offer integrated commercial systems including the column. the formed molecule improves sensitivity and selectivity at the detection by allowing the spectroscopic (UV or fluorescent) detection of amino acids. Dionex. and an optimized methodology with the advantage of ease of use and reliability.

700 Ala 600 Gly 500 Absorbance at 254 nm (mAU) Glu 400 lS Lys Asp 200 Ser 100 OHpro 300 Arg Thr Leu Pro Tyr Val Met lle Phe His 0 0 2 4 6 8 10 12 14 16 18 Retention time (min) Figure 17.81 reported a modification of the method in which the analysis of 27 physiological amino acids could be performed in 22 min (30 min including equilibration). which is more critical when amino acids from acid hydrolysis are analyzed.29. Both examples applied to the analysis of total amino acids from hake and free amino acids from salmon are shown in Figures 17.78–80 Sample preparation is quite tedious: it requires a basic medium (pH = 10. the residual PITC reagent left after evaporation will cause damage to the column package. It is important to ensure a basic pH to get adequate derivatization recoveries.29. which makes the quantitation of free cystine nonfeasible with this method. IS.2. This method is available as a commercially prepackaged system named Pico-Tag (Waters Associates. the last one being the elimination of the excess of reagent that may cause some damage to the chromatographic column.82 The selection of the column is critical to get a good resolved separation especially when the analysis of physiological amino acids is involved. The reaction time is less than 10 min even though 20 min are recommended for a complete reaction. standards. The only limitation is the determination of PTC cystine that gives a poor linearity. respectively.78–80 The chromatographic separation takes around 20 min for hydrolyzed amino acids and 60 min for physiological.1 Reversed-phase HPLC chromatogram of PTC amino acids from hydrolyzed hake muscle.5). Massachusetts). which is achieved by the addition of triethylamine and includes several drying steps. Moreover. as some columns are more resistant than others. because no buffer is used during the reaction. which includes the analytical column. Milford. internal standard nor-Leucine. Sarwar et al.1 and 17.Essential Amino Acids ◾ 293 The methodology is well described in the literature. and solvents. .

33 To overcome this problem and obtain an accurate calibration. and only needs a basic pH. l em = 510 nm) although UV (l = 250 nm) detection may also be used.87 or even 2 min at 100°C. around 9.84 Derivatives are very stable (weeks) and can be formed from both primary and secondary amino acids. standard amino acid solution should be derivatized under similar conditions. By-products originating from an excess of reagent absorb at the same wavelength and thus they appear in the chromatogram.84 Detection is by absorption in the visible range.2 Reversed-phase HPLC chromatogram of PITC-free amino acids from salmon muscle extract. 1-Dimethylamino-naphthalene-5-sulfonyl chloride (Dansyl-Cl): Dansyl-Cl reacts with both primary and secondary amines to give a highly fluorescent derivative (l ex = 350.83. Nevertheless. The reaction time is around 15 min at 70°C and takes place in a basic medium with an excess of reagent. Palo Alto California. internal standard nor-Leucine. However. Reaction efficiency is highly matrix dependent and variable for different amino acids. The high wavelength of absorption makes the baseline chromatogram very stable with a large variety of solvents and gradient systems.58 obtained a good separation of 35 dabsyl-amino acids and by-products in a 15 cm C18 column packed with 3 mm particle size. United States). The sample derivatization is rather simple. Commercial System Gold/Dabsylation Kit™ uses this technique (Beckman Instruments. Ans. taurine. because it is especially affected by the presence of high levels of some chloride salts. anserine. the reaction conditions . and a reaction time of 1 h at room temperature (in the dark). IS. 4-Dimethyl-aminoazobenzene-4′-sulfonyl chloride (Dabsyl-Cl): This reagent was first described in 1975 for use in amino acid analysis.294 ◾ Handbook of Seafood and Seafood Products Analysis 1400 1200 Glu Ans Absorbance at 254 nm (mAU) 1000 800 Gly 600 Tau βAla His Ala 400 Asp 200 OHpro Ser Lys Pro Thr Arg Tyr Val Met lle lS Leu Trp Phe Orn 0 0 Asn Gln 10 20 30 Retention time (min) 40 50 Figure 17. Tau.58. Stocchi et al.5. presenting a maximum from 448 to 468 nm. Detection limits are in the low picomole range. The dansylated amino acids are stable for 1 day85 or until 7 days when kept at −4°C86 and protected from light. 15 min at 60°C.

such as FMOC/amino acid ratio. In the second option. The reaction time is fast (45–90 s) and does not require any heating. itself or hydrolyzed. The yield with lysine and cysteine is low and variable. and the reagent itself is not fluorescent. The first option was included in the automated AminoTag method90 developed by Varian (Varian Associates Limited). as well as reaction time. this will commonly form multiple derivatives with histidine. l em = 315 nm) and is detected at the femtomole range. The derivative is fluorescent (l ex = 265 nm.94 into the automatic sample preparation protocol described by Schuster.5) medium. is of great advantage. which includes the addition of ADAM.3′-dithiodipropionic acid55 and incorporated by Godel et al. o-Phthaldialdehyde (OPA): This reagent reacts with primary amino acids in the presence of a mercaptan cofactor to give highly fluorescent 1-alkylthio-2-alkyl-substituted isoindols. OPA derivatives can be detected by UV absorption (338 nm) as well. One of the main disadvantages of this procedure is the inability of OPA to react with secondary amines. On the contrary. and excess of reagent) must be carefully fi xed to optimize the product yield and to minimize secondary reactions. have to be optimized very carefully. The derivatization is fast (1–3 min) and is performed at room temperature in alkaline (pH 9.94–96 2-mercaptoethanol. using 3. Nowadays.86. which is not the case with any essential amino acid.91 This method is preferred because the addition of ADAM is more easily automatized.32 . temperature. Tryptophan adducts do not fluoresce and histidine and cyst(e)ine adducts fluoresce weakly. ethanethiol. The major disadvantage is due to the reagent. reinforcing the poor reproducibility of its results. Some reports have been published proposing several ways of automation.32 In these methods. reaction conditions. this methodology reveals excellent linearity for cystine and also cystine-containing short-chain peptides.98 and some of them have been patented and commercially marketed (AutoTag OPA from Waters Associates).82. many automatic injectors are programmable and able to achieve automatic derivatizations. because it guarantees the repeatability of parameters.99 In the case of cysteine. The choice of the mercaptan can affect derivative stability.82 Another problem is the large excess of reagent needed to assure a quantitative reaction. The addition of detergents like Brij 35 to the derivatization reagent seems to increase the fluorescence response of lysine. cysteine and cystine are quantified together. Histidine gives a very poor fluorescence response (10% of the other amino acids). the excess may interfere in the chromatogram and for this reason it must be extracted (with pentane or diethyl ether) or converted into noninterfering adduct before injection. These methods include the conversion of cysteine and cystine to cysteic acid by oxidation with performic acid or carboxymethylation of the sulfhydryl residues with iodoacetic100.89 9-Fluorenylmethyl chloroformate (FMOC): This reagent yields stable derivatives (days) with primary and secondary amines. OPA amino acids are not stable.101 or the formation of the mixed disulfide S-2-carboxyethylthiocysteine (Cys-MPA) from cysteine and cystine.93 The fluorescence is recorded at 455 or 470 nm after excitation at 230 or 330 nm. and 3-mercaptopropionic acid are the most frequently used. In order to obtain reliable and precise results.92.88 Even so. several methods have been proposed before derivatization. Another proposal102 consists of a slight modification in the OPA derivatization method by using 2-aminoethanol as a nucleophilic agent and altering the order of the addition of reagents in the automated derivatization procedure. This is relatively easy because the reaction is fast and no heating is necessary. This excess is hydrolyzed to dansyl sulfonic acid. which is present in excess as it is highly fluorescent and probably interferes into the chromatogram as a huge peak. lysine. the reaction of the excess of reagent with a very hydrophobic amine as 1-adamantylamine (ADAM) gives a late-eluting noninterfering peak.97. as it is highly fluorescent and then. and fluorescent intensity. chromatographic selectivity.Essential Amino Acids ◾ 295 (pH. An automated precolumn derivatization routine. this problem is overcome by standardizing the time between sample derivatization and column injection by automation. and tyrosine.

Milford. The fluorescence of tryptophan derivative is very poor. Indeed. and other compounds naturally occurring in biological samples and foods. Nowadays. mainly octadecylsilane.3A shows the separation of hydrolyzed amino acids from salmon. detergents. The presence of residual uncapped silanol groups on the silica surface. the AMQ peak is very large at the beginning of the chromatogram and may interfere with the first eluting peaks (see Bosch et al. The methodology has been marketed as a prepackaged AccQ Tag kit (Waters Corporation. even those made by the same manufacturer. Only amino acids with aromatic rings or sulfur-containing side chains are sufficiently electrochemically active to be detected by this method. columns are more carefully manufactured with these silanol groups blocked or inaccessible by steric impediment avoiding the tailing. Only columns manufactured in the same batch are guaranteed to give the same selectivity if the rest of parameters are fi xed. The excess of reagent is consumed during the reaction to form aminoquinoline (AMQ). because both mono.e.108 If the choice of the derivative reaction is a challenge.. Both facts facilitate sample preparation. In this case. 1 min. or charge.50). the optimum pH for the reaction is in a broad range. Massachusetts. conductance. OPA/mercaptoethanol or OPA/sulfite104. yielding very stable derivatives (1 week at room temperature) with fluorescent properties (l ex = 250 nm. Some of these derivatives are also susceptible to electrochemical detection. The most used column packaging consists of alkyl-bonded silica particles. the selectivity obtained with each trademark column is different due to the particular chemistry employed in their manufacture rendering different density of bonded-phase coverage on the silica particle and hydrophobic behavior and. It means that when transferring a published method to a particular set of samples. lipids. which is only weakly fluorescent at the amino acid derivatives detection conditions and does not interfere in the chromatogram. Cystine and cysteine may be analyzed after their conversion to cysteic acid (CisH) by performic acid oxidation.107. because they are molecules with electroactive functional groups. In these cases. accessible to sample molecules.5 min.296 ◾ Handbook of Seafood and Seafood Products Analysis 6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC): It reacts with primary and secondary amines from amino acids. different selectivity may be found among same columns.and di-derivatives are the initial adducts from tyrosine. whereas Figure 17. from 8. United States).103 The main advantage of this reagent is that the yield and reproducibility of the derivatization reaction are scarcely interrupted by the presence of salts. peptides. Figure 17. which are separated by RP-HPLC. different selectivity. but 10 min at 55°C would be necessary if a tyrosine monoderivative is required. Furthermore. l em = 395 nm). and proteins. Due to these variables. as a consequence. it will be necessary to readjust the chromatographic conditions to get a good separation of all amino acids. can cause unwanted tailing of peaks (especially for the basic amino acids). is related to the analyte concentration. UV detection (254 nm) may also be used. and UV detection at 254 nm may be used for its analysis.105 in addition to fluorescent properties possesses electroactivity (750 mV) and PITC106 has again the advantage of reacting with secondary amines. triethylamine) to the mobile phase can overcome the problem.2 to 10. making them very adequate for biochemical research.3B shows the same sample but submitted to a performic acid oxidation before the hydrolysis in which the CisH peak appears by 7. the choice of the RP column is not an easy subject because of the great variability of commercially available RP columns. because the resulting CisH is well separated inside the chromatogram. The chromatographic separation of these derivatives has been optimized for the amino acids from hydrolyzed proteins. Reaction time is short. and the separation of physiological amino acids is improved. Sensitivity is in the femtomole range. . the addition of a strong cation (i. Electrochemical detection consists in one electrode or an array of electrodes mounted in a cell with an applied potential difference. Any electrical measure. potential. However. such as current.

1MeHis. CysH.Essential Amino Acids 200 (A) ◾ 297 Leu 150 Val lle Phe 100 Ala NH3 Arg Asp Thr Gly Ser His Glu Met Tyr Pro αAba Lys 50 Fluorescence (% FS) 0 1MeHis 200 (B) βAla 150 100 MeS 50 CysH 0 0 5 10 15 20 25 30 35 Retention time (min) Figure 17. Mobile-phase requirements consist in the ability to dissolve the sample while keeping it transparent to the detection system. packed with 5 mm particle size or shorter columns (10 or 15 cm length) when packed with less than 3 mm particle size. Mobile-phase composition combines an aqueous buffered phase . cysteic acid. a aminobutyric acid used as internal standard. MeS. 1-methylhistidine. Typical analytical column dimensions are 15 cm (for hydrolyzed amino acids) or 25–30 cm (for physiological amino acids). methiomine sulfone. aAba.3 Reversed-phase HPLC chromatogram of AQC amino acids from hydrolyzed salmon muscle (A) without and (B) after performic acid oxidation.

and amines.114 In their analysis by GLC. neutral. whereas thermionic-N-P (NPD) or flame photometric detector (FPD) are selective toward organic compounds containing phosphorous and nitrogen. plasma. speed. Protein removal is not required. capable of separating 50 compounds. in comparison with liquid chromatographic techniques. 17.113 and cheese. In many cases. physiological amino acids has to be analyzed.2 Gas Liquid Chromatographic Methods The extremely high-resolution capacity is the main advantage of GC. The buffer may be constituted by less than 100 mM concentration of acetate or phosphate.117–119 where the separation was achieved by using chiral-GC stationary phases.110 comparing GLC with cation exchange chromatography reported different conclusions when analyzing some hydrolyzed food samples. Reactions consist of two stages: an esterification with an acidified alcohol followed by N-acylation with an acid anhydride in an anhydrous medium. A finely adjusted binary (most used) or ternary gradient elution is often necessary when the overall amino acid profile from hydrolyzed and. including amino acids. Nevertheless. The NPD was used by Buser and Erbersdobler115 and FPD by Kataoka et al. which is universal and the most widely used. especially in the analysis of D isomers.113.120. and the equipment is very versatile and usually available in any analytical laboratory. has been developed. GLC has been combined with mass spectrometry (MS) for detection and identification. a very highly efficient technique adequate for the amino acid analysis. and urine matrices but not in tissues in which the presence of natural dipeptides. Some applications67.3. 17.298 ◾ Handbook of Seafood and Seafood Products Analysis with an organic phase constituted by acetonitrile and/or methanol and/or tetrahydrofuran. anserine. or GC and LC with MS detection. and low amount of sample make this technique very interesting when compared with classical electrophoresis and chromatographic techniques. The main advantages of these detectors are their high sensitivity and wide linear range. and even though a particular pH can significantly . carnosine. The detector used is the flame ionization detector (FID). which are much more sensitive than FID for such compounds. phosphothreonine.109. The difficulty of separating amino acids by this technique relies on their structure. Recently.112 milk. Gas liquid chromatography (GLC) is not often used for the determination of amino acids from tissues or foods. and phosphotyrosine. nuts. GLC is. and acidic constituents. especially. dipeptides. especially since the capillary columns appeared. GLC is not very expensive because no solvent is used. Amino acids constitute a mix of basic. in summary. the technique is very efficient and it is worth mentioning the separation of 32 nonprotein amino acids from edible seeds. a very fast GC analysis of physiological amino acids.121 The high efficiency. and the derivatives are stable and ready for GC/FID. This methodology has been patented as EZ:faast and commercialized by Phenomenex (Torrance. the amino acids must be converted to volatile and thermostable molecules.3 Capillary Zone Electrophoretic Methods Capillary zone electrophoretic technique is extremely efficient for the separation of charged solutes. United States). GC/NPD. Described applications are available for the analysis of physiological amino acids in blood.116 to analyze phosphoserine. California.3. The method yields a full amino acid profile (33 amino acids) in 15 min including a 7 min extraction-derivatization step plus 8 min for the gas chromatographic separation. and balenine may complicate the amino acid analysis. although applications on meat samples are scarcely described. and beans111 or other results obtained in honey.

Terabe et al.123 introduced a modified version of CZE in which surfactant-formed micelles were included in the running buffer to provide a two-phase chromatographic system for separating neutral compounds together with charged ones in a CE system. Unfortunately. showing that higher efficiency is obtained by the MECC methods with sodium dodecyl sulfate (SDS) as micelle-forming substance. allowed a rapid development and the onset of these complementary techniques.138 Tween 20. etc. The effect of these additives on the electro-osmotic mobility and electrophoretic mobility of the micelle has been studied. With few exceptions. etc. tetrahydrofurane.145 when looking for more selective and sensitive detectors with a wide linear dynamic range (3 orders of magnitude) to cover new high-sensitivity applications (chiral analysis. Some reviews covering high-sensitivity detection following CE have been published. to enhance UV detection.147 17. and so forth. it is likely to cause overlap with the others. etc.122.3. This technique has also been termed micellar electrokinetic capillary chromatography (MECC or MEKC).119 have been reported.125.136. and others. microcolumn liquid chromatography. compatible with MS. in particular when capillary columns were available. and the composition and flow rate of the sheath liquid to obtain the best sensitivity.21 chiral amino acids. although this detector may be used for more complex identifications as in d.136 phenylthiohydantoin. Nevertheless.138 and OPA139 compared with the separation of OPA-amino acid derivatives by CZE with normal and micellar solutions. which constitutes an important limitation of this technique. which can be resolved on the basis on their mass-to-charge ratios that are characteristic of each ion and allow its identification.127–131 derivatization is used to improve separation. When sensitivity is the target.131 and thus.Essential Amino Acids ◾ 299 improve the resolution of one kind.139 which is usually enough for food analysis or an LIF (laser-induced fluorescence) detector.118. biomedical or pharmaceutical research.141–143 The CE coupled to electrospray ionization (ESI) MS (CE-ESI-MS) allows direct amino acid analysis without derivatization. reports in the literature of its applications are increasing rapidly.140 or even urea141 have been assayed.). 19 amino acids were analyzed by CE-ESI-MS in only 17 min with a minimal sample preparation and no matrix interference. nonprotein amino acids. Other additives commonly used in this analysis are organic modifiers (acetonitrile.137. Mass spectrometer detectors were first connected to GC equipments. although other additives such as dodecyltrimethylammonium bromide. This report includes the optimization of important parameters like the choice of a volatile electrolyte (1 M formic acid) for the electrophoresis.124 Basic theoretical considerations on this technique125 and its food applications126 are described elsewhere. SDS is indeed the most used additive to form micelles in this kind of analysis.) and instrumentation (CE.113 o-tyrosine in chicken148 or pork149 tissues. A good compatibility between both techniques. Under the conditions of electro-osmotic flow in CE.144. .146. it is relatively easy to analyze low picomol levels of OPA derivatives in micellar solutions by using a conventional fluorometric detector. or to allow fluorescence or electrochemical132 detection of amino acids.4 Mass Spectrometry MS is based on the conversion of components of a sample into rapidly moving gaseous ions. Good separations have been reported for precapillary derivatized amino acids with dansyl-Cl. The identification of the 22 protein amino acids may not be a problem. methanol. isobutanol.and l-isomer mixtures. o-tyrosine analysis. the high cost of purchase and maintenance of mass spectrometers has inhibited their more widespread use in the food industry and/or food control. Application in foods such as in the identification of nonprotein amino acids.). CZE shows poor ability for the separation of neutral compounds.133–135 PITC. the species with different charge can be simultaneously analyzed but with serious doubts in their adequate resolution.

atmospheric pressure chemical ionization (APCI). the most important factors to take into account are the resolution power and selectivity. reduced problems related with matrix interferences or poor resolution between peaks. because fewer peaks appear in the chromatogram. H. The highest resolution is obtained by GC with the capillary column technique. and many applications can be found in other matrices like cheese or meat. R. offering the additional advantage of analyzing the amino acids without derivatization. The convenience of purchasing commercially available kits must be evaluated. which may be consulted. were compared by Kwon and Moini150 in relation to sensitivity. Protein digestibility: In vitro methods of assessment. Nevertheless. Three types of ionization modes. high mobile-phase flow rate vs.L.151. a complete resolution of the whole peaks is really difficult. Particular hydrolysis problems related with certain amino acids are described in Section 17. such as phenol. Post-mortem biochemical changes in the muscle of Japanese spiny lobster during storage. Food Nutr. is enough for the majority of purposes. H. K. G. and. 35. Since many peaks corresponding to protein and nonprotein amino acids. When amino acids from seafood proteins have to be analyzed. 17. J. small peptides. Hayashi. Yamaguchi. 821–824. S.2. 2. must be ionized. and taking care of avoiding the presence of oxygen with vacuum and nitrogen purging. nucleosides. 479–483. acid hydrolysis with HCl 6 N (110°C for 22 h or 145°C for 4 h) with an oxidation protective agent. Any separation strategy may give good results.4 Conclusions To obtain the total essential amino acids profile of a given seafood. Sensory analysis of taste-active components in the extract of boiled snow crab meat. . the convenience of purchasing commercially available prepackaged kits should be considered. RP-HPLC methods with precolumn OPA or PITC derivatization are very convenient methods to use. and the technique is widespread although it is still expensive.152 A very careful control of the derivatization reactions and chromatographic conditions are necessary for a consistent and reproducible analysis. and ESI. The majority of published reports in which seafood amino acids are analyzed have used the cation exchange method.. However. Food Sci. Catignani. once again. Adv. cation exchange and postcolumn derivatization or RP-HPLC precolumn derivatization techniques are the preferred methods.E. The connection of HPLC and MS detector is much more problematic than with GLC because of the incompatibility between both techniques (solvents from chromatography.. Shimada. Res. One of the main requirements for samples to be analyzed by MS is that analytes. Fisheries Sci. In general. 185–236. Therefore.. which means a minor sample manipulation. The requirements in resolution are not so exigent as those for physiological amino acids. may appear in the chromatogram.300 ◾ Handbook of Seafood and Seafood Products Analysis MS has also been used as a spectroscopic detector after HPLC or CZE. vacuum). The best results were obtained by using AP-MIPI in conjunction with a dual oscillating capillary nebulizer.. 1981. T. the analytical technique for a determined sample must be carefully chosen based on the literature. In general. Swaisgood. nowadays these difficulties have been overcome with the development of new interfaces. the first decision is the choice of the hydrolysis method. and so on. but tedious and time-consuming sample derivatization is required. 62.2. 46. 1996. Yamanaka. 3. atmospheric pressure microwave-induced plasma ionization (AP-MIPI). due to its high specificity. amino acids in this case. Konosu. 1991. References 1. and.

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.........Chapter 18 Antioxidants Nick Kalogeropoulos and Antonia Chiou Contents 18.......2 Lipid Peroxidation...313 18.........................................................................2.......................................................................................................311 18.... 315 18........1..............................................3......................................................................................................................318 18........................3 Vitamin E ..............................1.............................................3...1.......3........317 18.1 Antioxidant Enzymes .....1...............................3 Antioxidants in Seafood and Seafood Products ........................................................316 18.........3..................1 Ascorbic Acid Functions ..............................311 18....................3 Occurrence of Ascorbic Acid in Marine Organisms .................................................3............317 18..........................1 Oxidative Stress and Its Implications .............................................................2.............................313 18..4........311 18.....317 18....................3.4................3.............................3...........................310 18.......2 Determination of Antioxidants and Antioxidant Capacity in Biological and Food Systems .............................. 315 18........3..........2 Vitamin E Determination ....1 Oxidation and Its Implications...............................................3..................2 Ascorbic Acid Analysis ..2......318 309 ................310 18................314 18...............316 18..........................3................3...3.............2 Antioxidants.......313 18..........................3..............3.........1 Introduction .....................................................................310 18...2 Carotenoid Determination ......3 Occurrence of Vitamin E .....................................3 Marine Lipid Oxidation .................1 Vitamin E as an Antioxidant......4........1.......................314 18.....3..............................................314 18.2 Ascorbic Acid ...................................................1....1..1......................................1 Antioxidant and Other Functions of Carotenoids ...4 Carotenoids ....3 Occurrence of Carotenoids ................................

......................3................... since oxygen is the final electron acceptor in the electron flow system that produces energy...... and the so-called reactive nitrogen species (RNS).......321 18........... Although the initial attack causes the neutralization of the free radical.... Until subsequent free radicals are deactivated.....2 Natural Antioxidants ...4 and environmental stress5......4 Added Antioxidants .......... and carotenoids..............1 Function of Ubiquinone .................1 Oxidation and Its Implications Oxidation is the transfer of electrons from one atom to another and represents an essential part of aerobic life..319 18......................... peroxyl (ROO •)..... more than 2 billion years ago... Humans and most animals cannot synthesize the majority of these antioxidants and depend on the dietary intake from plant consumption......3..................................321 References ..319 18..................310 ◾ Handbook of Seafood and Seafood Products Analysis 18.......... Under conditions of oxidative stress..................... resulting in an increased antioxidant activity and antioxidants .... This is also followed in the marine environment.. nucleic acids....5 Ubiquinone ...... they may oxidize several cell components........3......................... such as peroxynitrite (ONOO−).. 18....... that is............. alkoxyl (RO •)..................................319 18....................1 Introduction Antioxidants evolved together with the emergence of photosynthesis by cyanobacteria.....5..... thousands of free radical reactions may occur within a few seconds..... if ROS are not immediately intercepted by antioxidants........ 320 18......2 Determination of Ubiquinone ... which include among others superoxide anion radical (O2−)..... another free radical is generated in the process... lipids..................3........1 Synthetic Antioxidants .... being exposed to the oxygen they produce.....4..........6 have been reported to cause oxidative stress to fish or bivalves...1 Indeed cyanobacteria and the laterevolved green plants........... electrically charged compounds that seek out and capture electrons from other compounds in order to neutralize themselves....5...3 Occurrence of Ubiquinone. ROS production in organisms is related to both the basal metabolism and the influence of environmental factors2. Common free radicals in biological systems are the so• called reactive oxygen species (ROS)....... nitric oxide (NO (OH•) radicals............ resulting in a chain reaction..... generation of free radicals occurs....... as a defense against oxygen toxicity.. 320 18............................1 Oxidative Stress and Its Implications Oxidative stress occurs when the prooxidant–antioxidant balance becomes too favorable to the prooxidants..........1............319 18................................................. are rich in antioxidants such as vitamins C and E... 18......... Aging.....3........................ where antioxidants are mainly produced by photosynthetic organisms and are consequently transported through the trophic web........... 320 18. •).............. When the electron flow becomes uncoupled (transfer of unpaired single electrons)......................................................................3 pollution...6 Other Endogenous Antioxidants ........ and proteins may be damaged by reactive oxidants.1...............1..... polyphenols........ and hydroxyl hydrogen peroxide (H2O2).............5...........4.........

3 Marine Lipid Oxidation Compared with other food lipids. because of their high degree of unsaturation. Three reaction pathways have been proposed: (1) nonenzymatic chain autoxidation. Lipid oxidation of omega-3 polyunsaturated fatty acids (PUFA)-rich food products results in the development of particularly unpleasant off flavors.Antioxidants ◾ 311 loss or oxidation product development.2 Lipid Peroxidation A very damaging effect of oxidant reactive intermediates is lipid peroxidation.1. are essential for counteracting oxidative stress.1. and (3) enzymatic oxidation.11 and unhealthy compounds that reduce their shelf life and nutritive value.12 In biological systems various biochemical defense mechanisms. Nevradical oxidation propagators (LOO ertheless.10 Lipids deteriorate in seafood products during processing. Moreover.1.1. etc. preventive antioxidants. In the first two cases a combination of reactions involving 3O2 and 1O2 occurs. (2) nonenzymatic and nonradical photooxidation. and storage. that is. The major components of the antioxidant defense system together with their proposed mechanisms of action are presented in Table 18. mutagenic. and they stall the propagation phase. in which polyunsaturated fatty acids on lipid molecules are attacked and oxidized.3.9 Preventive antioxidants hinder ROS formation or scavenge spe• cies responsible for oxidation initiation (O2−. 1O2. significantly delays or prevents oxidation of that substrate. and angiotoxic effects. Autoxidation occurs through a three-phase process.8 Studies on the pathological significance of dietary lipid oxidation products have indicated that some lipid oxidation products have cytotoxic.1. antioxidants often act via more than one mechanism that combines different types of antioxidant activity. antioxidants are molecules that protect macromolecules from being oxidized. protect the cellular components from oxidative damage. heat.). initiation.13 Antioxidants counteract oxidation in two different ways: They protect lipids from oxidation initiators. There is increasing evidence that oxidative stress is implicated in the pathogenesis of many inflammatory and degenerative diseases and conditions.9 18.1. Chain-breaking antioxidants intercept •) or participate in halting radical chain propagation. antioxidants are . handling. Lipid oxidation is a complex procedure induced by oxygen in the presence of initiators such as light. free radicals.2 Antioxidants Antioxidants are defined as any substance that when present at low concentrations compared with those of an oxidizable substrate. chain-breaking antioxidants. For food systems. 18. for which the human sensory apparatus has a low threshold. mainly of plant origin. marine lipids are relatively more susceptible to oxidation. In general. antioxidants supplied by foods. including enzymatic systems and nonenzymatic antioxidants. propagation. atherogenic. Nonradical photooxidation seems to be a minor reaction compared with the 3O2-induced radical chain autoxidation. and termination.7 18. The health implications of tissue lipid oxidation are numerous and well documented. carcinogenic. being the major cause of the development of off-flavor compounds and rancidity as well as a number of other reactions that reduce the shelf life and nutritive value of food products. This can be especially damaging to lipid-rich cell membranes. and metal ions.

anserine. chain-breaking antioxidants Synergistic to vitamin E Scavenges NO2 Transient metal chelators. Crit. Cu) Low Molecular Mass Ascorbic acid (exogenous) Carotenoids (exogenous) Coenzyme Q (endogenous) Urate (endogenous) Phospholipids (endogenous) Polyphosphates. chain-breaking antioxidants. Zn. regenerates oxidized vitamin E 1 O2 quenchers. . sex hormones melatonin.312 ◾ Handbook of Seafood and Seafood Products Analysis Table 18. EDTA.. melanins (endogenous) Source: Adapted from Willcox. 1O2 quencher Compounds with proven antioxidant activity in vitro. Food Sci.K. synergistic to vitamin E Transient metal chelators Transient metal chelators (the ones with o-diphenolic structure). lipoic acid.1 Major Components of Antioxidant Defense System and Proposed Mechanism of Action Antioxidant Species Mechanism of Action Enzymes Catalase Glutathione peroxidase Superoxide dismutase (SOD) Thioredoxin ROS detoxification (reduction of H2O2 to water) ROS detoxification (reduction of H2O2 to water) ROS detoxification (removal of superoxide radical) ROS detoxification (reduction of peroxides) Metal Ion Sequestration Transferrin Albumin Ceruloplasmin Ferritin Lactalbumin Phytochelatins Transient metal chelators (chelates Fe) Transient metal chelators (chelates Fe. regenerate oxidized vitamin E Chain-breaking antioxidant. 2004. 44. carnosine. citric acid Polyphenols (exogenous) Chain-breaking antioxidant. Cu) Transient metal chelators (chelates Cu) Transient metal chelators (chelates Fe) Transient metal chelators (chelates Fe) Transient metal chelators (chelates Cd. et al. scavenges peroxyradicals. Rev. 275. but uncertain in vivo Vitamin E (exogenous) Bilirubin.. J. ROS detoxification (hydroperoxides). 2-oxo acids.

cephalopods.9 and 9. polarographic. such as ascorbic acid.3.9 The determination of specific waterand fat-soluble antioxidants is discussed in Sections 18. glutathione (GSH). Cu.19 concluded that. These antioxidants act in a concerted way to protect sensitive molecules such as the unsaturated fatty acids from oxidation. voltammetric. and in red muscle compared with that in white.16 and Laguerre et al. for quality control of fish oil and fish oil-containing foods.1 Antioxidant Enzymes Catalases are metal-containing enzymes.18 In reviewing methods and tests for the assessment of lipid oxidation.2 Determination of Antioxidants and Antioxidant Capacity in Biological and Food Systems Analytical techniques developed for some of the common endogenous or exogenous antioxidants range from qualitative detection by color-developing reactions to semiquantitative and quantitative determinations by means of spectroscopic.2 and 18.20 Superoxide dismutases (SOD): SODs are metalloproteins. and high-performance liquid chromatography (HPLC) alone or combined with mass spectroscopy.22 whereas in nine Atlantic fish species total SOD values ranged between 157 and 796 U/g fish and Mn-SOD ranged between 45 and 751 U/g. 18. and chromatographic methods.3 Antioxidants in Seafood and Seafood Products In living organisms.3. Catalase activities ranged between 386 and 1523 mmol/ min/g tissue in several Atlantic fish and was higher in liver. blue-green algae. 18. The available methods for monitoring the antioxidant capacity in biological and food systems in vitro or in vivo were recently reviewed by MacDonald-Wicks et al. carotenoids.1 Cu/Zn SOD were purified from marine fish tissues.17 and Wood et al.20 . the correlation of instrumental and sensory methods with multivariate data analysis should be followed. tocopherols. kidneys.21 In several species of teleosts. together with traces of phenolic compounds. one represented by enzymes and the second represented by low molecular mass compounds.15 Griffiths et al. and heart. thin-layer. At higher levels most of them behave as prooxidants possibly due to their involvement in the initiation reactions.Antioxidants ◾ 313 effective at very low concentration levels. which act as primary preventive inhibitors and catalyze the dismutation of superoxide anion • • (O2−) by reducing one O2− to H2O2 and oxidizing another one to O2. and algae. with Mn. Kolanowski et al. 18. bilirubin. column chromatography and the more sophisticated gas chromatography (GC). spleen.. or Fe in their active site. and uric acid. coenzyme Q. whereas Fe SOD were purified from red algae.3. The available methods have been reviewed by Rajalakshmi and Narasimhan. and crustaceans from the Mediterranean sea.7 U/mg of protein. thiols. oxidative damage to macromolecules is controlled by two types of antioxidant systems.3. Zn. the latter including paper. widely distributed in aerobic cells that help in preventing the accumulation of H2O2 within cells. Cu/Zn-SOD activities ranged between 1.

30 Besides AA.6 and 630. while additionally it has a positive effect on the wound healing process. In several Atlan