Changes in the Volatile Compounds of Yellowtail (Seriola aureovitata) During Refrigerated Storage

Abstract

A variety of significantly odorous compounds of yellowtail (Seriola aureovitata) developed during storage at 3ºC for 15 days. Trimethylamine (TMA) and dimethylamine (DMA) were the major volatile basic components. Volatile organic acids which include acetic acid, propionic acid, butyric acid, isobutyric acid and valeric acid were found and their contents increased during six days of storage, but the level of contents didn’t reach their odor threshold. Fat oxidation products of carbonyls and alkenals increased greatly during storage. The important compounds were hexanal, hexenal, octanal, octenal, 3,5- octadien-3-one, nonanal, and pent-1-en-3-ol, octen-3-ol. Sulphide compounds were identified after six days of storage.