Analysis of Volatile Compounds in Sea Bass (Lateolabrax japonicus) Resulting from Different Slaughter Methods Using Electronic-Nose (E-Nose) and Gas Chromatography-Ion Mobility Spectrometry.

Yueqi Wang,Di Wang,Qiang Liu,Yanyan Wu,Jinxing Li,Shengyuan Yang

doi:10.3390/molecules26195889

Abstract

Sea bass (Lateolabrax japonicus) is known for its unique flavor and high nutritional value. In this study, the influence of slaughter methods on the volatile compounds (VOCs) in sea bass was investigated using electronic nose (E-nose) technology and gas chromatography-ion mobility spectrometry (GC-IMS). VOCs in raw and cooked sea bass resulting from different slaughter methods were effectively distinguished using both techniques. Aldehydes, ketones, and alcohols were associated with the basic flavor of sea bass, whereas esters, organic acids, and furans enriched the aroma. In raw sea bass, the fishy odor was the strongest in the HSD group (head shot control death), followed by that in the IFD (ice faint to death) and BDS (bloodletting to death) groups. The VOC content increased and stabilized after steaming, enhancing pleasant odors such as fatty and fruity aromas. In cooked sea bass, the content of diacetyl and ethanol was the highest in the EAD group (eugenol anesthesia to death), which may be a residue of eugenol, imparting a distinct irritating chemical odor. Furthermore, abundant (E)-2-octenal, 2-heptanone, benzaldehyde, and esters in the BDS group imparted a strong, pleasant aroma. The findings indicate that heart puncture and bloodletting is the preferred slaughter method to maintain sea bass quality, providing new insights into the volatile changes in sea bass induced by different slaughter methods.

Highlights

Sea bass (Lateolabrax japonicus) is a marine species of high commercial value
The EADR group was clearly separated from the other groups, whereas the BDSR group was differentiated from the HSDR and IFDR groups
The results demonstrated significantly different Volatile compounds (VOCs) profiles for samples prepared with eight different treatments

Summary

Introduction

Sea bass (Lateolabrax japonicus) is a marine species of high commercial value. Volatile compounds (VOCs) in fish are generated from enzymatic reactions, lipid oxidation, and microbial metabolism, and they interact to form the overall flavor [3]. The latter is affected by a complex network of factors, including fish development stage, breeding environment, pre-slaughter fasting, slaughter method, and transportation conditions. Secci et al [7] studied the changes in fatty acid concentrations in farmed rainbow trout due to different slaughter methods They found a tendency towards decreased free EPA, arachidonic acid (AA), and DHA concentrations in the asphyxiated group, compared with those in the percussion-slaughtered group. To date, limited studies have evaluated the effect of the slaughter method on volatile compounds

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