Abstract
Gilthead sea bream (Sparus aurata) is one of the most important farmed Mediterranean fish species, and there is considerable interest for the development of suitable methods to assess its freshness. In the present work, gas chromatography–mass spectrometry-based metabolomics was employed to monitor the hydrophilic metabolites of sea bream during storage on ice for 19 days. Additionally, the quality changes were evaluated using two conventional methods: sensory evaluation according to European Union’s grading scheme and K-value, the most widely used chemical index of fish spoilage. With the application of chemometrics, the fish samples were successfully classified in the freshness categories, and a partial least squares regression model was built to predict K-value. A list of differential metabolites were found, which were distinguished according to their evolution profile as potential biomarkers of freshness and spoilage. Therefore, the results support the suitability of the proposed methodology to gain information on seafood quality.
Highlights
Gilthead sea bream (Sparus aurata) is farmed intensively in Greece and accounts for over half of all production in Europe
Post-mortem changes depend on species, age, diet, slaughter method, processing, and conditions during transportation and storage, such as temperature, which is the most important factor affecting the commercial life of the product [4]
The present study demonstrated for the first time that gas chromatography–mass spectrometry (GC–MS)-based tool to to monitor monitorthe thequality qualityloss loss of sea bream during storage on ice
Summary
Gilthead sea bream (Sparus aurata) is farmed intensively in Greece and accounts for over half of all production in Europe. Greece in particular is expected to double its production by 2030 in order to meet the growing demand and maintain its market position globally [1]. Fish quality is objectively the most important characteristic that affects acceptance by the consumer, and it is dependent on a wide range of factors [2]. Freshness (or degree of spoilage) is a decisive factor in assessing fish quality. Post-mortem changes depend on species, age, diet, slaughter method, processing, and conditions during transportation and storage, such as temperature, which is the most important factor affecting the commercial life of the product [4]
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