Abstract
Pacific ocean perch stored under vacuum, 100% CO2 or air at -3°C and 3°C was subjected to sensory, trimethylamine (TMA), color, microbial and volatile analyses. Unpleasant sensory attributes, TMA and microbial content were negatively correlated to overall quality, and Hunter 'L' value increased with storage time. Principal factor analysis of sensory data resulted in three factors that accounted for 71% of the variance, with factor 1 (53%) mainly related to poor quality attributes. Volatiles analyzed by the dynamic headspace technique included alkanes, alkenes, aldehydes, aromatics and alcohols. Canonical variate analysis on volatile compounds separated excellent and poor quality fish samples, while good and medium samples were grouped together.
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