Abstract
ABSTRACT To characterize the spoilage of tilapia under super-chilled storage, the bacterial profile and odor and volatile compounds were analyzed. Results showed that the shelf life and bacterial profile of tilapia from different sources varied remarkably, with Pseudomonas being the most dominant organism in tilapia under super-chilled storage (−1.5°C). The correlation analysis showed that the volatile compounds from the spoiled samples were closely related to the bacterial profile. Therefore, no volatile compounds or the response of the electronic nose significantly correlated with sensory spoilage although some of them correlated with that of some specific samples. On the other hand, the total volatile basic nitrogen (TVB-N) was significantly correlated with the sensory spoilage of all samples. In conclusion, under super-chilled storage, the volatile compounds in tilapia, except TVB-N, are sample dependent due to the variation of bacterial profile and therefore cannot be used as a spoilage indicator.
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