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<p>Atlantic salmon (<i>Salmo salar</i>), one of the most popular and nutritious seafood products, is limited in its economic development owing to its highly perishable nature. This study investigated the quality and stability of salmon during chilled storage in a refrigerator (4&#xa0;°C for 7 d) after various thawing methods to identify ways to increase the acceptability of thawed salmon. The effects of high-pressure thawing (HPT), water immersion thawing (WIT), and air thawing (AT) on the volatile organic compounds (VOCs) and lipid oxidation in salmon after chilled storage for 0, 4, and 7 d were investigated. Results of thiobarbituric acid reactive substance (TBARS) and total volatile basic nitrogen (TVB-N) analyses showed that high pressure can promote lipid oxidation; i.e., the TBARS value exceeded the maximum allowable edible limit of 1 mg MDA/kg (Malondialdehyde, MDA) on day 7 when the thawing pressure was increased to 200 MPa. The TVB-N value decreased during chilled storage as the thawing pressure was increased. Salmon thawed via HPT slightly exceeded the primary freshness value of 15 mg/100 g on day 7. When thawed salmon samples were refrigerated at 4&#xa0;°C, the proportions of VOCs such as hexanal, acetaldehyde, and 1-pentene-3-ol, which resulted in a fresh smell, gradually decreased via the process of lipid oxidation, Strecker degradation, Maillard reaction, and microbial metabolism. However, the proportions of VOCs such as 3-methylbutanal, 2-methylbutanol, carbon disulfide, and trimethylamine, which resulted in a fishy odor increased and led to the deterioration of freshness of the stored salmon. Compared with WIT and AT, HPT considerably reduced the thawing time and weakened the degree of lipid oxidation. Moreover, unpleasant and pungent odors emerged in the WIT and AT samples on day 7 during chilled storage, while some samples in the HPT group still maintained first-class freshness. These data suggested that HPT under appropriate pressure (150 MPa) could retain the flavor of salmon samples during chilled storage. This information could provide a reference for the development of thawed salmon and guidance in the search for control measures to prevent deterioration of flavor quality in salmon during chilled storage.</p>

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Effects of different thawing methods on lipid oxidation and volatile organic compounds in salmon

  • 期刊论文

  • 发表日期：

    2025年4月2日

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  • Li Li,
  • Wenlan Li,
  • Zhongyuan Qu,
  • Wanqi Yang,
  • Dewang Liu,
  • Bangqiang Ni

摘要

Atlantic salmon (Salmo salar), one of the most popular and nutritious seafood products, is limited in its economic development owing to its highly perishable nature. This study investigated the quality and stability of salmon during chilled storage in a refrigerator (4 °C for 7 d) after various thawing methods to identify ways to increase the acceptability of thawed salmon. The effects of high-pressure thawing (HPT), water immersion thawing (WIT), and air thawing (AT) on the volatile organic compounds (VOCs) and lipid oxidation in salmon after chilled storage for 0, 4, and 7 d were investigated. Results of thiobarbituric acid reactive substance (TBARS) and total volatile basic nitrogen (TVB-N) analyses showed that high pressure can promote lipid oxidation; i.e., the TBARS value exceeded the maximum allowable edible limit of 1 mg MDA/kg (Malondialdehyde, MDA) on day 7 when the thawing pressure was increased to 200 MPa. The TVB-N value decreased during chilled storage as the thawing pressure was increased. Salmon thawed via HPT slightly exceeded the primary freshness value of 15 mg/100 g on day 7. When thawed salmon samples were refrigerated at 4 °C, the proportions of VOCs such as hexanal, acetaldehyde, and 1-pentene-3-ol, which resulted in a fresh smell, gradually decreased via the process of lipid oxidation, Strecker degradation, Maillard reaction, and microbial metabolism. However, the proportions of VOCs such as 3-methylbutanal, 2-methylbutanol, carbon disulfide, and trimethylamine, which resulted in a fishy odor increased and led to the deterioration of freshness of the stored salmon. Compared with WIT and AT, HPT considerably reduced the thawing time and weakened the degree of lipid oxidation. Moreover, unpleasant and pungent odors emerged in the WIT and AT samples on day 7 during chilled storage, while some samples in the HPT group still maintained first-class freshness. These data suggested that HPT under appropriate pressure (150 MPa) could retain the flavor of salmon samples during chilled storage. This information could provide a reference for the development of thawed salmon and guidance in the search for control measures to prevent deterioration of flavor quality in salmon during chilled storage.