Gas sensor and GC measurements of volatile compounds in capelin (mallotus villosus)

摘要

An instrument with electrochemical gas sensors was developed for the rapid detection of volatile spoilage compounds, to evaluate the freshness of capelin for fishmed production. Capelin was stored at 5 deg C and 0 deg C for 9 and 11 days respectively. The results of the gas sensor measurements showed good reproducibility and the responses of selected sensors correlated well with classical TVB measurement. By using three selective sensors and simple data analysis, TVB values can be predicted and the freshness stage of capelin evaluated. GC-MS and GCO were used to identify influential volatile compounds, and 2, 6-nonadienal with cucumber odour is most characteristic for fresh capelin. Descriptive sensory analysis of the capelin odour was done during storage.