Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry

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dc.contributor.authorSarnoski, Paul J.en
dc.contributor.authorO'Keefe, Sean F.en
dc.contributor.authorJahncke, Michael L.en
dc.contributor.authorMallikarjunan, Parameswarakumaren
dc.contributor.authorFlick, George J. Jr.en
dc.contributor.departmentBiological Systems Engineeringen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2016-11-29T14:02:20Zen
dc.date.available2016-11-29T14:02:20Zen
dc.date.issued2010-10-01en
dc.description.abstractTraditionally crab meat spoilage has been evaluated using sensory panels. A method was developed using solid-phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) to examine the aroma profile of blue crab (Callinectes sapidus) for chemical indicators of spoilage. The chemicals found to correlate best with spoilage were trimethylamine (TMA), ammonia, and indole over a period of 7 days. In addition, chemicals previously not identified in the aroma profile of blue crab were tentatively detected. Scan mode of the mass spectrometer was used to qualitatively determine compounds extracted from the volatile profile of spoiling blue crab by the SPME fiber. Selected ion monitoring (SIM) mode of the mass spectrometer improved resolution, identified compounds at low concentrations, and allowed spoilage related compounds to be detected in one chromatographic run without sample heating. TMA increased linearly. A significant difference in TMA concentrations were found for day 0 and day 4 samples. Indole concentrations corresponded well with sensory and microbial evaluations, in early, mid, and highly spoiled crab meat samples.en
dc.description.versionPublished versionen
dc.format.extent930 - 935 (6) page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2010.03.069en
dc.identifier.issn0308-8146en
dc.identifier.issue3en
dc.identifier.urihttp://hdl.handle.net/10919/73515en
dc.identifier.volume122en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000278357700070&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=930d57c9ac61a043676db62af60056c1en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectChemistry, Applieden
dc.subjectFood Nutrition & Dieteticsen
dc.subjectChemistryen
dc.subjectCHEMISTRY, APPLIEDen
dc.subjectFOOD NUTRITION & DIETETICSen
dc.subjectMass spectrometryen
dc.subjectGas chromatographyen
dc.subjectBlue craben
dc.subjectSolid-phase microextractionen
dc.subjectSpoilageen
dc.subjectIndoleen
dc.subjectTrimethylamineen
dc.subjectSOLID-PHASE MICROEXTRACTIONen
dc.subjectPROXIMATE COMPOSITIONen
dc.subjectMULTIVARIATE-ANALYSISen
dc.subjectDENSITY POLYETHYLENEen
dc.subjectSEAFOODen
dc.subjectAMMONIAen
dc.subjectQUALITYen
dc.subjectSTORAGEen
dc.subjectSHRIMPen
dc.subjectINDOLEen
dc.titleAnalysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometryen
dc.title.serialFood Chemistryen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Virginia Seafood ARECen
pubs.organisational-group/Virginia Tech/All T&R Facultyen

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