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The Food Chemistry behind Seafood Odor
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The Food Chemistry behind Seafood Odor

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (15 January 2025) | Viewed by 4873

Special Issue Editors

Prof. Dr. Shota Tanimoto

E-Mail Website
Guest Editor
Faculty of Regional Development, Prefectural University of Hiroshima, Hiroshima 734-0003, Japan
Interests: seafood; food protein; fermentation; odor; changes in food composition during storage
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Hideki Shiratsuchi

E-Mail Website
Guest Editor
Faculty of Environmental Symbiosis, Prefectural University of Kumamoto, Kumamoto, Japan
Interests: food analysis; flavor chemistry; food processing; functionality of food; utilization of local food resources; seafood; citrus fruits; Japanese soup stock

Special Issue Information

Dear Colleagues,

Seafood is rich in high-quality protein and lipids. In particular, it contains high levels of EPA and DHA in lipids, which have been shown to be associated with a reduction in various health risks, including cerebrovascular diseases; therefore, it is a food that should be consumed positively by humans. For these reasons, and also due to the unique taste of seafood, the demand for fish is currently increasing worldwide. On the other hand, the odor of seafood varies from species to species, and the volatile components that contribute to the odor are diverse. In addition, seafood is prone to quality changes during storage, with odor changes being the most significant. For example, in the case of fish meat, lipid oxidation products such as aldehydes and ketones, and trimethylamine from the reduction of trimethylamine oxide have been cited as responsible compounds.  Odor changes during storage are also based on various mechanisms. Furthermore, volatile components of environmental origin can affect the odor of fish and shellfish. Therefore, this review calls for a wide range of papers on the odor components of fish and shellfish.

Prof. Dr. Shota Tanimoto
Prof. Dr. Hideki Shiratsuchi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • odor
  • flavor
  • volatiles
  • seafood
  • food chemistry
  • storage
  • environment
  • flavor change
  • fish and shellfish
  • flavor compounds

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Published Papers (3 papers)

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Research

12 pages, 1934 KiB  
Article
Development and Application of the Quality Index Method for Ice-Stored King Weakfish (Macrodon ancylodon)
by Rafaela Cristina Barata Alves, Enrique Pino-Hernández, Jhonatas Rodrigues Barbosa, Elen Vanessa Costa da Silva, Consuelo Lúcia Sousa de Lima, Raul Coimbra Miranda and Lúcia de Fátima Henriques Lourenço
Foods 2024, 13(17), 2844; https://doi.org/10.3390/foods13172844 - 7 Sep 2024
Viewed by 967
Abstract
The freshness of raw fish has become one of the industry’s and consumers’ main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, [...] Read more.
The freshness of raw fish has become one of the industry’s and consumers’ main concerns regarding quality, safety, and shelf-life estimation. To determine the freshness of the king weakfish (Macrodom ancylodom), the quality index method (QIM) was employed for sensory analyses, along with the assessment of proximate composition, pH, total volatile bases (TVB-N), thiobarbituric acid reactive substances (TBARS), biogenic amines, fatty acids, texture, and microbiological parameters. The results show that the QIM obtained over the storage period exhibited a linear increase, ranging from 2 to 21 demerit points, with a high correlation (R2 = 0.9868) among the data. The microbiological results indicated an increase in the counts of psychrotrophic and mesophilic bacteria throughout the storage period. TVB-N values ranged from 11 to 28 mg/100 g, and TBARS values ranged from 0.235 to 0.298 mg MDA/kg when stored in ice. The presence of putrescine, cadaverine, spermidine, and toxic volatile compounds was a potential indicator of fish freshness. Based on the correlation between the methods considered indicators of freshness and quality, it can be concluded that the king weakfish maintains its commercial stability for up to 11 days when stored in ice. Full article
(This article belongs to the Special Issue The Food Chemistry behind Seafood Odor)
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11 pages, 4267 KiB  
Article
Effect of Specific Spoilage Organisms on the Degradation of ATP-Related Compounds in Vacuum-Packed Refrigerated Large Yellow Croaker (Larimichthys crocea)
by Bohan Chen, Qi Yan, Tiansheng Xu, Dapeng Li and Jing Xie
Foods 2024, 13(13), 1989; https://doi.org/10.3390/foods13131989 - 24 Jun 2024
Cited by 1 | Viewed by 1249
Abstract
This study examined the spoilage potential of specific spoilage organisms on the degradation of adenosine triphosphate (ATP)-related compounds in vacuum-packed refrigerated large yellow croaker. The total viable count (TVC), ATP-related compounds and related enzymes of vacuum-packed refrigerated large yellow croaker inoculated with different [...] Read more.
This study examined the spoilage potential of specific spoilage organisms on the degradation of adenosine triphosphate (ATP)-related compounds in vacuum-packed refrigerated large yellow croaker. The total viable count (TVC), ATP-related compounds and related enzymes of vacuum-packed refrigerated large yellow croaker inoculated with different bacteria (Pseudomonas fluorescens and Shewanella putrefaciens) were characterized using the spread plate method, high-performance liquid chromatography and assay kits, respectively. Results indicated that the TVC for both control and Shewanella putrefaciens groups reached spoilage levels at days 9 and 15, respectively. The changes of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP) and adenosine deaminase activity across all groups showed no significant difference attributable to microbial growth. The results suggested that ATP to inosine monophosphate (IMP) degradation primarily occurs via fish’s endogenous enzymes, with minimal microbial involvement. On day 12, the IMP content in fillets inoculated with Pseudomonas fluorescens (0.93 μmol/g) was half higher than in those inoculated with Shewanella putrefaciens (0.57 μmol/g). Both spoilage organisms facilitated IMP degradation, with Shewanella putrefaciens making a more substantial contribution. Analysis of K values and correlation coefficients revealed that Shewanella putrefaciens was the primary factor in the freshness loss of refrigerated vacuum-packed large yellow croaker. These findings offer a reference for understanding quality changes in refrigerated large yellow croaker, especially regarding umami degradation at the microbial level. Full article
(This article belongs to the Special Issue The Food Chemistry behind Seafood Odor)
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15 pages, 3044 KiB  
Article
Changes in the Quality and Microflora of Yellowtail Seriola quinqueradiata Muscles during Cold Storage
by Shota Tanimoto, Yuka Hirata, Shinta Ishizu, Run Wang, Ayumi Furuta, Ryota Mabuchi and Genya Okada
Foods 2024, 13(7), 1086; https://doi.org/10.3390/foods13071086 - 1 Apr 2024
Cited by 2 | Viewed by 1710
Abstract
We evaluated the changes in the quality and microflora of yellowtail flesh cold-stored until spoilage. Based on the sensory evaluation, odor palatability was deemed unacceptable for dark muscle (DM) and the dorsal part of the ordinary muscle (OD) after >10 days and 14 [...] Read more.
We evaluated the changes in the quality and microflora of yellowtail flesh cold-stored until spoilage. Based on the sensory evaluation, odor palatability was deemed unacceptable for dark muscle (DM) and the dorsal part of the ordinary muscle (OD) after >10 days and 14 of storage, respectively. Log 7 CFU/g in DM as well as OD was obtained on days 10 (Aeromonas spp.) and 14 (Enterobacteriaceae and Pseudomonas spp.) of storage, whereas log 5 (Brocothrix thermosphacta) and 6 (H2S-producing bacteria) CFU/g in them were obtained on day 14 of storage. In these bacteria, the viable bacterial counts of Pseudomonas spp. and Aeromonas spp. in DM were significantly higher than those in OD only at some storage times. Amplicon sequencing revealed that in both muscles, Pseudomonas became predominant after storage, with greater than 90% recorded after more than 10 days of storage. The relative abundances of Acinetobacter, Unclassified Gammaproteobacter, and Shewanella were relatively high in both muscles after more than 10 days of storage; however, these values were less than 5%. Ethyl butyrate in the OD and DM and 2,3-butanedione in the OD were first detected on days 14 and 10 of storage, respectively. Acetoin in the OD increased by 81-fold after 14 days of storage and was significantly increased in the DM after more than 10 days compared with the amount detected pre-storage. Volatiles, such as (E)-2-pentenal in the OD and 1-pentanol in the DM, decreased and increased linearly, respectively, throughout the 14-day storage period. Altogether, these volatile components may cause quality deterioration due to spoilage and/or lipid oxidation during cold storage of the OD and DM. Full article
(This article belongs to the Special Issue The Food Chemistry behind Seafood Odor)
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