Peer-reviewed articles

The role of volatile compounds in odor development during hemoglobin-mediated oxidation of cod muscle membrane lipids

Authors: Rósa Jónsdóttir, Margrét Bragadóttir, Guðrún Ólafsdóttir

Version: Journal of Aquatic Food Product Technology

Publication year: 2007


The effect of hemoglobin from Atlantic cod (Gadus morhua) and Arctic char (Salvelinus alpinus) on formation of volatile compounds in washed cod model system was studied by GC analysis during chilled storage. Pro-oxidative effect of cod hemoglobin compared to char hemoglobin was observed as higher initial levels of hexanal, cis-4-heptenal and 2,4-heptadienal contributing to higher rancid odor sensory scores. This was in agreement with TBARS and changes in color indicating faster initial oxidation catalyzed by cod hemoglobin. The aldehydes appeared to decline towards the end of the storage time in agreement with TBARS; however, levels of 2,4-heptadienal were considerably higher after 4 days of storage in the arctic char hemoglobin catalyzed system.

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