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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: 20 July 2024 | Viewed by 993

Special Issue Editors

Prof. Dr. Shota Tanimoto

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Guest Editor
Faculty of Regional Development, Prefectural University of Hiroshima, Hiroshima, Japan
Interests: seafood; food protein; fermentation; odor; changes in food composition during storage
Prof. Dr. Hideki Shiratsuchi

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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

Published Papers (1 paper)

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Research

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
Viewed by 691
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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