Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography–mass spectrometry

Published:2010-02 Issue:1-2 Volume:659 Page:151-158
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Zhang Zhuomin,Li Gongke,Luo Lin,Chen Guonan

Funder

National Natural Science Foundation of China

Key Special Funding for Fujian Provincial Colleges and Universities

Scientific Research Foundation for Young Talents of Fuzhou University

Scientific Funding of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference42 articles.

1. Seafood freshness determination through vapour phase Fourier transform infrared spectroscopy

2. Development of a volatile amine sensor for the monitoring of fish spoilage

3. Methods to evaluate fish freshness in research and industry

4. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods

5. Development of non-destructive methods to evaluate oyster quality by electronic nose technology

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