Volatile Compound Analysis in Fish Fillets
Corresponding Organization : Universitat de Barcelona
Other organizations : Universitat Autònoma de Barcelona
Protocol cited in 1 other protocol
Variable analysis
- Storage conditions (fresh and refrigerated fillets)
- Volatile compound content
- Sample weight (1 g)
- Internal standard (0.5 mL of 4 mg/L aqueous solution of 4-methyl-2-pentanol)
- Antioxidant solution (0.5 mL of 4% EDTA and 0.4% propyl gallate)
- Deionized water (2 mL)
- Glass balls
- Homogenization (ultrasound bath at 4°C for 10 min)
- Sample temperature (kept in ice until HS-SPME-GC-MS analysis)
- HS-SPME-GC-MS parameters (extraction temperature, time, desorption temperature and time, column, oven temperature program, carrier gas flow rate, ion source and transfer line temperatures, ionization energy, data acquisition mode)
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