Volatile compounds recovered by solid-phase microextraction from fresh adductor muscle and total lipids of sea scallop (Placopecten magellanicus) from georges bank (Nova Scotia)

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2032-2037

  Linder, M ^a   Ackman, R G ^b  

^a UNIVERSITÉ DE LORRAINE   (France)

^b DALHOUSIE UNIVERSITY   (Canada)

Author keywords

GC MS; Lipids; Placopecten magellanicus; Scallop; SPME; Volatile compounds

Indexed keywords

PLACOPECTEN MAGELLANICUS;

EID: 0036689444     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09496.x     Document Type: Article

References (40)

1. Flame ionization detection applied to thin-layer chromatography on coated quartz rods
2. Remarks on official methods employing boron trifluoride in the preparation of methyl esters of the fatty acids of fish oils
3. The occurrence and retention of dimethyl-b-propiothetin in some filter-feeding organisms
4. A rapid method for total lipid extraction and purification
5. Monitoring lipid oxidation and antioxidant effects of phospholipids by headspace gas chromatographic analyses of Rancimat trapped volatiles
6. Aroma-active compounds in salt-fermented anchovy
7. Volatile compound in crabmeats of Charybdis feriatus
8. Aroma extract dilution analysis of blue crab claw meat volatiles
9. Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods
10. On-board handling and freezing of the sea scallop, Placopecten magellanicus
11. Giant scallop. Placopecten magellanicus, gonad maturation from juveniles to adults
12. Comparison of dynamic headspace concentration on Tenax with solid phase microextraction for the analysis of aroma volatiles
13. Changes in molecular species compositions of glycerophospholipids in the adductor muscle of the giant ezo scallop Patinopecten yessoensis during frozen storage
14. Free amino acids responsible for the browning of cooked scallop adductor muscle
15. Relation between glycolysis and browning of cooked scallop adductor muscle
16. Formation of pyrrolidino (1,2-e)-4H-2,4-dimethyl-1,3,5-dithiazine in the volatiles of boiled short-necked clam, clam, and corbicula
17. Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis)
18. Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants
19. Flavor analysis of fish feeds used in Atlantic salmon farming
20. Flavor of fish
21. Fish flavours
22. GC/MS analysis of flavor-active compounds in cooked commercial shrimp waste
23. Anatomical distributions and temporal variations of lipid classes in sea scallops Placopecten magellanicus (Gmelin) from Georges Bank (Nova Scotia)
24. Fatty acid dynamics in sea scallops Placopecten magellanicus (Gmelin, 1971) from Georges Bank, Nova Scotia
25. Lipid composition of eggs and adductor muscle in giant scallops (Placopecten magellanicus) from different habitats
26. Thermal stability of myofibrillar proteins from smooth and striated muscles of scallop (Chlamys tehuelchus): A differential scanning calorimetric study
27. Lipid classes and fatty acid composition in the female gonad of Pecten maximus in relation to reproductive cycle and environmental variables
28. Aroma of fresh oyster Crassostrea gigas: Composition and aroma notes
29. Identification of the most potent odorants in wild and farmed cooked turbot (Scophtalamus maximus L.)
30. Characteristic flavor components in the brew of cooked clam (Meretrix lusoria) and the effect of storage on flavor formation
31. Flavor and lipid chemistry of seafoods
32. Lipid oxidation in foods
33. Flavour of shellfish and kamaboko flavorants
34. Volatile components of boiled scallop
35. Flavor chemistry of phospholipids
36. Determination of potent odorants in ripened anchovy (Engraulis encrasicholus L.) by aroma extract dilution analysis and by gas chromatography-olfactometry of headspace samples
37. Contents of glutathione in seafoods and its flavor characteristics
38. Changes in content of extractive components in the adductor muscle of Noble scallop during storage
39. Extractive Components of the adductor muscle of Japanese baking scallop and changes during refrigerated storage