ArticleACS omega2024
Study on VOCs of Fishmeal during Storage Based on HS-SPME-GC-MS.
Article in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Pre-harvest UV irradiation differentially modulates terpenoids and esters in tarragon (Frontiers in plant science · 2026Article
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fishmeal is widely used in the feed industry as the main protein material. The freshness grade directly affects the quality of the fishmeal. During the storage of fishmeal, the odor would change accordingly as the freshness grades decreased. To study the characteristic volatile organic compounds (VOCs) of fishmeal, stored at 25 °C and 80%RH with different freshness grades, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze. The single-factor test was chosen for 50/30 μm divinylbenzene/carboxe/polydimethylsiloxane (DVB/CAR/PDMS) fiber. The equilibration time of 24 min, the extraction time of 60 min, the extraction temperature of 87 °C, and the addition of a saturated saline volume of 4 mL were determined by Box-Behnken design. There were 15 common VOCs detected during storage, the relative contents of acids increased significantly, ketones, aldehydes, esters, and nitrogen-containing compounds increased, and aromatic compounds and alcohols decreased. Combined with freshness indexes, volatile base nitrogen (VBN) and acid value (AV), hexadecanoic acid, tetradecanoic acid, methyl (Z)-
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Registered trials
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