|dc.contributor.author||Muela Jodar, Elsa||
|dc.contributor.other||Sancho Llopis, Juan Vicente||
|dc.contributor.other||Universitat Jaume I. Departament de Química Física i Analítica||
|dc.description||Treball Final de Grau en Química. Codi: QU0943. Curs acadèmic: 2017/2018||ca_CA
|dc.description.abstract||The objective of this research is to obtain a method which allows to differentiate
between the types of fish smoking treatment, in order to commercialize fish products with
the minimum smoky flavour and odour as possible but following the European
legislation. The company SEA DELIGHT, where the samples come from, is dedicated to
the smoked fish production using different types of treatments such as cold smoke,
tasteless and CO.
The sale of tasteless and CO smoked fish is not allowed in Europe in accordance with
food legislation, so the objective of SEA DELIGHT company is to demonstrate that the
new method of cold smoke treatment has “smoked properties” (smoke flavour and odour
components) and that it is different of CO and tasteless products, with the ultimate goal
of launch onto the European market smoked fish products. Because of this fact, a
classifying methodology is required to achieve differences between the different smoking
On one hand, SEA DELIGHT produces CO and tasteless smoked seafood products
that are commercialised in EUA and Canada respectively.
On the other hand, a new methodology of cold smoke process has been introduced in
their production. During this process, the fish is exposed to smoke from the wood, using
temperatures below 4ºC. Three types of cold smoke products are produce:
-Light smoked grade: the time of flavoured wood smoke exposition is short and the
smoked flavour obtained is very light.
-Medium smoke grade: the exposition to the flavoured wood smoke is larger and the
flavour obtained is moderate.
-Classic smoked grade (Full Cure): product have a strong cold smoked flavour and
aroma due to the 48h cured.
This research focuses on getting a statistical model based on a metabolomic approach
to classify the types of smoked fish treatment and to tentatively identify the main
indicative markers of the smoky characteristics.||ca_CA
|dc.publisher||Universitat Jaume I||ca_CA
|dc.subject||Grau en Química||ca_CA
|dc.subject||Grado en Química||ca_CA
|dc.subject||Bachelor's Degree in Chemistry||ca_CA
|dc.title||Determination of volatile compounds in seafood in a metabolomic approach using GC-EI-MS||ca_CA
|dc.educationLevel||Estudios de Grado||ca_CA