Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Effect of Temperature Change on Reaction Rate02:28

Effect of Temperature Change on Reaction Rate

4.3K
The Arrhenius equation,
4.3K
Sample Handling01:02

Sample Handling

158
Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
158
Membrane Fluidity01:23

Membrane Fluidity

158.2K
Cell membranes are composed of phospholipids, proteins, and carbohydrates loosely attached to one another through chemical interactions. Molecules are generally able to move about in the plane of the membrane, giving the membrane its flexible nature called fluidity. Two other features of the membrane contribute to membrane fluidity: the chemical structure of the phospholipids and the presence of cholesterol in the membrane.
158.2K
Volatilization01:10

Volatilization

586
Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
586
Vapor Pressure Lowering03:28

Vapor Pressure Lowering

28.1K
The equilibrium vapor pressure of a liquid is the pressure exerted by its gaseous phase when vaporization and condensation are occurring at equal rates:
 
Dissolving a nonvolatile substance in volatile liquid results in a lowering of the liquid’s vapor pressure. This phenomenon can be explained by considering the effect of added solute molecules on the liquid's vaporization and condensation processes. To vaporize, solvent molecules must be present at the surface of the solution....
28.1K
Freezing Point Depression and Boiling Point Elevation03:12

Freezing Point Depression and Boiling Point Elevation

36.3K
Boiling Point Elevation
The boiling point of a liquid is the temperature at which its vapor pressure is equal to ambient atmospheric pressure. Since the vapor pressure of a solution is lowered due to the presence of nonvolatile solutes, it stands to reason that the solution’s boiling point will subsequently be increased. Vapor pressure increases with temperature, and so a solution will require a higher temperature than will pure solvent to achieve any given vapor pressure, including one...
36.3K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Characterization of Air and Ozone Micro-Nano Bubbles and Their Impacts on Physicochemical Attributes, Total Phenolic Content, and Natural Microbial Load of Fresh "Fan Retief" Guava During Storage.

Journal of food science·2026
Same author

Edible Coatings for Fresh Fruits: Functional Roles, Optimization Strategies, and Analytical Perspectives.

Plants (Basel, Switzerland)·2026
Same author

Impacts of feed gases for micro-nano bubble water treatments: Antimicrobial efficacy against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> on 'Fan Retief' guava fruit.

Food science and biotechnology·2025
Same author

Low-pressure cold plasma pretreatment: Impact on quality attributes of "Fan Retief" guava and efficacy against Colletotrichum gloeosporioides.

Journal of food science·2025
Same author

Machine Learning Application in Horticulture and Prospects for Predicting Fresh Produce Losses and Waste: A Review.

Plants (Basel, Switzerland)·2024
Same author

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables.

Comprehensive reviews in food science and food safety·2024

Related Experiment Video

Updated: Sep 23, 2025

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.5K

Changes in Volatile Composition of Cape Hake Fillets under Modified Atmosphere Packaging Systems during Cold Storage.

Umezuruike Linus Opara1,2, Tobi Fadiji1, Oluwafemi James Caleb1,3

  • 1SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa.

Foods (Basel, Switzerland)
|May 14, 2022
PubMed
Summary

Modified atmosphere packaging (MAP) and cold storage significantly impact volatile compounds in Cape hake fillets. Active MAP at 0°C best preserved fish quality by reducing spoilage markers like trimethylamine (TMA) and esters.

Keywords:
cape hakefish filletsmodified-atmosphere packagingstorage temperaturevolatile composition

More Related Videos

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

4.0K
Achieving Moderate Pressures in Sealed Vessels Using Dry Ice As a Solid CO2 Source
06:26

Achieving Moderate Pressures in Sealed Vessels Using Dry Ice As a Solid CO2 Source

Published on: August 17, 2018

10.1K

Related Experiment Videos

Last Updated: Sep 23, 2025

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.5K
Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

4.0K
Achieving Moderate Pressures in Sealed Vessels Using Dry Ice As a Solid CO2 Source
06:26

Achieving Moderate Pressures in Sealed Vessels Using Dry Ice As a Solid CO2 Source

Published on: August 17, 2018

10.1K

Area of Science:

  • Food Science
  • Analytical Chemistry
  • Microbiology

Background:

  • Fresh fish fillets are prone to spoilage, leading to quality loss and off-odors.
  • Suboptimal storage and packaging accelerate microbial spoilage, impacting economic value.

Purpose of the Study:

  • To investigate the effect of modified atmosphere packaging (MAP) and storage temperature on volatile compounds (VOCs) in Cape hake fillets.
  • To identify VOCs as predictors of shelf life and quality in fish fillets.
  • To compare active and passive MAP strategies under different temperatures.

Main Methods:

  • Cape hake fillets were packaged under active or passive MAP with/without absorbent pads.
  • Fillets were stored at 0°C and 4°C for 12 days.
  • Volatile compounds were analyzed to identify spoilage markers.

Main Results:

  • MAP, storage temperature, and duration significantly influenced VOCs (p < 0.05).
  • Spoilage VOCs identified include trimethylamine (TMA), esters, and sulfur compounds.
  • Active MAP at 0°C showed significantly lower TMA (0.31% on day 12) compared to passive MAP (7.22% on day 6).
  • Esters like ethyl acetate increased in passive MAP but remained low in active MAP, indicating better quality retention.

Conclusions:

  • VOCs, including TMA, esters, and sulfur compounds, can serve as effective spoilage markers for Cape hake.
  • Active MAP combined with low storage temperatures (0°C) is superior for maintaining the quality and extending the shelf life of fish fillets.
  • Understanding VOC profiles aids in optimizing packaging and storage for fresh fish products.