Volatilome of Chill-Stored European Seabass () Fillets and Atlantic Salmon () Slices under Modified Atmosphere Packaging.

Fish spoilage occurs due to production of metabolites during storage, from bacterial action and chemical reactions, which leads to sensory rejection. Investigating the volatilome profile can reveal the potential spoilage markers. The evolution of volatile organic molecules during storage of European seabass () fillets and Atlantic salmon () slices under modified atmosphere packaging at 2 °C was recorded by solid-phase microextraction combined with gas chromatography-mass spectrometry.