{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T04:30:49Z","timestamp":1773808249333,"version":"3.50.1"},"reference-count":45,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2020,9,19]],"date-time":"2020-09-19T00:00:00Z","timestamp":1600473600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100016218","name":"Ag\u00eancia Regional para o Desenvolvimento da Investiga\u00e7\u00e3o, Tecnologia e Inova\u00e7\u00e3o","doi-asserted-by":"publisher","award":["M1420-01-0145-FEDER-000005"],"award-info":[{"award-number":["M1420-01-0145-FEDER-000005"]}],"id":[{"id":"10.13039\/100016218","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100016218","name":"Ag\u00eancia Regional para o Desenvolvimento da Investiga\u00e7\u00e3o, Tecnologia e Inova\u00e7\u00e3o","doi-asserted-by":"publisher","award":["09-5369-FSE-000001"],"award-info":[{"award-number":["09-5369-FSE-000001"]}],"id":[{"id":"10.13039\/100016218","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00674\/2020"],"award-info":[{"award-number":["UIDB\/00674\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDP\/00674\/2020"],"award-info":[{"award-number":["UIDP\/00674\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The volatile amines trimethylamine (TMA) and dimethylamine (DMA) could be used as important spoilage indices for seafood products, assisting in the determination of the rejection period. In the present study, a systematic analytical duality-by-design (AQbD) approach was used as a powerful strategy to optimize the most important experimental parameters of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) conditions for the quantification of TMA and DMA in Sparus aurata. This optimization enabled the selection of the best points in the method operable design region for HS-SPME extraction (30 min; 35 \u00b0C; NaOH 15 M and NaCl 35%, w\/v) and GC-MS analysis (80 \u00b0C; gradient 50 \u00b0C\/min; flow rate 1 mL\/min and splitless mode). The rejection day, estimated through the TMA concentration (&gt;12 mg\/100 g, at days 9\u201310), was compared with sensory (quality index method: day 7\u20138), physical (Torrymeter: day 8\u20139), and microbial (day 9\u201310) analysis, corroborating the suitability of the proposed approach for estimating the period for which they will retain an acceptable level of eating quality from a safety and sensory perspective.<\/jats:p>","DOI":"10.3390\/foods9091321","type":"journal-article","created":{"date-parts":[[2020,9,19]],"date-time":"2020-09-19T07:06:09Z","timestamp":1600499169000},"page":"1321","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines"],"prefix":"10.3390","volume":"9","author":[{"given":"Jorge","family":"Freitas","sequence":"first","affiliation":[{"name":"CQM\u2013Centro Qu\u00edmica da Madeira, Campus Universit\u00e1rio da Penteada, 9020-105 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1487-9346","authenticated-orcid":false,"given":"Pedro","family":"Silva","sequence":"additional","affiliation":[{"name":"CQM\u2013Centro Qu\u00edmica da Madeira, Campus Universit\u00e1rio da Penteada, 9020-105 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9485-7528","authenticated-orcid":false,"given":"Paulo","family":"Vaz-Pires","sequence":"additional","affiliation":[{"name":"ICBAS\u2013Abel Salazar Institute for the Biomedical Sciences, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"},{"name":"CIIMAR\u2013Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros de Leix\u00f5es, Av. General Norton de Matos, S\/N, 4450-208 Matosinhos, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1965-3151","authenticated-orcid":false,"given":"Jos\u00e9 S.","family":"C\u00e2mara","sequence":"additional","affiliation":[{"name":"CQM\u2013Centro Qu\u00edmica da Madeira, Campus Universit\u00e1rio da Penteada, 9020-105 Funchal, Portugal"},{"name":"Faculty of Exact Sciences and Engineering, University of Madeira, Campus Universit\u00e1rio da Penteada, 9020-105 Funchal, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Oehlenschl\u00e4ger, J. (2014). Seafood Quality Assessment. 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