NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT

NMR-spectroscopy was used for development of the criteria which characterize the chilled and frozen fish quality. It has been shown that 1H-NMR experiments can be used as quality factor to measure the concentration of inosine, hypoxanthine and inosine-5’-monophosphate generated during the fish stora...

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Bibliographic Details
Published in:Food systems
Main Authors: L. S. Abramova, A. V. Kozin, A. S. Shashkov
Format: Article in Journal/Newspaper
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2019
Subjects:
salmon fish species
nmr — spectroscopy
quality factor k 1
quality factor h
Food processing and manufacture
TP368-456
Keta
Sockeye
Atlantic salmon
Oncorhynchus gorbuscha
Pink salmon
Salmo salar
Online Access:https://doi.org/10.21323/2618-9771-2019-2-4-4-9
https://doaj.org/article/a9b1dc484c354498bc463fae348c5cdc
Description
Summary:NMR-spectroscopy was used for development of the criteria which characterize the chilled and frozen fish quality. It has been shown that 1H-NMR experiments can be used as quality factor to measure the concentration of inosine, hypoxanthine and inosine-5’-monophosphate generated during the fish storage. The quality factor is expressed by the K1 correlates well with the sensory quality of chilled Atlantic salmon (Salmo Salar), whereas, quality factor H is more sensitive for measuring the quality characteristics of frozen pink salmon (Oncorhynchus gorbuscha), chum salmon (Oncorhynchus keta), sockeye salmon (Oncorhynchus nerka).

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