NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT

• 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

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).