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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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019
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Online Access: | https://doi.org/10.21323/2618-9771-2019-2-4-4-9 https://doaj.org/article/a9b1dc484c354498bc463fae348c5cdc |
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ftdoajarticles:oai:doaj.org/article:a9b1dc484c354498bc463fae348c5cdc 2023-05-15T15:31:48+02:00 NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT L. S. Abramova A. V. Kozin A. S. Shashkov 2019-12-01T00:00:00Z https://doi.org/10.21323/2618-9771-2019-2-4-4-9 https://doaj.org/article/a9b1dc484c354498bc463fae348c5cdc RU rus Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems https://www.fsjour.com/jour/article/view/50 https://doaj.org/toc/2618-9771 https://doaj.org/toc/2618-7272 2618-9771 2618-7272 doi:10.21323/2618-9771-2019-2-4-4-9 https://doaj.org/article/a9b1dc484c354498bc463fae348c5cdc Пищевые системы, Vol 2, Iss 4, Pp 4-9 (2019) salmon fish species nmr — spectroscopy quality factor k 1 quality factor h Food processing and manufacture TP368-456 article 2019 ftdoajarticles https://doi.org/10.21323/2618-9771-2019-2-4-4-9 2023-03-19T01:40:32Z 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). Article in Journal/Newspaper Atlantic salmon Oncorhynchus gorbuscha Pink salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Keta ENVELOPE(-19.455,-19.455,65.656,65.656) Sockeye ENVELOPE(-130.143,-130.143,54.160,54.160) Food systems 2 4 4 9 |
institution |
Open Polar |
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Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
Russian |
topic |
salmon fish species nmr — spectroscopy quality factor k 1 quality factor h Food processing and manufacture TP368-456 |
spellingShingle |
salmon fish species nmr — spectroscopy quality factor k 1 quality factor h Food processing and manufacture TP368-456 L. S. Abramova A. V. Kozin A. S. Shashkov NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT |
topic_facet |
salmon fish species nmr — spectroscopy quality factor k 1 quality factor h Food processing and manufacture TP368-456 |
description |
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). |
format |
Article in Journal/Newspaper |
author |
L. S. Abramova A. V. Kozin A. S. Shashkov |
author_facet |
L. S. Abramova A. V. Kozin A. S. Shashkov |
author_sort |
L. S. Abramova |
title |
NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT |
title_short |
NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT |
title_full |
NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT |
title_fullStr |
NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT |
title_full_unstemmed |
NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT |
title_sort |
nmr — spectroscopy technique for salmon fish species quality assessment |
publisher |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
publishDate |
2019 |
url |
https://doi.org/10.21323/2618-9771-2019-2-4-4-9 https://doaj.org/article/a9b1dc484c354498bc463fae348c5cdc |
long_lat |
ENVELOPE(-19.455,-19.455,65.656,65.656) ENVELOPE(-130.143,-130.143,54.160,54.160) |
geographic |
Keta Sockeye |
geographic_facet |
Keta Sockeye |
genre |
Atlantic salmon Oncorhynchus gorbuscha Pink salmon Salmo salar |
genre_facet |
Atlantic salmon Oncorhynchus gorbuscha Pink salmon Salmo salar |
op_source |
Пищевые системы, Vol 2, Iss 4, Pp 4-9 (2019) |
op_relation |
https://www.fsjour.com/jour/article/view/50 https://doaj.org/toc/2618-9771 https://doaj.org/toc/2618-7272 2618-9771 2618-7272 doi:10.21323/2618-9771-2019-2-4-4-9 https://doaj.org/article/a9b1dc484c354498bc463fae348c5cdc |
op_doi |
https://doi.org/10.21323/2618-9771-2019-2-4-4-9 |
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Food systems |
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2 |
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4 |
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4 |
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9 |
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