Assessment of the palatability of Atlantic salmon by NMR spectroscopy

H-NMR spectroscopy was used to study the metabolic profile of Atlantic salmon muscle tissue during heat treatment and storage to assess the taste of products. It has been established that when steaming fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), ly...

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Main Authors: L. S. Abramova, A. V. Kozin, E. S. Guseva, K. A. Lavrikova, Л. С. Абрамова, А. В. Козин, Е. С. Гусева, К. А. Лаврикова
Format: Article in Journal/Newspaper
Language:Russian
Published: Федеральный научный центр пищевых систем им. В.М. Горбатова РАН 2023
Subjects:
порог вкуса
heat treatment
broth
nucleotides
umami taste
taste index
taste threshold
термическая обработка
бульон
нуклеотиды
вкус умами
индекс вкуса
Atlantic salmon
Online Access:https://www.fsjour.com/jour/article/view/304
https://doi.org/10.21323/2618-9771-2023-6-3-350-357
id ftjfsjour:oai:oai.foodsyst.elpub.ru:article/304
record_format openpolar
institution Open Polar
collection Food systems (E-Journal)
op_collection_id ftjfsjour
language Russian
topic порог вкуса
heat treatment
broth
nucleotides
umami taste
taste index
taste threshold
термическая обработка
бульон
нуклеотиды
вкус умами
индекс вкуса
spellingShingle порог вкуса
heat treatment
broth
nucleotides
umami taste
taste index
taste threshold
термическая обработка
бульон
нуклеотиды
вкус умами
индекс вкуса
L. S. Abramova
A. V. Kozin
E. S. Guseva
K. A. Lavrikova
Л. С. Абрамова
А. В. Козин
Е. С. Гусева
К. А. Лаврикова
Assessment of the palatability of Atlantic salmon by NMR spectroscopy
topic_facet порог вкуса
heat treatment
broth
nucleotides
umami taste
taste index
taste threshold
термическая обработка
бульон
нуклеотиды
вкус умами
индекс вкуса
description H-NMR spectroscopy was used to study the metabolic profile of Atlantic salmon muscle tissue during heat treatment and storage to assess the taste of products. It has been established that when steaming fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine (Lys), proline (Pro), serine (Ser), γ-aminobutyric acid (GABA), creatinine (Cret) increased in broth compared to raw fish, and Tau and Cret accumulated in cooked fish. The content of TMA, which gives a fishy smell to the product, increased dramatically in cooked fish, regardless of the cooking duration, and at the same time an increase in dimethylamine (DMA) was observed in cooked fish. The processing of the data array of the content of metabolites by the method of principal components was carried out and a clear separation of fish and broth samples was revealed, as well as the difference between fish stored for a long time and the original sample. The taste qualities of fish raw materials before and after heat treatment were evaluated using the taste active value (TAV) of the main compounds characterizing sweet, bitter, sour tastes, as well as umami taste. The values of the taste threshold of compounds, which are widely used for a comprehensive assessment of various food products, were taken for calculations. The TAV for the broth when steaming Atlantic salmon for 30 min was 6.27 ± 0.06, and with an increase in time to 60 min, it decreased to 5.61 ± 0.09. During long-term storage of fish, there was a sharp decrease in the umami taste index and an increase in bitter taste, which is due to hydrolytic processes occurring during product spoilage. It is concluded that the NMR spectroscopy method makes it possible to quantify the change in the main metabolites in Atlantic salmon samples during heat treatment and storage, and TAV calculated from the content of free amino acids, nucleotides and organic acids provides an objective description of the taste of the product. Методом 1Н-ЯМР-спектроскопии проведено изучение ...
format Article in Journal/Newspaper
author L. S. Abramova
A. V. Kozin
E. S. Guseva
K. A. Lavrikova
Л. С. Абрамова
А. В. Козин
Е. С. Гусева
К. А. Лаврикова
author_facet L. S. Abramova
A. V. Kozin
E. S. Guseva
K. A. Lavrikova
Л. С. Абрамова
А. В. Козин
Е. С. Гусева
К. А. Лаврикова
author_sort L. S. Abramova
title Assessment of the palatability of Atlantic salmon by NMR spectroscopy
title_short Assessment of the palatability of Atlantic salmon by NMR spectroscopy
title_full Assessment of the palatability of Atlantic salmon by NMR spectroscopy
title_fullStr Assessment of the palatability of Atlantic salmon by NMR spectroscopy
title_full_unstemmed Assessment of the palatability of Atlantic salmon by NMR spectroscopy
title_sort assessment of the palatability of atlantic salmon by nmr spectroscopy
publisher Федеральный научный центр пищевых систем им. В.М. Горбатова РАН
publishDate 2023
url https://www.fsjour.com/jour/article/view/304
https://doi.org/10.21323/2618-9771-2023-6-3-350-357
genre Atlantic salmon
genre_facet Atlantic salmon
op_source Food systems; Vol 6, No 3 (2023); 350-357
Пищевые системы; Vol 6, No 3 (2023); 350-357
2618-7272
2618-9771
10.21323/2618-9771-2023-6-3
op_relation https://www.fsjour.com/jour/article/view/304/248
Franceschelli, L., Berardinelli, A., Dabbou, S., Ragni L., Tartagni, M. (2021). Sensing technology for fish freshness and safety: A review. Sensors, 21(4), Article 1373. https://doi.org/10.3390/s21041373
Prabhakar, P. K., Vatsa, S., Srivastav, P. P., Pathak, S. S. (2020). A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, 133, Article 109157. https://doi.org/10.1016/j.foodres.2020.109157
Gil-Sánchez, L., Martínez-Máñez, R., Barat J. M., Garcia-Breijo, E. (2016). Meat and Fish Spoilage Measured by Electronic Tongues. Chapter in a book: Electronic Noses and Tongues in Food Science. Elsevier Academic Press Inc., London, UK; San Diego, CA, USA; Cambridge, MA, USA; Kidlington, Oxford, UK, 2016. https://doi.org/10.1016/B978-0-12-800243-8.00020-2
Hu, Z., Tong, Y., Manyande, A., Du, H. (2020). Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue. Czech Journal of Food Sciences, 38, 84–93. http://doi.org/10.17221/103/2018-CJFS
Rudnitskaya, A. (2018). Calibration update and drift correction for electronic noses and tongues. Frontiers in Chemistry, 6, Article 433. https://doi.org/10.3389/fchem.2018.00433
Yin, M., Xi Y., Shi Y., Qiu Z., Matsuoka R., Wang, H. et al. (2023). Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus). Food Chemistry, 408, Article 135227. https://doi.org/10.1016/j.foodchem.2022.135227
Huang, Y., Pu, D., Hao, Z., Liang, L., Zhao, J., Tang, Y. et al. (2022). Characterization of taste compounds and sensory evaluation of soup cooked with sheep tail fat and prickly ash. Foods, 11(7), Article 896. https://doi.org/10.3390/foods11070896
Wang, L., Qiao, K., Duan, W., Zhang, Y., Xiao, J., Huang Y. (2020). Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed. Food Science & Nutrition, 8(2), 955–964. https://doi.org/10.1002/fsn3.1376
Zhou, C. Y., Bai, Y., Wang, C., Li, C. B., Xu, X.-L., Pan, D.-D. et al. (2021). 1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures. Food Control, 126(3), Article 107873. https://doi.org/10.1016/j.foodcont.2021.107873
Tian, Z., Zhu, Q., Chen, Y., Zhou, Y., Hu, K., Li, H. et al. (2022). Studies on flavor compounds and free amino acid dynamic characteristics of fermented pork loin ham with a complex starter. Foods, 11(10), Article 1501. https://doi.org/10.3390/foods11101501
Camacho, C., Correia, T., Teixeira, B., Mendes, R., Valente L. M.P., Pessoa M. F. et al. (2023). Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: Contributions for freshness and overall taste. Food Chemistry, 404 (Part A), Article 134505. https://doi.org/10.1016/j.foodchem.2022.134505
Xue, Q., Xue, C., Luan, D., Wen, Y., Bi, S., Wei, Z. et al. (2021). Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave. LWT, 146, Article 111466. https://doi.org/10.1016/j.lwt.2021.111466
Ninomiya, K. (2002). Umami: A universal taste. Food Reviews International, 18(1), 23–38. https://doi.org/10.1081/FRI-120003415
Kato, H., Rhue, M. R., Nishimura, T. (1989). Role of free amino acids and peptides in food taste. Chapter in a book: Flavor chemistry. American Chemical Society, Washington, D. C., 1989.
Heu, M. S., Choi, B. D., Kim, K. H., Kang, S. I., Kim, Y. J., Kim, J.-S. (2015). Comparison on the food quality characteristics of muscles from Salmonids according to species, imported country, and separated part. Korean Journal of Fisheries and Aquatic Sciences, 48(1), 16–25. https://doi.org/10.5657/KFAS.2015.0016 (In Korean)
Duan, W., Huang, Y., Xiao, J., Zhang, Y., Tang, Y. (2020). Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices. Food Science & Nutrition, 8(7), 3777–3792. https://doi.org/10.1002/fsn3.1667
Shi, Y., Pu, D., Zhou, X., Zhang, Y. (2022). Recent progress in the study of taste Characteristics and the nutrition and health properties of organic acids in foods. Foods, 11(21), Article 3408. https://doi.org/10.3390/foods11213408
Shim, K.-H., Lee, J.-H., Ha, Y.-L., Choe, S.-D., Seo, K.-I., Joo, O.-S. (1994). Changes in organic acid contents on heating conditions of fishes. Journal of the Korean Society of Food Science and Nutrition, 23(6), 939–944. (In Korean)
Castejón, D., Villa, P., Calvo, M. M., Santa-María, G., Herraiz, M., Herrera, A. (2010). 1H-HRMAS NMR study of smoked Atlantic salmon (Salmo salar). Magnetic Resonance in Chemistry, 48(9), 693–703. https://doi.org/10.1002/mrc.2652
Shumilina, E., Ciampa, A., Capozzi, F., Rustad, T., Dikiy, A. (2015). NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4 °C. Food Chemistry, 184, 12–22. https://doi.org/10.1016/j.foodchem.2015.03.037
Elbir, Z., Oz, F. (2021). Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices. Journal of Food Science and Technology, 58(9), 3293–3302. https://doi.org/10.1007/s13197-020-04875-8
Shirai, T., Fuke, S., Yamaguchi, K., Konosu, S. (1984). Creatine and creatinine in the raw and heated muscles of salmon. Nippon Suisan Gakkaishi, 50(7), 1229– 1233. https://doi.org/10.2331/suisan.50.1229
del Campo, G., Gallego, B., Berregi, I., Casado, J. A. (1998). Creatinine, creatine and protein in cooked meat products. Food Chemistry, 63(2), 187–190. https://doi.org/10.1016/S0308-8146(98)00034-X
Hong, H., Regenstein, J. M., Luo, Y. (2017). The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition, 57(9), 1787–1798. https://doi.org/10.1080/10408398.2014.1001489
Sünter, A., Kuznetsov, A., Raudsepp, P., Püssa, T., Toom, L., Konoplev, G. et al. (2023). Manifestation of heat-induced valuable dietary nucleotide salvage in food prepared from aged fish in fast protein and metabolites Liquid Chromatography, ATP-Bioluminescence Assay, and NMR spectra. Applied Chem, 3(2), 334–349. https://doi.org/10.3390/appliedchem3020021
Shirai, T., Yamaguchi, K., Konosu, S., Fuke S. (1988). Nucleotides, quaternary ammonium bases, and related compounds in the raw and heated muscles of salmon. Nippon Suisan Gakkaishi, 54(7), 1199–1207. https://doi.org/10.2331/suisan.54.1199
https://www.fsjour.com/jour/article/view/304
doi:10.21323/2618-9771-2023-6-3-350-357
op_rights Authors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Авторы, публикующие в данном журнале, соглашаются со следующим:Авторы сохраняют за собой авторские права на работу и предоставляют журналу право первой публикации работы на условиях лицензии Creative Commons Attribution License, которая позволяет другим распространять данную работу с обязательным сохранением ссылок на авторов оригинальной работы и оригинальную публикацию в этом журнале.Авторы сохраняют право заключать отдельные контрактные договорённости, касающиеся не-эксклюзивного распространения версии работы в опубликованном здесь виде (например, размещение ее в институтском хранилище, публикацию в книге), со ссылкой на ее оригинальную публикацию в этом журнале.Авторы имеют право размещать их работу в сети Интернет (например в институтском хранилище или персональном сайте) до и во время процесса рассмотрения ее данным журналом, так как это может привести к продуктивному обсуждению и большему количеству ссылок на данную работу (См. The Effect of Open Access).
op_doi https://doi.org/10.21323/2618-9771-2023-6-3-350-35710.21323/2618-9771-2023-6-310.3390/s2104137310.1016/j.foodres.2020.10915710.1016/B978-0-12-800243-8.00020-210.17221/103/2018-CJFS10.3389/fchem.2018.0043310.1016/j.foodchem.2022.13522710.3390/foods11070896
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spelling ftjfsjour:oai:oai.foodsyst.elpub.ru:article/304 2023-11-12T04:14:33+01:00 Assessment of the palatability of Atlantic salmon by NMR spectroscopy Оценка вкусовых качеств лосося атлантического методом ЯМР-спектроскопии L. S. Abramova A. V. Kozin E. S. Guseva K. A. Lavrikova Л. С. Абрамова А. В. Козин Е. С. Гусева К. А. Лаврикова 2023-10-12 application/pdf https://www.fsjour.com/jour/article/view/304 https://doi.org/10.21323/2618-9771-2023-6-3-350-357 rus rus Федеральный научный центр пищевых систем им. В.М. Горбатова РАН https://www.fsjour.com/jour/article/view/304/248 Franceschelli, L., Berardinelli, A., Dabbou, S., Ragni L., Tartagni, M. (2021). Sensing technology for fish freshness and safety: A review. Sensors, 21(4), Article 1373. https://doi.org/10.3390/s21041373 Prabhakar, P. K., Vatsa, S., Srivastav, P. P., Pathak, S. S. (2020). A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Research International, 133, Article 109157. https://doi.org/10.1016/j.foodres.2020.109157 Gil-Sánchez, L., Martínez-Máñez, R., Barat J. M., Garcia-Breijo, E. (2016). Meat and Fish Spoilage Measured by Electronic Tongues. Chapter in a book: Electronic Noses and Tongues in Food Science. Elsevier Academic Press Inc., London, UK; San Diego, CA, USA; Cambridge, MA, USA; Kidlington, Oxford, UK, 2016. https://doi.org/10.1016/B978-0-12-800243-8.00020-2 Hu, Z., Tong, Y., Manyande, A., Du, H. (2020). Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue. Czech Journal of Food Sciences, 38, 84–93. http://doi.org/10.17221/103/2018-CJFS Rudnitskaya, A. (2018). Calibration update and drift correction for electronic noses and tongues. Frontiers in Chemistry, 6, Article 433. https://doi.org/10.3389/fchem.2018.00433 Yin, M., Xi Y., Shi Y., Qiu Z., Matsuoka R., Wang, H. et al. (2023). Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus). Food Chemistry, 408, Article 135227. https://doi.org/10.1016/j.foodchem.2022.135227 Huang, Y., Pu, D., Hao, Z., Liang, L., Zhao, J., Tang, Y. et al. (2022). Characterization of taste compounds and sensory evaluation of soup cooked with sheep tail fat and prickly ash. Foods, 11(7), Article 896. https://doi.org/10.3390/foods11070896 Wang, L., Qiao, K., Duan, W., Zhang, Y., Xiao, J., Huang Y. (2020). Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed. Food Science & Nutrition, 8(2), 955–964. https://doi.org/10.1002/fsn3.1376 Zhou, C. Y., Bai, Y., Wang, C., Li, C. B., Xu, X.-L., Pan, D.-D. et al. (2021). 1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures. Food Control, 126(3), Article 107873. https://doi.org/10.1016/j.foodcont.2021.107873 Tian, Z., Zhu, Q., Chen, Y., Zhou, Y., Hu, K., Li, H. et al. (2022). Studies on flavor compounds and free amino acid dynamic characteristics of fermented pork loin ham with a complex starter. Foods, 11(10), Article 1501. https://doi.org/10.3390/foods11101501 Camacho, C., Correia, T., Teixeira, B., Mendes, R., Valente L. M.P., Pessoa M. F. et al. (2023). Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: Contributions for freshness and overall taste. Food Chemistry, 404 (Part A), Article 134505. https://doi.org/10.1016/j.foodchem.2022.134505 Xue, Q., Xue, C., Luan, D., Wen, Y., Bi, S., Wei, Z. et al. (2021). Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave. LWT, 146, Article 111466. https://doi.org/10.1016/j.lwt.2021.111466 Ninomiya, K. (2002). Umami: A universal taste. Food Reviews International, 18(1), 23–38. https://doi.org/10.1081/FRI-120003415 Kato, H., Rhue, M. R., Nishimura, T. (1989). Role of free amino acids and peptides in food taste. Chapter in a book: Flavor chemistry. American Chemical Society, Washington, D. C., 1989. Heu, M. S., Choi, B. D., Kim, K. H., Kang, S. I., Kim, Y. J., Kim, J.-S. (2015). Comparison on the food quality characteristics of muscles from Salmonids according to species, imported country, and separated part. Korean Journal of Fisheries and Aquatic Sciences, 48(1), 16–25. https://doi.org/10.5657/KFAS.2015.0016 (In Korean) Duan, W., Huang, Y., Xiao, J., Zhang, Y., Tang, Y. (2020). Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices. Food Science & Nutrition, 8(7), 3777–3792. https://doi.org/10.1002/fsn3.1667 Shi, Y., Pu, D., Zhou, X., Zhang, Y. (2022). Recent progress in the study of taste Characteristics and the nutrition and health properties of organic acids in foods. Foods, 11(21), Article 3408. https://doi.org/10.3390/foods11213408 Shim, K.-H., Lee, J.-H., Ha, Y.-L., Choe, S.-D., Seo, K.-I., Joo, O.-S. (1994). Changes in organic acid contents on heating conditions of fishes. Journal of the Korean Society of Food Science and Nutrition, 23(6), 939–944. (In Korean) Castejón, D., Villa, P., Calvo, M. M., Santa-María, G., Herraiz, M., Herrera, A. (2010). 1H-HRMAS NMR study of smoked Atlantic salmon (Salmo salar). Magnetic Resonance in Chemistry, 48(9), 693–703. https://doi.org/10.1002/mrc.2652 Shumilina, E., Ciampa, A., Capozzi, F., Rustad, T., Dikiy, A. (2015). NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4 °C. Food Chemistry, 184, 12–22. https://doi.org/10.1016/j.foodchem.2015.03.037 Elbir, Z., Oz, F. (2021). Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices. Journal of Food Science and Technology, 58(9), 3293–3302. https://doi.org/10.1007/s13197-020-04875-8 Shirai, T., Fuke, S., Yamaguchi, K., Konosu, S. (1984). Creatine and creatinine in the raw and heated muscles of salmon. Nippon Suisan Gakkaishi, 50(7), 1229– 1233. https://doi.org/10.2331/suisan.50.1229 del Campo, G., Gallego, B., Berregi, I., Casado, J. A. (1998). Creatinine, creatine and protein in cooked meat products. Food Chemistry, 63(2), 187–190. https://doi.org/10.1016/S0308-8146(98)00034-X Hong, H., Regenstein, J. M., Luo, Y. (2017). The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition, 57(9), 1787–1798. https://doi.org/10.1080/10408398.2014.1001489 Sünter, A., Kuznetsov, A., Raudsepp, P., Püssa, T., Toom, L., Konoplev, G. et al. (2023). Manifestation of heat-induced valuable dietary nucleotide salvage in food prepared from aged fish in fast protein and metabolites Liquid Chromatography, ATP-Bioluminescence Assay, and NMR spectra. Applied Chem, 3(2), 334–349. https://doi.org/10.3390/appliedchem3020021 Shirai, T., Yamaguchi, K., Konosu, S., Fuke S. (1988). Nucleotides, quaternary ammonium bases, and related compounds in the raw and heated muscles of salmon. Nippon Suisan Gakkaishi, 54(7), 1199–1207. https://doi.org/10.2331/suisan.54.1199 https://www.fsjour.com/jour/article/view/304 doi:10.21323/2618-9771-2023-6-3-350-357 Authors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access). Авторы, публикующие в данном журнале, соглашаются со следующим:Авторы сохраняют за собой авторские права на работу и предоставляют журналу право первой публикации работы на условиях лицензии Creative Commons Attribution License, которая позволяет другим распространять данную работу с обязательным сохранением ссылок на авторов оригинальной работы и оригинальную публикацию в этом журнале.Авторы сохраняют право заключать отдельные контрактные договорённости, касающиеся не-эксклюзивного распространения версии работы в опубликованном здесь виде (например, размещение ее в институтском хранилище, публикацию в книге), со ссылкой на ее оригинальную публикацию в этом журнале.Авторы имеют право размещать их работу в сети Интернет (например в институтском хранилище или персональном сайте) до и во время процесса рассмотрения ее данным журналом, так как это может привести к продуктивному обсуждению и большему количеству ссылок на данную работу (См. The Effect of Open Access). Food systems; Vol 6, No 3 (2023); 350-357 Пищевые системы; Vol 6, No 3 (2023); 350-357 2618-7272 2618-9771 10.21323/2618-9771-2023-6-3 порог вкуса heat treatment broth nucleotides umami taste taste index taste threshold термическая обработка бульон нуклеотиды вкус умами индекс вкуса info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2023 ftjfsjour https://doi.org/10.21323/2618-9771-2023-6-3-350-35710.21323/2618-9771-2023-6-310.3390/s2104137310.1016/j.foodres.2020.10915710.1016/B978-0-12-800243-8.00020-210.17221/103/2018-CJFS10.3389/fchem.2018.0043310.1016/j.foodchem.2022.13522710.3390/foods11070896 2023-10-17T16:44:48Z H-NMR spectroscopy was used to study the metabolic profile of Atlantic salmon muscle tissue during heat treatment and storage to assess the taste of products. It has been established that when steaming fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine (Lys), proline (Pro), serine (Ser), γ-aminobutyric acid (GABA), creatinine (Cret) increased in broth compared to raw fish, and Tau and Cret accumulated in cooked fish. The content of TMA, which gives a fishy smell to the product, increased dramatically in cooked fish, regardless of the cooking duration, and at the same time an increase in dimethylamine (DMA) was observed in cooked fish. The processing of the data array of the content of metabolites by the method of principal components was carried out and a clear separation of fish and broth samples was revealed, as well as the difference between fish stored for a long time and the original sample. The taste qualities of fish raw materials before and after heat treatment were evaluated using the taste active value (TAV) of the main compounds characterizing sweet, bitter, sour tastes, as well as umami taste. The values of the taste threshold of compounds, which are widely used for a comprehensive assessment of various food products, were taken for calculations. The TAV for the broth when steaming Atlantic salmon for 30 min was 6.27 ± 0.06, and with an increase in time to 60 min, it decreased to 5.61 ± 0.09. During long-term storage of fish, there was a sharp decrease in the umami taste index and an increase in bitter taste, which is due to hydrolytic processes occurring during product spoilage. It is concluded that the NMR spectroscopy method makes it possible to quantify the change in the main metabolites in Atlantic salmon samples during heat treatment and storage, and TAV calculated from the content of free amino acids, nucleotides and organic acids provides an objective description of the taste of the product. Методом 1Н-ЯМР-спектроскопии проведено изучение ... Article in Journal/Newspaper Atlantic salmon Food systems (E-Journal)

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