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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Published in:Food systems
Main Authors: L. S. Abramova, A. V. Kozin, A. S. Shashkov
Format: Article in Journal/Newspaper
Language:English
Published: Федеральный научный центр пищевых систем им. В.М. Горбатова РАН 2019
Subjects:
quality factor H
NMR — spectroscopy
quality factor K 1
Atlantic salmon
Oncorhynchus gorbuscha
Pink salmon
Salmo salar
Online Access:https://www.fsjour.com/jour/article/view/50
https://doi.org/10.21323/2618-9771-2019-2-4-4-9
id ftjfsjour:oai:oai.foodsyst.elpub.ru:article/50
record_format openpolar
institution Open Polar
collection Food systems
op_collection_id ftjfsjour
language English
topic quality factor H
NMR — spectroscopy
quality factor K 1
spellingShingle quality factor H
NMR — spectroscopy
quality factor K 1
L. S. Abramova
A. V. Kozin
A. S. Shashkov
NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT
topic_facet quality factor H
NMR — spectroscopy
quality factor K 1
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). 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 Федеральный научный центр пищевых систем им. В.М. Горбатова РАН
publishDate 2019
url https://www.fsjour.com/jour/article/view/50
https://doi.org/10.21323/2618-9771-2019-2-4-4-9
genre Atlantic salmon
Oncorhynchus gorbuscha
Pink salmon
Salmo salar
genre_facet Atlantic salmon
Oncorhynchus gorbuscha
Pink salmon
Salmo salar
op_source Food systems; Vol 2, No 4 (2019); 4-9
Пищевые системы; Vol 2, No 4 (2019); 4-9
2618-7272
2618-9771
10.21323/2618-9771-2019-2-4
op_relation https://www.fsjour.com/jour/article/view/50/85
Council Regulation (EC) No 2406/96 of 26 November 1996 laying down common marketing standards for certain fishery products. Official Journal L 334, 23/12/1996 P. 0001–0015.
Luten, J. B., Oehlenschläger, J., Olafsdottir, G. (2003). Quality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability. The Netherlands: Wageningen Academic. —265 p. ISBN: 978–90–76998–14–5, DOI:10.3920/978–90–8686–510–9
Mendes, R., Quinta, R., Nunes, M.L. (2001). Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast. European Food Research Technology, 212(2), 141–146. DOI:10.1007/s002170000222
Márquez-Ríos, E., Morán-Palacio, E.F., M E Lugo-Sánchez, M.E., OcanoHiguera, V.M., Pacheco-Aguilar, R. (2007). Postmortem biochemical behavior of giant squid (Dosidicus gigas) mantle muscle stored in ice and its relation with quality parameters. Journal of Food Science, 72(7), 356–362. DOI:10.1111/j.1750–3841.2007.00468.x
Mohan, C.O., Ravishankar, C.N., Srinivasa Gopal, T.K., Ashok Kumar, K. (2009). Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage. Innovative Food Science and Emerging Technologies, 10(2), 272–278. DOI:10.1016/j.ifset.2008.11.012
Saito, T., Arai, K.-I., Matsuyoshi, M. (1959). A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi (Japanese Edition), 24(9), 749–750. DOI:10.2331/suisan.24.749
Ciampa, A., Picone, G., Laghi, L., Nikzad, H., Capozzi, F. (2012). Changes in the amino acid composition of Bogue (Boops boops) fish during storage at different temperatures by 1 H-NMR spectroscopy. Nutrients, 4(6), 542–553. DOI:10.3390/nu4060542
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 o C. Food Chemistry, 184, 12–22. DOI:10.1016/j.foodchem.2015.03.037
Karube, I., Matsuoka, H., Suzuki, S., Watanabe, E., Toyama, K. (1984). Determination of fish freshness with an enzyme sensor system. Journal of Agricultural and Food Chemistry, 32(2), 314–319. DOI:10.1021/jf00122a034
Luong, J.L.T., Male, K.B., Masson, C., Nguyen, A. L. Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes. (1992) Journal of Food Science, 57(1), 77–81. DOI:10.1111/j.1365–2621.1992.tb05429.x
GOST 7636–85 «Fish, marine mammals, marine invertebrates and products of their processing. Methods of analysis». Moscow: Standartinform. 1986. — 124 p. (In Russian)
Shumilina, E., Slizyte, R., Mozuraityte, R., Dykyy, A., Stein, T.A., Dikiy, A. (2016) Quality changes of salmon by-products during storage: Assessment and quantification by NMR. Food Chemistry, 211, 803–811. DOI:10.1016/j.foodchem.2016.05.088
Commission Regulation (EC) No 1022/2008 of 17 October 2008 amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. Official Journal of the European. L.227, 18–20.
Hattula, T. (1997). Adenosine triphosphate breakdown products as a freshness indicator of some fish species and fish products. Technical Research Center of Finland: VTT Publications. —48 p. ISBN: 951–38–4955–4
Hamada-Sato, N., Usui, K., Kobayashi, T., Imada, C., Watanabe, E. (2005) Quality assurance of raw fish based on HACCP concept. Food Control, 16(4), 301–307. DOI:10.1016/j.foodcont.2004.02.001
https://www.fsjour.com/jour/article/view/50
doi:10.21323/2618-9771-2019-2-4-4-9
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/10.21323/2618-9771-2019-2-4-4-910.21323/2618-9771-2019-2-410.3920/978–90–8686–510–910.1007/s00217000022210.1111/j.1750–3841.2007.00468.x10.1016/j.ifset.2008.11.01210.2331/suisan.24.74910.3390/nu406054210.1016/j.foodchem.2015.03.03710.1021/
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spelling ftjfsjour:oai:oai.foodsyst.elpub.ru:article/50 2024-09-15T17:56:10+00:00 NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT L. S. Abramova A. V. Kozin A. S. Shashkov 2019-12-20 application/pdf https://www.fsjour.com/jour/article/view/50 https://doi.org/10.21323/2618-9771-2019-2-4-4-9 eng eng Федеральный научный центр пищевых систем им. В.М. Горбатова РАН https://www.fsjour.com/jour/article/view/50/85 Council Regulation (EC) No 2406/96 of 26 November 1996 laying down common marketing standards for certain fishery products. Official Journal L 334, 23/12/1996 P. 0001–0015. Luten, J. B., Oehlenschläger, J., Olafsdottir, G. (2003). Quality of Fish from Catch to Consumer: Labelling, Monitoring and Traceability. The Netherlands: Wageningen Academic. —265 p. ISBN: 978–90–76998–14–5, DOI:10.3920/978–90–8686–510–9 Mendes, R., Quinta, R., Nunes, M.L. (2001). Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast. European Food Research Technology, 212(2), 141–146. DOI:10.1007/s002170000222 Márquez-Ríos, E., Morán-Palacio, E.F., M E Lugo-Sánchez, M.E., OcanoHiguera, V.M., Pacheco-Aguilar, R. (2007). Postmortem biochemical behavior of giant squid (Dosidicus gigas) mantle muscle stored in ice and its relation with quality parameters. Journal of Food Science, 72(7), 356–362. DOI:10.1111/j.1750–3841.2007.00468.x Mohan, C.O., Ravishankar, C.N., Srinivasa Gopal, T.K., Ashok Kumar, K. (2009). Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage. Innovative Food Science and Emerging Technologies, 10(2), 272–278. DOI:10.1016/j.ifset.2008.11.012 Saito, T., Arai, K.-I., Matsuyoshi, M. (1959). A new method for estimating the freshness of fish. Nippon Suisan Gakkaishi (Japanese Edition), 24(9), 749–750. DOI:10.2331/suisan.24.749 Ciampa, A., Picone, G., Laghi, L., Nikzad, H., Capozzi, F. (2012). Changes in the amino acid composition of Bogue (Boops boops) fish during storage at different temperatures by 1 H-NMR spectroscopy. Nutrients, 4(6), 542–553. DOI:10.3390/nu4060542 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 o C. Food Chemistry, 184, 12–22. DOI:10.1016/j.foodchem.2015.03.037 Karube, I., Matsuoka, H., Suzuki, S., Watanabe, E., Toyama, K. (1984). Determination of fish freshness with an enzyme sensor system. Journal of Agricultural and Food Chemistry, 32(2), 314–319. DOI:10.1021/jf00122a034 Luong, J.L.T., Male, K.B., Masson, C., Nguyen, A. L. Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes. (1992) Journal of Food Science, 57(1), 77–81. DOI:10.1111/j.1365–2621.1992.tb05429.x GOST 7636–85 «Fish, marine mammals, marine invertebrates and products of their processing. Methods of analysis». Moscow: Standartinform. 1986. — 124 p. (In Russian) Shumilina, E., Slizyte, R., Mozuraityte, R., Dykyy, A., Stein, T.A., Dikiy, A. (2016) Quality changes of salmon by-products during storage: Assessment and quantification by NMR. Food Chemistry, 211, 803–811. DOI:10.1016/j.foodchem.2016.05.088 Commission Regulation (EC) No 1022/2008 of 17 October 2008 amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. Official Journal of the European. L.227, 18–20. Hattula, T. (1997). Adenosine triphosphate breakdown products as a freshness indicator of some fish species and fish products. Technical Research Center of Finland: VTT Publications. —48 p. ISBN: 951–38–4955–4 Hamada-Sato, N., Usui, K., Kobayashi, T., Imada, C., Watanabe, E. (2005) Quality assurance of raw fish based on HACCP concept. Food Control, 16(4), 301–307. DOI:10.1016/j.foodcont.2004.02.001 https://www.fsjour.com/jour/article/view/50 doi:10.21323/2618-9771-2019-2-4-4-9 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 2, No 4 (2019); 4-9 Пищевые системы; Vol 2, No 4 (2019); 4-9 2618-7272 2618-9771 10.21323/2618-9771-2019-2-4 quality factor H NMR — spectroscopy quality factor K 1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2019 ftjfsjour https://doi.org/10.21323/2618-9771-2019-2-4-4-910.21323/2618-9771-2019-2-410.3920/978–90–8686–510–910.1007/s00217000022210.1111/j.1750–3841.2007.00468.x10.1016/j.ifset.2008.11.01210.2331/suisan.24.74910.3390/nu406054210.1016/j.foodchem.2015.03.03710.1021/ 2024-08-13T03:11:51Z 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). 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 Food systems Food systems 2 4 4 9

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