NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C

• Published in: Food Chemistry
• Main Authors: Capozzi, Francesco, Shumilina, Elena, Ciampa, Alessandra, Rustad, Turid, Dikiy, Alexander
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2015
• Subjects: Atlantic salmon; Salmo salar
• Online Access: https://www.openaccessrepository.it/record/25131; https://doi.org/10.1016/j.foodchem.2015.03.037

High resolution NMR technique has been used to monitor post-mortem changes in salmon (Salmo salar) fillets upon storage at 4 and 0 °C. Thirty-one different fish metabolites influencing freshness and taste properties have been unequivocally assigned by NMR using either available standard compounds or ad hoc acquired 2D 1H–1H TOCSY and 1H–13С HSQC spectra. The monitored fish metabolites include amino acids, dipeptides, sugars, vitamins, biogenic amines, as well as different products of the ATP degradation. The detection and monitoring of biogenic amines by NMR, upon fish storage, is information of interest for consumers, since some of these compounds are toxic. The data from this study shows that NMR spectroscopy also provides the amount of all metabolites necessary for the calculation of the K-index used to express fish freshness. A good correlation was found between the K-index increase and the formation of the undesired biogenic amines. The metabolite concentrations and the K-index found in this work were compared and found coherent with literature data. The performed study reveals the strengths and the suitability of the NMR approach to monitor different biochemical processes occurring during fish storage and qualitatively and quantitatively characterise fish metabolites determining fish quality.