NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C
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...
Published in: | Food Chemistry |
---|---|
Main Authors: | , , , , |
Other Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
2015
|
Subjects: | |
Online Access: | http://hdl.handle.net/11585/485988 https://doi.org/10.1016/j.foodchem.2015.03.037 http://www.sciencedirect.com/science/article/pii/S0308814615004008 https://www.sciencedirect.com/science/article/pii/S0308814615004008?via=ihub |
id |
ftunibolognairis:oai:cris.unibo.it:11585/485988 |
---|---|
record_format |
openpolar |
spelling |
ftunibolognairis:oai:cris.unibo.it:11585/485988 2024-02-11T10:02:11+01:00 NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C Elena Shumilina CIAMPA, ALESSANDRA CAPOZZI, FRANCESCO Turid Rustad Alexander Dikiy Elena Shumilina Alessandra Ciampa Francesco Capozzi Turid Rustad Alexander Dikiy 2015 STAMPA http://hdl.handle.net/11585/485988 https://doi.org/10.1016/j.foodchem.2015.03.037 http://www.sciencedirect.com/science/article/pii/S0308814615004008 https://www.sciencedirect.com/science/article/pii/S0308814615004008?via=ihub eng eng info:eu-repo/semantics/altIdentifier/pmid/25872421 info:eu-repo/semantics/altIdentifier/wos/WOS:000353849200003 volume:184 firstpage:12 lastpage:22 numberofpages:11 journal:FOOD CHEMISTRY http://hdl.handle.net/11585/485988 doi:10.1016/j.foodchem.2015.03.037 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84925936162 http://www.sciencedirect.com/science/article/pii/S0308814615004008 https://www.sciencedirect.com/science/article/pii/S0308814615004008?via=ihub info:eu-repo/semantics/openAccess FISH NMR METABOLIC PROFILE FRESHNESS METABOLITES info:eu-repo/semantics/article 2015 ftunibolognairis https://doi.org/10.1016/j.foodchem.2015.03.037 2024-01-17T17:56:38Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar IRIS Università degli Studi di Bologna (CRIS - Current Research Information System) Food Chemistry 184 12 22 |
institution |
Open Polar |
collection |
IRIS Università degli Studi di Bologna (CRIS - Current Research Information System) |
op_collection_id |
ftunibolognairis |
language |
English |
topic |
FISH NMR METABOLIC PROFILE FRESHNESS METABOLITES |
spellingShingle |
FISH NMR METABOLIC PROFILE FRESHNESS METABOLITES Elena Shumilina CIAMPA, ALESSANDRA CAPOZZI, FRANCESCO Turid Rustad Alexander Dikiy NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C |
topic_facet |
FISH NMR METABOLIC PROFILE FRESHNESS METABOLITES |
description |
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. |
author2 |
Elena Shumilina Alessandra Ciampa Francesco Capozzi Turid Rustad Alexander Dikiy |
format |
Article in Journal/Newspaper |
author |
Elena Shumilina CIAMPA, ALESSANDRA CAPOZZI, FRANCESCO Turid Rustad Alexander Dikiy |
author_facet |
Elena Shumilina CIAMPA, ALESSANDRA CAPOZZI, FRANCESCO Turid Rustad Alexander Dikiy |
author_sort |
Elena Shumilina |
title |
NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C |
title_short |
NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C |
title_full |
NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C |
title_fullStr |
NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C |
title_full_unstemmed |
NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C |
title_sort |
nmr approach for monitoring post-mortem changes in atlantic salmon fillets stored at 0 and 4°c |
publishDate |
2015 |
url |
http://hdl.handle.net/11585/485988 https://doi.org/10.1016/j.foodchem.2015.03.037 http://www.sciencedirect.com/science/article/pii/S0308814615004008 https://www.sciencedirect.com/science/article/pii/S0308814615004008?via=ihub |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
info:eu-repo/semantics/altIdentifier/pmid/25872421 info:eu-repo/semantics/altIdentifier/wos/WOS:000353849200003 volume:184 firstpage:12 lastpage:22 numberofpages:11 journal:FOOD CHEMISTRY http://hdl.handle.net/11585/485988 doi:10.1016/j.foodchem.2015.03.037 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84925936162 http://www.sciencedirect.com/science/article/pii/S0308814615004008 https://www.sciencedirect.com/science/article/pii/S0308814615004008?via=ihub |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1016/j.foodchem.2015.03.037 |
container_title |
Food Chemistry |
container_volume |
184 |
container_start_page |
12 |
op_container_end_page |
22 |
_version_ |
1790598097914560512 |