Direct analysis in real time coupled to high resolution mass spectrometry as a rapid tool to assess salmon (Salmo salar) freshness

Direct analysis in real time-high resolution mass spectrometry (DART-HRMS) was applied to the detection of lipid species in the lipid extracts of farmed salmon samples collected from a local retailer and analyzed right after the purchase and after storage for 4 and 6days under refrigerated condition...

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Bibliographic Details
Published in:Journal of Mass Spectrometry
Main Authors: Fiorino, Giuseppina M, Losito, Ilario, De Angelis, Elisabetta, Logrieco, Antonio F, Monaci, Linda
Format: Article in Journal/Newspaper
Language:English
Published: 2018
Subjects:
Salmo salar
direct analysis in real time (DART)
fish quality
high resolution mass spectrometry (HRMS)
lipid
Animal
Fatty Acid
Mass Spectrometry
Seafood
Triglyceride
Online Access:http://hdl.handle.net/11586/224849
https://doi.org/10.1002/jms.4260
Description
Summary:Direct analysis in real time-high resolution mass spectrometry (DART-HRMS) was applied to the detection of lipid species in the lipid extracts of farmed salmon samples collected from a local retailer and analyzed right after the purchase and after storage for 4 and 6days under refrigerated conditions. The recognition of type and composition of lipids detected in DART-HRMS spectra was performed by using the relevant accurate m/z data (accuracy better than 5ppm) as input for a search on the LipidMaps database. As a result, several fatty acids (FA), either saturated or mono-/poly-unsaturated, and triacylglycerols (TAG) were recognized in the three types of samples from the corresponding negative and positive ion DART-HRMS spectra, respectively. Following, spectral intensities were exploited to monitor the evolution of selected FA and TAG during the refrigeration of salmon meat. In particular, after 4days of refrigeration, a statistically significant increase was recorded for FA with side chain compositions 18:2, 18:1, 20:5, and 22:6 despite a significant decrease found for TAG with overall side chain compositions 50:4, 52:5, 52:4, and 52:3 after the same time. These evolutions were consistent with a general model already proposed for the effect of low temperature treatments on seafood, implying the action of endogenous lipases, with consequent increase of the free FA amount and decrease in glycerophospholipids and triglycerides contents. The described results indicate DART-HRMS as a promising MS-based rapid tool for the assessment of fish, or other seafood, freshness.

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