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

Abstract

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 (1)H-(1)H TOCSY and (1)H-(13)С 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.

Evolution of metabolomics profile of crab paste during fermentation

“…This technique is also powerful for evaluating the quality of fish such as gilt-head bream (Sparus aurata) (Picone et al, 2011), mullet roes (Piras, Scano, Locci, Sanna, & Marincola, 2014), and Atlantic salmon fillets (Shumilina, Ciampa, Capozzi, Rustad, & Dikiy, 2015). It is particularly interesting to note that the metabolomics approach has also been used in differentiating of small-molecule metabolic profiles between two grades of crab paste (Ye et al, 2012) and revealing the metabolic response of crab to elevated level of carbon dioxide (Hammer, Pedersen, & Størseth, 2012).…”

FoodPro: A Web-Based Tool for Evaluating Covariance and Correlation NMR Spectra Associated with Food Processes

“…Many applications have been reported in the literature showing the potential of an NMR-based approach to investigate the geographical origin, quality control, and processing of foodstuff [33,34,35]. In addition, different fish metabolites determining fish quality, taste, etc., may be simultaneously monitored and qualitatively described, making NMR spectroscopy a valid (and in many aspects, unique) tool to characterize the metabolic profile and properties of fishes [36,37]. A further advantage of NMR-based approaches is simpler and more direct sample preparation compared with that required for other analytical methods, which may involve derivatization or column chromatography.…”

Regional feature extraction of various fishes based on chemical and microbial variable selection using machine learning

“…When we calculated the Gini impurity, 58,59 we found that the models were best explained by the NMR-based host metabolic proles, 60,61 followed by the inorganic elements in the sh gut contents, and least by the gut microbial community. The most important variables identied for the discrimination model were the metabolites of the muscle tissue such as glycine, histidine, hypoxanthine, and taurine (Fig.…”