Quality changes of salmon by-products during storage: Assessment and quantification by NMR

Shumilina, Elena; Šližytė, Rasa; Mozūraitytė, Revilija; Dykyy, Anastasiya; Stein, Timo A.; Dikiy, Alexander

doi:10.1016/j.foodchem.2016.05.088

Cited by 54 publications

(56 citation statements)

References 26 publications

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“…Actually, a chemical derivatization is mandatory to allow the sensitive determination of PAs by spectroscopic techniques, as their molecular structure lacks of moieties with optical or fluorescent properties (Al-Hadithi and Saad 2011). In addition, thin layer chromatography (Lapa-Guimarães and Pickova 2004), ion mobility spectrometry (Parchami et al 2017), NMR (Shumilina et al 2016) and colorimetric methods (Morsy et al 2016), were also proposed.…”

Section: Methods For the Determination Of Polyaminesmentioning

confidence: 99%

Endogenous and food-derived polyamines: determination by electrochemical sensing

et al. 2018

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Polyamines (PAs) are involved in a variety of fundamental physio-pathologic processes. The concentration of these polycations in organs and tissues depends on their endogenous production and oxidation rates, and on their intake from foods. Besides being largely accepted as markers for the progress of several pathologies, PAs may exert themselves different effects on humans, ranging from being positive to be drastically detrimental depending on the organism conditions. Thus, if the determination of polyamines content in tissue samples is of great importance as they could be indicators of several diseases, their quantification in food is fundamental for modulating the diet to respond to a specific human health status. Thus, the determination of PA content in food is increasingly urgent. Standard analytical methods for polyamine quantification are mainly based on chromatography, where high-performance liquid chromatography and gas chromatography are the most often used, involving pre-column or post-column derivatization techniques. Driven by the growing need for rapid in situ analyses, electrochemical biosensors, comprising various combinations of different enzymes or nanomaterials for the selective bio-recognition and detection, are emerging as competitors of standard detection systems. The present review is aimed at providing an up-to-date overview on the recent progresses in the development of sensors and biosensors for the detection of polyamines in human tissues and food samples. Basic principles of different electrochemical (bio)sensor formats are reported and the applications in human tissues and in foods was evidenced.

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Section: Methods For the Determination Of Polyaminesmentioning

confidence: 99%

Endogenous and food-derived polyamines: determination by electrochemical sensing

et al. 2018

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“…The NMR-spectral data was collected with Bruker AV-600 spectrometer (Germany) at 30 °С with TSP (3-(trimethilsilyl)-propionic-2,2,3,3-d 4 acid sodium salt) taken as the internal standard (δ Н 0.0, δ С -1.6). All metabolites marked at spectra were identified with the use of 1D ( 1 Н, 13 C) and 2D ( 1 H, 1 H COSY, TOCSY, ROESY и 1 H, 13 C HSQC, HMBC) NMR-spectroscopy, and also on the basis of literature values [7,8,12]. Spectra processing was performed with the use of standard software package of the Bruker company (TopSpin 3.6.1)…”

Section: Nmr-spectroscopy Performancementioning

confidence: 99%

“…It is important to point out that quality factor K 1 for frozen samples of fish estimated under given above formula was too high, which did not correlate with satisfactory sensory quality of fish and the TVB-N indexes for these samples. For these reasons and as proposed by others [10,12,14] the quality factor H was used for characteristics of frozen fish, estimated under the formula 3.…”

Section: Determination Of Adenosine-5'-triphosphate Degradation Produmentioning

confidence: 99%

NMR — Spectroscopy Technique for Salmon Fish Species Quality Assessment

2019

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KEY WORDS: salmon fish species, NMR -spectroscopy, quality factor K 1 , quality factor H A BST R ACT NMR-spectroscopy was used for development of the criteria which characterize the chilled and frozen fish quality. It has been shown that 1 H-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 K 1 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).

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“…To measure the buildup of FA, classical analytical methods such as quantification of TMAO and FA have been used; however, these methods are time-consuming and are not highly sensitive. Previously, Shumilina et al described the quality of salmon fillets using high resolution nuclear magnetic resonance spectroscopy [14]. They could detect many metabolites, but the localization of these metabolites were lost during the process of extracting the tissue.…”

Section: Introductionmentioning

confidence: 99%

Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets

Morisasa

Kimura

Sumida³

et al. 2020

Foods

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Consumption of fish is rapidly increasing worldwide. It is important to evaluate fish fillet quality because fish undergoes physical and chemical changes during frozen storage. Fish fillets exhibit formaldehyde (FA) accumulation from the decomposition of trimethylamine N-oxide. FA is a powerful protein denaturant; thus, it is important to avoid FA buildup during fish processing to preserve fish quality, especially texture. To determine where FA accumulates, in order to maintain the quality of fish fillets, we performed matrix-assisted laser desorption/ionization mass spectrometry imaging, aiming to identify muscle-derived peptides, which reflect conditions such as denaturation and/or aggregation. We used frozen sections from which lipophilic molecules were washed out and detected various peptide peaks. Furthermore, we tried to identify indices to represent fish fillet softening by protease treatment. We could detect characteristic peaks owing to FA and protease treatment; the findings were consistent with the results of texture profiles showing fish fillet’s real solidity. These molecules might thus serve as effective markers to evaluate fish fillet quality.

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Quality changes of salmon by-products during storage: Assessment and quantification by NMR

Cited by 54 publications

References 26 publications

Endogenous and food-derived polyamines: determination by electrochemical sensing

Endogenous and food-derived polyamines: determination by electrochemical sensing

NMR — Spectroscopy Technique for Salmon Fish Species Quality Assessment

Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets

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