Quality changes of salmon by-products during storage: Assessment and quantification by NMR. (15th November 2016)

• Record Type: Journal Article
• Authors: Shumilina, Elena; Slizyte, Rasa; Mozuraityte, Revilija; Dykyy, Anastasiya; Stein, Timo A.; Dikiy, Alexander
• Is Part Of: Food chemistry. Volume 211(2016)
• Page Start: 803
• Page End: 811
• Publication Date: 2016-11-15
• Subjects: Creatine (PubChem CID: 586) -- Phosphocreatine (PubChem CID: 9548602) -- Taurine (PubChem CID: 1123) -- Anserine (PubChem CID: 112072) -- Trimethylamine N-oxide (PubChem CID: 1145) -- Trimethylamine (PubChem CID: 1146) -- Cadaverine (PubChem CID: 273) -- Putrescine (PubChem CID: 1045) -- Tyramine (PubChem CID: 5610) -- Histamine (PubChem CID: 774); Salmon by-products -- Fish metabolites -- NMR of fish by-products; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.05.088
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: NMR was used to monitor water soluble metabolites in salmon by-products stored at 4 ° and 10 °C. High-added value compounds were found that could be used for industrial purposes. Statistical data elaboration evidenced the main processes occurring during storage. Salmon by-products freshness was estimated using K - and H -indexes. The formation of biogenic amines was detected and quantified in the stored by-products. Abstract: Safe utilization of fish by-products is an important task due to increasing fish consumption. It can provide new valuable food/feed and will increase the economical profit and sustainability of the fishery industry. NMR spectroscopy is a reliable tool able to monitor qualitative and quantitative changes in by-products. In this work the trichloroacetic acid extracts of salmon backbones, heads and viscera stored at industrially relevant temperatures (4 and 10 °C) were studied using NMR. Twenty-five metabolites were detected and the possibility of salmon by-products utilization as a source of anserine, phosphocreatine and taurine was discussed. Statistical data elaboration allowed determining the main processes occurring during by-products storage: formation of trimethylamine and biogenic amines, proteolysis and different types of fermentations. By-products freshness was evaluated using a multi-parameter approach: the trimethylamine and biogenic amines concentration changes were compared with Ki and H -values and safe temperatures and times for storage of salmon by-products were proposed.