Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway.
Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway.
Food Chem. 2020 Jun 1;314:126227. doi: 10.1016/j.foodchem.2020.126227. Epub 2020 Jan 17.
NMR metabolomics approach was used to distinguish fresh and thawed Atlantic salmon. Statistical analysis revealed significant differences in the concentration of some metabolites in reference and frozen-thawed fish during its storage. It was found that salmon freezing/thawing caused a significant increase in the concentration of fumarate and phenylalanine in stored salmon muscle. The concentration of fumarate increased until the 3rd-5th day after thawing and then gradually decreased, reaching zero after two weeks of storage. The concentration of phenylalanine was constantly increased during the storage time. Furthermore, it was detected that aspartate was formed in the flesh of only thawed fish after the second day of storage. Its concentration followed the same trend as fumarate reaching its maximal concentration on the 3rd-5th day after thawing (up to 3.8 mg in 100 g of muscle) and gradually decreased to zero. Aspartate formation was influenced by storage time after thawing and not by the time after slaughter. We propose to use the formation of aspartate in stored salmon flesh as a marker of salmon freezing/thawing.
采用 NMR 代谢组学方法区分新鲜和解冻的大西洋三文鱼。统计分析显示，在储存过程中，参考鱼和冷冻解冻鱼之间一些代谢物的浓度存在显著差异。研究发现，三文鱼的冷冻/解冻导致储存三文鱼肌肉中富马酸和苯丙氨酸的浓度显著增加。富马酸的浓度在解冻后第 3-5 天增加，然后逐渐降低，在储存两周后降至零。苯丙氨酸的浓度在储存过程中持续增加。此外，还检测到，只有在储存两天后解冻的鱼肉中才会形成天冬氨酸。其浓度与富马酸的趋势相同，在解冻后第 3-5 天达到最高浓度（高达 100 克肌肉中 3.8 毫克），然后逐渐降低至零。天冬氨酸的形成受解冻后储存时间的影响，而不受屠宰后时间的影响。我们建议将储存三文鱼肌肉中天冬氨酸的形成用作三文鱼冷冻/解冻的标志物。
