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标题：Changes in the Amino Acid Composition of Bogue (Boops boops) Fish during Storage at Different Temperatures by 1H-NMR Spectroscopy
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作者：Alessandra Ciampa ; Gianfranco Picone ; Luca Laghi 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2012
卷号：4
期号：6
页码：542-553
DOI：10.3390/nu4060542
语种：English
出版社：MDPI Publishing
摘要：Nuclear magnetic resonance spectroscopy was employed to obtain information about the changes occurring in Bogue (Boops boops) fish during storage. For this purpose, 1H-NMR spectra were recorded at 600 MHz on trichloroacetic acid extracts of fish flesh stored over a 15 days period both at 4 °C and on ice. Such spectra allowed the identification and quantification of amino acids, together with the main organic acids and alcohols. The concentration of acidic and basic free amino acids was generally found to increase and decrease during storage, respectively. These concentration changes were slow during the first days, as a consequence of protein autolysis, and at higher rates afterward, resulting from microbial development. Two of the amino acids that showed the greatest concentration change were alanine and glycine, known to have a key role in determining the individual taste of different fish species. The concentration of serine decreased during storage, as highlighted in the literature for frozen fish samples. Differences in the amino acids concentration trends were found to be related to the different storage temperatures from day 4 onwards.
关键词：fish; freshness index; ¹H-NMR; free amino acids (FAAs); quality assessment; metabolic profile; storage