foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-3-350-357foodsyst-304Research ArticleСтатьиAssessment of the palatability of Atlantic salmon by NMR spectroscopyОценка вкусовых качеств лосося атлантического методом ЯМР-спектроскопииhttps://orcid.org/0000-0001-8278-2760АбрамоваЛ. С.AbramovaL. S.

Абрамова Любовь Сергеевна — доктор технических наук, профессор, заместитель руководителя департамента по вопросам качества пищевой рыбной продукции

105187, Москва, Окружной проезд, 19

Тел. +7–915–064–77–04

Liubov S. Abramova, Doctor of Technical Sciences, Professor, Deputy Head of the Department for the Quality of Fish Food Products

19, Okruzhnoy proezd, 105187, Moscow

Tel.: +7–915–064–77–04

abramova@vniro.ruhttps://orcid.org/0000-0001-8507-3548КозинА. В.KozinA. V.

Козин Андрей Валерьевич — кандидат химических наук, старший научный сотрудник, Отдел Качества пищевой рыбной продукции

105187, Москва, Окружной проезд, 19

Тел. +7–916–102–93–87

Andrey V. Kozin, Candidate of Chemical Sciences, Senior Researcher, Fish Food Quality Department

19, Okruzhnoy proezd, 105187, Moscow

Tel.: +7–916–102–93–87

 

kozin82a@gmail.ruhttps://orcid.org/0000-0002-1377-1838ГусеваЕ. С.GusevaE. S.

Гусева Елена Сергеевна — специалист, Отдел Качества пищевой рыбной продукции

105187, Москва, Окружной проезд, 19

Тел.: +7–917–505–92–06

Elena S. Guseva, Specialist, Fish Food Quality Department

19, Okruzhnoy proezd, 105187, Moscow

Tel.: +7–917–505–92–06

gycebaleha@gmail.comhttps://orcid.org/0009-0001-8296-2048ЛавриковаК. А.LavrikovaK. A.

Лаврикова Кира Александровна — специалист, Отдел Качества пищевой рыбной продукции

105187, Москва, Окружной проезд, 19

Тел.: +7–977–540–70–50

Kira A. Lavrikova, Specialist, Fish Food Quality Department

19, Okruzhnoy proezd, 105187, Moscow

 

lavrikova85@mail.ruВсероссийский научно-исследовательский институт рыбного хозяйства и океанографииРоссияRussian Federal Research Institute of Fisheries and OceanographyRussian Federation20231210202363350357Copyright © Abramova L.S., Kozin A.V., Guseva E.S., Lavrikova K.A., 20232023Абрамова Л.С., Козин А.В., Гусева Е.С., Лаврикова К.А.Abramova L.S., Kozin A.V., Guseva E.S., Lavrikova K.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/304

H-NMR spectroscopy was used to study the metabolic profile of Atlantic salmon muscle tissue during heat treatment and storage to assess the taste of products. It has been established that when steaming fish, the amount of compounds such as trimethylamine (TMA), taurine (Tau), glutamic acid (Glu), lysine (Lys), proline (Pro), serine (Ser), γ-aminobutyric acid (GABA), creatinine (Cret) increased in broth compared to raw fish, and Tau and Cret accumulated in cooked fish. The content of TMA, which gives a fishy smell to the product, increased dramatically in cooked fish, regardless of the cooking duration, and at the same time an increase in dimethylamine (DMA) was observed in cooked fish. The processing of the data array of the content of metabolites by the method of principal components was carried out and a clear separation of fish and broth samples was revealed, as well as the difference between fish stored for a long time and the original sample. The taste qualities of fish raw materials before and after heat treatment were evaluated using the taste active value (TAV) of the main compounds characterizing sweet, bitter, sour tastes, as well as umami taste. The values of the taste threshold of compounds, which are widely used for a comprehensive assessment of various food products, were taken for calculations. The TAV for the broth when steaming Atlantic salmon for 30 min was 6.27 ± 0.06, and with an increase in time to 60 min, it decreased to 5.61 ± 0.09. During long-term storage of fish, there was a sharp decrease in the umami taste index and an increase in bitter taste, which is due to hydrolytic processes occurring during product spoilage. It is concluded that the NMR spectroscopy method makes it possible to quantify the change in the main metabolites in Atlantic salmon samples during heat treatment and storage, and TAV calculated from the content of free amino acids, nucleotides and organic acids provides an objective description of the taste of the product.

Методом 1Н-ЯМР-спектроскопии проведено изучение метаболического профиля мышечной ткани атлантического лосося в процессе термической обработки и при хранении для оценки вкусовых качеств продукции. Установлено, что при варке рыбы на пару количество таких соединений, как триметиламин (TMA), таурин (Tau), глютаминовая кислота (Glu), лизин (Lys), пролин (Pro), серин (Ser), γ-аминомасляная кислота (GABA), креатинин (Cret), увеличивается в бульоне, по сравнению с сырой рыбой, а в вареной рыбе накапливается содержание Tau и Cret. Содержание TMA, который придает рыбный запах продукции, резко возрастает в вареной рыбе независимо от времени варки, одновременно наблюдается увеличение в вареной рыбе диметиламина (DMA). Проведена обработка массива данных содержания метаболитов методом главных компонент, и выявлено четкое разделение образцов рыбы и бульона, а также отличие рыбы длительного хранения от исходного образца. Вкусовые качества рыбного сырья до и после термической обработки оценены с использованием показателей индекса вкуса (ИВ) основных соединений, характеризующих сладкий, горький, кислый вкус, а также вкус умами. Для расчетов взяты значения порога вкуса соединений, которые широко применяются для комплексной оценки различной пищевой продукции. Значение ИВ для бульона при варке лосося атлантического на пару в течение 30 мин составляло 6,27 ± 0,06, а с увеличением времени до 60 мин уменьшилось до 5,61 ± 0,09. При длительном хранении рыбы происходило резкое снижение показателя вкуса умами и увеличение горького вкуса, что обусловлено гидролитическими процессами, проходящими при порче продукта. Сделан вывод, что метод ЯМР-спектроскопии позволяет количественно оценить изменение основных метаболитов в образцах лосося атлантического в процессе термической обработки и при хранении. Также установлено, что показатели ИВ, рассчитанные по содержанию свободных аминокислот, нуклеотидов и органических кислот, дают объективную характеристику вкусовых качеств продукции.

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The authors declare that there are no conflicts of interest present.