foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-4-4-9foodsyst-50Research ArticleСтатьиNMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENTNMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENTAbramovaL. S.AbramovaL. S.

Liubov S. Abramova — Doctor of Technical Sciences, Professor, Advisor on the quality of fish products of the Department of Habitat Monitoring, Aquatic Biological Resources and Products of Their Processing

107140, Moscow, V. Krasnoselskaya street, 17

Liubov S. Abramova — Doctor of Technical Sciences, Professor, Advisor on the quality of fish products of the Department of Habitat Monitoring, Aquatic Biological Resources and Products of Their Processing

107140, Moscow, V. Krasnoselskaya street, 17

abramova@vniro.ruKozinA. V.KozinA. V.

Andrey V. Kozin — Candidate of Chemical Sciences, Senior Researcher of the Department of Habitat Monitoring, Aquatic Biological Resources and Products of Their Processing

107140, Moscow, V. Krasnoselskaya street, 17

Andrey V. Kozin — Candidate of Chemical Sciences, Senior Researcher of the Department of Habitat Monitoring, Aquatic Biological Resources and Products of Their Processing

107140, Moscow, V. Krasnoselskaya street, 17

kozin82a@gmail.comShashkovA. S.ShashkovA. S.

Alexander S. Shashkov — Doctor of Chemical Sciences, Professor, Leading Researcher, Laboratory of Metal-Complex and Nanoscale Catalysts

119334 Moscow, Leninsky prospect, 47

Alexander S. Shashkov — Doctor of Chemical Sciences, Professor, Leading Researcher, Laboratory of Metal-Complex and Nanoscale Catalysts

119334 Moscow, Leninsky prospect, 47

shash@ioc.ac.ruResearch Institute of Fisheries and OceanographyРоссияResearch Institute of Fisheries and OceanographyRussian FederationN.D. Zelinsky Institute of Organic Chemistry Russian Academy of SciencesРоссияN.D. Zelinsky Institute of Organic Chemistry Russian Academy of SciencesRussian Federation2019201220192449Copyright © Abramova L.S., Kozin A.V., Shashkov A.S., 20192019Abramova L.S., Kozin A.V., Shashkov A.S.Abramova L.S., Kozin A.V., Shashkov A.S.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/50

NMR-spectroscopy was used for development of the criteria which characterize the chilled and frozen fish quality. It has been shown that 1H-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 K1 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).

NMR-spectroscopy was used for development of the criteria which characterize the chilled and frozen fish quality. It has been shown that 1H-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 K1 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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The authors declare that there are no conflicts of interest present.