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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).

About the Authors

L. S. Abramova
Research Institute of Fisheries and Oceanography
Russian Federation

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

A. V. Kozin
Research Institute of Fisheries and Oceanography
Russian Federation

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

A. S. Shashkov
N.D. Zelinsky Institute of Organic Chemistry Russian Academy of Sciences
Russian Federation

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

119334 Moscow, Leninsky prospect, 47


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For citation:

Abramova L.S., Kozin A.V., Shashkov A.S. NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT. Food systems. 2019;2(4):4-9.

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