Quality changes of salmon by-products during storage: Assessment and quantification by NMR
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- 作者：Elena Shumilinaa ; Rasa Slizyteb ; Revilija Mozuraityteb ; Anastasiya Dykyya ; Timo A. Steina ; Alexander Dikiya ; alex.dikiy@ntnu.no" class="auth_mail" title="E-mail the corresponding author
- 关键词：Creatine (PubChem CID ; 586) ; Phosphocreatine (PubChem CID ; 9548602) ; Taurine (PubChem CID ; 1123) ; Anserine (PubChem CID ; 112072) ; Trimethylamine N-oxide (PubChem CID ; 1145) ; Trimethylamine (PubChem CID ; 1146) ; Cadaverine (PubChem CID ; 273) ; Putrescine (PubChem CID ; 1045) ; Tyramine (PubChem CID ; 5610) ; Histamine (PubChem CID ; 774)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：211
- 期：Complete
- 页码：803-811
- 全文大小：629 K
文摘
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NMR was used to monitor water soluble metabolites in salmon by-products stored at 4 ° and 10 °C.
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High-added value compounds were found that could be used for industrial purposes.
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Statistical data elaboration evidenced the main processes occurring during storage.
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Salmon by-products freshness was estimated using K- and H-indexes.
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The formation of biogenic amines was detected and quantified in the stored by-products.