Document Detail


Changes in the amino acid composition of Bogue (Boops boops) fish during storage at different temperatures by 1H-NMR spectroscopy.
MedLine Citation:
PMID:  22822452     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Nuclear magnetic resonance spectroscopy was employed to obtain information about the changes occurring in Bogue (Boops boops) fish during storage. For this purpose, (1)H-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.
Authors:
Alessandra Ciampa; Gianfranco Picone; Luca Laghi; Homa Nikzad; Francesco Capozzi
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2012-06-20
Journal Detail:
Title:  Nutrients     Volume:  4     ISSN:  2072-6643     ISO Abbreviation:  Nutrients     Publication Date:  2012 Jun 
Date Detail:
Created Date:  2012-07-23     Completed Date:  2012-12-12     Revised Date:  2013-07-12    
Medline Journal Info:
Nlm Unique ID:  101521595     Medline TA:  Nutrients     Country:  Switzerland    
Other Details:
Languages:  eng     Pagination:  542-53     Citation Subset:  IM    
Affiliation:
Department of Food Science, University of Bologna, Cesena 47023 (FC), Italy. alessandra.ciampa2@unibo.it
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MeSH Terms
Descriptor/Qualifier:
Amino Acids / metabolism*
Animals
Cold Temperature*
Food Storage / methods*
Ice
Magnetic Resonance Spectroscopy / methods
Sea Bream / metabolism*
Seafood / analysis*
Trichloroacetic Acid / chemistry
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Ice; 76-03-9/Trichloroacetic Acid
Comments/Corrections

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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