Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets
| Autor: | Riko Takeuchi, Keisuke Kimura, Mizuki Morisasa, Fukumoto Saya, Tsukasa Mori, Naoko Goto-Inoue, Motoki Sumida, Tadashi Tamura |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Health (social science)
Trimethylamine Plant Science mass spectrometry imaging lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Article Mass spectrometry imaging chemistry.chemical_compound 0404 agricultural biotechnology Desorption lcsh:TP1-1185 Denaturation (biochemistry) Food science Fish processing Softening Chemistry 010401 analytical chemistry matrix-assisted laser desorption/ionization Fish fillet protease 04 agricultural and veterinary sciences 040401 food science peptide 0104 chemical sciences Matrix-assisted laser desorption/ionization formaldehyde Food Science |
| Zdroj: | Foods Volume 9 Issue 4 Foods, Vol 9, Iss 402, p 402 (2020) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9040402 |
| Popis: | Consumption of fish is rapidly increasing worldwide. It is important to evaluate fish fillet quality because fish undergoes physical and chemical changes during frozen storage. Fish fillets exhibit formaldehyde (FA) accumulation from the decomposition of trimethylamine N-oxide. FA is a powerful protein denaturant thus, it is important to avoid FA buildup during fish processing to preserve fish quality, especially texture. To determine where FA accumulates, in order to maintain the quality of fish fillets, we performed matrix-assisted laser desorption/ionization mass spectrometry imaging, aiming to identify muscle-derived peptides, which reflect conditions such as denaturation and/or aggregation. We used frozen sections from which lipophilic molecules were washed out and detected various peptide peaks. Furthermore, we tried to identify indices to represent fish fillet softening by protease treatment. We could detect characteristic peaks owing to FA and protease treatment the findings were consistent with the results of texture profiles showing fish fillet&rsquo s real solidity. These molecules might thus serve as effective markers to evaluate fish fillet quality. |
| Databáze: | OpenAIRE |
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