NMR Approach for Monitoring Caranha Fish Meat Alterations due to the Freezing-Thawing Cycles
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NMR Approach for Monitoring Caranha Fish Meat Alterations due to the Freezing-Thawing Cycles Vinícius S. Pinto 1,2
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Igor S. Flores 3
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Pedro H. Ferri 1
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Luciano M. Lião 1
Received: 28 April 2020 / Accepted: 24 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The fish meat shelf-life is highly influenced by temperature, making it necessary to use the cold chain to ensure freshness. Once this chain is stopped, unwanted reactions are initiated, and nutritional and texture changes in the meat may occur, compromising its consumption. Although these changes are important, it is not always possible for the consumer to differentiate between fresh and re-frozen fish due to the similarity when exposed to ice. In this context, the present study describes a metabolomic approach used to assess the influence on fish meat of the break in the cold chain by freezing-thawing cycles. Samples of caranha (Piaractus brachypomus) were used, and the metabolic profiles of frozen and frozen-thawed fishes were evaluated by nuclear magnetic resonance (NMR). The metabolic profile changes were identified through the chemometric treatment of NMR data and quantified using the Electronic Reference to Access In Vivo Concentrations (ERETIC 2) method. The results indicated the freezingthawing cycles favored the increase of endogenous and exogenous enzymatic activities, expressed by variations in inosine, hypoxanthine, lactate, taurine, creatine, and trimethylamine amounts. This increase in metabolite concentrations, in particular inosine, hypoxanthine, and trimethylamine, was attributed as the main cause for the losses on fish meat quality and nutritional flavor, when compared with fresh fish. Keywords Fish meat quality . Metabolic profile . Freezing-thawing cycles . qNMR . ERETIC 2
Introduction Fish is a very important part of a healthy diet due to the high content in essential and non-essential amino acids and healthy lipids, including long-chain omega-3 fatty acids. However, it is highly perishable during post-mortem storage as a result of digestive enzymes and lipases, microbial spoilage from surface bacteria, and oxidation (Ghaly et al. 2010; Tinacci et al. 2018). In the entire process from fishing to reaching the consumer, procedures are adopted to extend the useful life of the fish, and cooling is the most common. This principle is used in housing (domestic cooling), commerce (commercial cooling), industry (industrial cooling), and transportation. It is based on the crystallization of intracellular and extracellular water and
* Luciano M. Lião [email protected] 1
Instituto de Química, Universidade Federal de Goiás, Goiânia, GO 74690-900, Brazil
2
Instituto Federal Goiano, Posse, GO 73900-000, Brazil
3
Instituto Federal de Goiás, Inhumas, GO 75400-000, Brazil
cellular dehydration, which leads to a decrease in bacterial activity and endogenous enzymatic action (Tinacci et al. 2018; Velioğlu et al. 2015). However, during thawing, the microbial flora, only partially inactivated by the fre
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