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. These concentration changes were slow during the first days, as a consequence of protein autolysis, and at higher rates afterward, resulting from microbial development.
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The concentration of acidic and basic free amino acids was generally found to increase and decrease during storage, respectively. Such spectra allowed the identification and quantification of amino acids, together with the main organic acids and alcohols. 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 ☌ and on ice.
Nuclear magnetic resonance spectroscopy was employed to obtain information about the changes occurring in Bogue (Boops boops) fish during storage. We critically describe and illustrate, via representative examples, the limitations and the counterbalancing advantages of the technique. With this aim, we present new trends in the exploitation of the information gained by NMR of food matter. This review mostly focuses on recent efforts dedicated to extraction and interpretation of NMR data, rather than providing technical details about their acquisition. By adapting the holistic views of metabolomics research, foodomics emerges as a new discipline bringing food science and nutritional research closer together. The continual advances in instrumental sensitivity and electronic stability, together with rapid growth in new, potent algorithms for multivariate data analysis, facilitate the use of NMR spectroscopy as a competitive, complementary analytical platform for observing the food metabolome. Nuclear magnetic resonance (NMR) spectroscopy has a long tradition as a powerful platform in the hands of the modern food scientists, with several applications related to food safety, traceability and authenticity.
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