Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets

被引:3
|
作者
Morisasa, Mizuki [1 ]
Kimura, Keisuke [1 ]
Sumida, Motoki [2 ]
Fukumoto, Saya [2 ]
Tamura, Tadashi [2 ]
Takeuchi, Riko [2 ]
Mori, Tsukasa [1 ]
Goto-Inoue, Naoko [1 ]
机构
[1] Nihon Univ, Coll Bioresource Sci, Dept Marine Sci & Resources, 1866 Kameino, Fujisawa, Kanagawa 2520880, Japan
[2] Maruha Nichiro Corp, Cent Res Inst, 16-2 Wadai, Tsukuba, Ibaraki 3004295, Japan
关键词
matrix-assisted laser desorption; ionization; mass spectrometry imaging; formaldehyde; protease; peptide; FROZEN STORAGE; MUSCLE; PROTEINS; VISUALIZATION; PRODUCTS; HARDNESS;
D O I
10.3390/foods9040402
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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's real solidity. These molecules might thus serve as effective markers to evaluate fish fillet quality.
引用
收藏
页数:8
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