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1H-HRMAS NMR study of cold smoked Atlantic salmon (Salmo salar) treated with E-beam

AutorVilla, Palmira; Castejón, David; Herraiz Carasa, Marta ; Herrera, Antonio
Palabras claveNMR
Food irradiation
Irradiation markers
Food storage
Cold-smoked salmon
Fecha de publicación28-abr-2013
CitaciónMagnetic Resonance in Chemistry , 51, (6) : 350–357 (2013)
Resumen1H High resolution magic angle spinning (HRMAS) NMR spectroscopic data in combination with principal components analysis and analysis of variance were used to differentiate between irradiated and non-irradiated cold-smoked Atlantic salmon (Salmo salar). NMR profiling was obtained, with a spectral acquisition time of less than 8 min, from a small sample size of intact white salmon muscle, by non-destructive analysis that includes a very simple and rapid sample preparation step. Results obtained enable the use of creatine, trimethylamine oxide and the sum of phosphorylcholine and glycerophosphorylcholine as diagnostic compounds to detect irradiation treatment. This study shows the potential of 1H-HRMAS to be a rapid method for investigating compositional changes due to food processing as well as to confirm the presence or absence of some bioactive compounds in irradiated samples. Copyright © 2013 John Wiley & Sons, Ltd.
Descripción8 páginas, 6 figuras, 1 tabla
Versión del editorhttp://onlinelibrary.wiley.com/doi/10.1002/mrc.3957/pdf
DOIDOI: 10.1002/mrc.3957
Aparece en las colecciones: (ICTAN) Artículos
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