Metabolomics as a powerful tool for molecular quality assessment of the fish Sparus aurata

Nutrients

Volumn 3, Issue 2, 2011, Pages 212-227

  Picone, Gianfranco ^a   Engelsen, Søren Balling ^b   Savorani, Francesco ^b   Testi, Silvia ^a   Badiani, Anna ^c   Capozzi, Francesco ^a,d  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Aquaculture; Chemometrics; Fish; Gilthead sea bream; Metabolic profile; Metabolomics; Quality assessment

Indexed keywords

ALANINE; ALIPHATIC COMPOUND; AROMATIC COMPOUND; GLYCINE; GLYCOGEN; HISTIDINE; HYDROXYL GROUP;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CAGE; CHEMICAL COMPOSITION; CHEMOMETRIC ANALYSIS; CONTROLLED STUDY; FOOD ANALYSIS; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; GLYCOLYSIS; LAGOON; METABOLITE; METABOLOMICS; NONHUMAN; PERCIFORMES; PISCICULTURE; PROTON NUCLEAR MAGNETIC RESONANCE; SPARUS AURATA; TANK;

ARCHOSARGUS RHOMBOIDALIS; SPARUS AURATA;

EID: 79952059763     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu3020212     Document Type: Article

References (36)

1. Oomen, C.M.; Feskens, E.J.M.; Räsänen, L.; Fidanza, F.; Nissinen, A.M.; Menotti, A.; Kok, F.J.; Kromhout, D. Fish Consumption and Coronary Heart Disease Mortality in Finland, Italy, and the Netherlands. Am. J. Epidemiol. 2000, 151, 999-1006.
2. De Lorgeril, M.; Salen, P. Fish and N-3 fatty acids for the prevention and treatment of coronary heart disease: Nutrition is not pharmacology. Am. J. Med. 2002, 112, 316-319.
3. Cahu, C.; Salen, P.; de Lorgeril, M. Farmed and wild fish in the prevention of cardiovascular diseases: Assessing possible differences in lipid nutritional values. Nutr. Met. Cardiovas. 2004, 14, 34-41.
4. Stoll, A.L.; Severus, W.E.; Freeman, M.P.; Rueter, S.; Zboyan, H.A.; Diamond, E.; Cress, K.K.; Marangell, L.B. Omega 3 Fatty Acids in Bipolar Disorder: A Preliminary Double-blind, Placebo-Controlled Trial. Arch. Gen. Psychiat. 1999, 56, 407-412.
5. Ruxton, C.H.S.; Reed, S.C.; Simpson, M.J.A.; Millington, K.J. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. J. Hum. Nutr. Diet. 2004, 17, 449-459.
6. Bhise, A.; Krishnan, P.; Aggarwal, R.; Gaiha, M.; Bhattacharjee, J. Effect of low-dose omega-3 fatty acids substitution on blood pressure, hyperinsulinemia and dyslipidemia in Indians with essential hypertension: A pilot study. Indian J. Clin. Biochem. 2005, 20, 4-9.
7. Cole, D.W.; Cole, R.; Gaydos, S.J.; Gray, J.; Hyland, G.; Jacques, M.L.; Powell-Dunford, N.; Sawhney, C.; Au, W.W. Aquaculture: Environmental, toxicological, and health issues. Int. J. Hyg. Environ. Health 2009, 212, 369-377.
8. Krajnovic-Ozretic, M.; Najdek, M.; Ozretic, B. Fatty acids in liver and muscle of farmed and wild sea bass (Dicentrarchus labrax L.). Comp. Biochem. Physiol. A Physiol. 1994, 109, 611-617.
9. Senso, L.; Suárez, M.D.; Ruiz-Cara, T.; García-Gallego, M. On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata). Food Chem. 2007, 101, 298-307.
10. Jonsdottir, R.; Olafsdottir, G.; Martinsdottir, E.; Stefansson, G. Flavor Characterization of Ripened Cod Roe by Gas Chromatography, Sensory Analysis, and Electronic Nose. J. Agric. Food Chem. 2004, 52, 6250-6256.
11. Froese, R.; Pauly, D. Fish Base. Available online: http://www.fishbase.org (accessed on 7 November 2010).
12. Goulas, A.E.; Kontominas, M.G. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chem. 2007, 100, 287-296.
13. Grigorakis, K.; Taylor, K.D.A.; Alexis, M.N. Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chem. 2003, 81, 263-268.
14. Wang, Q.; Xue, C.; Li, Z.; Fu, X.; Xu, J.; Xue, Y. Changes in the contents of ATP and its related breakdown compounds in various tissues of oyster during frozen storage. J. Ocean Univ. China (Eng.) 2007, 6, 407-412.
15. Barat, J.M.; Gil, L.; García-Breijo, E.; Aristoy, M.C.; Toldrá, F.; Martínez-Máñez, R.; Soto, J. Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor. Food Chem. 2008, 108, 681-688.
16. Ocaño-Higuera, V.M.; Marquez-Ríos, E.; Canizales-Dávila, M.; Castillo-Yáñez, F.J.; Pacheco-Aguilar, R.; Lugo-Sánchez, M.E.; García-Orozco, K.D.; Graciano-Verdugo, A.Z. Postmortem changes in cazon fish muscle stored on ice. Food Chem. 2009, 116, 933-938.
17. Bremner, H.A.; Sakaguchi, M. A Critical Look at Whether "Freshness" Can Be Determined. J. Aquat. Food Prod. Technol. 2000, 9, 5-25.
18. Olafsdottir, G.; Nesvadba, P.; Di Natale, C.; Careche, M.; Oehlenschläger, J.; Tryggvadóttir, S.V.; Schubring, R.; Kroeger, M.; Heia, K.; Esaiassen, M.; Macagnano, A.; Jørgensen, B.M. Multisensor for fish quality determination. Trends Food Sci. Technol. 2004, 15, 86-93.
19. Pons-Sanchez-Cascado, S.; Vidal-Carou, M.C.; Marine-Font, A.; Veciana-Nogues, M.T. Influence of the Freshness Grade of Raw Fish on the Formation of Volatile and Biogenic Amines during the Manufacture and Storage of Vinegar-Marinated Anchovies. J. Agric. Food Chem. 2005, 53, 8586-8592.
20. Wu, T.H.; Bechtel, P.J. Ammonia, Dimethylamine, Trimethylamine, and Trimethylamine Oxide from Raw and Processed Fish By-Products. J. Aquat. Food Prod. Technol. 2008, 17, 27-38.
21. Béné, A.; Hayman, A.; Reynard, E.; Luisier, J.L.; Villettaz, J.C. A new method for the rapid determination of volatile substances: the SPME-direct method: Part II. Determination of the freshness of fish. Sens. Actuators B Chem. 2001, 72, 204-207.
22. Vázquez-Ortiz, F.A.; Pacheco-Aguilar, R.; Lugo-Sanchez, M.E.; Villegas-Ozuna, R.E. Application of the Freshness Quality Index (K Value) for Fresh Fish to Canned Sardines from Northwestern Mexico. J. Food Compos. Anal. 1997, 10, 158-165.
23. Mohan, C.O.; Ravishankar, C.N.; Gopal, T.K.S.; Kumar, K.A. Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage. Innov. Food Sci. Emerg. Technol. 2009, 10, 272-278.
24. Mendes, R.; Quinta, R.; Nunes, M.L. Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast. Eur. Food Res. Technol. 2001, 212, 141-146.
25. Özogul, Y.; Özogul, F.; Gökbulut, C. Quality assessment of wild European eel (Anguilla anguilla) stored in ice. Food Chem. 2006, 95, 458-465.
26. Tri Winarni, A.; Masaki, S.; Toru, S.; Tomoaki, H.; Shoichi, O.; Rikuo, T. The possibility of using oxidation-reduction potential to evaluate fish freshness. Fish. Sci. 2001, 67, 547-549.
27. Sorensen, N.K. Physical and instrumental methods for assessing seafood quality. In Quality Assurance in the Fish Industry; Huss, H.H., Jakobsen, M., Liston, J.C., Eds.; Elsevier Science Publisher: Amsterdam, The Netherlands, 1992; pp. 321-332.
28. Lougovois, V.P.; Kyranas, E.R.; Kyrana, V.R. Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Res. Int. 2003, 36, 551-560.
29. Alasalvar, C.; Taylor, K.D.A.; Öksüz, A.; Garthwaite, T.; Alexis, M.N.; Grigorakis, K. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chem. 2001, 72, 33-40.
30. Kyrana, V.R.; Lougovois, V.P.; Valsamis, D.S. Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. Int. J. Food Sci. Technol. 1997, 32, 339-347.
31. Munck, L.; Nørgaard, L.; Engelsen, S.B.; Bro, R.; Andersson, C.A. Chemometrics in food science-a demonstration of the feasibility of a highly exploratory, inductive evaluation strategy of fundamental scientific significance. Chemometr. Intell. Lab. Syst. 1998, 44, 31-60.
32. Munck, L.; Jespersen, B.M.; Rinnan, Å.; Seefeldt, H.F.; Engelsen, M.M.; Nørgaard, L.; Engelsen, S.B. A physio-chemical theory on the applicability of soft mathematical models-experimentally interpreted. J. Chemom. 2010, 24, 481-495.
33. Hotelling, H. Analysis of a complex of statistical variables into principal components. J. Educ. Psychol. 1933, 24, 417-441.
34. Martinez, I. Muscle physiology and post-mortem events. In Methods to Determine the Freshness of Fish in Research and Industry, Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness", Nantes, France, November 12-14, 1997; Olafsdóttir, G., Luten, J., Dalgaard, P., Careche, M., Verrez-Bagnis, V., Martinsdóttir, E., Heia, K., Eds.; International Institute of Refrigeration: Paris, France, 1997; pp. 204-212.
35. Botta, J.R. Chemical methods of evaluating freshness quality. In Evaluation of Seafood Freshness Quality; VCH Publishers: New York, NY, USA, 1995; pp. 9-33.
36. Tejada, M. ATP-derived products and K-value determination. In Fishery Products-Quality, Safety and Authenticity; Rehbein, H., Oehlenschläger, J., Eds.; Wiley-Blackwell: Chichester, UK, 2009; pp. 68-88.