Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets
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 prot...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/4/402 |
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| author | Mizuki Morisasa Keisuke Kimura Motoki Sumida Saya Fukumoto Tadashi Tamura Riko Takeuchi Tsukasa Mori Naoko Goto-Inoue |
| author_facet | Mizuki Morisasa Keisuke Kimura Motoki Sumida Saya Fukumoto Tadashi Tamura Riko Takeuchi Tsukasa Mori Naoko Goto-Inoue |
| author_sort | Mizuki Morisasa |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T20:45:38Z |
| format | Article |
| id | doaj.art-1c617fd2691046d6be7e20d8fb1a7577 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T20:45:38Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1c617fd2691046d6be7e20d8fb1a75772023-11-19T20:19:41ZengMDPI AGFoods2304-81582020-04-019440210.3390/foods9040402Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish FilletsMizuki Morisasa0Keisuke Kimura1Motoki Sumida2Saya Fukumoto3Tadashi Tamura4Riko Takeuchi5Tsukasa Mori6Naoko Goto-Inoue7Department of Marine Science and Resources, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, JapanDepartment of Marine Science and Resources, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, JapanCentral Research Institute, Maruha Nichiro Corporation, 16-2, Wadai, Tsukuba, Ibaraki 300-4295, JapanCentral Research Institute, Maruha Nichiro Corporation, 16-2, Wadai, Tsukuba, Ibaraki 300-4295, JapanCentral Research Institute, Maruha Nichiro Corporation, 16-2, Wadai, Tsukuba, Ibaraki 300-4295, JapanCentral Research Institute, Maruha Nichiro Corporation, 16-2, Wadai, Tsukuba, Ibaraki 300-4295, JapanDepartment of Marine Science and Resources, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, JapanDepartment of Marine Science and Resources, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, JapanConsumption 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.https://www.mdpi.com/2304-8158/9/4/402matrix-assisted laser desorption/ionizationmass spectrometry imagingformaldehydeproteasepeptide |
| spellingShingle | Mizuki Morisasa Keisuke Kimura Motoki Sumida Saya Fukumoto Tadashi Tamura Riko Takeuchi Tsukasa Mori Naoko Goto-Inoue Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets Foods matrix-assisted laser desorption/ionization mass spectrometry imaging formaldehyde protease peptide |
| title | Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets |
| title_full | Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets |
| title_fullStr | Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets |
| title_full_unstemmed | Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets |
| title_short | Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets |
| title_sort | application of matrix assisted laser desorption ionization mass spectrometry imaging for evaluating the quality of fish fillets |
| topic | matrix-assisted laser desorption/ionization mass spectrometry imaging formaldehyde protease peptide |
| url | https://www.mdpi.com/2304-8158/9/4/402 |
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