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Fast Protein and Metabolites (Nucleotides and Nucleosides) Liquid Chromatography Technique and Chemical Sensor for the Assessment of Fish and Meat Freshness

dc.contributor.authorKuznetsov, Artur
dc.contributor.authorFrorip, Aleksandr
dc.contributor.authorSünter, Alar
dc.contributor.authorKasvand, Nensi
dc.contributor.authorKorsakov, Vadim
dc.contributor.authorKonoplev, Georgii
dc.contributor.authorStepanova, Oksana
dc.contributor.authorRusalepp, Linda
dc.contributor.authorAnton, Dea
dc.contributor.authorPüssa, Tõnu
dc.contributor.authorRoasto, Mati
dc.contributor.authorAbramova, Liubov
dc.contributor.authorKozin, Andrey
dc.contributor.authorToom, Lauri
dc.contributor.authorHirsch, Soeren
dc.contributor.authorMukhin, Nikolay
dc.date.accessioned2023-11-14T08:48:04Z
dc.date.available2023-11-14T08:48:04Z
dc.date.issued2023
dc.description.abstractFast protein and metabolite liquid chromatography (FPLMC) was introduced years ago to enable the easy separation of high-molecular compounds such as proteins from small molecules and the identification of the low-molecular substances. In this paper, the method is applied for the rapid evaluation of freshness and monitoring the aging of animal meat and fish. A novel chromatographic sensor was developed with a deep UV LED-based photometric detection unit (255–265 nm), an original flow cuvette and registration scheme; the processing of a chromatogram with the sensor takes approximately 15 min. Strict isochronism between the elution of ATP metabolites, mainly hypoxanthine (Hx) and inosine monophosphate (IMP), and the time of maturation of meat or fish, was discovered. A new freshness index H* = [Hx]/[IMP] was introduced, which is proportional to the instrumental delay time in the FPMLC chromatograms: the H* index < 0.5 indicates the presence of inosine monophosphate (IMP) and the high quality of the meat or fish. Reasonably strong correlations were revealed between data obtained by FPMLC and total volatile basic nitrogen TVB-N (for fish) or volatile fatty acids VFA (for meat) content. Moreover, putative nucleotide salvage and an increase in the concentration of IMP were observed in fish after heat treatment using the FPMLC sensor and NMR technique.eng
dc.description.abstractThis research was partially financially supported by the Estonian Research Council grant (PRG 1441) of the Estonian University of Life Sciences (A.S., L.R., D.A., T.P., M.R.) and by DFG (Deutsche Forschungsgemeinschaft), project number 315440263, project title: “Verhalten von Proteinen in mikrofluidischen Kanälen (Behavior of proteins in microfluidic channels)” (N.M., S.H.).eng
dc.description.sponsorshipThis research was partially financially supported by the Estonian Research Council grant (PRG 1441) of the Estonian University of Life Sciences (A.S., L.R., D.A., T.P., M.R.) and by DFG (Deutsche Forschungsgemeinschaft), project number 315440263, project title: “Verhalten von Proteinen in mikrofluidischen Kanälen (Behavior of proteins in microfluidic channels)” (N.M., S.H.).eng
dc.identifier.citationKuznetsov, A.; Frorip, A.; Sünter, A.; Kasvand, N.; Korsakov, V.; Konoplev, G.; Stepanova, O.; Rusalepp, L.; Anton, D.; Püssa, T.; et al. Fast Protein and Metabolites (Nucleotides and Nucleosides) Liquid Chromatography Technique and Chemical Sensor for the Assessment of Fish and Meat Freshness. Chemosensors 2023, 11, 69. https://doi.org/10.3390/ chemosensors11010069eng
dc.identifier.issn2227-9040
dc.identifier.publicationChemosensors 2023, 11, 69eng
dc.identifier.urihttp://hdl.handle.net/10492/8698
dc.identifier.urihttps://doi.org/10.3390/chemosensors11010069
dc.publisherMDPI
dc.relationThis work was supported by the Estonian Research Council grant (PRG1441).eng
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)eng
dc.rights© 2023 by the authors.eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/eng
dc.subjectfast protein liquid chromatographyeng
dc.subjectUV detectioneng
dc.subjectmeat freshnesseng
dc.subjectfish freshnesseng
dc.subjectinosine monophosphateeng
dc.subjecthypoxanthineeng
dc.subjectnucleotide salvageeng
dc.subjectarticleseng
dc.titleFast Protein and Metabolites (Nucleotides and Nucleosides) Liquid Chromatography Technique and Chemical Sensor for the Assessment of Fish and Meat Freshnesseng
dc.typeinfo:eu-repo/semantics/articleeng

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