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<p>In our present study, we developed quantitative <sup>1</sup>H-nuclear magnetic resonance (<sup>1</sup>H-qNMR) spectroscopy to quantify several hydrophilic components related to fish quality indices and applied it to evaluate the characteristics of Japanese horse mackerel. The <i>K</i>-values from several fish, as determined by <sup>1</sup>H-qNMR, closely matched those obtained by conventional high-performance liquid chromatography (HPLC) method. Following that, we applied <sup>1</sup>H-qNMR to Japanese horse mackerel stored for up to 24&#xa0;h. Although the <i>K</i>-values remained nearly constant within 24&#xa0;h, the lactate content changed drastically, which was also reflected in the sensory evaluation of sourness. This study demonstrated that <sup>1</sup>H-qNMR is applicable for a comprehensive assessment of fish quality and is highly useful in evaluating freshness on the basis of <i>K</i>-values, as well as other quality indices such as taste and fish odor.</p>

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Quantitative 1H-NMR spectroscopy for hydrophilic components of Japanese horse mackerel Trachurus japonicus for quality evaluation

  • 期刊论文

  • 发表日期：

    2025年8月14日

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  • Ryuichi Watanabe,
  • Kanako Hashimoto,
  • Yuko Murata,
  • Takashi Matsuda,
  • Kenji Ishihara,
  • Ryoji Matsushima,
  • Toshiyuki Suzuki,
  • Takeya Yoshioka

摘要

In our present study, we developed quantitative 1H-nuclear magnetic resonance (1H-qNMR) spectroscopy to quantify several hydrophilic components related to fish quality indices and applied it to evaluate the characteristics of Japanese horse mackerel. The K-values from several fish, as determined by 1H-qNMR, closely matched those obtained by conventional high-performance liquid chromatography (HPLC) method. Following that, we applied 1H-qNMR to Japanese horse mackerel stored for up to 24 h. Although the K-values remained nearly constant within 24 h, the lactate content changed drastically, which was also reflected in the sensory evaluation of sourness. This study demonstrated that 1H-qNMR is applicable for a comprehensive assessment of fish quality and is highly useful in evaluating freshness on the basis of K-values, as well as other quality indices such as taste and fish odor.