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Omega-3 Fatty Acid Content of Intact Muscle of Farmed Atlantic Salmon (Salmo salar) Examined by 1H MAS NMR Spectroscopy

  • Marit Aursand
  • Inger B. Standal
  • I. S. Gribbestad
  • Iciar Martinez
Reference work entry

Abstract

In the present study, 1H MAS NMR spectra of intact salmon muscle was obtained and the total n-3 fatty acid content was quantified. The data from the MAS NMR analyses were compared to those obtained by estimating the n-3 fatty acid content in extracts from equivalent muscle samples (by 1H NMR and by gas chromatography (GC)). The results from MAS NMR and from 1H NMR were usually in good agreement, while the content of n-3 estimated by GC was in general higher than estimated by the NMR techniques.

HR MAS NMR is a rapid, noninvasive, and nondestructive method, with an experimental time of about 1–2 min. This opens up possibilities to examine the n-3 fatty acids in fish and fish products without any chemical pretreatment of the products, making NMR a valuable tool in the nutritional evaluation and general quality control of fresh and processed fish products.

Keywords

Atlantic salmon Fish fatty acid Omega-3 Marine lipids Quality control Nondestructive methods HR-MAS NMR 

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Marit Aursand
    • 6
  • Inger B. Standal
    • 1
  • I. S. Gribbestad
    • 2
  • Iciar Martinez
    • 3
    • 4
    • 5
  1. 1.Department of Processing TechnologySINTEF OceanTrondheimNorway
  2. 2.Cancer ClinicSt. Olav University HospitalTrondheimNorway
  3. 3.Plentzia Marine Research StationUniversity of the Basque Country UPV-EHUGorlizSpain
  4. 4.IKERBASQUEBasque Foundation for ScienceBilbaoSpain
  5. 5.Norwegian College of Fishery ScienceUniversity of TromsøTromsøNorway
  6. 6.Department of biotechnology and food scienceSINTEF Ocean Processing technology groupTrondheimNorway

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