A new method for assessing the freshness of fish meat based on metabolome analysis technology

While the freshness of fish meat can be assessed by its appearance, viable bacteria counts, and K values [1], objectively assessing freshness is extremely difficult. The emerging technology of metabolomics, which provides comprehensive analysis of metabolites, has attracted increasing attention as an important tool for food quality assessment [2,3]. As fish meat loses freshness and begins to deteriorate, various metabolites are either formed or changed. We hypothesized that a comprehensive analysis of these metabolites could provide clarify the changes in the freshness of fish meat. NMR-based metabolomic analysis has been reported to show the changes that occur in the metabolite profiles of shellfish during storage [4]. However, no studies have clarified the changes in the metabolites of fish meat during storage, nor have predictive models been developed to assess fish meat freshness. In this study, yellowtail muscle was used as a model for assessing changes in fish meat freshness during storage. The metabolites that changed during storage were analyzed to determine the potential of this method for use as a freshness assessment tool.