Fish among other food can easily become spoilage. However, the existing literature endeavouring into a holistic investigation of fish metabolome during storage is scarce. There is a need for a powerful tool for more in-depth determinations. The present study is leveraging high-resolution mass spectrometry (HRMS)-based untargeted foodomics in the exploration of potential indicators for fish freshness. Three batches of fish fillets were stored in the refrigerator (+4 °C) for 0, 24, 48, and 72 h. Features were detected via UPLC-Q-Orbitrap HRMS and hereby undergone selection, identification, and verification. Eight sensitive indicators with significant time-dependent responses were yielded. The loss of freshness in fish is manifested in the upregulation of uracil, hypoxanthine, and inosine (involved in nucleotide changes) and α-linolenic acid, docosahexaenoic acid, arachidonic acid, and linoleic acid (involved in lipid hydrolysis) as well as in the downregulation of decanoylcarnitine (involved in fatty acid metabolism). Our work provides a promising approach to assess the quality of fish during storage and gain deeper insights into the metabolic reaction.

中文翻译：

---

使用高分辨率质谱法的非靶向食品组学策略揭示了鱼类新鲜度的潜在指标

鱼和其他食物很容易变质。然而，致力于对鱼类在储存过程中的代谢组进行整体研究的现有文献很少。需要一个强大的工具来进行更深入的确定。本研究利用基于高分辨率质谱 (HRMS) 的非靶向食品组学来探索鱼类新鲜度的潜在指标。三批鱼片在冰箱 (+4 °C) 中储存 0、24、48 和 72 小时。通过 UPLC-Q-Orbitrap HRMS 检测特征，并在此进行选择、识别和验证。产生了八个具有显着时间依赖性响应的敏感指标。鱼的新鲜度损失表现为尿嘧啶、次黄嘌呤和肌苷（参与核苷酸变化）和α-亚麻酸的上调，二十二碳六烯酸、花生四烯酸和亚油酸（参与脂质水解）以及下调癸酰肉碱（参与脂肪酸代谢）。我们的工作提供了一种很有前景的方法来评估储存期间鱼的质量并深入了解代谢反应。