Hence, spoilage causes both nutritional value and organoleptic characteristic losses. These transformations and alterations start affecting the metabolomic composition, which is also associated with physical characteristic changes, such as odor, muscle softness, and the color of the eyes and gills. After catching, the rate of fish freshness is at the maximum level, but due to the action of bacteria, enzymes, and autoxidation of the fat, it progressively decreases over time. It is also influenced by the method of fishing, the onboard handling, and storage temperature. The deterioration of fish (fish spoilage) is the result of several phenomena that are both physic-chemical, biochemical, and microbiological, and begins at its postharvest, progresses rapidly after a few hours of landing, and continues all along the post-mortem phase. After a fish is captured, several changes, both metabolic and physical, occur, which translate into a high loss in its nutritional values. When dealing with fish and fish products, a precise definition of freshness becomes very important, as among all foods they are much more perishable and, hence, susceptible to high postmortem changes that lead to different types of losses. In this way, it was also possible to detect further biomarkers characterizing the freshness and quality status of both red mullets and bogues. Furthermore, NMR in combination with chemometrics allowed us to estimate a further kinetic model able to represent the spoilage evolution by considering the entire metabolome. The HR-NMR spectroscopy data were useful for calculating a kinetic model that was able to predict the evolution of different compounds related to fish freshness, such as trimethylamine (TMA-N) and adenosine-5′-triphosphate (ATP) catabolites for the K-index. In particular, a High-Resolution Nuclear Magnetic Resonance (HR-NMR)-based metabolomics approach was applied to study the metabolic profile changes that occur in fish spoilage. In this research, it was observed how different temperatures of storage and shelf-life (+4 ☌ and 0 ☌) may affect the metabolic profile of red mullet ( Mullus barbatus) and bogue ( Boops boops) fish samples over time, specifically observing the alteration of freshness and quality. Moreover, they particularly effect the kind of fish we considered. The storage temperature and the time that elapses following the catching of the fish are fundamental parameters that define and influence both the degree of freshness and nutritional quality. Fish freshness and quality can be measured through several indices that can be both chemical and physical.
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