---
_id: '12975'
abstract:
- lang: eng
  text: "Properly handled fish is usually marketed as “fresh fish” until day 10 after
    fishing. About 40% of the total fishery that is used for direct human consumption
    is marketed in fresh form stored at temperatures up to +2 °C. Currently, there
    are no validated methods available for controlling the recommended period of storage.
    Apart from being a potential source for food fraud, spoiled fish represents a
    major source of foodborne illnesses and intoxications.\r\nIn this study, a rapid
    MALDI-TOF mass spectrometry based screening method was developed using the vitreous
    fluid of fish eyes as specimen for the examination of different days of storage.
    The vitreous fluid was collected from n = 100 freshly fished brown trouts at day
    0, 3, 7, 9, and 11 post mortem (n = 20 brown trouts each day of examination).
    The samples were immediately measured by MALDI-TOF mass spectrometry in linear
    positive mode (mass range m/z 2000–20,000 Da). For quality assurance the experiment
    was repeated with a set of brown trouts (n = 100) originating from the same fish
    farm and with brown trouts (n = 100) originating from a different fish farm. For
    specificity testing rainbow trouts (n = 10) were examined accordingly. All obtained
    mass spectra were processed by means of MALDI Biotyper OC 3.1 and ClinProTools
    3.0 software.\r\nThe MALDI Biotyper approach showed limited applicability for
    the identification of the time of storage. However, it was suitable to reliably
    discriminate between the closely related species brown and rainbow trout. Processing
    by ClinProTools revealed four crucial mass peaks (m/z 2594 Da, m/z 4857 Da, m/z
    4879 Da, m/z 4899 Da) which enabled a reliable differentiation between day 0 and
    3, 7, 9, 11 (rate of correct identification > 90%) as well as the differentiation
    between day 3 and 7, 9, 11 (rate of correct identification > 72%). However, this
    approach showed limited applicability within the end of the tested period of storage
    when comparing between day 7, 9, or 11."
author:
- first_name: Sebastian
  full_name: Ulrich, Sebastian
  id: '85847'
  last_name: Ulrich
  orcid: 0000-0002-4511-9537
- first_name: Philipp–Michael
  full_name: Beindorf, Philipp–Michael
  last_name: Beindorf
- first_name: Barbara
  full_name: Biermaier, Barbara
  last_name: Biermaier
- first_name: Karin
  full_name: Schwaiger, Karin
  last_name: Schwaiger
- first_name: Manfred
  full_name: Gareis, Manfred
  last_name: Gareis
- first_name: Christoph
  full_name: Gottschalk, Christoph
  last_name: Gottschalk
citation:
  ama: Ulrich S, Beindorf P, Biermaier B, Schwaiger K, Gareis M, Gottschalk C. A novel
    approach for the determination of freshness and identity of trouts by MALDI-TOF
    mass spectrometry. <i>Food Control</i>. 2017;80(10):281-289. doi:<a href="https://doi.org/10.1016/j.foodcont.2017.05.005">10.1016/j.foodcont.2017.05.005</a>
  apa: Ulrich, S., Beindorf, P., Biermaier, B., Schwaiger, K., Gareis, M., &#38; Gottschalk,
    C. (2017). A novel approach for the determination of freshness and identity of
    trouts by MALDI-TOF mass spectrometry. <i>Food Control</i>, <i>80</i>(10), 281–289.
    <a href="https://doi.org/10.1016/j.foodcont.2017.05.005">https://doi.org/10.1016/j.foodcont.2017.05.005</a>
  bjps: <b>Ulrich S <i>et al.</i></b> (2017) A Novel Approach for the Determination
    of Freshness and Identity of Trouts by MALDI-TOF Mass Spectrometry. <i>Food Control</i>
    <b>80</b>, 281–289.
  chicago: 'Ulrich, Sebastian, Philipp–Michael Beindorf, Barbara Biermaier, Karin
    Schwaiger, Manfred Gareis, and Christoph Gottschalk. “A Novel Approach for the
    Determination of Freshness and Identity of Trouts by MALDI-TOF Mass Spectrometry.”
    <i>Food Control</i> 80, no. 10 (2017): 281–89. <a href="https://doi.org/10.1016/j.foodcont.2017.05.005">https://doi.org/10.1016/j.foodcont.2017.05.005</a>.'
  chicago-de: 'Ulrich, Sebastian, Philipp–Michael Beindorf, Barbara Biermaier, Karin
    Schwaiger, Manfred Gareis und Christoph Gottschalk. 2017. A novel approach for
    the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry.
    <i>Food Control</i> 80, Nr. 10: 281–289. doi:<a href="https://doi.org/10.1016/j.foodcont.2017.05.005">10.1016/j.foodcont.2017.05.005</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Ulrich, Sebastian</span> ;
    <span style="font-variant:small-caps;">Beindorf, Philipp–Michael</span> ; <span
    style="font-variant:small-caps;">Biermaier, Barbara</span> ; <span style="font-variant:small-caps;">Schwaiger,
    Karin</span> ; <span style="font-variant:small-caps;">Gareis, Manfred</span> ;
    <span style="font-variant:small-caps;">Gottschalk, Christoph</span>: A novel approach
    for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry.
    In: <i>Food Control</i> Bd. 80. Amsterdam, Elsevier  (2017), Nr. 10, S. 281–289'
  havard: S. Ulrich, P. Beindorf, B. Biermaier, K. Schwaiger, M. Gareis, C. Gottschalk,
    A novel approach for the determination of freshness and identity of trouts by
    MALDI-TOF mass spectrometry, Food Control. 80 (2017) 281–289.
  ieee: 'S. Ulrich, P. Beindorf, B. Biermaier, K. Schwaiger, M. Gareis, and C. Gottschalk,
    “A novel approach for the determination of freshness and identity of trouts by
    MALDI-TOF mass spectrometry,” <i>Food Control</i>, vol. 80, no. 10, pp. 281–289,
    2017, doi: <a href="https://doi.org/10.1016/j.foodcont.2017.05.005">10.1016/j.foodcont.2017.05.005</a>.'
  mla: Ulrich, Sebastian, et al. “A Novel Approach for the Determination of Freshness
    and Identity of Trouts by MALDI-TOF Mass Spectrometry.” <i>Food Control</i>, vol.
    80, no. 10, 2017, pp. 281–89, <a href="https://doi.org/10.1016/j.foodcont.2017.05.005">https://doi.org/10.1016/j.foodcont.2017.05.005</a>.
  short: S. Ulrich, P. Beindorf, B. Biermaier, K. Schwaiger, M. Gareis, C. Gottschalk,
    Food Control 80 (2017) 281–289.
  ufg: '<b>Ulrich, Sebastian u. a.</b>: A novel approach for the determination of
    freshness and identity of trouts by MALDI-TOF mass spectrometry, in: <i>Food Control</i>
    80 (2017), H. 10,  S. 281–289.'
  van: Ulrich S, Beindorf P, Biermaier B, Schwaiger K, Gareis M, Gottschalk C. A novel
    approach for the determination of freshness and identity of trouts by MALDI-TOF
    mass spectrometry. Food Control. 2017;80(10):281–9.
date_created: 2025-06-15T10:29:56Z
date_updated: 2025-06-18T12:06:11Z
department:
- _id: DEP4010
doi: 10.1016/j.foodcont.2017.05.005
extern: '1'
intvolume: '        80'
issue: '10'
keyword:
- MALDI-TOF
- Mass spectrometry
- Freshness
- Fish
- Quality control
- Authenticity
language:
- iso: eng
page: 281-289
place: Amsterdam
publication: Food Control
publication_identifier:
  issn:
  - 0956-7135
publication_status: published
publisher: 'Elsevier '
quality_controlled: '1'
status: public
title: A novel approach for the determination of freshness and identity of trouts
  by MALDI-TOF mass spectrometry
type: scientific_journal_article
user_id: '83781'
volume: 80
year: '2017'
...