Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance

Farmed salmon fillets were dry-salted for 24 h. Both salted and unsalted samples were submitted to oxidative conditions at 50 °C in an oven with circulating air. Lipids of both samples were extracted daily from aliquots and studied by 1H nuclear magnetic resonance. The 1H Nuclear Magnetic Resonance spectra of the salmon lipids, as well as their usefulness for determining the proportions of different acyl groups are commented on. Furthermore, not only the rate of degradation of different acyl groups but also the rate of generation of oxidation compounds can be evaluated simultaneously throughout the oxidation process, showing the use of this technique to study the oxidative stability of fish lipids samples and their oxidation degree. The reduction of the oxidative stability of the lipids, caused by the dry-salting process, is proved.