Mass Spectrometry Analysis of Allergens in Atlantic Salmon Tissues

A collection of mass spectrometric analysis results from different tissues of Atlantic salmon (Salmo salar), including raw muscle, cooked muscle, mucus, and skin. It was generated by the Proteomics and Metabolomics Core Facility at UiT The Arctic University of Norway to identify known and novel salmon allergens.

Use Cases

• Identify protein biomarkers for known allergens by analyzing mass spectrometry data from raw and cooked muscle tissue.
• Compare allergen profiles across different biological matrices such as mucus and skin to discover tissue-specific allergens.
• Validate mass spectrometry findings against known allergen databases using data from Atlantic salmon (Salmo salar) samples.

Strengths

• Data originates from a specialized Proteomics and Metabolomics Core Facility, indicating controlled analytical procedures.
• Includes analysis from four distinct tissue types: raw muscle, cooked muscle, mucus, and skin, enabling comparative studies.

Limitations

• The sample size, number of rows, and specific data columns are unknown, limiting assessment of statistical power and feature scope.
• Lacks explicit metadata on experimental replicates, sample preparation protocols, or quantitative protein abundance measures.

Provenance

Source

Proteomics and Metabolomics Core Facility at UiT The Arctic University of Norway.

Collection Method

Mass spectrometric analysis of tissue samples.

Freshness

Last updated in February 2026, indicating recent maintenance.

Geography

Associated with Norway; specific sample geography unknown.