水产品中ATP及其关联化合物研究进展
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摘要
三磷酸腺苷(ATP)降解是水产品死后肌肉中发生的重要生化反应之一,ATP的降解程度不仅可以作为表征鱼类鲜活程度的重要指标,而且对水产品的风味也有影响。本文对水产品中ATP及其关联化合物的代谢机制、与鲜度及风味的关联及检测方法进行了全面综述,并分析了其在水产品贮藏及加工过程中的含量变化,旨在对优化水产品贮藏及加工条件提供借鉴意义,以满足消费者对水产品鲜度及品质日益增长的需求。
The degradation of ATP is one of the most important biochemical changes in the post-mortem muscle of aquatic products,and numerous researches have shown that the degradation degree of ATP can not only serve as a significant index for reflecting fish fresh,but also influence the flavor of aquatic products. The degradation mechanisms of ATP and its related compounds,the relationship with freshness and umami and detection methods of aquatic products,and the change of content in storage and processing were reviewed in this paper,aimed at providing reference to optimize the conditions of storage and processing of aquatic products,to meet customers growing demands for the freshness and quality of the aquatic products.
The degradation of ATP is one of the most important biochemical changes in the post-mortem muscle of aquatic products,and numerous researches have shown that the degradation degree of ATP can not only serve as a significant index for reflecting fish fresh,but also influence the flavor of aquatic products. The degradation mechanisms of ATP and its related compounds,the relationship with freshness and umami and detection methods of aquatic products,and the change of content in storage and processing were reviewed in this paper,aimed at providing reference to optimize the conditions of storage and processing of aquatic products,to meet customers growing demands for the freshness and quality of the aquatic products.
引文
[1]Jennings S,Stentiford G D,Leocadio A M,et al. Aquatic food security:insights into challenges and solutions from an analysis of interactions between fisheries,aquaculture,food safety,human health,fish and human welfare,economy and environment[J]. Fish and Fisheries,2016,17(4):893-938.
[2]Jung S,Ko B S,Jang H J,et al. Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole(Pleuronectes herzensteini)[J]. Food Science and Biotechnology,2018,27(1):261-267.
[3]Milne D,Powell S M. Limited microbial growth in Atlantic salmon packed in a modified atmosphere[J]. Food Control,2014,42:29-33.
[4]Watabe S,Ushio H,Iwamoto M,et al. Temperature-dependency of rigor-mortis of fish muscle:myofibrillar Mg2+-atpase activity and Ca2+ uptake by sarcoplasmic reticulum[J]. Journal of Food Science,1989,54(5):1107-1107.
[5]Hamada-Sato N,Usui K,Kobayashi T,et al. Quality assurance of raw fish based on HACCP concept[J]. Food Control,2005,16(4):301-307.
[6]Qiu W Q,Chen S S,Xie J,et al. Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD[J]. LWT-Food Science and Technology,2016,67:187-193.
[7]Hong H,Regenstein J M,Luo Y. The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle:A review[J]. Critical Reviews in Food Science and Nutrition,2017,57(9):1787-1798.
[8]Ocaňo-Higuera V M,Marquez-Ríos E,Canizales-Dávila M,et al. Postmortem changes in cazon fish muscle stored on ice[J]. Food Chemistry,2009,116(4):933-938.
[9]SaitoT,Arai K I,Tanaka T. Changes in adenine nucleotides of squid muscle[J]. Nature,1958,181(4616):1127.
[10]Arai & Amp KI,Saito T. Changes in adenine nucleotides in the muscles of some marine invertebrates[J].Nature,1961,192(4801):451-452.
[11]Dingle J R,Hines J A,Fraser D I. Post-mortem degradation of adenine nucleotides in muscle of the lobster,Homarus americanus[J]. Journal of Food Science,1968,33(1):100-103.
[12]Hiltz D F,Dyer W J. Principal acid-soluble nucleotides in adductor muscle of the scallop Placopecten magellanicus and their degradation during postmortem storage in ice[J]. Journal of the Fisheries Board of Canada,1970,27(1):83-92.
[13]Yokoyama Y,M Sakaguchi,F Kawai,et al. Changes in concentration of ATP-related compounds in various tissues of oyster during ice storage[J]. Nippon Suisan Gakkaishi,1992,58:2125-2136.
[14]Wang Q,Xue C,Li Z,et al. Changes in the contents of ATP and its related breakdown compounds in various tissues of oyster during frozen storage[J]. Journal of Ocean University of China,2007,6(4):407-412.
[15]de Mattio N D V,Paredi M E,Crupkin M. Post mortem changes in glycogen,ATP,hypoxanthine and 260250 absorbance ratio in extracts of adductor muscles from Aulacomya ater ater(Molina)at different biological conditions[J]. Comparative Biochemistry and Physiology Part A:Physiology,1992,103(3):605-608.
[16]Saito T. A new method for estimating the freshness of fish[J].Nippon Suisan Gakkaishi,1959,24:749-750.
[17]Li D,Zhang L,Song S,et al. The role of microorganisms in the degradation of adenosine triphosphate(ATP)in chill-stored common carp(Cyprinuscarpio)fillets[J]. Food Chemistry,2017,224:347-352.
[18]Guizani N,Al-Busaidy M A,Al-Belushi I M,et al. The effect of storage temperature on histamine production and the freshness of yellowfin tuna(Thunnus albacares)[J]. Food Research International,2005,38(2):215-222.
[19]Kuda T,Fujita M,Goto H,et al. Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicas[J]. LWT-Food Science and Technology,2007,40(7):1186-1190.
[20]Karube I,Matsuoka H,Suzuki S,et al. Determination of fish freshness with an enzyme sensor system[J]. Journal of Agricultural and Food Chemistry,1984,32(2):314-319.
[21]Gill TA,Thompson JW,Gould S,et al. Characterization of quality deterioration of yellow fin tuna[J]. J Food Sci,1987,52:580-583.
[22]Burns G B. Objective procedure for fish freshness evaluation based on nucleotide changes using a HPLC system. Fisheries and Oceans,Scotia-Fund Region,Nova Scotia[J]. Can Tech Rep Fish Aquat Sci,1985,1373:35.
[23]Luong J H T,Male K B,Masson C,et al. Hypoxanthine ratio determination in fish extract using capillary electrophoresis and immobilized enzymes[J]. J Food Sci,1992,57:77-81.
[24]王丹妮.冷藏条件下缢蛏,文蛤体内ATP降解途径及品质变化的探究[D].上海:上海海洋大学,2016.
[25]Matsumoto M,Yamanaka H. Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness[J]. Nippon Suisan Gakkaishi,1990,56(7):1145-1149.
[26]宋雪.冷藏条件下中华绒螯蟹与三疣梭子蟹ATP降解途径的探究及品质变化的评价[D].上海:上海海洋大学,2016.
[27]Conn H. “Umami”:The fifth basic taste[J]. Nutrition & Food Science,1992,92(2):21-23.
[28]Mendes R,Quinta R,Nunes M L. Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast[J]. European Food Research and Technology,2001,212(2):141-146.
[29]Yoshida Y. Umami taste and traditional seasonings[J]. Food Reviews International,1998,14(2-3):213-246.
[30]Chen D,Zhang M. Non-volatile taste active compounds in the meat of Chinese mitten crab[J]. Food Chem,2007,104:1200-1205.
[31]Xu Y,Chen Y,Cao Y,et al. Effect of steam cooking on textural properties and taste compounds of shrimp(Metapenaeusensis)[J]. Food Science and Technology Research,2016,22(1):75-81.
[32]Hwang D F,Chen T Y,Shiau C Y,et al. Seasonal variations of free amino acids and nucleotide related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes[J]. Fisheries Science,2000,66(6):1123-1129.
[33]Hernández-Cázares A S,Aristoy M-C,Toldrá F. Nucleotides and their degradation products during processing of dry-cured ham,measured by HPLC and an enzyme sensor[J]. Meat Sci,2011,87:125-129.
[34]Ryder J M. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography[J]. Journal of Agricultural and Food Chemistry,1985,33(4):678-680.
[35]Nanjyo Y,Yao T. Rapid measurement of fish freshness indices by an amperometric flow-injection system with a 16-way switching valve and immobilized enzyme reactors[J]. Analytica Chimica Acta,2002,470(2):175-183.
[36]Zheng J,Tao N,Gong J,et al. Comparison of non-volatile taste-active compounds between the cooked meats of pre-and post-spawning Yangtze Coiliaectenes[J]. Fisheries Science,2015,81(3):559-568.
[37]Cohn W E,Carter C E. The separation of adenosine polyphosphates by ion exchange and paper chromatography1[J]. Journal of the American Chemical Society,1950,72(9):4273-4275.
[38]Li D,Qin N,Zhang L,et al. Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp(Cyprinus carpio)fillets stored at 4 ℃:An in vivo study[J]. Food Chemistry,2016,211:812-818.
[39]Li K,Luo Y,Shen H. Postmortem changes of crucian carp(carassius auratus)during storage in ice[J]. International Journal of Food Properties,2015,18(1):205-212.
[40]AlasalvarC,Taylor K D A,?ksüz A,et al. Comparison of freshness quality of cultured and wild sea bass(Dicentrarchus labrax)[J]. Journal of Food Science,2002,67(9):3220-3226.
[41]Zhang R,Qiu W,Zhang M,et al. Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill[J]. LWT-Food Science and Technology,2018,87:142-150.
[42]Chiou T Z E K,Lai M M E I,Lan H L,et al. Extractive component changes in the foot muscle of live small abalone during storage[J]. Fisheries Science,2002,68(2):380-387.
[43]Yoneda C,Kasamatsu C,Hatae K,et al. Changes in taste and textural properties of the foot of the Japanese cockle(Fulviamutica)by cooking and during storage[J]. Fisheries Science,2002,68(5):1138-1144.
[44]Graven P,Tambalo M,Scapozza L,et al. Purine metabolite and energy charge analysis of Trypanosoma brucei cells in different growth phases using an optimized ion-pair RP-HPLC/UV for the quantification of adenine and guanine pools[J]. Experimental Parasitology,2014,141:28-38.
[45]Mora L,Hernández-Cázares A S,Aristoy M C,et al. Hydrophilic interaction chromatographic determination of adenosine triphosphate and its metabolites[J]. Food Chemistry,2010,123(4):1282-1288.
[46]Nguyen A L,Luong J H,Masson C. Determination of nucleotides in fish tissues using capillary electrophoresis[J]. Anal Chem,1990,62:2490-2493.
[47]Soga T,Ishikawa T,Igarashi S,et al. Analysis of nucleotides by pressure-assisted capillary electrophoresis-mass spectrometry using silanol mask technique[J]. Journal of Chromatography A,2007,1159(1-2):125-133.
[48]董彩文.生物传感器在鱼肉鲜度测定中的应用[J].食品工业,2005,26(1):48-50.
[49]Okuma H,Watanabe E. Flow system for fish freshness determination based on double multi-enzyme reactor electrodes[J]. Biosensors and Bioelectronics,2002,17(5):367-372.
[50]Annamalai J,Sasikala R,Debbarma J,et al. Effect of delayed icing on the quality of white shrimp(Litopenaeus vannamei)during chilled storage[J]. Journal of Food Processing and Preservation,2015,39(6):2878-2885.
[51]Liu J K,Zhao S M,Xiong S B,et al. Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix[J]. Fisheries Science,2009,75(4):1067-1075.
[52]Aubourg S P,Rodríguez A,Sierra Y,et al. Sensory and physical change in chilled carmedcohocalmon(Oncorhynchus kisutch):effect of previous optimized hydrostatic high-pressure conditions[J].Food and Bioprocess Technology,2013,6(6):1539-1549.
[53]Yue J,Zhang Y,Jin Y,et al. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles[J]. Food Chemistry,2016,194:12-19.
[54]甘晓玲.超高压处理对南美白对虾虾仁的品质影响[D]. 杭州:浙江大学,2012.
[2]Jung S,Ko B S,Jang H J,et al. Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole(Pleuronectes herzensteini)[J]. Food Science and Biotechnology,2018,27(1):261-267.
[3]Milne D,Powell S M. Limited microbial growth in Atlantic salmon packed in a modified atmosphere[J]. Food Control,2014,42:29-33.
[4]Watabe S,Ushio H,Iwamoto M,et al. Temperature-dependency of rigor-mortis of fish muscle:myofibrillar Mg2+-atpase activity and Ca2+ uptake by sarcoplasmic reticulum[J]. Journal of Food Science,1989,54(5):1107-1107.
[5]Hamada-Sato N,Usui K,Kobayashi T,et al. Quality assurance of raw fish based on HACCP concept[J]. Food Control,2005,16(4):301-307.
[6]Qiu W Q,Chen S S,Xie J,et al. Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD[J]. LWT-Food Science and Technology,2016,67:187-193.
[7]Hong H,Regenstein J M,Luo Y. The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle:A review[J]. Critical Reviews in Food Science and Nutrition,2017,57(9):1787-1798.
[8]Ocaňo-Higuera V M,Marquez-Ríos E,Canizales-Dávila M,et al. Postmortem changes in cazon fish muscle stored on ice[J]. Food Chemistry,2009,116(4):933-938.
[9]SaitoT,Arai K I,Tanaka T. Changes in adenine nucleotides of squid muscle[J]. Nature,1958,181(4616):1127.
[10]Arai & Amp KI,Saito T. Changes in adenine nucleotides in the muscles of some marine invertebrates[J].Nature,1961,192(4801):451-452.
[11]Dingle J R,Hines J A,Fraser D I. Post-mortem degradation of adenine nucleotides in muscle of the lobster,Homarus americanus[J]. Journal of Food Science,1968,33(1):100-103.
[12]Hiltz D F,Dyer W J. Principal acid-soluble nucleotides in adductor muscle of the scallop Placopecten magellanicus and their degradation during postmortem storage in ice[J]. Journal of the Fisheries Board of Canada,1970,27(1):83-92.
[13]Yokoyama Y,M Sakaguchi,F Kawai,et al. Changes in concentration of ATP-related compounds in various tissues of oyster during ice storage[J]. Nippon Suisan Gakkaishi,1992,58:2125-2136.
[14]Wang Q,Xue C,Li Z,et al. Changes in the contents of ATP and its related breakdown compounds in various tissues of oyster during frozen storage[J]. Journal of Ocean University of China,2007,6(4):407-412.
[15]de Mattio N D V,Paredi M E,Crupkin M. Post mortem changes in glycogen,ATP,hypoxanthine and 260250 absorbance ratio in extracts of adductor muscles from Aulacomya ater ater(Molina)at different biological conditions[J]. Comparative Biochemistry and Physiology Part A:Physiology,1992,103(3):605-608.
[16]Saito T. A new method for estimating the freshness of fish[J].Nippon Suisan Gakkaishi,1959,24:749-750.
[17]Li D,Zhang L,Song S,et al. The role of microorganisms in the degradation of adenosine triphosphate(ATP)in chill-stored common carp(Cyprinuscarpio)fillets[J]. Food Chemistry,2017,224:347-352.
[18]Guizani N,Al-Busaidy M A,Al-Belushi I M,et al. The effect of storage temperature on histamine production and the freshness of yellowfin tuna(Thunnus albacares)[J]. Food Research International,2005,38(2):215-222.
[19]Kuda T,Fujita M,Goto H,et al. Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicas[J]. LWT-Food Science and Technology,2007,40(7):1186-1190.
[20]Karube I,Matsuoka H,Suzuki S,et al. Determination of fish freshness with an enzyme sensor system[J]. Journal of Agricultural and Food Chemistry,1984,32(2):314-319.
[21]Gill TA,Thompson JW,Gould S,et al. Characterization of quality deterioration of yellow fin tuna[J]. J Food Sci,1987,52:580-583.
[22]Burns G B. Objective procedure for fish freshness evaluation based on nucleotide changes using a HPLC system. Fisheries and Oceans,Scotia-Fund Region,Nova Scotia[J]. Can Tech Rep Fish Aquat Sci,1985,1373:35.
[23]Luong J H T,Male K B,Masson C,et al. Hypoxanthine ratio determination in fish extract using capillary electrophoresis and immobilized enzymes[J]. J Food Sci,1992,57:77-81.
[24]王丹妮.冷藏条件下缢蛏,文蛤体内ATP降解途径及品质变化的探究[D].上海:上海海洋大学,2016.
[25]Matsumoto M,Yamanaka H. Post-mortem biochemical changes in the muscle of kuruma prawn during storage and evaluation of the freshness[J]. Nippon Suisan Gakkaishi,1990,56(7):1145-1149.
[26]宋雪.冷藏条件下中华绒螯蟹与三疣梭子蟹ATP降解途径的探究及品质变化的评价[D].上海:上海海洋大学,2016.
[27]Conn H. “Umami”:The fifth basic taste[J]. Nutrition & Food Science,1992,92(2):21-23.
[28]Mendes R,Quinta R,Nunes M L. Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast[J]. European Food Research and Technology,2001,212(2):141-146.
[29]Yoshida Y. Umami taste and traditional seasonings[J]. Food Reviews International,1998,14(2-3):213-246.
[30]Chen D,Zhang M. Non-volatile taste active compounds in the meat of Chinese mitten crab[J]. Food Chem,2007,104:1200-1205.
[31]Xu Y,Chen Y,Cao Y,et al. Effect of steam cooking on textural properties and taste compounds of shrimp(Metapenaeusensis)[J]. Food Science and Technology Research,2016,22(1):75-81.
[32]Hwang D F,Chen T Y,Shiau C Y,et al. Seasonal variations of free amino acids and nucleotide related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes[J]. Fisheries Science,2000,66(6):1123-1129.
[33]Hernández-Cázares A S,Aristoy M-C,Toldrá F. Nucleotides and their degradation products during processing of dry-cured ham,measured by HPLC and an enzyme sensor[J]. Meat Sci,2011,87:125-129.
[34]Ryder J M. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography[J]. Journal of Agricultural and Food Chemistry,1985,33(4):678-680.
[35]Nanjyo Y,Yao T. Rapid measurement of fish freshness indices by an amperometric flow-injection system with a 16-way switching valve and immobilized enzyme reactors[J]. Analytica Chimica Acta,2002,470(2):175-183.
[36]Zheng J,Tao N,Gong J,et al. Comparison of non-volatile taste-active compounds between the cooked meats of pre-and post-spawning Yangtze Coiliaectenes[J]. Fisheries Science,2015,81(3):559-568.
[37]Cohn W E,Carter C E. The separation of adenosine polyphosphates by ion exchange and paper chromatography1[J]. Journal of the American Chemical Society,1950,72(9):4273-4275.
[38]Li D,Qin N,Zhang L,et al. Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp(Cyprinus carpio)fillets stored at 4 ℃:An in vivo study[J]. Food Chemistry,2016,211:812-818.
[39]Li K,Luo Y,Shen H. Postmortem changes of crucian carp(carassius auratus)during storage in ice[J]. International Journal of Food Properties,2015,18(1):205-212.
[40]AlasalvarC,Taylor K D A,?ksüz A,et al. Comparison of freshness quality of cultured and wild sea bass(Dicentrarchus labrax)[J]. Journal of Food Science,2002,67(9):3220-3226.
[41]Zhang R,Qiu W,Zhang M,et al. Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill[J]. LWT-Food Science and Technology,2018,87:142-150.
[42]Chiou T Z E K,Lai M M E I,Lan H L,et al. Extractive component changes in the foot muscle of live small abalone during storage[J]. Fisheries Science,2002,68(2):380-387.
[43]Yoneda C,Kasamatsu C,Hatae K,et al. Changes in taste and textural properties of the foot of the Japanese cockle(Fulviamutica)by cooking and during storage[J]. Fisheries Science,2002,68(5):1138-1144.
[44]Graven P,Tambalo M,Scapozza L,et al. Purine metabolite and energy charge analysis of Trypanosoma brucei cells in different growth phases using an optimized ion-pair RP-HPLC/UV for the quantification of adenine and guanine pools[J]. Experimental Parasitology,2014,141:28-38.
[45]Mora L,Hernández-Cázares A S,Aristoy M C,et al. Hydrophilic interaction chromatographic determination of adenosine triphosphate and its metabolites[J]. Food Chemistry,2010,123(4):1282-1288.
[46]Nguyen A L,Luong J H,Masson C. Determination of nucleotides in fish tissues using capillary electrophoresis[J]. Anal Chem,1990,62:2490-2493.
[47]Soga T,Ishikawa T,Igarashi S,et al. Analysis of nucleotides by pressure-assisted capillary electrophoresis-mass spectrometry using silanol mask technique[J]. Journal of Chromatography A,2007,1159(1-2):125-133.
[48]董彩文.生物传感器在鱼肉鲜度测定中的应用[J].食品工业,2005,26(1):48-50.
[49]Okuma H,Watanabe E. Flow system for fish freshness determination based on double multi-enzyme reactor electrodes[J]. Biosensors and Bioelectronics,2002,17(5):367-372.
[50]Annamalai J,Sasikala R,Debbarma J,et al. Effect of delayed icing on the quality of white shrimp(Litopenaeus vannamei)during chilled storage[J]. Journal of Food Processing and Preservation,2015,39(6):2878-2885.
[51]Liu J K,Zhao S M,Xiong S B,et al. Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix[J]. Fisheries Science,2009,75(4):1067-1075.
[52]Aubourg S P,Rodríguez A,Sierra Y,et al. Sensory and physical change in chilled carmedcohocalmon(Oncorhynchus kisutch):effect of previous optimized hydrostatic high-pressure conditions[J].Food and Bioprocess Technology,2013,6(6):1539-1549.
[53]Yue J,Zhang Y,Jin Y,et al. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles[J]. Food Chemistry,2016,194:12-19.
[54]甘晓玲.超高压处理对南美白对虾虾仁的品质影响[D]. 杭州:浙江大学,2012.