The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets

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• 作者：Dapeng Li^a ; Longteng Zhang^a ; Sijia Song^a ; Zhiying Wang^a ; Chunli Kong^a ; Yongkang Luo^a ; ^b ; ^{luoyongkang@263.net} ; ^{luoyongkang@cau.edu.cn}
• 关键词：Adenosine triphosphate (PubChem CID ; 5957) ; Adenosine diphosphate (PubChem CID ; 6022) ; Adenosine monophosphate (PubChem CID ; 6083) ; Inosine monophosphate (PubChem CID ; 8582) ; Hypoxanthine ribonucleoside (PubChem CID ; 6021) ; Hypoxanthine (PubChem CID ; 790)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：347-352
• 全文大小：609 K
• 卷排序：224

文摘

AMPD was derived from the carp itself, and less related to the microbe. ACP was derived from the carp in the first 2 days’ storage. ACP was derived from both fish and spoilage bacteria in middle and later stages of storage. Degradation of ATP to IMP was less related to the microorganism. Transformation of HxR to Hx was quite related with spoilage bacteria.