冷藏条件下蟹肉中ATP关联产物含量变化及其降解途径的探究
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摘要
以中华绒螯蟹及三疣梭子蟹为研究对象,测定其在冷藏条件下肌肉组织中ATP关联产物种类及含量变化,并对2种蟹ATP降解途径进行探究。结果发现,在中华绒螯蟹和三疣梭子蟹肉中共检测出8种三磷酸腺苷(ATP)关联产物,分别为ATP、二磷酸腺苷(ADP)、单磷酸腺苷(AMP)、肌苷酸(IMP)、腺苷(Ad R)、次黄嘌呤核苷(Hx R)、次黄嘌呤(Hx)和黄嘌呤(Xt),且2种蟹检出种类相同;在贮藏过程中,2种蟹肉中ATP含量持续下降,2 d后分别下降了97%和93%,ADP、AMP、IMP、Hx R均先上升后下降,Hx和Xt持续上升,同时检测到少量Ad R;推测中华绒螯蟹和三疣梭子蟹死后ATP降解途径相同且有2条,一条途径为ATP→ADP→AMP→IMP→Hx R→Hx→Xt,另一条为ATP→ADP→AMP→Ad R→Hx R→Hx→Xt;根据ATP的降解途径,将K值修正为Ks值,通过线性拟合发现Ks值与中华绒螯蟹及三疣梭子蟹感官评分之间有极显著的相关性。
The changes in the content of adenosine triphosphate( ATP) and its related breakdown compounds in Eriocheir sinensis and Portunus trituberculatus meat were investigated,and the degradation pathway of ATP and its related compounds was also explored in two crabs meat during chilled storage.8 ATP- related compounds were detected both in E. sinensis and P. trituberculatus meat which were adenosine triphosphate( ATP),adenosine diphosphate( ADP),adenosine monophosphate( AMP),inosinic acid( IMP),adenosine( Ad R),inosine( Hx R),hypoxanthine( Hx),xanthine( Xt).ATP declined continuously and fell by 97% and 93% after 2 days,the contents of ADP,AMP,IMP and Hx R raised at first then fell down. Hx and Xt were increasing continuously. A few amounts of Ad R were also detected during chilled storage in two crabs. The degradation pathways of two crabs were same and proposed: one was ATP→ADP→AMP→IMP→Hx R→Hx→Xt,the other was ATP→ADP→AMP→Ad R→Hx R→Hx→Xt.According to its pathways,K- value was revised as Ks- value,and it had a significant correlation between Ks- value and sensory evaluation in two crabs by linear fitting.
The changes in the content of adenosine triphosphate( ATP) and its related breakdown compounds in Eriocheir sinensis and Portunus trituberculatus meat were investigated,and the degradation pathway of ATP and its related compounds was also explored in two crabs meat during chilled storage.8 ATP- related compounds were detected both in E. sinensis and P. trituberculatus meat which were adenosine triphosphate( ATP),adenosine diphosphate( ADP),adenosine monophosphate( AMP),inosinic acid( IMP),adenosine( Ad R),inosine( Hx R),hypoxanthine( Hx),xanthine( Xt).ATP declined continuously and fell by 97% and 93% after 2 days,the contents of ADP,AMP,IMP and Hx R raised at first then fell down. Hx and Xt were increasing continuously. A few amounts of Ad R were also detected during chilled storage in two crabs. The degradation pathways of two crabs were same and proposed: one was ATP→ADP→AMP→IMP→Hx R→Hx→Xt,the other was ATP→ADP→AMP→Ad R→Hx R→Hx→Xt.According to its pathways,K- value was revised as Ks- value,and it had a significant correlation between Ks- value and sensory evaluation in two crabs by linear fitting.
引文
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[3]全国水产标准化技术委员会水产品加工分技术委员会.SC/T3048-2014.鱼类鲜度指标K值的测定高效液相色谱法[S].北京:中国标准出版社,2014.
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[5]Arai K.Effect of storing temperature upon the content of muscular nucleotide of some seashells[J].Bulletin of the Faculty of Fisheries Hokkaido University,1961b,11:225-229.
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[7]邱伟强,谢晶,陈舜胜,等.虾类冷藏期间ATP关联产物含量的变化及其降解途径的研究[J].现代食品科技,2015,31(10):1-9.
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[14]卜俊芝.三种海蟹营养和风味成分的研究[D].杭州:浙江工商大学,2012.
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[16]Howgate P.A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage[J].International Journal of Food Science and Technology,2005,41(4):341-353.
[17]Cox D H,Karahadian C.Evaluation of microbial counts,nucleotide degradation,and sensory attributes of cultured and wild yellow perch(Perca flavescens)during refrigerated storage[J].Journal of Aquatic Food Product Technology,1998,7(1):5-26.
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[19]Woyewoda A D,Shaw S J,Ke P J,et al.Recommended laboratory methods for assessment of fish quality[J].Canadian Technical Report of Fisheries and Aquatic sciences,1986,1448:53-57.
[20]戚晓玉,李燕,周培根.日本沼虾冰藏期间ATP降解产物变化及鲜度评价[J].水产学报,2001,25(5):482-484.
[21]Wang Q,Xue C H,Li Z J,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.
[22]刘亚,章超桦,陆子锋.高效液相色谱法检测水产品中的ATP关联化合物[J].分析与检测,2010,36(6):137-141.
[23]Olafsdottir G,Martinsdottir E,Oehlenschlager J,et al.Methods to evaluate fish freshness in research and industry[J].Trends in Food Science&Technology,1997,8(8):258-265.
[2]Saito T,Arai K,Matsuyoshi M.A new method for estimating the freshness of fish[J].Bulletin of Japanese Society of Scientific Fisheries,1959,24(9):749-750.
[3]全国水产标准化技术委员会水产品加工分技术委员会.SC/T3048-2014.鱼类鲜度指标K值的测定高效液相色谱法[S].北京:中国标准出版社,2014.
[4]Arai K I,Saito T.Changes in adenine nucleotides in the muscle of some marine invertebrates[J].Nature,1961,480(192):451-452.
[5]Arai K.Effect of storing temperature upon the content of muscular nucleotide of some seashells[J].Bulletin of the Faculty of Fisheries Hokkaido University,1961b,11:225-229.
[6]Iwamoto M,Yamanaka H,Watabe S,et al.Changes in ATP and related breakdown compounds in the adductor muscle of itayagai scallop Pecten ablicans during storage at various temperatures[J].Nippon Suisan Gakkaishi,1970,36:977-992.
[7]邱伟强,谢晶,陈舜胜,等.虾类冷藏期间ATP关联产物含量的变化及其降解途径的研究[J].现代食品科技,2015,31(10):1-9.
[8]金超,赵艳.三疣梭子蟹在4℃和0℃冷藏条件下的品质评价研究[J].食品工业科技,2010,31(9):317-320.
[9]秦辉.中华绒螯蟹冻藏品质的研究[D].无锡:江南大学,2008.
[10]Lorentzen G,Skuland A V,Sone I,et al.Determination of the shelf life of cluster of the red king crab(Paralithodes Camtschaticus)during chilled storage[J].Food Control,2014,42(2):207-213.
[11]中国国家标准化管理委员会.GB/T27404-2008.实验室质量控制规范—食品理化检测[S].北京:中国标准出版社,2008.
[12]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):1107-1115.
[13]Chen D W.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[14]卜俊芝.三种海蟹营养和风味成分的研究[D].杭州:浙江工商大学,2012.
[15]须山三千三,鸿巢章二.水产食品学[M].上海:上海科学技术出版社,1992:125-140.
[16]Howgate P.A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage[J].International Journal of Food Science and Technology,2005,41(4):341-353.
[17]Cox D H,Karahadian C.Evaluation of microbial counts,nucleotide degradation,and sensory attributes of cultured and wild yellow perch(Perca flavescens)during refrigerated storage[J].Journal of Aquatic Food Product Technology,1998,7(1):5-26.
[18]Massa A E,Palacios D L,Paredi M,et al.Postmortem changes in quality indices of ice-stored flounder(Paralichithys patagonicus)[J].Journal of Food Biochemistry,2005,29(5):570-590.
[19]Woyewoda A D,Shaw S J,Ke P J,et al.Recommended laboratory methods for assessment of fish quality[J].Canadian Technical Report of Fisheries and Aquatic sciences,1986,1448:53-57.
[20]戚晓玉,李燕,周培根.日本沼虾冰藏期间ATP降解产物变化及鲜度评价[J].水产学报,2001,25(5):482-484.
[21]Wang Q,Xue C H,Li Z J,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.
[22]刘亚,章超桦,陆子锋.高效液相色谱法检测水产品中的ATP关联化合物[J].分析与检测,2010,36(6):137-141.
[23]Olafsdottir G,Martinsdottir E,Oehlenschlager J,et al.Methods to evaluate fish freshness in research and industry[J].Trends in Food Science&Technology,1997,8(8):258-265.