鳙和棕点石斑鱼冷藏过程中ATP关联化合物的变化
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摘要
为分析鳙和棕点石斑鱼贮藏过程中ATP关联产物含量的变化,本研究以高氯酸溶液作为蛋白沉淀剂,运用高效液相色谱法(HPLC),分析(4±1)°C和(0±1)°C贮藏条件下鳙和棕点石斑鱼体内6种ATP关联化合物含量的变化。结果显示,(4±1)°C条件下,2种鱼体内的ATP都快速降解;ADP、AMP含量则始终较低;IMP含量呈先快速上升后缓慢下降的趋势;鳙体内Hx R含量相对较高,棕点石斑鱼体内Hx R含量较少;Hx在4 d后即开始大量生成。在(0±1)°C条件下,2种鱼肉中ATP同样很快降解,ADP、AMP含量少;IMP降解速率变缓;2种鱼中Hx R生成和分解速率皆变缓;Hx生成速率较为平稳。鳙以IMP、Hx R为限速步骤,棕点石斑鱼以IMP为限速步骤。研究表明,不同的贮藏温度对ATP的降解影响较小,但对其关联产物的变化速率有较大影响,且不同鱼种间ATP关联产物降解规律也有所不同。
The changes of ATP-related compounds in Aristichys nobilis and Epinephelus fuscoguttatus were studied during the storage at(4±1) °C and(0±1) °C. Hyperchloric acid was used to precipitate proteins, 6 ATP-related compounds were analysed by high performance liquid chromatography(HPLC). Results showed that ATP in both fishes was rapidly degraded at(4±1) °C; ADP, AMP contents were always low; IMP content increased rapidly,then slowly decreased;the content of Hx R in A. nobilis was relatively high, however, the content of Hx R in E.fuscoguttatus was less; Hx began to largely generate after 4 days; at(0±1) °C, ATP in both fishes was also degraded quickly and ADP and AMP contents were low; IMP degradation rate became slow; the rate of formation and decomposition of Hx R in both fishes was slowed down; Hx generation rate was stable. IMP and Hx R were rate-limiting steps in A. nobilis, while IMP was rate-limiting step in E. fuscoguttatus. Different storage temperatures had little effect on ATP degradation, but would affect change rate of its associated compounds, and the degradation of ATP-related compounds in different species was also different.
The changes of ATP-related compounds in Aristichys nobilis and Epinephelus fuscoguttatus were studied during the storage at(4±1) °C and(0±1) °C. Hyperchloric acid was used to precipitate proteins, 6 ATP-related compounds were analysed by high performance liquid chromatography(HPLC). Results showed that ATP in both fishes was rapidly degraded at(4±1) °C; ADP, AMP contents were always low; IMP content increased rapidly,then slowly decreased;the content of Hx R in A. nobilis was relatively high, however, the content of Hx R in E.fuscoguttatus was less; Hx began to largely generate after 4 days; at(0±1) °C, ATP in both fishes was also degraded quickly and ADP and AMP contents were low; IMP degradation rate became slow; the rate of formation and decomposition of Hx R in both fishes was slowed down; Hx generation rate was stable. IMP and Hx R were rate-limiting steps in A. nobilis, while IMP was rate-limiting step in E. fuscoguttatus. Different storage temperatures had little effect on ATP degradation, but would affect change rate of its associated compounds, and the degradation of ATP-related compounds in different species was also different.
引文
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[2]刘俊利,熊邦喜,吕光俊,等.两种不同营养类型水库鲢、鳙肌肉营养成分的比较[J].水产学报,2011,35(7):1098-1104.Liu J L,Xiong B X,LüG J,et al.Comparison on muscle composition of Hypophthalmichthys molitrix and Aristichthys mobilis in two reservoirs with different trophic levels[J].Journal of Fisheries of China,2011,35(7):1098-1104(in Chinese).
[3]黄建盛,陈刚,张健东,等.褐点石斑鱼不同月龄形态性状的主成分及通径分析[J].水产学报,2017,47(7):1105-1115.Huang J S,Chen G,Zhang J D,et al.Principal component and path analysis of morphological traits of Epinephelus fuscoguttatus at different month ages[J].Journal of Fisheries of China,2017,47(7):1105-1115(in Chinese).
[4]董杨,冯永勤,梁盛,等.棕点石斑鱼池塘人工育苗技术研究[J].安徽农业科学,2010,38(17):9043-9044.Dong Y,Feng Y Q,Liang S,et al.Research on the artificial technique of brown spotted grouper fry raising in pond[J].Journal of Anhui Agricultural Sciences,2010,38(17):9043-9044(in Chinese).
[5]Aubourg S P,Pi?eiro C,Gallardo J M,et al.Biochemical changes and quality loss during chilled storage of farmed turbot(Psetta maxima)[J].Food Chemistry,2005,90(3):445-452.
[6]Oca?o-Higuera V M,Maeda-Martínez A N,MarquezRíos E,et al.Freshness assessment of ray fish stored in ice by biochemical,chemical and physical methods[J].Food Chemistry,2011,125(1):49-54.
[7]Pramod G,Pitcher T J,Mantha G.Estimates of illegal and unreported seafood imports to Japan[J].Marine Policy,2017,84:42-51.
[8]陶志华,佐藤实.滤纸电泳分析检测鱼的鲜度K值[J].现代食品科技,2013,29(10):2509-2511,2553.Tao Z H,Zuo T S.Determination of K value for fish freshness by filter paper electrophoresis[J].Modern Food Science and Technology,2013,29(10):2509-2511,2553(in Chinese).
[9]Mukundan M K,Antony P D,Nair M R.A review on autolysis in fish[J].Fisheries Research,1986,4(3-4):259-269.
[10]Watanabe E,Tamada Y,Hamada-Sato N.Development of quality evaluation sensor for fish freshness control based on KI value[J].Biosensors and Bioelectronics,2005,21(3):534-538.
[11]Kong Y,Yang X,Ding Q,et al.Comparison of nonvolatile umami components in chicken soup and chicken enzymatic hydrolysate[J].Food Research International,2017,102:559-566.
[12]Li T T,Li J R,Hu W Z.Changes in microbiological,physicochemical and muscle proteins of post mortem large yellow croaker(Pseudosciaena crocea)[J].Food Control,2013,34(2):514-520.
[13]汤水粉,罗方方,钱卓真,等.鱼类贮藏期间鲜度指标K值变化及鲜度评价[J].食品安全质量检测学报,2014,5(12):4107-4114.Tang S F,Luo F F,Qian Z Z,et al.Study on freshness of fishes during different storage stage by the freshness quality index(K value)[J].Journal of Food Safety and Quality,2014,5(12):4107-4114(in Chinese).
[14]Li D P,Qin N,Zhang L T,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.
[15]邱伟强,陈刚,陈舜胜,等.离子对反相高效液相色谱法同时检测水产品中6种ATP关联化合物[J].水产学报,2011,35(11):1745-1752.Qiu W Q,Chen G,Chen S S,et al.Simultaneous determination of six ATP-related compounds in aquatic product using IP-RPLC[J].Journal of Fisheries of China,2011,35(11):1745-1752(in Chinese).
[16]Zhu S C,Zhou Z Y,Feng L G,et al.Postmortem changes in physicochemical properties of songpu mirror carp(Cyprinus carpio)during iced storage[J].Food Bioscience,2015,9:75-79.
[17]黄礼法.关于鱼的新鲜度指标K值测定法[J].食品科学,1987,8(8):18-19.Huang L F.Determination method of K Value of fish freshness index[J].Food Science,1987,8(8):18-19(in Chinese).
[18]吴依蒙,陈舜胜,今野久仁彦.牙鲆在保藏过程中影响ATP关联化合物降解的因素[J].水产学报,2016,40(7):1114-1122.Wu Y M,Chen S S,Konno K.Factors affecting change of ATP related compounds’decomposition in stored bastard halibut[J].Journal of Fisheries of China,2016,40(7):1114-1122(in Chinese).
[19]Lan,Weiqing,Xu C,Xu Q L,et al.Sensory and chemic-al assessment of silver pomfret(Pampus argenteus)treated with Ginkgo biloba leaf extract treatment during storage in ice[J].Aquaculture and Fisheries,2017,3(1):30-37.
[20]Thandavan K,Gandhi S,Sethuraman S,et al.Development of electrochemical biosensor with nano-interface for xanthine sensing-A novel approach for fish freshness estimation[J].Food Chemistry,2013,139(1-4):963-969.
[21]Tsironi,Theofania N,Petros S,et al.Effect of storage temperature and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream(Sparus aurata)fillets[J].Aquaculture and Fisheries,2017,2(1):39-47.
[22]张雯,卞丹,杨冬英,等.大黄鱼腐败菌的低温致腐性及相互作用[J].福州大学学报(自然科学版),2017,45(5):748-753.Zhang W,Bian D,Yang D Y,et al.Spoilage ability and interactions between spoilage bacteria isolated from large yellow croaker in low temperature[J].Journal of Fuzhou University(Natural Science Edition),2017,45(5):748-753(in Chinese).
[23]Gram L,Huss H H.Microbiological spoilage of fish and fish products[J].International Journal of Food Microbiology,1996,33(1):121-137.
[24]Jiménez-Ruiz E I,Oca?o-Higuera V M,Maeda-Martínez A N,et al.Effect of seasonality and storage temperature on rigor mortis in the adductor muscle of lion’s paw scallop Nodipecten subnodosus[J].Aquaculture,2013,388-391:35-41.