三磷酸腺苷降解产物评价冷鲜罗非鱼片新鲜度

摘要/Abstract

摘要：

采用RP-HPLC（反相高效液相色谱法）测定冷鲜罗非鱼片贮藏过程ATP（三磷酸腺苷）降解产物的变化，提出ATP降解产物新型的鲜度评价指标Ki、H、Fr值。通过综合分析感官特征、挥发性盐基氮、耐冷菌和ATP降解产物及其K值相关值等的变化来评价鱼片新鲜度。结果表明：RP-HPLC法能快速准确检测ATP 降解产物含量；冷鲜罗非鱼片贮藏过程中ATP快速分解生成IMP(肌苷酸)；ATP、ADP(二磷酸腺苷)和AMP（腺苷酸）含量均不超过0.50 μmol/g，IMP初始值达到3.88 μmol/g最高含量后持续分解产生HxR（次黄嘌呤核苷）和Hx（次黄嘌呤），以Hx积累为主；初始Hx含量很低，随着新鲜度下降不断增加至贮藏末期2.35 μmol/g；Hx在腐败期快速生成与微生物代谢产生异味高度相关。K值与感官评价、微生物数量相关性最高，H值和Hx也可代替K值成为鱼片新鲜度的评价指标。

Abstract:

Changes in adenosine triphosphate (ATP) degradation compounds measured by reversed phase-high performance liquid chromatography (RP-HPLC) were monitored during storage of chilled tilapia fillets, and new freshness indicators as Ki、H、Fr value were proposed. The fillet freshness were evaluated by integrated measurements of sensory attributes, total volatile basic nitrogen, psychrotrophic bacteria, ATP degradation compounds and their proportions as K related values. The results showed that the concentrations of ATP degradation compounds could be deceted exactly and rapidly by RP-HPLC; during chilled storage of tilapia fillets, it is found that ATP was degraded rapidly into inosine monophosphate (IMP); the content of ATP, adenosine diphosphate (ADP) and adenosine monophosphate (AMP) kept no more than 0.50μmol/g, IMP reached the highest level of 3.88 μmol/g initially and degraded into HxR (inosine) and hypoxantjine (Hx) with the storage time, and mainly accumulated Hx; Hx were in very low level initially, and increased gradually into the end level of 2.35 μmol/g with the decrease of freshness; rapid increase of Hx in spoilage phases were high correlation with microbiological metabolite off-odors. K value had highest correlation with sensory assessment and microbiological counts, H value and Hx could be alternated K value as freshness indicators.

中图分类号:

TS254.4

刘寿春钟赛意李平兰马长伟杨信廷. 三磷酸腺苷降解产物评价冷鲜罗非鱼片新鲜度[J]. 食品科学, 2013, 34(4): 230-235.

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