FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (4): 230-235.

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Evaluating freshness of chilled tilapia fillets by adenosine triphosphate degradation compounds

  

  • Received:2011-11-14 Revised:2012-12-15 Online:2013-02-25 Published:2013-01-29

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.

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