大黄鱼冰藏期间ATP关联物含量变化及其鲜度评价

Changes of ATP-related compounds contents and freshness evaluation of Pseudosciaena crocea meat during iced storage

以养殖大黄鱼为对象,利用高效液相色谱对冰藏期间鱼肉腺苷三磷酸（Adenosine Triphosphate, ATP）关联物含量进行分析,同时结合鱼类鲜度指标（K值）、总挥发性盐基氮（Total Volatile Base Nitrogen, T-VBN）和感官性状的变化对其鲜度进行评价,旨在为大黄鱼冰藏保鲜提供指导.结果表明：冰藏1 d内大黄鱼ATP、腺苷二磷酸（Adenosine Diphosphate, ADP）含量快速下降,此后变化平缓;腺苷酸（Adenosine Monophosphate, AMP）含量一直维持在一个低水平;肌苷酸（Inosinic acid, IMP）含量在冰藏1 d时达到最大值,随后维持在一个较高水平,直至8 d后下降速度加快;次黄嘌呤核苷（Inosine, HxR）含量在冰藏1 d内快速上升,随后呈下降趋势;次黄嘌呤（Hypoxanthine, Hx）含量在冰藏前8 d内上升速度缓慢,8 d后上升趋势加剧,由8 d时的0.97 μmol/g上升到13 d时的3.10 μmol/g;冰藏期间大黄鱼鱼肉的鲜度指标（K值）和T-VBN含量一直呈现上升趋势.结合感官评定结果,在冰藏4d内大黄鱼处于一级鲜度范围;冰藏11 d后鱼肉出现腐败.冰藏大黄鱼的贮藏期限为10～11 d.

The contents of ATP-related compounds in Pseudosciaena crocea meat were analyed by HPLC, and the freshness of Pseudosciaena crocea meat during iced storage were assessed using freshness quality index （K value）, total volatile base nitrogen（T-VBN） level and sensory scores. Results show that the contents of ATP and ADP decline rapidly on the first day of storage and thereafter change slowly. AMP doesn＇t accumulate and its content is low during storage. On the other hand, IMP content is present at high level. After the first day of storage, IMP content reaches a maximum value of 9.12 μmol/g and remains at higher level until the 8th day, and then it decreases. The content of HxR increases lastly on the first day of storage, then it decreases as storage progressed. Hx content increases slightly until the 8th day and then increases lastly from 0. 97μmol/g on the 8th day to 3.10μmol/g on the 13th day. Both K and T-VBN values increase during iced storage. Combined with the sensory scores, Pseudosciaena crocea meat is in the first grade of freshness until the 4th day of storage, and it reaches the initial decomposition stage after 11 days of storage. The maximum iced storage period for sensory acceptability of Pseudosciaena crocea meat is 10 or 11 days.