肌苷酸和肌苷作为评价虾鲜度质量指标的研究

Use of inosine monophosphate and hypoxanthine as indices of quality of shrimp(Macrobrachium rosenbergii)

测定了不同温度保藏期间罗氏沼虾肌肉组织中ATP及其降解产物含量的变化 ,并对其鲜度进行感官评定。结果表明肌苷酸和次黄嘌呤的含量与感官评定的结果之间有良好的相关性 ;IMP含量在保藏中有一积累过程 ,达最高值后逐渐下降 ;当感官评定结果表明沼虾已不可食用时 ,Hx的含量达 0 .70 μmol/g以上 ;Hx可作为评定冷藏期间沼虾质量的一个指标。

The changes in contents of ATP and its degraded compounds in the muscle of shrimp(Macrobrachium rosenbergii) and in freshness were examined during storage at different temperatures (10,5 and 0℃) respectively.The results indicated that the contents of inosine-monophosphate (IMP)and hypoxanthine(Hx) were correlated with sensory evaluations . The contents of IMP increased with storage time and then decreased after reaching a maximum value.Sensory evaluation indicated the quality of shrimp was unacceptable when the contents of Hx reached 0.70μmol/g or more. The contents of Hx seemed to be applicable as decomposition index for assessing quality of stored shrimp.