摘要
为揭示海鲈鱼在低温贮藏过程中ATP及相关物质降解规律及其肌苷酸降解过程中酸性磷酸酶活性的变化,研究了0℃和4℃贮藏条件下海鲈鱼体内ATP关联化合物含量、K值、酸性磷酸酶(ACP)活性和水分分布。结果显示,贮藏初期ATP迅速降解,ADP和AMP含量较低,IMP降解致使Hx R和Hx积累,以致K值上升。ACP活性呈现明显差异。相比之下,0℃条件下鱼片的水分损失较小,K值较低。
In order to reveal the degradation rule of ATP and related substances of weever fillets during low temperature storage and the change of acid phosphatase during the degradation of inosinic acid,the contents of ATP related compounds,K value,acid phosphatase activity(ACP),pH value and water distribution in weveer were studied under 0℃and 4℃cold storage condition.The results show that ATP degraded rapidly at the beginning of storage,ADP and AMP content remained low,then IMP degradation resulted in the accumulation of HXR and HX,causing the increase of K value.ACP activity showed a significant fluctuation.In contrast,the water loss of weever fillets at 0℃was smaller and K value was lower.
作者
杜凤霞
马春颖
赵楠
鄂旭
李颖畅
Du Fengxia;Ma Chunying;Zhao Nan;E Xu;Li Yingchang(College of Food Science and Technology,Bohai University,Jinzhou 121013,China;National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China)
出处
《包装与食品机械》
CAS
北大核心
2020年第6期17-22,共6页
Packaging and Food Machinery
基金
辽宁省自然科学基金项目(20180550333)。
关键词
海鲈鱼片
低温贮藏
ATP关联化合物
酸性磷酸酶
鲜味
weever fillets
low temperature storage
ATP related compounds
acid phosphatase
umami
