肌苷酸生成与降解对冷藏真空包装罗非鱼品质劣变的影响  

Effect of inosine-5'-monophosphate formation and degradation on the quality deterioration of vacuum-packed tilapia during cold storage

作　　者：钟赛意[1] 刘寿春[2] 秦小明[1] 王维民[1] 林华娟[1] 谌素华[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524005 [2]北京市农林科学院北京农业信息技术研究中心,北京100097

出　　处：《食品科技》2013年第7期160-165,共6页Food Science and Technology

基　　金：广东海洋大学引进人才科研启动基金项目(E12319)

摘　　要：研究采用反相高效液相色谱测定冷藏真空包装罗非鱼中肌苷酸(IMP)相关化合物的变化,结合感官、理化、微生物等品质分析,揭示IMP的生成与降解规律对鱼肉品质劣变的影响。结果表明:IMP生成反应随着前体物质ATP、ADP、AMP的减少而迅速完成,并在加工当天达到最大值,IMP随着贮藏时间延长含量逐渐下降;HxR在贮藏前期呈现先上升后下降趋势,是IMP降解的中间产物;Hx在贮藏中后期不断增加成为IMP降解的主要终产物;Fr值、H值的变化趋势与IMP、Hx极为相似;IMP的生成、降解与品质劣变有良好的对应关系,但Hx、H值与品质指标的相关性比IMP、Fr值高,可考虑作为品质评价指标。Changes of inosine-5＇-monophosphate （IMP） related compounds in vacuum-packed tilapia during cold storage were investigated by reversed phase-high performance liquid chromatography, and the sensory character, chemical and microbial properties were also analyzed to reveal the effects of IMP formation and degradation on the quality deterioration of tilapia. The results showed that IMP content was rapidly formed and reached the maximum when the content of IMP precursors such as ATP, ADP and AMP were decreased. IMP content was gradually decreased with the extension of the storage time; HxR, the IMP degradation compound were decreased after increase at the beginning during the storage time; Hx became the major compound of IMP degradation at the middle and the last stage; the change trend ofFr and H value showed similar pattern to that of IMP and Hx respectively. IMP formation and degradation showed a good relationship with the fish quality deterioration. We also found that Hx and H value showed a higher correlation than IMP and Fr value with the fish quality, and could be considered as fish quality indicators.

关 键 词：肌苷酸 降解 品质 真空包装 罗非鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]