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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1073-1076Content Variations of ATP-Related Compounds and...

Content Variations of ATP-Related Compounds and Quality Assessment of Tilapia Fillets during Iced Storage

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Abstract:

To explore the biochemical changes of tilapia fillets during iced storage, contents of adenosine triphosphate (ATP) and its degradation products were monitored by high performance liquid chromatography (HPLC), along with ATPase and the freshness indicators such as the values of K, K_i, H, F_r, total volatile base nitrogen (TVB-N) and thiobarbituric acid (TBA) were determined to evaluate the quality of iced tilapia fillets. The results showed that ATP, adenosine diphosphate (ADP) and adenosine monophosphate (AMP) in iced tilapia fillets degraded sharply into inosine monophosphate (IMP) at the first day of storage, then almost kept stable in a low level over the rest of iced storage time. Meanwhile, IMP degraded into hypoxantjine (Hx) and inosine (HxR) with the extending storage time, and Hx as well as HxR accumulated. The changes of values of K, K_i, H, F_r with iced storage time presented a significant linear correlation (P<0.01, r=0.945, 0.943, 0.924, -0.943, respectively). ATPase activities were associated with the degradation of ATP. The contents of IMP, Hx, HxR, values of K, K_i, H, F_r and ATPase activities can be used as practical and effective indicators for quality assessment of tilapia fillets during iced storage instead of TVB-N and TBA.

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Periodical:

Advanced Materials Research (Volumes 1073-1076)

Pages:

1767-1775

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1073-1076.1767

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Online since:

December 2014

Authors:

Lei Lei Sun, Hui Huang, Lai Hao Li*, Xian Qing Yang, Shu Xian Hao, Yu Feng Chen, Ya Wei, Xiao Hu, Yong Qiang Zhao

Keywords:

ATPase, ATP-Related Compounds, K Value, Quality Assessment, Tilapia Fillets

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© 2015 Trans Tech Publications Ltd. All Rights Reserved

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