Study on dynamics of ATP-related compounds and freshness of grass carp muscles of during storage

Authors

OUYANG Fangfang, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
WANG Jianhui, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
CHEN Qi, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
WANG Faxiang, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
LI Xianghong, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
Y Ujian, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
LIU Yongle, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China

Abstract

In order to clarify the relationship between muscle quality and ATP-related compounds of grass carp muscle chilled storaged at 4 ℃, ATP-related compounds of grass carp muscle was investigated using high -performance liquid chromatography (HPLC), and K value was calculated. The results showed that the variation tendency of ATP-related compounds of dorsal and abdominal muscle in grass carp was similar during chilled storage. IMP contents were increased at first and then decreased. Hx and HxR contents increased continuously. K values of dorsal and abdominal muscle of fresh grass carp were 7.72% and 7.78%. The fish began to decay when K value was close to 60%. According to the variations of ATP-related compounds and K values of grass carp muscle, grass carp shelf life was 6 d in the chilled storage at 4 ℃.

Publication Date

3-28-2016

First Page

137

Last Page

140,159

DOI

10.13652/j.issn.1003-5788.2016.03.030

Recommended Citation

Fangfang, OUYANG; Jianhui, WANG; Qi, CHEN; Faxiang, WANG; Xianghong, LI; Ujian, Y; and Yongle, LIU (2016) "Study on dynamics of ATP-related compounds and freshness of grass carp muscles of during storage," Food and Machinery: Vol. 32: Iss. 3, Article 30.
DOI: 10.13652/j.issn.1003-5788.2016.03.030
Available at: https://www.ifoodmm.cn/journal/vol32/iss3/30

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