کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565263 | 1330964 | 2007 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicus Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicus](/preview/png/4565263.png)
To examine the usefulness of measurement of adenosine triphosphate (ATP)-related compounds for estimation of the quality of canned and/or retorted fishes, we investigated the ATP-related compounds, in sashimi (for raw-eating)-grade and for-cooking-grade chub mackerel Scomber japonicus before and after retort process (121 °C for 30 min) by HPLC method. By the deterioration (storage time) and retort process, inosine monophosphate (IMP), an umami-taste compound, was decreased and inosine (HxR), hypoxantine (Hx) and the K-value, an index of fish freshness defined as the ratio of the sum of HxR and Hx to the sum of ATP-related compounds, were increased. By the retorting, the K-values of sashimi-grade, for-cooking-grade and unacceptable-grade meats were increased from 9.9%, 26.6% and 70% to 36%, 46% and 81%, respectively. These results suggest that the measurement of ATP-related compounds in retorted fish products may estimate the freshness in raw materials, the product quality and/or the good manufacture practices.
Journal: LWT - Food Science and Technology - Volume 40, Issue 7, September 2007, Pages 1186–1190