首页|冷藏条件下蟹肉中ATP关联产物含量变化及其降解途径的探究

冷藏条件下蟹肉中ATP关联产物含量变化及其降解途径的探究

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以中华绒螯蟹及三疣梭子蟹为研究对象,测定其在冷藏条件下肌肉组织中ATP关联产物种类及含量变化,并对2种蟹ATP降解途径进行探究.结果发现,在中华绒螯蟹和三疣梭子蟹肉中共检测出8种三磷酸腺苷(ATP)关联产物,分别为ATP、二磷酸腺苷(ADP)、单磷酸腺苷(AMP)、肌苷酸(IMP)、腺苷(AdR)、次黄嘌呤核苷(HxR)、次黄嘌呤(Hx)和黄嘌呤(Xt),且2种蟹检出种类相同;在贮藏过程中,2种蟹肉中ATP含量持续下降,2d后分别下降了97％和93％,ADP、AMP、IMP、HxR均先上升后下降,Hx和Xt持续上升,同时检测到少量AdR;推测中华绒螯蟹和三疣梭子蟹死后ATP降解途径相同且有2条,一条途径为ATP→ADP→AMP→IMP→HxR→Hx→Xt,另一条为ATP→ADP→AMP→AdR→HxR→Hx→Xt;根据ATP的降解途径,将K值修正为Ks值,通过线性拟合发现Ks值与中华绒螯蟹及三疣梭子蟹感官评分之间有极显著的相关性.
Changes in the content of ATP-related compounds and exploration its degradation pathway in crabs meat during chilled storage
The changes in the content of adenosine triphosphate (ATP)and its related breakdown compounds in Eriocheir sinensis and Portunus trituberculatus meat were investigated,and the degradation pathway of ATP and its related compounds was also explored in two crabs meat during chilled storage.8 ATP-related compounds were detected both in E.sinensis and P.trituberculatus meat which were adenosine triphosphate (ATP),adenosine diphosphate (ADP),adenosine monophosphate (AMP),inosinic acid (IMP),adenosine (AdR),inosine (HxR),hypoxanthine(Hx),xanthine(Xt).ATP declined continuously and fell by 97％ and 93％ after 2 days,the contents of ADP,AMP,IMP and HxR raised at first then fell down.Hx and Xt were increasing continuously.A few amounts of AdR were also detected during chilled storage in two crabs.The degradation pathways of two crabs were same and proposed:one was ATP→ADP→AMP→IMP→HxR→Hx→Xt,the other was ATP→ADP→AMP→AdR→HxR→Hx→Xt.According to its pathways,K-value was revised as Ks-value,and it had a significant correlation between Ks-value and sensory evaluation in two crabs by linear fitting.

Eriocheir sinensisPortunus trituberculatusadenosine triphosphate(ATP)degradation pathway

宋雪、邱伟强、陈舜胜、王丹妮

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上海海洋大学食品学院,上海水产品加工及贮藏工程技术中心,上海201306

中华绒螯蟹 三疣梭子蟹 三磷酸腺苷 降解途径

国家自然科学基金资助项目国家自然科学基金资助项目上海市科委工程中心建设:上海水产品加工及贮藏工程技术研究中心上海海洋大学科技发展专项

314716853117176411DZ2280300A2-0209-15-200008

2016

10.13386/j.issn1002-0306.2016.12.055

食品工业科技
北京一轻研究院

食品工业科技

CSTPCDCSCD北大核心
影响因子：0.842
ISSN：1002-0306
年,卷(期)：2016.37(12)
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