ATP‐Derived Products and K‐Value Determination

Tejada, Margarita

doi:10.1002/9781444322668.ch4

Cited by 21 publications

(15 citation statements)

References 99 publications

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“…The consequences of stress at slaughter on animal welfare and post‐mortem biochemical processes have been widely investigated during recent years . In many fish species, slaughter stress was shown to greatly influence both welfare and fillet quality during storage, altering the freshness index ( K ) value, pH, color and water‐holding capacity .…”

Section: Introductionmentioning

confidence: 99%

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

et al. 2015

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Section: Introductionmentioning

confidence: 99%

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

et al. 2015

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“…There are literature reports that AMP and IMP are responsible for the characteristic sweetness of fresh fish muscle, while the production of HxR and Hx is correlated with a loss of freshness and flavor (bitterness) in some fish species (Church, 1998;Tejeda, 2009). In this study, Hx accumulation in blue shrimp muscle reflects the initial phase of autolytic deterioration as well as bacterial spoilage (Woyewoda et al, 1986).…”

Section: Nucleotide Catabolism and K-valuementioning

confidence: 65%

Biochemical, Physical, Chemical, and Microbiological Assessment of Blue Shrimp (Litopenaeus stylirostris) Stored in Ice

Canizales-Rodríguez

Ocaño‐Higuera

Márquez‐Ríos

et al. 2013

Journal of Aquatic Food Product Technology

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Postmortem changes in blue shrimp (Litopenaeus stylirostris) muscle were studied on the basis of biochemical, chemical, physical, and microbiological changes during an 18 day storage period at 0 • C. Adenosine 5 -triphosphate (ATP) content, breakdown products, K-value, pH, trimethylamine nitrogen (TMA-N), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), color, and texture (shear force) changes were examined. Also, total mesophilic and psychrophilic bacterial counts were measured. K-value increased linearly (r 2 = 0.98) from an initial value of 1.37 ± 0.59 to 59.42 ± 6.05% at Day 18. Spoilage indicators TVB-N and TMA-N increased from 29.56 ± 1.33 and 0.69 ± 0.25 to 39.04 and 2.04 ± 0.59 mg of N/100 g at Day 18, respectively; meanwhile, the total viable counts of mesophilic and psychrophilic bacteria increased from 3.48 ± 0.44 and 2.61 ± 0.29 log CFU/g to 6.27 ± 0.21 and 7.14 ± 0.39 log CFU/g, respectively, which indicated spoilage at the end of the storage period. The pH, texture, WHC, and color were affected (p < 0.05) during the storage period. Overall, results indicate that blue shrimp muscle quality was maintained for 12 days of storage in ice.

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“…Rapid degradation of ATP in fish muscle to IMP by endogenous enzymes, namely ATPase, myokinase, and AMP deaminohydrolase, has been reported . Struggle during capture and stress before death greatly affect ATP degradation . The IMP decreased concomitantly with an increase in HxR with prolonged ice storage.…”

Section: Resultsmentioning

confidence: 99%

“…28 Struggle during capture and stress before death greatly affect ATP degradation. 29,30 The IMP decreased concomitantly with an increase in HxR with prolonged ice storage. It is widely accepted that a low level of IMP is related to a loss of freshness quality.…”

Section: Freshness Qualitymentioning

confidence: 98%

Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince

et al. 2019

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BACKGROUND Biochemical and protein conformational changes in silver carp occurred during ice storage, affecting the physico‐chemical and textural properties of its washed mince. Fourier‐transform infrared spectroscopy (FTIR) and FT Raman could offer insightful molecular‐level information that could be related to the freshness of fish and textural properties of washed mince. RESULTS The K value increased from 15.8% to 85.0% after 14 days on ice. The surface hydrophobicity of silver carp muscle proteins increased during ice storage, and its thrice‐washed mince showed the same trend. The yield and textural properties of washed mince continually decreased as the storage time was extended. Fourier‐transform infrared spectroscopy revealed that, as storage time increased, the α‐helix content of mince decreased, while the β sheet content increased. Prolonged ice storage led to the exposure of buried aromatic amino acid residues and an increase in disulfide interchanges in mince and washed mince. Changes in the ∑β sheet structure and Raman intensity at 828 cm−1 observed in mince correlated well with the K value. The α‐helix content and Raman intensity of raw washed mince at 621 and 828 cm−1 showed a strong correlation with its textural properties. CONCLUSION Silver carp should be processed to surimi within 7 days of ice storage to obtain a reasonably good yield and gel texture. Infrared and Raman spectroscopy can possibly be utilized to monitor freshness quality and protein conformational changes in silver carp and to estimate the textural properties of washed mince as affected by freshness. © 2019 Society of Chemical Industry

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ATP‐Derived Products and K‐Value Determination

Cited by 21 publications

References 99 publications

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidation

Biochemical, Physical, Chemical, and Microbiological Assessment of Blue Shrimp (Litopenaeus stylirostris) Stored in Ice

Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince

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