Degradation mechanism and development of detection technologies of ATP-related compounds in aquatic products: recent advances and remaining challenges

Effect of Specific Spoilage Organisms on the Degradation of ATP-Related Compounds in Vacuum-Packed Refrigerated Large Yellow Croaker (Larimichthys crocea)

“…Following fish death, ATP loses its stable energy source as intracellular oxygen depletes and glycogen undergoes anaerobic fermentation to lactic acid, leading to catabolism by endogenous enzymes and the production of secondary metabolites. The degradation of ATP to IMP during fish storage typically occurs within 1 day, a finding corroborated by this study of Chen et al [8]. As shown in Figure 2A-C, the contents of ATP, ADP and AMP decreased rapidly during the first day of storage.…”

“…AKP, ACP and 5'-NT enzymes are the primary phosphohydrolases involved in IMP degradation [8]. As shown in Figure 3B, after 3 days of storage, there was a significant difference in AKP activity among the four groups, and AKP activity was significantly higher in the CK and Shewanella putrefaciens groups than in the Sterility and Pseudomonas fluorescens groups at the later stages of storage.…”

“…Considering the changes in IMP content and ACP and AKP activities, IMP levels in the Sterility group remained nearly constant in the late storage stage, whereas they declined in other groups, indicating that spoilage bacterial enzymes primarily drive IMP degradation [17]. AKP, ACP and 5'-NT enzymes are the primary phosphohydrolases involved in IMP degradation [8]. As shown in Figure 3B, after 3 days of storage, there was a significant difference in AKP activity among the four groups, and AKP activity was significantly higher in the CK and Shewanella putrefaciens groups than in the Sterility and Pseudomonas fluorescens groups at the later stages of storage.…”

“…However, microbial utilization of IMP leads to spoilage substances like HxR, Hx, and uric acid (Ua), resulting in flavor loss. This in turn leads to the loss of freshness and bitterness of fish [8]. The degradation of ATP and its associated products is closely linked to microbial growth and reproduction, while different microorganisms affect the degradation pathways differently.…”

Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue

“…Ultrasonic waves induce cavitation, which helps in the quick penetration of sodium chloride into fish tissue at a certain period of the curing process. According to Chen, Yan, et al (2023) , this occurrence leads to the loss of juice, increasing IMP loss, and a reduction in its total content. In addition, ultrasound can potentially modify the internal conditions of muscle tissue, induce the activation of nucleotidases, and accelerate the degradation of nucleotides in fish.…”