Nucleotide Catabolism: Influence on the Storage Life of Tropical Species of Fish from the North West Shelf of Australia

Bremner, H A; Olley, June; Statham, Jo A.; Vail, Anna Murray

doi:10.1111/j.1365-2621.1988.tb10165.x

Cited by 54 publications

(42 citation statements)

References 11 publications

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“…1). The IMP content affects the change in the K value, and is thought to be responsible for the fresh flavor generally associated with fish [12,13]. The HxR and Hx contents increased between 0 and 10 days of storage in both fish species, and the sum of the HxR and Hx contents seen in our study was similar to those seen in the black sea bream (approx.…”

Section: Discussionsupporting

confidence: 84%

Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage

et al. 2010

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The effect of bleeding on white muscle quality in amberjack and red sea bream was evaluated by measuring ATP-related compounds, volatile basic nitrogen (VBN), and the trimethylamine (TMA) content. The freshness was evaluated by the K value, and the degree of spoilage was elucidated by VBN and TMA. ATP was rapidly converted to ADP and AMP in the muscle and IMP was the main product of ATP degradation during iced storage. For both species, the IMP content was higher in the muscles of fish that were bled than in those unbled during iced storage. Conversely, the K value and the levels of hypoxanthine (Hx) and VBN were higher in the muscle tissue of unbled fish than in the bled tissue of both species. Similarly, the TMA content was higher in the unbled muscle tissues of both species after a week of storage.

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Section: Discussionsupporting

confidence: 84%

Effect of bleeding on the quality of amberjack Seriola dumerili and red sea bream Pagrus major muscle tissues during iced storage

et al. 2010

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“…Hypoxanthine can contribute bitterness (Ehira and Uchiyama, 1987;Bremner et al, 1988). On the other hand, IMP is correlated with desirable sweet and salty tastes in fish.…”

Section: Deterioration Of Fish Flavoursmentioning

confidence: 97%

Flavour of fish

Lindsay¹

1994

Seafoods: Chemistry, Processing Technology and Quality

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Very fresh fish are characterized by mild, delicate flavours and aromas that are contributed by volatile 6-, 8-, and 9-carbon carbonyls and alcohols arising from the action of lipoxygenases on long-chain polyunsaturated fatty acids. In marine fish these green, planty, and melony flavour notes are usually accompanied by various sea-like or iodine-like flavour notes that are provided by bromophenols that are accumulated from the environment via the food chain. The flavour of prime salmon results in part from the co-oxidation of carotenoid pigments and polyunsaturated fatty acids which yield characterizing aroma compounds. Flavour quality deterioration in fish is caused by microbial activity and endogenous enzymic activity which results in the destruction of some compounds and the formation of others. When autoxidation of unsaturated fish lipids progresses to a stage where 2,4,7-decatrienals and other carbonyls occur above threshold values, fishiness or cod liver oil-like flavours become apparent. Chemical alterations of volatile compounds during storage and processing also contribute to various fish flavours. Very fresh fish flavoursVery fresh flavours and aromas are characterized by mild, green, and planty notes that are easily recognized and readily associated with fresh fish. Depending on the nature of the fish, very fresh flavours are often accompanied by species-related flavours, such as those encountered for salmon. The chemical basis of the fresh fish flavour system is centred in the polyunsaturated fatty acids of fish lipids. The major flavour impact compounds are several 6-, 8-, and 9-carbon aldehydes, ketones, and alcohols which are derived from the fatty acids via specific lipoxygenase activity (Josephson and Lindsay, 1986). While some researchers have argued that NADH-dependent microsomal oxidase (Shewfelt et ai., 1981;Slabyj and Hultin, 1984) and a myeloperoxidase (Kanner and Kinsella, 1983; Kanner et aI., 1986)

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“…Changes in the quality of fish during storage in ice have been extensively studied (Benjakul, Visessanguan, & Tueksuban, 2003;Grigorakis, Taylor, & Alexis, 2003;Ozogul et al, 2005;Reddy & Sirkar, 1991;Roura & Crupkin, 1995;Ruiz-Capillas & Moral, 2001;Wang, Liceaga-gesualdo, & Li-Chan, 2005). K-value, the ratio derived from the degradation of nucleotides, is a commonly used biochemical index to monitor freshness of fish during storage (Bremner, Olley, Statham, & Vail, 1988;Lakshmanan & Gopakumar, 1996;Ryder, 1985;Yongsawtdigul & Park, 2002).…”

Section: Introductionmentioning

confidence: 99%