The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets

Li, Dapeng; Zhang, Longteng; Song, Sijia; Wang, Zhiying; Kong, Chunli; Luo, Yongkang

doi:10.1016/j.foodchem.2016.12.056

Cited by 87 publications

(42 citation statements)

References 30 publications

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“…Results indicate that NCC and OCC were very fresh before 36 h but not fresh after 96 h. This conclusion is similar to that reported by Qin et al ., 27 but different from that given by Li et al ., 34 who found carp was very fresh at 48 h and moderately fresh after 192 h. The differences could be due to different size and physiological status before slaughtering. No significant difference of K ‐value, Ki‐value and Hx ‐ index between the two groups was observed during the whole period.…”

Section: Resultssupporting

confidence: 64%

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

et al. 2020

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BACKGROUND Omega‐3 common carp (OCC) raised by patented culture systems have higher level of n‐3 fatty acids and n‐3/n‐6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post‐mortem quality changes between NCC and OCC. RESULTS NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K‐value, Ki‐value and Hx‐index demonstrated high cohesiveness (Pearsons two‐tailed, r = 0.968–0.984, P < 0.05) during storage, with statistically comparable (P > 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt‐soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION Patented culture system has a slightly positive influence on post‐mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 64%

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

et al. 2020

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“…The initial Hx concentration was 1.36 mg/100 g and increased irregularly in all samples during superchilling (Figure 2d). The CK and G-βCD seabass samples showed significantly higher (p < 0.05) Hx concentration than that of seabass samples dipped in G-βCD coatings containing eugenol, which demonstrated that eugenol addition could be efffective in controlling the microbial growth and inhibiting the formation of Hx [37]. The K value of fresh seabass samples was 14.39% and increased during superchilling storage (Figure 2e).…”

Section: Chemical Results In Seabass Samplesmentioning

confidence: 90%

Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Zhou

Fang

et al. 2019

Coatings

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This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria, Pseudomonas spp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.

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“…However, our experimental data also point out to an increase in the degradation rate of IMP, as shown by the differences between sterile and non-sterile conditions in Figure 1. Recent experimental works support this idea (Zotos, 2010;Li et al, 2017) so, in order to take into account the influence of bacteria on IMP degradation rate, the following alternatives are examined: (i) effect on reaction rates r 1 and r 2 (model 2); (ii) effect on reaction rates r 1 , r 2 and r 4 (model 3).…”

Section: Resultsmentioning

confidence: 99%

“…Under regular storage conditions, and in addition to physical barriers that may limit enzyme accessibility or nucleotide dispersion through the fish muscle, the dynamics of IMP degradation is, at a high extent, influenced by the presence of bacteria (Surette et al, 1988;Howgate, 2006;Zotos, 2010;Li et al, 2017). To illustrate this point, Figure 1 3 × 10 6 4.5 × 10 6 6 × 10 6…”

Section: Introductionmentioning

confidence: 99%

A mathematical model to predict early quality attributes in hake during storage at low temperature

Vilas¹,

Alonso²,

Herrera

et al. 2018

Journal of Food Engineering

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In this work we develop a model describing the evolution of the adenosine triphosphate (ATP) degradation products, typically used as early indicators of fish quality loss, during storage and transport conditions. The model is constructed following a modular approach that includes essentially three mechanisms: (1) enzymatic transformation of inosine 5'monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx) with some reactions catalyzed by bacteria; (2) bacterial growth and (3) nucleotide diffusion through the food matrix. This approach allows us to combine the different underlying mechanisms to account for other fish species and conditions. We compare alternative mechanisms explaining the catalytic effect of Pseudomonas and Shewanella populations on the reaction linking IMP, Ino and Hx. The selection is carried out in terms of the Akaike Information Criteria. The predictive capabilities of the selected model are demonstrated with experiments.

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The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets

Cited by 87 publications

References 30 publications

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

A mathematical model to predict early quality attributes in hake during storage at low temperature

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