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Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures.

Author(s) : LI D., QIN N., ZHANG L., et al.

Type of article: Article, IJR article

Summary

The quality of frozen aquatic products is directly affected by the changes in water loss and texture, as well as adenosine triphosphate (ATP) degradation, which affects its flavor. In the current study, the drip, cooking and centrifugal losses and texture, as well as the ATP degradation in common carp fillets were compared among four temperatures during frozen storage. The drip, cooking and centrifugal loss, as well as cohesiveness and chewiness at -60°C storage, showed almost no change. The changes in water loss and texture were similar at -30 and -40°C storage but these losses were less than those at -20°C. In addition, the adenosine monophosphate deaminase (AMPD) and acid phosphatase (ACP) of fish during frozen storage were still active. The rate of ATP degradation at -20°C, which can also be reflected by the changes in K values, was faster than those at -30 and -40°C. The hypoxanthine ribonucleoside (HxR) and hypoxanthine (Hx) levels were almost constant at -60°C, while only little changes in the value of ATP and inosine monophosphate (IMP), as well as AMPD and ACP activity, were observed. Overall, ATP degradation still occurred at -20-40°C while it was almost inhibited during the -60°C storage.

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Pages: 294-301

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Details

  • Original title: Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures.
  • Record ID : 30025390
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 98
  • Publication date: 2019/02
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2018.11.014

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