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Effect of ginger extract and vinegar on ATP metabolites, IMP-related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage

文献类型： 外文期刊

作者： Shi, Ce 1 ; Cui, Jianyun 1 ; Qin, Na 1 ; Luo, Yongkang 1 ; Lu, Han 1 ; Wang, Hang 1 ;

作者机构： 1.China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China

3.China Agr Univ, Beijing Lab Food Qual & Safety, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

关键词： Acid phosphatase;alkaline phosphatase;ATP-related compounds;chilled storage;silver carp

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN：

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收录情况： SCI

摘要： This study aimed to investigate the utilisation of ginger extract and vinegar for retarding decomposition of inosine monophosphate (IMP), and IMP-related enzyme activity (the activity of acid phosphatase (ACP) and alkaline phosphatase (ALP)) in salted silver carp (Hypophthalmichthys molitrix) during early postslaughter and chilled storage. We also quantified the decomposition pathway of ATP-related compounds, the reducing and phosphorylated sugar, and free amino acids (FAAs) in samples. Rapid glycolysis in control occurred during postmortem storage. Vinegar and ginger extract inhibited the activity of ACP and ALP, thereby inhibiting the decomposition of IMP and the increase in hypoxanthine (Hx). IMP concentrations in treated sample were significantly higher than those of the control. Moreover, vinegar and ginger extract promoted the increase in FAAs. Therefore, vinegar and ginger extract could inhibit ACP and ALP activities and contributed to the accumulation of IMP and FAAs in silver carp during chilled storage.

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