Effect of ginger extract and vinegar on ATP metabolites,IMP‐related enzyme activity,reducing sugars and phosphorylated sugars in silver carp during postslaughter storage |
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| Authors: | Ce Shi Jianyun Cui Na Qin Yongkang Luo Han Lu Hang Wang |
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| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;2. National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China;3. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China |
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| Abstract: | 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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| Keywords: | Acid phosphatase alkaline phosphatase ATP‐related compounds chilled storage silver carp |
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