| 水产品中ATP及其关联化合物研究进展 |
| |
| 引用本文： | 蔡路昀,王亚茹,王静,曹爱玲,励建荣,周小敏,赵元晖.水产品中ATP及其关联化合物研究进展[J].食品工业科技,2019,40(7):278-284. |
| |
| 作者姓名： | 蔡路昀 王亚茹 王静 曹爱玲 励建荣 周小敏 赵元晖 |
| |
| 作者单位： | 1. 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心, 渤海大学食品科学与工程学院, 辽宁锦州 121013;2. 中国农村技术开发中心, 北京 100054;3. 杭州海关, 浙江杭州 310007;4. 浙江兴业集团有限公司, 浙江舟山 316101;5. 中国海洋大学食品科学与工程学院, 山东青岛 266100 |
| |
| 基金项目： | 国家自然科学基金项目(31401478)广东省水产品加工与安全重点实验室(GDPKLAPPS1805)。国家重点研发计划课题(2018YFD0901106)北京食品营养与人类健康高精尖创新中心开放基金(20171003)辽宁省自然科学基金项目(20170540006) |
| |
| 摘 要： | 三磷酸腺苷(ATP)降解是水产品死后肌肉中发生的重要生化反应之一,ATP的降解程度不仅可以作为表征鱼类鲜活程度的重要指标,而且对水产品的风味也有影响。本文对水产品中ATP及其关联化合物的代谢机制、与鲜度及风味的关联及检测方法进行了全面综述,并分析了其在水产品贮藏及加工过程中的含量变化,旨在对优化水产品贮藏及加工条件提供借鉴意义,以满足消费者对水产品鲜度及品质日益增长的需求。
|
| 关 键 词： | ATP及其关联化合物 鲜度指标 代谢机制 检测方法 贮藏加工 |
| 收稿时间： | 2018-06-20 |
Research Progress of ATP and Its Related Compounds in Aquatic Products |
| |
| CAI Lu-yun,WANG Ya-ru,WANG Jing,CAO Ai-ling,LI Jian-rong,ZHOU Xiao-min,ZHAO Yuan-hui.Research Progress of ATP and Its Related Compounds in Aquatic Products[J].Science and Technology of Food Industry,2019,40(7):278-284. |
| |
| Authors: | CAI Lu-yun WANG Ya-ru WANG Jing CAO Ai-ling LI Jian-rong ZHOU Xiao-min ZHAO Yuan-hui |
| |
| Affiliation: | 1. National&Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;2. China Rural Technology Development Center, Beijing 100054, China;3. Hangzhou Customs District, Hangzhou 310007, China;4. Zhejiang Xinye Group, Zhoushan 316101, China;5. College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China |
| |
| Abstract: | The degradation of ATP is one of the most important biochemical changes in the post-mortem muscle of aquatic products,and numerous researches have shown that the degradation degree of ATP can not only serve as a significant index for reflecting fish fresh,but also influence the flavor of aquatic products. The degradation mechanisms of ATP and its related compounds,the relationship with freshness and umami and detection methods of aquatic products,and the change of content in storage and processing were reviewed in this paper,aimed at providing reference to optimize the conditions of storage and processing of aquatic products,to meet customers growing demands for the freshness and quality of the aquatic products. |
| |
| Keywords: | |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
