| Changes in the Contents of ATP and Its Related Breakdown Compounds in Various Tissues of Oyster During Frozen Storage |
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| 作者姓名： | WANG Qi XUE Changhu LI Zhaojie FU Xueyan XU Jie XUE Yong |
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| 作者单位： | WANG Qi，XUE Changhu，LI Zhaojie，FU Xueyan，XU Jie，and XUE YongCollege of Food Science and Engineering，Ocean University of China，Qingdao 266003，P.R. China |
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| 基金项目： | 国家高技术研究发展计划(863计划) |
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| 摘 要： | The changes in the contents of adenosine 5’-triphosphate (ATP) and its related breakdown compounds were investigated in the adductor muscle, mantle, gill and body trunk of oyster (Crassostrea gigas) during frozen storage at -20℃ and -30℃ and compared with that of the fresh oyster. The investigation was performed using an HPLC system. Different extents of ATP decomposi- tion were found in various tissues frozen at the two temperatures. The K, K’ and A.E.C values were calculated as the chemical fresh- ness indices. Considering the results of sensory evaluation, the A.E.C. value in body trunk at -20℃ and -30℃ could be used as the best freshness index for frozen oyster.
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| 关 键 词： | oyster frozen adenosine 5’-triphosphate (ATP) HPLC freshness index |
| 收稿时间： | 5 July 2006 |
| 修稿时间： | 2006-07-05 |
Changes in the contents of ATP and its related breakdown compounds in various tissues of oyster during frozen storage |
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| WANG Qi XUE Changhu LI Zhaojie FU Xueyan XU Jie XUE Yong.Changes in the Contents of ATP and Its Related Breakdown Compounds in Various Tissues of Oyster During Frozen Storage[J].Journal of Ocean University of China,2007,6(4):407-412. |
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| Authors: | Wang Qi Xue Changhu Li Zhaojie Fu Xueyan Xu Jie Xue Yong |
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| Institution: | College of Food Science and Engineering, Ocean University of China, Qingdao 266003, P.R. China |
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| Abstract: | The changes in the contents of adenosine 5’-triphosphate (ATP) and its related breakdown compounds were investigated in the
adductor muscle, mantle, gill and body trunk of oyster (Crassostrea gigas) during frozen storage at −20°C and −30°C and compared with that of the fresh oyster. The investigation was performed using
an HPLC system. Different extents of ATP decomposition were found in various tissues frozen at the two temperatures. The K,
K’ and A.E.C values were calculated as the chemical freshness indices. Considering the results of sensory evaluation, the
A.E.C. value in body trunk at −20°C and −30°C could be used as the best freshness index for frozen oyster. |
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| Keywords: | oyster frozen adenosine 5'-triphosphate (ATP) HPLC freshness index |
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