Effect of ginger extract and vinegar on ATP metabolites, IMP‐related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage. (16th November 2016)

• Record Type: Journal Article
• Authors: Shi, Ce; Cui, Jianyun; Qin, Na; Luo, Yongkang; Lu, Han; Wang, Hang
• Is Part Of: International journal of food science & technology. Volume 52:Number 2(2017)
• Page Start: 413
• Page End: 423
• Publication Date: 2016-11-16
• Subjects: Acid phosphatase -- alkaline phosphatase -- ATP‐related compounds -- chilled storage -- silver carp; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13296
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: 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. Abstract : Effect of ginger extract and vinegar on IMP, IMP‐related enzyme activity and total free amino acids in silver carp during post slaughter storage.