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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
Author(s) -
Shi Ce,
Cui Jianyun,
Qin Na,
Luo Yongkang,
Lu Han,
Wang Hang
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13296
Subject(s) - chemistry , hypoxanthine , biochemistry , reducing sugar , food science , silver carp , enzyme assay , sugar , cold storage , glycolysis , alkaline phosphatase , enzyme , biology , horticulture , fishery , fish <actinopterygii>
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 ( FAA s) 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 FAA s. Therefore, vinegar and ginger extract could inhibit ACP and ALP activities and contributed to the accumulation of IMP and FAA s in silver carp during chilled storage.