Nucleotides and Nucleosides

Aristoy, M. Concepción; Mora, Leticia; Hernández-Cázares, Aleida S.; Toldrá, Fidel

doi:10.1201/9781420046359-c5

Cited by 3 publications

(7 citation statements)

References 50 publications

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“…Enzymatic methods have also been used to establish the freshness of fish and seafood, based on the concentration of nucleotides present (Aristoy et al, 2010 ). Briefly, once death occurs, adenosine triphosphate (ATP) ceases to be synthesized/regenerated, and it is rapidly decomposed to adenosine monophosphate (AMP) and then to inosine monophosphate (IMP), the former accumulating mostly in crustaceans while the later in fish, where it is responsible for conveying the pleasant fresh flavor (Luong and Male, 1992 ).…”

Section: Analytical Applicationsmentioning

confidence: 99%

Enzymes in Fish and Seafood Processing

Fernandes

2016

Front. Bioeng. Biotechnol.

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Enzymes have been used for the production and processing of fish and seafood for several centuries in an empirical manner. In recent decades, a growing trend toward a rational and controlled application of enzymes for such goals has emerged. Underlying such pattern are, among others, the increasingly wider array of enzyme activities and enzyme sources, improved enzyme formulations, and enhanced requirements for cost-effective and environmentally friendly processes. The better use of enzyme action in fish- and seafood-related application has had a significant impact on fish-related industry. Thus, new products have surfaced, product quality has improved, more sustainable processes have been developed, and innovative and reliable analytical techniques have been implemented. Recent development in these fields are presented and discussed, and prospective developments are suggested.

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Section: Analytical Applicationsmentioning

confidence: 99%

Enzymes in Fish and Seafood Processing

Fernandes

2016

Front. Bioeng. Biotechnol.

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“…The index presents a good correlation with storage time and is widely used to evaluate fish freshness (Huss ; Aristoy et al . ).…”

Section: Introductionmentioning

confidence: 97%

Chemical, Microbiological, Color and Textural Changes in Nile Tilapia (Oreochromis niloticus) Fillets Sterilized by Ozonated Water Pretreatment During Frozen Storage

Zhao

Yang

et al. 2016

Journal of Food Processing and Preservation

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To assess the impact of ozonated water pretreatment on fish quality, Nile tilapia fillets were sterilized by 4.5 mg/L ozone‐containing water for 30 min and stored at −18 ± 1C for 180 days. Untreated fillets were used as controls. Quality changes during storage were assessed by chemical, microbiological analysis, color and texture measurements in both groups. The results showed that the pH did not significantly differ in both groups at various time points during storage and did not exhibit a significant correlation with the microbiological data, which reflects the changes in quality during frozen storage. Malondialdehyde content and K‐values increased in the control and ozone‐treated fillets samples after 180 days of frozen storage. Ozonated water treatment had antimicrobial, bleaching and textural quality enhancement effects on tilapia fillets processing. In conclusion, the tilapia fillets quality can be improved partly and shelf life can be extended well after ozonated water pretreatment. Practical Applications We assessed quality during storage in Nile tilapia fillets after ozonated water treatment. Ozonated water treatment improves the quality and extends the shelf life of the fish. Hardness, gumminess, springiness and chewiness were enhanced by pretreatment. This study is of interest to the aquatic food industry and the consumers.

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“…Estructura química de los nucleósidos y nucleótidos (Modificado de Aristoy et al, 2010) La degradación del ATP ocurre rápidamente, por acción de enzimas endógenas del músculo, como se observa en la figura 7, dando lugar a la acumulación de ADP (adenosín difosfato) y AMP (adenosín monofosfato). El ADP, resultado de la actividad ATPasa, es refosforilado a ATP a partir de la fosfocreatina (CP) por la enzima creatina-quinasa o por glucólisis anaerobia degradando al glucógeno.…”

Section: Transformación De Nucleótidos Y Nucleósidosunclassified

“…A fin de realizar un análisis correcto de los compuestos relacionados con el ATP se debe tener en cuenta que el músculo en sus primeros momentos postmortem es muy sensible a la temperatura y la degradación del ATP ocurre muy rápidamente, incluso a temperatura de refrigeración (Aristoy et al, 2010). Durante la toma de muestras es muy importante detener esa degradación para lo cual el músculo recién extraído se congela inmediatamente mediante inmersión en nitrógeno líquido (Batlle et al, 2000).…”

Section: Nucleótidos Y Sus Derivadosunclassified

“…La adición de par iónico, generalmente sales de amonio cuaternarios, a la fase móvil incrementa el tiempo de retención (Veciana-Nogués et al, 1997) y mejora la separación de moléculas cargadas como los nucleótidos (ATP, ADP, AMP). El mecanismo que se genera hace a la técnica menos dependiente del tipo de columna y de la resolución debido a la naturaleza de los ésteres fosfato que facilitan la fuerte interacción con el par iónico a un apropiado pH de la fase móvil (Aristoy et al, 2010).…”

Section: Nucleótidos Y Sus Derivadosunclassified

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Control de calidad y seguridad de la carne y productos cárnicos curados mediante el uso de sensores enzimáticos

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Nucleotides and Nucleosides

Cited by 3 publications

References 50 publications

Enzymes in Fish and Seafood Processing

Enzymes in Fish and Seafood Processing

Chemical, Microbiological, Color and Textural Changes in Nile Tilapia (Oreochromis niloticus) Fillets Sterilized by Ozonated Water Pretreatment During Frozen Storage

Control de calidad y seguridad de la carne y productos cárnicos curados mediante el uso de sensores enzimáticos

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