Post‐mortem Changes in Glycogen, Nucleotides, Sugar Phosphates, and Sugars in Fish Muscles–A Review

Tarr, H. L. A.

doi:10.1111/j.1365-2621.1966.tb03260.x

Cited by 51 publications

(21 citation statements)

References 54 publications

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“…An early, brief review published in 1962 compared the findings at that time with respect to ATP and glycogen in fish and mammalian skeletal muscles (Tomlinson and Geiger, 1962). Another review published in 1966 provided a concise summary of the post-mortem changes in glycogen, nucleotides, sugar phosphates, and sugars in fish muscles (Tarr, 1966). Most recently, Howgate (2006) Therefore, the purpose of this review is (1) to examine the current literature on ATP-related compounds in post-mortem fish and shellfish with an emphasis on their impact on freshness and flavor, and (2) to indicate some promising ways to control or delay the process of ATP degradation.…”

Section: Introductionmentioning

confidence: 98%

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

Hong

Regenstein

Luo

2015

Critical Reviews in Food Science and Nutrition

122

115

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ATP degradation is one of the most important biochemical changes in the post-mortem muscle of fish and shellfish. This process has long been recognized as an accurate way to evaluate freshness of fish and shellfish product. This review updates and condenses the overall history and recent advances in understanding the role of ATP-related compounds in post-mortem fish and shellfish muscle including a discussion of key analytical methods, their use as a freshness indicator, their roles in flavor enhancement, the factors affecting their transitions, and the possible mechanisms responsible for their impact on flavor and freshness. Moreover, some challenges and future directions for research regarding ATP-related compounds in fish and shellfish flavor and freshness are presented. With increasing consumer demands for fresh products with extended shelf life, understanding the relationships between ATP-related compounds and their involvement in the freshness and umami taste is a prerequisite for assuring the high quality of fish and shellfish.

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Section: Introductionmentioning

confidence: 98%

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

Hong

Regenstein

Luo

2015

Critical Reviews in Food Science and Nutrition

122

115

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“…Various methods [1,[3][4][5] , including anion-exchange chromatography, thin layer chromatography, precipitation and capillary electrophoresis, have been proposed for the hypoxanthine determination. In general, these methods are complicated and time consuming.…”

Section: Introductionmentioning

confidence: 99%

Biosensor Based on Xanthine Oxidase for Monitoring Hypoxanthine in Fish Meat

Nakatani¹,

Santos²,

Pelegrine³

et al. 2005

American J. of Biochemistry and Biotechnology

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An amperometric enzyme electrode for the detection of hypoxanthine in fish meat is described. The hypoxanthine sensor was prepared from xanthine oxidase immobilized by covalent binding with glutaraldehyde and bovine serum albumin on a nafion-coated platinum disc electrode. The responses for hypoxanthine were obtained in 0.1 mol L 1 phosphate buffer (pH 7.0), at potential of 600mV vs Ag/AgCl. This biosensor provides a linear response for hypoxanthine in the concentration range of 2.00x10 6 -1.85x10 4 mol L 1 (r=0.9989). The response time is less than 30 s for the useful response range and the lifetime of this electrode was excellent for at least ten days without loss of the response. The sensor can be applied to the determination of hypoxanthine in fish meat and it is effective for eliminating interferants from coexisting substances in the samples. Application of the biosensor technique in the field of quality control is promising due to their inherent specificity, simplicity and quick response.

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“…( Table 2). These compounds are presumably breakdown products of the ATP of the herring muscle (Tarr 1966). The extracts did not contain significant amounts of ATP, ADP or AMP.…”

Section: Chemical Composition Of Herring Extractsmentioning

confidence: 91%

Anaerobic Fish Spoilage by Bacteria I. Biochemical Changes in Herring Extracts

Strøm

Larsen

1979

Journal of Applied Bacteriology

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Water extracts of herring fillets were used as laboratory model substrates for the study of anaerobic bacterial spoilage of fish stored in bulk. The organisms studied (Enterobacter sp., str. NTHC 151, Proteus sp., str. NTHC 153, and Aeromonas sp., str. NTHC 154) were selected for by an enrichment method designed to isolate the bacteria having the highest anaerobic growth yields in these herring extracts. The extracts were then inoculated with pure cultures of the bacteria and incubated anaerobically at 15°C. Chemical analyses of the extracts were carried out at the start and at the end of the incubation period. The compounds determined accounted for 88% of total carbon and 93% of total nitrogen of the sterile extracts. Ribose (free and bound), free hexoses and lactate were the main substrates for the growth of the bacteria. These compounds were converted to acetate and CO2; hydrogen liberated by these processes was used for the quantitative reduction of trimethylamine oxide to trimethylamine. Fermentation balances support the contention that the biochemical changes observed represent the quantitative dominating chemical events in the herring extracts as a result of the development of the spoilage bacteria.

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Post‐mortem Changes in Glycogen, Nucleotides, Sugar Phosphates, and Sugars in Fish Muscles–A Review

Cited by 51 publications

References 54 publications

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

Biosensor Based on Xanthine Oxidase for Monitoring Hypoxanthine in Fish Meat

Anaerobic Fish Spoilage by Bacteria I. Biochemical Changes in Herring Extracts

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