The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets.
Biochemical and microbial changes after harvest strongly affect the final quality and shelf life of fish and fish products. In this study, the role of microbes in the degradation of adenosine triphosphate (ATP), and the origin of adenosine monophosphate deaminase (AMPD) and acid phosphatase (ACP) in common carp fillets during different stages of chilled storage (at 4°C) were investigated. The content of ATP, ADP, AMP, IMP, HxR, and Hx, the activity of AMPD and ACP, and the total count of viable, Aeromonas, Pseudomonas, H2S-producing bacteria, and lactic acid bacteria were examined. Results indicated that the population of microbial communities in control samples increased with storage time, and Pseudomonas peaked on the 10th day of storage. Changes in AMPD activity were less related to the abundance of microbes during the entire storage period. However, ACP was derived from both fish muscle and microbial secretion during the middle and late stages of storage. Degradation of ATP to IMP was not affected by spoilage bacteria, but the hydrolysis of IMP, and the transformation of HxR to Hx was affected considerably by the spoilage bacteria.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Dapeng
D
Li
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Longteng
L
Zhang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Sijia
S
Song
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Zhiying
Z
Wang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Chunli
C
Kong
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: luoyongkang@263.net.
Yongkang
Y
Luo
D000659:AMP Deaminase / Q000378:metabolism; D000135:Acid Phosphatase / Q000378:metabolism; D000255:Adenosine Triphosphate / Q000378:metabolism*; D000333:Aeromonas / Q000302:isolation & purification / Q000378:metabolism; D000818:Animals; D002347:Carps / Q000382:microbiology*; D003080:Cold Temperature; D015169:Colony Count, Microbial; D005504:Food Analysis; D005506:Food Contamination; D005516:Food Microbiology; D061353:Food Storage; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism; D011549:Pseudomonas / Q000302:isolation & purification / Q000378:metabolism; D017747:Seafood / Q000032:analysis / Q000382:microbiology*
D000255:Adenosine Triphosphate; D000135:Acid Phosphatase; D000659:AMP Deaminase
ACP; AMPD; ATP degradation; Adenosine diphosphate (PubChem CID: 6022); Adenosine monophosphate (PubChem CID: 6083); Adenosine triphosphate (PubChem CID: 5957); Common carp; Hypoxanthine (PubChem CID: 790); Hypoxanthine ribonucleoside (PubChem CID: 6021); Inosine monophosphate (PubChem CID: 8582); Microbial communities