Changes in the Contents of ATP and Its Related Breakdown Compounds in Various Tissues of Oyster During Frozen Storage

作     者：WANG Qi XUE Changhu LI Zhaojie FU Xueyan XU Jie XUE Yong 

作者机构：College of Food Science and Engineering Ocean University of China Qingdao 266003 P.R. China 

出 版 物：《Journal of Ocean University of China》 (中国海洋大学学报（英文版）)

年 卷 期：2007年第6卷第4期

页      面：407-412页

学科分类：0710[理学-生物学] 0908[农学-水产] 070703[理学-海洋生物学] 07[理学] 0707[理学-海洋科学] 0815[工学-水利工程] 0824[工学-船舶与海洋工程] 

基　　金：2006AA09Z444 2001BA501A-26 

主　　题：牡蛎 腺苷5'-三磷酸盐 冰冻食品 新鲜度 

摘      要：The changes in the contents of adenosine 5’-triphosphate (ATP) and its related breakdown compounds were investigated in the adductor muscle, mantle, gill and body trunk of oyster (Crassostrea gigas) during frozen storage at -20℃ and -30℃ and compared with that of the fresh oyster. The investigation was performed using an HPLC system. Different extents of ATP decomposi- tion were found in various tissues frozen at the two temperatures. The K, K’ and A.E.C values were calculated as the chemical fresh- ness indices. Considering the results of sensory evaluation, the A.E.C. value in body trunk at -20℃ and -30℃ could be used as the best freshness index for frozen oyster.