Advertisement

Food Science and Biotechnology

, Volume 28, Issue 6, pp 1891–1897 | Cite as

ATP degradation products as freshness indicator of flatfish during storage

  • Jun-Ho Hwang
  • Yuri Kim
  • Hyesook Choi
  • Kwang-Geun LeeEmail author
Article
  • 51 Downloads

Abstract

In this study, the ATP degradation products and microbial growth during storage of flatfish were measured for assessing its freshness. LOD and LOQ of the ATP degradation products including ADP, AMP, IMP, HxR and Hx were 0.01–0.11 and 0.02–0.37 μg/g respectively, and the recovery ranged from 35.8 to 98.8%. The Hx level increased significantly during the storage period, regardless of storage temperature (p < 0.05). The initial Hx level was 245.27 μg/g, and this rapidly increased to 2563.72, 6643.69, and 4236.65 μg/g at 4, 10, and 25 °C at 14 days, 8 days, and 12 h, respectively. The correlation coefficient (R2) between microbial growth and Hx percentage ranged from 0.7709 to 0.8939. Based on the nitroblue tetrazolium colorimetric assay, the optical density of flatfish stored at 4 °C increased from 2.45 to 13.29 at 82 h of storage, which was equivalent to 442% increment.

Keywords

Flatfish ATP degradation products Hx percentage NBT solution 

Notes

Acknowledgements

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF), funded by the Ministry of Science, ICT and Future Planning (NRF-2018R1A2B6002634) and Agriculture, Food and Rural Affairs Research Centre Support Program, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

Author contributions

J-HH carried out this experiment and YK did prepared Fig. 1. HC did wrote introduction part and prepared Tables 1 and 2. K-GL did plan and prepared whole this manuscript.

Compliance with ethical standards

Conflict of interest

There are no conflicts to declare.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

References

  1. Agarwal A, Banerjee UC. Screening of xanthine oxidase producing microorganisms using nitroblue tetrazolium based colorimetric assay method. Open Biotechnol. J. 3: 46–49 (2009)CrossRefGoogle Scholar
  2. Barat JM, Gil L, García-Breijo E, Aristoy MC, Toldrá F, Martínez-Máñez R, Soto J. Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor. Food Chem. 108: 681–688 (2008)CrossRefGoogle Scholar
  3. Burns GB, Kee PJ. Liquid chromatographic determination of Hx in fish tissue. J. Assoc. Off. Anal. Chem. 68: 444–448 (1985)PubMedGoogle Scholar
  4. Ehira S. Biochemical study on the freshness of fish. Bull. Tokai Reg. Fish. Res. Lab. 88: 1–5 (1976)Google Scholar
  5. Howgate P. A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage. Int. J. Food Sci. Technol. 41: 341–353 (2006)CrossRefGoogle Scholar
  6. Jacober LF, Rand JAG. Biochemical evaluation of seafood. pp. 347–633. In: Chemistry & Biochemistry of Marine Food Products. Martin RE, Flick GJ, Ebard CE, Ward DR (eds). AVI Publishing Company, Westport, NY, USA (1982)Google Scholar
  7. KOSIS. Korean Statistical Information Service. http://kosis.kr/eng/statisticsList/statisticsList_01List.jsp?vwcd=MT_ETITLE&parentId=F. Accessed June 26, 2018 (2012)
  8. Kuda T, Mayam F, Hideyuki G, Toshihiro Y. Effect of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicus. LWT Food Sci. Technol. 40: 1186–1190 (2007)CrossRefGoogle Scholar
  9. Lougovois VP, Kyranas,ER, Kyrana VR. Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Res. Int. 36: 551–560 (2003)CrossRefGoogle Scholar
  10. MOF. Korean Ministry of Oceans and Fisheries. Seafood Traceability System. http://www.fishtrace.go.kr/home/homeEng/actionMpTraceInfoEng.do. Accessed Jan. 9, 2018 (2015)
  11. Natale CD, Olafsdottir G, Einarsson S, Martinelli E, Paolesse R, D’Amico A. Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets. Sens. Actuators B Chem. 77: 572–578 (2001)CrossRefGoogle Scholar
  12. Ocaño-Higuera VM, Maeda-Martínez AN, Marquez-Ríos E, Canizales-Rodríguez DF, Castillo-Yáñez FJ, Ruíz-Bustos E, Plascencia-Jatomea M. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chem. 125: 49–54 (2011)CrossRefGoogle Scholar
  13. Olafsdottir G, Martinsdottir E, Oehlenschlager J, Dalgaard P, Jensen B, Undeland I, Mackie IM, Henehan G, Nielsen J, Nilsen H. Methods to evaluate fish freshness in research and industry. Trends Food Sci. Technol. 8: 258–265 (1997)CrossRefGoogle Scholar
  14. Ozogul,Y, Ozyurt G, Ozogul F, Kuley E, Polat, A. Freshness assessment of European eel (Anguilla Anguilla) by sensory, chemical and microbiological methods. Food Chem. 92: 745–751 (2005)CrossRefGoogle Scholar
  15. Reineccius G. Off-flavours in foods. Crit. Rev. Food Sci. Nutr. 29: 381–402 (1990)CrossRefGoogle Scholar
  16. Ryder JM. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. J. Agric. Food Chem. 33: 678–680 (1985)CrossRefGoogle Scholar
  17. Suh S, Kim YE, Shin D, Ko S. Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus). Food Sci. Biotechnol. 26:1077–1084 (2017)CrossRefGoogle Scholar
  18. Vázquez-Ortiz FA, Pacheco-Aguilar R, Lugo-Sanchez ME, Villegas-Ozuna RE. Application of the freshness quality index (K value) for fresh fish to canned sardines from Northwestern Mexico. J. Food Compos. Anal. 10: 158–165 (1997)CrossRefGoogle Scholar
  19. Woolfolk CA, Downard JS. Distribution of xanthine oxidase and xanthine dehydrogenase specificity types among bacteria. J. Bacteriol. 130: 1175–1191 (1987)Google Scholar
  20. Zhang HZ, Lee TC. Gas chromatography–mass spectrometry analysis of volatile flavor compounds in mackerel for assessment of fish quality. pp. 53–63. In: Flavor and Lipid Chemistry of Seafoods. ACS Symposium Series 674. Shahidi F, Cadwallader KR (eds). American Chemical Society, Washington, DC, USA (1977)Google Scholar

Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Science and BiotechnologyDongguk University-SeoulGoyang-siRepublic of Korea

Personalised recommendations