不同贮存温度对兴凯湖翘嘴鲌肌肉肌苷酸含量的影响
Determination of the inosinic-5'-monophosphate contents in Culter alburnus muscle tissues under different storage circumstance
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摘要: 采用高效液相色谱技术,测定在（20±1）、4、-20℃贮存条件下,兴凯湖翘嘴鲌（Culter alburnus）野生群体和养殖群体肌肉组织中肌苷酸（IMP）含量及其变化。结果表明,野生群体新鲜肌肉组织中IMP含量为1.6002mg/g,养殖群体新鲜肌肉组织中IMP含量为1.2487mg/g,野生群体IMP含量显著高于养殖群体（p<0.05）;与4℃相比,（20±1）℃贮存条件下肌肉组织IMP含量降解速度更快;-20℃低温冻存,肌肉组织中IMP含量高于（20±1）℃条件下新鲜肌肉组织,且降解缓慢;贮存时间对鱼肉肌苷酸降解速率有显著影响,长时间的贮存会降低食用鱼肉中肌苷酸含量,但短时间（5d）的冻存后可提高鱼肉中肌苷酸含量。实验结果表明:（20±1）℃条件下贮存不超过4h;4℃条件下贮存不超过12h;-20℃条件下贮存,5d左右食用最佳。Abstract: This experiment determined the Inosine- 5 '- monophosphate( IMP) contents of wild and cultured Culter alburnus specimens in Xingkai Lake respectively at room temperature(20±1) ℃,4℃ and-20℃ by high performance liquid chromatography(HPLC) for the first time. The results showed that the contents of IMP in wild fresh specimens was 1.6002mg/g and the cultured fresh specimens was 1.2487mg/g. The IMP contents of wild specimens was significantly higher than cultured specimens. The IMP contents of specimens stored at room temperature decreased faster than those at 4℃. However,the IMP contents of specimens stored at-20℃were even higher and degraded slower than the fresh muscle tissues in specimens. The result indicated that the storage time significantly affected the degradation rate of IMP contents in specimens. Prolonged storage time would reduce IMP content of edible fish,resulting in decreased flavor. But the IMP contents obviously increased after a short period storage time(5 days). According to our study,we suggested that the storage time should less than 4 hours at room temperature,12 hours at 4℃ and 5 days at-20℃.
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