Changes of ATP-Related Compounds Contents and Its Degradation Pathways in Shrimps during Chilled Storage
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Abstract:
The changes of ATP-related compounds and ATP degradation pathways in Penaeus monodon and Macrobrachuim rosenbergii meat were studied during chilled storage at (4±1) ℃. Hyperchloric acid was used to precipitate proteins, 9 ATP related compounds were analysed by high performance liquid chromatography (HPLC). Results showed that all 9 ATP related compounds were completely separated within 25 minutes. Good linearity was observed in the concentration ranging from 1~250 μg/mL. Limit of detection was between 0.02~0.10 μg/mL and spike recoveries were between 72.5%~110%. This method is reliable and accurate for the analysis of ATP-related compounds in shrimp meat samples. ATP and ADP content decreased dramatically on day 1 during chilled storage. AMP, IMP and HxR all increased first then decreased latter. Hx、AdR、Xt increased linearly during storage time, Ad was not detected. The total content of 9 ATP-related compounds in the two shrimps didn’t change. The degradation pathways of ATP in the two shrimps during chilled storage were proposed as ATP→ADP→AMP→IMP→HxR→Hx→Xt (major, more than 99%) and ATP→ADP→AMP→AdR→HxR→Hx→Xt (minor, less than1%). IMP and AMP were predominantly accumulated in P. monodon, while IMP was predominantly accumulated in M. rosenbergii.
