Effects of retort conditions on ATP-related compounds in pouched fish muscle

LWT

Volumn 41, Issue 3, 2008, Pages 469-473

  Kuda, Takashi ^a   Fujita, Maya ^a   Goto, Hideyuki ^a   Yano, Toshihiro ^a  

^a ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

ATP related compounds; Chub mackerel; High temperature short time sterilization; Pink salmon; Pink shrimp; Retort; Yellowfin tuna

Indexed keywords

ADENOSINETRIPHOSPHATE; FOOD PRODUCTS; HIGH TEMPERATURE EFFECTS;

ATP RELATED COMPOUNDS; CHUB MACKEREL; PINK SALMON; PINK SHRIMP;

FISH;

DECAPODA (CRUSTACEA); ONCORHYNCHUS; ONCORHYNCHUS GORBUSCHA; PANDALUS BOREALIS; PISCES; RASTRELLIGER; SCOMBER JAPONICUS; SCOMBRIDAE; THUNNUS ALBACARES;

EID: 36349036052     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.02.018     Document Type: Article

References (30)

1. {ring operator} C). Fisheries Science 67 (2001) 306-313
2. Alfaro-Rodriguez H., O'mahony M., and Angulo O. Paired preference test: d' values from Mexican consumers with various response options. Journal of Sensory Study 20 (2005) 275-281
3. Barnett, H. J., Nelson, R. W., & Poysky, F. T. (1991). A comparative study using multiple indices to measure changes in quality of pink and coho salmon during fresh and frozen storage. National Oceanic and Atmospheric Administration. NOAA F/NWC-208.
4. Ehira S. Biochemical study on the freshness of fish. Bulletin of the Tokai Region Fisheries Research Laboratory 88 (1976) 1-132
5. Fletcher G.C., and Statham J.A. Shelf-life of sterile yellow-eyed mullet (Aldrichetta forsteri) at 4 °C. Journal of Food Science 53 (1988) 1030-1039
6. Garcia-Arias M.T., Navarro M.P., and Garcia-Linares M.C. Effects of different thermal treatments and storage on the proximate composition and protein quality in canned tuna. Archivos Latinoamericanos de Nutricion 54 (2004) 112-117
7. Howgate P. Kinetics of degradation of adenosine triphosphate in chill-stored rainbow trout (Oncorhynchus mykiss). International Journal of Food Science and Technology 40 (2005) 579-588
8. JETRO. (2002). Canned fish and seafood products. Japanese Market Report-Regulation & Practices, 63 (AG-85).
9. Kawai M., Okiyama A., and Ueda Y. Taste enhancements between various amino acid and IMP. Chemical Senses 27 (2002) 739-745
10. Kurihara K., and Kashiwayanagi M. Physiological studies on umami taste. Journal of Nutrition 130 (2000) 931S-934S
11. Lampi, R. A. (1977). Flexible packaging for thermoprocessed foods. In Advances in food research (Vol. 23, p. 306). New York: Academic Press.
12. Li X., Staszewski L., Xu H., Durick K., Zoller M., and Adler E. Human receptor for sweet and umami taste. Proceedings of the national academy of sciences of the United States of America 99 (2002) 4692-4696
13. Lund R. Physical principle of food preservation. In: Fenema O.R. (Ed). Principle of food science II (1975), Marcel Dekker, New York 32-35
14. Massa A.E., Palacios D.L., Paredi M., and Crupin M. Postmortem changes in quality indices of ice-stored flounder (Paralichithys patagonicus). Journal of Food Biochemistry 29 (2005) 570-590
15. Mendes R., Huidobro A., and Caballero E.L. Indole levels in deepwater pink shrimp (Parapenaeus longirostris) from the Portuguese coast. Effects of temperature abuse. European Food Research and Technology 214 (2002) 125-130
16. Mendes R., Quinta R., and Nunes M.L. Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast. European Food Research and Technology 212 (2001) 141-146
17. Mochizuki S., and Sato A. Effects of various killing procedures on post-mortem changes in the muscle of chub mackerel and round scad. Nippon Suisan Gakkaishi 62 (1996) 453-457
18. Mochizuki S., Ueno Y., Sato K., and Hida N. Effects of storage temperature on post-mortem changes in the muscle of chub mackerel. Nippon Suisan Gakkaishi 65 (1999) 495-500
19. Mohan C.N., Ravishankar C.N., Bindu J., Geethalakshmi V., and Srinvasa Gopal T.K. Effect of thermal process time on quality of "Shrimp Kuruma" in retortable pouches and aluminum cans. Journal of Food Science 71 (2006) S496-S500
20. Özogul Y., and Özogul F. Degradation products of adenine nucleotide in rainbow trout (Oncorhynchus mykiss) stored in ice and in modified atmosphere packaging. Turkish Journal of Veterinary and Animal Sciences 26 (2002) 127-130
21. Pacheco-Aguilar R., Lugo-Sànchez M.E., and Robles-Burgueno M.R. Postmortem biochemical and functional characteristics of monterey sardine muscle stored at 0 °C. Journal of Food Science 65 (2000) 40-47
22. Perez-Martin R.I., Franco J.M., Aubourg S., and Gallardo J.M. Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A 187 (1988) 432-435
23. Quitral V., Abugoch L., Vinagre J., and Larrain M.A. Effect of thermal treatment on the available lysine content of mora crab (Homalaspis plana). Archivos Latinoamericanos de Nutricion 51 (2001) 382-385
24. Quitral Robles V., Abugoch L., Vinagre J., Guarda A., Larrain M.A., and Santana G. Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana). Archivos Latinoamericanos de Nutricion 53 (2003) 90-95
25. Ronteltap A., van Schaik J., Wensing M., Rynja F.J., Knulst A.C., and de Vries J.H. Sensory testing of recipes masking peanut or hazelnut for double-blind placebo-controlled food challenges. Allergy 59 (2004) 457-460
26. Ryder J.M. Determination of adenosine triphosphate and its breakdown products in fish muscle by high performance liquid chromatography. Journal of Agricultural and Food Chemistry 33 (1985) 678-680
27. Saito T., Araki K., and Matsuyoshi M. A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries 24 (1959) 749-750
28. Seidler T. Effects of additives and thermal treatment on the content of nitrogen compounds and the nutritive value of hake meat. Nahrung 31 (1987) 959-970
29. Surette M.E., Gill T.A., and Le Blanc P.J. Biochemical basis of postmortem nucleotic catabolism in cod (Gadus morhua) and its relationship to spoilage. Journal of Agricultural and Food Chemistry 36 (1988) 19-22
30. Wang D., Tang J., Correia L.R., and Gill T.A. Postmortem changes of cultivated Atlantic salmon and their effects on salt uptake. Journal of Food Science 63 (1998) 634-637