Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
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DOI：
10.1111/j.1365-2621.1997.tb04365.x
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发表时间：
1997
影响因子：
3.9
通讯作者：
U. Erikson;A. Beyer;T. Sigholt
中科院分区：
文献类型：
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作者：
U. Erikson;A. Beyer;T. Sigholt
白肌肉高能磷酸盐的初始水平、IMP、ATP:IMP 比率、腺苷酸能量电荷和 pH 值被用作处理大西洋鲑鱼屠宰时应激的指标。宰前处理包括将鱼麻醉（基线）、快速网捕并通过头部打击杀死（无应激）或在储存池中被追至精疲力尽（应激）。在随后的冰储存过程中，根据 IMP、HxR、Hx 和 K 值评估新鲜度。 HPLC显示，最初由挣扎引起的代谢物分布差异在储存过程中逐渐下降。 K 值仅在死后 2 天有所不同，但在死后长达 7 天的时间内，处理压力的影响是明显的，因为平均 K 值较高，并且 IMP 和 HxR 含量不同。
Initial levels of white muscle high-energy phosphates, IMP, ATP:IMP-ratio, adenylate energy charge and pH were used as indicators of handling stress when Atlantic salmon were slaughtered. Ante-mortem handling included fish that were either anesthetized (baseline), quickly netted and killed by a blow to the head (unstressed) or chased to exhaustion in the holding tank (stressed). During subsequent storage in ice, freshness was evaluated in terms of IMP, HxR, Hx and K-values. HPLC showed initial differences in distribution of metabolites induced by struggling gradually fell during storage. K-values were different only for 2 days post mortem, but the effect of handling stress was discernible as higher mean K-values and different IMP and HxR contents for up to 7 days post mortem.