淡水鱼贮藏过程鱼肉体系中肌苷酸变化规律及调控机制研究

项目名称： 淡水鱼贮藏过程鱼肉体系中肌苷酸变化规律及调控机制研究

项目编号： No.31471683

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 罗永康

作者单位： 中国农业大学

项目金额： 90万元

中文摘要： 以淡水鱼（草、鲢、鲤鱼）为原料，通过对生鲜、冷冻、腌制鱼体在不同贮藏环境下，其肌苷酸（IMP）及关联物（ATP、ADP、AMP、HxR、Hx、Xa）、鱼肉主要品质指标、ATP降解关联酶（ATP酶、肌激酶、AMP脱氨酶、5'-核苷酸酶、IMP磷酸水解酶、核苷磷酸化酶、肌苷核苷酶、黄嘌呤氧化酶）的酶活性和酶学性质、鱼肉菌相等指标变化的测定分析，评价ATP关联物相关比值(K，Ki，G，P，H和Fr值)与鱼体贮藏时间及品质间的相关性，明确盐类对鱼肉贮藏品质及相关酶活的作用；分析鱼肉体系菌相变化与肌苷酸形成和降解关联酶活的关系，阐明肌苷酸形成与降解关联酶的来源；分析盐类、温度、pH、金属离子等因素对肌苷酸变化关联酶活性的影响，明确相关酶的酶学性质及变化规律，揭示鱼肉贮藏过程中IMP、HxR、Hx、Xa的变化规律，建立鱼肉体系中肌苷酸的调控机制，为鱼类贮藏加工中品质控制技术的建立提供理论依据。

中文关键词： 鱼肉品质；肌苷酸；菌相；酶学性质；调控机制

英文摘要： This project will investigate the changes of inosine monophosphate (IMP) and Related compounds (ATP、 ADP, AMP, HxR，Hx and Xa), main quality indicators，ATP degrading enzymes activity (ATPase, myokinase, AMP deaminase, 5'-nucleotidase，IMP phosphohydrolase, nucleoside phosphorylase, inosine nucleosidase and xanthine oxidase)、enzymatic properties、fish microflora of fresh and frozen and salted freshwater fish (grass carp、silver carp、common carp) under different storage conditions. We will evaluate the correlation between ATP related compounds ratios (K，Ki，G，P，H and Fr values) and storage time, and quality indicators, effects of salt on the fresh quality and related enzymes activity in storage; Analyze the relationship between changes in fish microflora and enzymes activity associated with inosine monophosphate formation and degradation; Clarify the source of enzyme associated with inosine monophosphate formation and degradation; Analyse the effect of salt, temperature, pH, metal ions and other factors on enzyme activity associated with Inosine monophosphate formation and degradation; Define related enzymatic properties; Reveal the variation law of IMP, HxR, Hx and Xa in fish flesh during storage; Establish the regulatory mechanism of IMP in fish flesh system. Finally, this project will provide a theoretical basis for quality control of fish storage and processing.

英文关键词： fish quality;inosine monophosphate;microflora;enzymes Characterization;regulatory mechanism