ABSTRACT The compositions and inosinic acid contents of ATP-related compounds in various processed fish meat products were examined in this study. Moreover, the relationships between these variables and the heating processes used on the products were investigated. Dried and salted fish meat products manufactured immediately after manufacturing, were found to maintain some inosinic acid contents, whereas those stored for a long period of time had low inosinic acid contents. It was observed that the inosine content in processed fish meat products manufactured without the heat treatment was decreased during the storage at 5°C. Therefore, the low inosinic acid content in such processed fish meat products was considered to be because the maintenance of inosine monophosphate (IMP)-degrading enzyme activity, resulting in the decomposition of inosinic acid even under refrigerated storage. The inosine content of unheated water extract decreased faster than that of fish meat product, and the effect of heating temperature could be observed more clearly. The results suggested that IMP-degrading enzymes in club mackerel, Atlantic bluefin tuna, and Japanese jack mackerel were deactivated by heating at 70°C or higher, while those in fine patterned puffer and half-smooth golden pufferfish were deactivated with heating at 60°C or higher. Since IMP decomposition was suppressed incrementally with heating, it appears that the multiple enzymes involved in the decomposition of inosinic acid might have varying thermal stabilities.

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几种鱼肌肉中肌苷单磷酸降解酶的热稳定性

摘要 本研究检测了各种加工鱼肉制品中 ATP 相关化合物的组成和肌苷酸含量。此外，还研究了这些变量与用于产品的加热过程之间的关系。生产后立即生产的干鱼肉制品和咸鱼肉制品中含有一定的肌苷酸，而长期储存的鱼肉制品的肌苷酸含量较低。据观察，未经热处理生产的加工鱼肉产品中的肌苷含量在 5°C 储存期间降低。因此，此类加工鱼肉制品中肌苷酸含量低被认为是因为维持了肌苷单磷酸 (IMP)-降解酶活性，即使在冷藏条件下，也会导致肌苷酸分解。未加热水浸膏的肌苷含量下降速度比鱼肉制品快，加热温度的影响可以更明显地观察到。结果表明，鲭鱼、大西洋蓝鳍金枪鱼和日本鲭鱼中的 IMP 降解酶在 70°C 或更高温度下加热失活，而细纹河豚和半光滑金河豚中的 IMP 降解酶在 60°加热下失活C 或更高。由于 IMP 分解随着加热而逐渐被抑制，因此参与肌苷酸分解的多种酶似乎可能具有不同的热稳定性。并且可以更清楚地观察加热温度的影响。结果表明，鲭鱼、大西洋蓝鳍金枪鱼和日本鲭鱼中的 IMP 降解酶在 70°C 或更高温度下加热失活，而细纹河豚和半光滑金河豚中的 IMP 降解酶在 60°加热下失活C 或更高。由于 IMP 分解随着加热而逐渐被抑制，因此参与肌苷酸分解的多种酶似乎可能具有不同的热稳定性。并且可以更清楚地观察加热温度的影响。结果表明，鲭鱼、大西洋蓝鳍金枪鱼和日本鲭鱼中的 IMP 降解酶在 70°C 或更高温度下加热失活，而细纹河豚和半光滑金河豚中的 IMP 降解酶在 60°加热下失活C 或更高。由于 IMP 分解随着加热而逐渐被抑制，因此参与肌苷酸分解的多种酶似乎可能具有不同的热稳定性。而细纹河豚和半光滑金河豚中的那些在 60°C 或更高的温度下加热会失活。由于 IMP 分解随着加热而逐渐被抑制，因此参与肌苷酸分解的多种酶似乎可能具有不同的热稳定性。而细纹河豚和半光滑金河豚中的那些在 60°C 或更高的温度下加热会失活。由于 IMP 分解随着加热而逐渐被抑制，因此参与肌苷酸分解的多种酶似乎可能具有不同的热稳定性。