Changes of ATP-related compounds contents and freshness evaluation of Pseudosciaena crocea meat during iced storage

The contents of ATP-related compounds in Pseudosciaena crocea meat were analyed by HPLC, and the freshness of Pseudosciaena crocea meat during iced storage were assessed using freshness quality index(K value), total volatile base nitrogen(T-VBN) level and sensory scores. Results show that the contents of ATP and ADP decline rapidly on the first day of storage and thereafter change slowly. AMP doesn't accumulate and its content is low during storage. On the other hand, IMP content is present at high level. After the first day of storage, IMP content reaches a maximum value of 9.12 μmol/g and remains at higher level until the 8th day, and then it decreases. The content of HxR increases fastly on the first day of storage, then it decreases as storage progressed. Hx content increases slightly until the 8th day and then increases fastly from 0.97 μmol/g on the 8th day to 3.10 μmol/g on the 13th day. Both K and T-VBN values increase during iced storage. Combined with the sensory scores, Pseudosciaena crocea meat is in the first grade of freshness until the 4th day of storage, and it reaches the initial decomposition stage after 11 days of storage. The maximum iced storage period for sensory acceptability of Pseudosciaena crocea meat is 10 or 11 days.