Effect of bitterns and constituent salts on the inosinate phosphatase activity in horse mackerel muscle

Hiroko Seki, . and Kazufumi Osako, . and Naoko Hamada-Sato, . Effect of bitterns and constituent salts on the inosinate phosphatase activity in horse mackerel muscle. pp. 2215-2220. ISSN 22317546

Japanese horse mackerel (Trachurus japonicus) is a widely consumed commercial fish in Japan. Inosinic acid is one of the taste components generated by the degradation of ATP in fish muscle. In this study we investigated the efficacy of bitterns for the preservation of fish taste by monitoring inhibition of inosinate phosphatase (IMPase) activity in horse mackerel muscles. The effects of two different kinds of bitterns produced from seawater (SW) or the ion exchange membrane (IEM) method were used. The relative activity of inosinate phosphatase was measured at different pH values and at different bitterns concentrations. We found that both SW and IEM bitterns significantly inhibited the enzyme when used at concentrations of 8 and 17 respectively; interestingly however with the use of 1.7 bitterns there was a profound increase in the activity of inosinate phosphatase. To further understand this phenomenon the effects of different salts commonly present in bitterns were also investigated. We found that each salt (NaCl MgCl2 MgSO4 and CaCl2) had significantly different pH dependences and different effects on IMPase activity. MgCl2 and MgSO4 were found to be major constituents of bitterns that affected IMPase activity. These results indicated that with the proper concentration and pH bitterns could effectively inhibit IMPase activity and therefore have the potential to be used as effective additives for the preservation of fish taste.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/23%20IFRJ%...

Abstract

Japanese horse mackerel (Trachurus japonicus) is a widely consumed commercial fish in Japan. Inosinic acid is one of the taste components generated by the degradation of ATP in fish muscle. In this study we investigated the efficacy of bitterns for the preservation of fish taste by monitoring inhibition of inosinate phosphatase (IMPase) activity in horse mackerel muscles. The effects of two different kinds of bitterns produced from seawater (SW) or the ion exchange membrane (IEM) method were used. The relative activity of inosinate phosphatase was measured at different pH values and at different bitterns concentrations. We found that both SW and IEM bitterns significantly inhibited the enzyme when used at concentrations of 8 and 17 respectively; interestingly however with the use of 1.7 bitterns there was a profound increase in the activity of inosinate phosphatase. To further understand this phenomenon the effects of different salts commonly present in bitterns were also investigated. We found that each salt (NaCl MgCl2 MgSO4 and CaCl2) had significantly different pH dependences and different effects on IMPase activity. MgCl2 and MgSO4 were found to be major constituents of bitterns that affected IMPase activity. These results indicated that with the proper concentration and pH bitterns could effectively inhibit IMPase activity and therefore have the potential to be used as effective additives for the preservation of fish taste.

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Item Type:	Article
AGROVOC Term:	Horse mackerel
AGROVOC Term:	Trachurus japonicus
AGROVOC Term:	Phosphates (salts)
AGROVOC Term:	Inorganic acids
AGROVOC Term:	Additives
AGROVOC Term:	Sodium chloride
AGROVOC Term:	Fish meat
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21924

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