Determination of the inosinic-5'-monophosphate contents in Culter alburnus muscle tissues under different storage circumstance

This experiment determined the Inosine- 5 '- monophosphate( IMP) contents of wild and cultured Culter alburnus specimens in Xingkai Lake respectively at room temperature(20±1) ℃,4℃ and-20℃ by high performance liquid chromatography(HPLC) for the first time. The results showed that the contents of IMP in wild fresh specimens was 1.6002mg/g and the cultured fresh specimens was 1.2487mg/g. The IMP contents of wild specimens was significantly higher than cultured specimens. The IMP contents of specimens stored at room temperature decreased faster than those at 4℃. However,the IMP contents of specimens stored at-20℃were even higher and degraded slower than the fresh muscle tissues in specimens. The result indicated that the storage time significantly affected the degradation rate of IMP contents in specimens. Prolonged storage time would reduce IMP content of edible fish,resulting in decreased flavor. But the IMP contents obviously increased after a short period storage time(5 days). According to our study,we suggested that the storage time should less than 4 hours at room temperature,12 hours at 4℃ and 5 days at-20℃.