Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)
Abstract
1. Introduction
2. Materials and Methods
2.1. Fish Sample Preparation
2.2. Total Viable Count (TVC)
2.3. The pH and Electrical Conductance (EC)
2.4. Total Volatile Basic Nitrogen (TVB-N)
2.5. Determination of ATP-Related Compounds
2.6. Determination of Purines
2.6.1. Preparation of Purine Standard Solutions
2.6.2. Sample Preparation
2.6.3. Optimization of Detection Methods for Purine Components
2.7. Determination of Enzyme Activities (ACP, AKP, 5′-NT, PNP, and XOD)
2.8. Statistical Analysis
3. Results
3.1. TVC
3.2. The pH and EC
3.3. TVB-N
3.4. Changes in ATP-Related Products
3.5. Changes in Purines
3.6. Changes in Key Enzymes
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Abbreviations
References
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Xu, T.; Lu, W.; Chen, B.; Li, D.; Xie, J. Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea). Foods 2025, 14, 2732. https://doi.org/10.3390/foods14152732
Xu T, Lu W, Chen B, Li D, Xie J. Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea). Foods. 2025; 14(15):2732. https://doi.org/10.3390/foods14152732
Chicago/Turabian StyleXu, Tiansheng, Wenxuan Lu, Bohan Chen, Dapeng Li, and Jing Xie. 2025. "Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea)" Foods 14, no. 15: 2732. https://doi.org/10.3390/foods14152732
APA StyleXu, T., Lu, W., Chen, B., Li, D., & Xie, J. (2025). Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Larimichthys crocea). Foods, 14(15), 2732. https://doi.org/10.3390/foods14152732