FISHERIES RESEARCH BOARD OF CANADA Translation Series No. 1289

Transcription

1 FISHERIES RESEARCH BOARD OF CANADA Translation Series No Relation between the quality of canned fish and its content of ATP-breakdowns. I. ATP-breakdowns in canned pink salmon and mackerel in relation to their inspection grades. By Fujit, Yutaka, Eizaburo Noguchi, and Kuo-Hsiung Su Original title: Gyorui kanzume chu no ATP bunkaibutsu to hinshitsu no kankei --I. From: Nippon Suisan Gakkaishi (Bulletin of the Japanese Society of Scientific Fisheries), 34 (11): , Translated by the Translation Bureau(MK) Foreign Languages Division Department of the Secretary of State of Canada Fisheries Research Board of Canada Freshwater Institute Winnipeg, Man. 10 pages typescript 1969

2 DEPARTMENT OF THE SECRETARY OF STATE TRANSLATION BUREAU FOREIGN LANGUAGES DIVISION CANADA SECRÉTARIAT D'ÉTAT BUREAU DES TRADUCTIONS DIVISION DES LANGUES ÉTRANGÈRES TRANSLATED FROM - TRADUCTION DE Japanese INTO - EN English AUTHOR - AUTEUR Y. Fujii, E. Noguchi and Kuo-Rsiung Su TITLE IN ENGLISH - TITRE ANGLAIS Relation between the quality of canned fish and its content of ATP-breakdowns. I. ATP-breakdowns in canned pink salmon and. mackerel in relation to their inspection grades. Title in Ja ) anese Gyorui kanzume chu no ATP bunkaibutsu to hinshitsu no kankei--i REF5RENCE IN FOREIGN I ANGUAGE (NAME OF BOOK OR PUBLICATION ) IN FULL. TRANSLITERATE FOREIGN CHAI2ACTERS. RÉFERENCE EN LANGUE ETRANGÉRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET.TRANSCRIRE EN CARACTERES PHONETIQUES. Tokaiku Suisan Kenkyusho Gyoseki B495 REFERENCE IN ENGLISH - RÉFÉRENCE EN ANGLAIS Bulletin of the Japanese Society of Scientific Fisheries PUBLISHER - ÉDITEUR PAGE NUMBERS IN ORIGINAL DATE OF PUBLICATION DATE DE PUBLICATION NUMÉROS DES PAGES DANS L'ORIGINAL PLACE OF PUBLICATION LIEU DE PUBLICATION YEAR ANNEE VOLUME ISSUE NO. NUMÉRO NUMBER OF, TYPED PAGES NOMBRE DE PAGES DACTYLOGRAPHIÉES REQUESTING DEPARTMENT MINISTERE-CLIENT Fisheries TRANSLKT ION BUREAU NO NOTRE DOSSIER NC) BRANCH OR DIVISION DIRECTION OU DIVISION PERSON IREQUESTING DEMANDE PAR Office of the Editor Dr. L.C. Dougal, Freshwater Institute, Winnipeg, Manitoba TRANSLATOR (INITIALS) TRADUCTEUR (INITIALES) DATE COMPLETED ACHEVÉ LE M.K YOUR NUMBER VOTRE DOSSIER NC' DATE OF REQUEST DATE DE LA DEMANDE May 8, 1969 UNEDITED DRAFT TRANSAT Offly kr infortncjiort TRAEU:TION NUI RZVISEE lidormamon settle/nee/ - r on (1=7 Irv.?I'm8)

3 DEPARTMENT OF THE SECRETARY OF STATE TRANSLATION BUREAU FOREIGN LANGUAGES DIVISION SECRÉTARIAT D'ÉTAT BUREAU DES TRADUCTIONS DIVISION DES LANGUES ÉTRANGÈRES CANADA YOUR NO, DEPARTMENT DIVISION/BRANCH CITY VOTRE No minueriret oivisionnairtictiew VILLE Office of the Fisheries Editor Ottawa OUR NO. LANGUAGE TRANSLATOR (INITIALS) DATE NOTRE N C) LANGUE TRADUCTEUR(INITIALES) 1041 Japanese M.K. June , 0 ri) f.l1 c (In 0 pc: 7.3. t-. d Pe LIJ.1 0 ''.-cjj Cr; ^, 1, 0 ) LATION BETWEEN TEE eality OF CANIW FISh AUD ITS CONTENT F ATP-BREAUDOWNS--I TF-breakdowns in Canned Pink Salmon and Mackerel in Relation their Inspection Grades. y Yutaka Fujii, * Eizaburo 1;oguchi* and Kuo-Hsiung Su: * C). (31 It has been shown in our previous paper that a strong straight line correlation between the quality of canned fish and the freshness of the fish used can be obtained from the composition of ATP-breakdown compounds in canned fish. 1 It is already known that freshness of fish Tokai Reg. Fish. Res. Lab., Chuo-ku, Tokyo, Japan -. A* Lat. Food Technol. Fac. Agri. Tokyo Univ. Education, Meguro-ku, Tokyo, Japan. Following abbreviations are used in this report: ATP: Adenosine triphosphate AD.:: Adenosine diphosphate UMP: 211: Adenylic acid HxR: Inosic acid Cytidylic acid Urydylic acid Inosine Hypoxanthine I

4 2 used has a strong influence on the quality of canned fish. For this reason it is believed that there is a possibility of estimating the quality of the products by analysing the breakdown products of ATP. First, the relationship between the analytical results of ATP breakdown compounds and the JF inspection gradings on flavour used by the Japanese Canned Food Investigation Association for indicating the quality of canned food using water boiled canned pink salmon and mackerel was investigated. Hughes et al 2 have studied the straight line relationsip between the amount of Ex in the raw fibh and the water boiled canned fish using sardines. This is the only study on ATP breakdown compounds in canned fish from the quality control point of view. However, it is believed that Ulere are difficulties in pursuing this subject strictly on the amount of Ex used by Hughes et al because Kassemsarn et al and Takeda et al have proven that the accumulation condition of Hx and ExE differs considerably with the species. It is also knc)wn that the amounts of ATP breakdown compounds differ according to the species 3 and the difference in physiological condition. 4 For this reason, the analyses were carried out not only on Ex but also on HxR and IMP in this report as breakdown products of ATP. This term cln 'Also be "smell"; Translator.

5 Experimental Method Materials Ordinary meats from canned Oncorhynchus gorbuscha and Scomber japonicua inspected at the Japanese Canned Food Inspection Association in 'Yokohama were used. 3g of meat was extracted with cold perchloric acid solution and the extract was made up to the fixed volume with water and the solution was kept at -20 degrees C. This solution was later used for the analysis of ATP breakdown compounds. 5g of the meat was extracted with distilled water and made up to a fixed volume and was used for the determination of volatile basic nitrogen(vb-n), The cans used for this experiment were flat No. 2 and 3 for pink salmon and No. 2 and 4 for mackerel. AL121n12-1_ 12L/2.21- Column rotational model rapid quantitative determination method and enzyme method were used for the determination of ATP breakdown compounds Conway et al's mic'rodiffusion method 7 was used for the determination of volatile basic nitrogen(vb-n). There are methods by Jones et al 8 which utilize the absorbancy of uric acid which results from the acidification of Hx at 290mp and calculating the amount of Hx frdm the reading and by Ettira et al 9 on the determination of Hx and HxR. The former uses xanthine oxidase and the latter

6 uses xanthine oxidase and nucleoside phosphorylase. In this experiment, 5'-nucleotidase was used together with two other enzymes mentioned in the above mentioned methods. This method enabledus to determine Hx, HxR and IMP simultaneously. This method consists of transfering about m1 each of acid extract into 4 tubes and adding 2m1 of phosphate buffer solution(ph 10.7). agml (contains 0.03 units) of Xanthine oxidase(solution A) was added to tube 2. Solution A and 0.5ml (contains 0.511g)of nucleoside phosphorylase (solution B) were added to tube 3. Solutions A and B and 0.5m1(contains 24 units) of 5'-nucleotidase (solution C) were added to tube 4. The volume of liquid in L. tubes was made up to 5m1 by adding water and the solutions were stirred. The solutions were kept in a water bath at 37 degrees C in order to complete the reaction. The absorbancies of solutions at 290mip were obtained using tube 1 as comparison. The amount of Hx was obtained from the reading of tube 2. The amount of Hxlt was obtained by utilizing the difference between the readings of tubes 2 and 3. The amount of IMP was obtained by using the difference in the readings between tubes 4 and 3. Fig. 1 shows standard curves for Hx, HxR and IMP obtained for the standard solutions using the same method. There was a straight line relationship between the absorbancies and the concentrations up to

7 5 80pg for Hx, up to 200pg for HxR and up to 2401ig for IMP. Further the same results were obtained even when the solution. C was substituted with alkaline phosphatese when compared to the results obtained by using M/10 NH4C1-NH4OH buffer (containing 0.2% of Na 2 HPO4), 2.5pg/o.endsolution B and 100pg/0.5m1 solution C. Xanthine oxidase used in this experiment was manufactured by Worthington Biochemical Co. Nucleoside phosphorylase and alkali phosphatase(typeii) were made by C.F. Boehringer and 5'-nucleotidase was manufactured by Takeda Pharmaceutical KK. The standards usad for Hx, flxr and IMP were manufactured by Boehringer. Results and Discussions Fig. 2 shows the comparative results of the amount of VB-N and the inspection grades based on flavour on canned pink salmon. Flavour is one of the important inspection. items for canned fish. It plays a large part in the determination of final grading of the canned fish. It is said that the flavour is more easily influenced by the freshness of the material than any other inspection items. For this reason it is believed that the gradings are suitable for fulfilling the purpose of this experiment. The quality of canned fish was shown by the following five grades: a, a', b, b' and c. There was no correlation between the amount of VB-N and the inspecticn grades in the canned fish used in this

8 6 experiment. A large number of analytical values were distributed between 25-60mg% and they were not at all related to the inspection grades. The amount of VB- N was quite high compared to the amount in the fresh fish but this is believed to be caused by heat during the canning process. It is said that lower molecular compounds break down and form ammonia which in turn adds to the increase in the amount of VB-N. 10 Fig. 3 shows the results of the study concerning the relationship between the breakdown compounds of ATP and the inspection gradings based on flavour. For the composition ratio in this case, the relationship between the percentage of the absorbancies of base+nucleosides and nucleoside monophosphates at 260" was used. As the inspection grades decreased from a to c, the composition ratio clearly increased. This shows that as the gradings decreased the braakdown of ATP increased in canned fish. However,due to small changes in the numerical values of composition ratio, there are considerable overlaps between the determined values of each grades. The reason for the above phenomenon was mentioned in our previous report. 1 As mentioned in our previous report, libo-nucleus acid is broken down during the heating of canned fish. This braakdown increases or creates new CMT, UMP, GMP and AYP. However,since these nucleotides are

9 7 determined with IMP in nucleoside monophosphates, the increase in the ratios of base+nucleosides which accompanies the decrease in inspection grades shows small numerical changes shown above. In order to eliminate the influence of nucleotides, the amount of Hx, HxR and IMP were individually determined using enzyme methods, The relationship between the percentage of IMP/Hx+HxR+IMP and the inspection grades are shown in Fig, 4. The analytical value of grade a canned fish was mainly around 20-40% and the difference between a and a' was considerable. However,there are many values which were zero for the grades below a'; and thus. no difference can be seen among the grades. According to this result, the grades corresponding to a and a' possessed IMP in the raw fish and it shows that for the grades below a' the material without IMP was used. From Fig. 4, it was believed that the ratio of IMP/Hx+HxR+IMP was unsuitable for investigating the relationship between the composition ratio and the grades of canned pink salmon. For this reason, the percentage of Hx/Hx+HxR+IMP was used. The results are shown in Fig. 5. One can obtain considerable differences in ratios between grades from this figùre. Especially the differences between a and a' and b and ID' became large. According to

10 8 these ratios, one can divide the grades into 3 groups with. accuracy assuming the groups are made up of a and a', b and b/ and c since there are only small overlaps in the determined values among the various groups. Fig. ( shows the results showing the relationship between the percentage of IMP/Hx HxR IMP and flavour used for grade inspection on canned mackerel. Grade c canned mackerel could not be obtained, however, a clear decrease can be seen in the determined values of all grades. That is, there can be seen some overlaps in contizuity grades but there can be seen no overlap between a and. b, a' and bl. For this reason it is believed to be possible to separate the quality of canned mackerel into several grades using the composition ratio of Hx, HxR and IMP. If one used Hx/Ex HxR IMP ratio for canned mackerel, one could not determine the difference between the high grade cans, i.e. a, a' and b since the amount of Ex was very small and thus produced small values for the ratio. This phenomenon is contrary to that of pink salmon. Clear differences can be seen in the "gradings of canned pink salmon while centering the composition ratio on Ex. The composition ratio centering on IMP on the other handres useful for canned mackerel for the purpose of grading the same. The reason for this is believed to be based on the fact that the mackerel used was much fresher

11 9 than the pink salmon since they were caught near the main island,therefore the content of IMP was very high compared to the pink salmon. From the above results, it is believed that one can estimate the qualities of canned pink salmon and mackerel by studying the breakdown compounds of ATP. Further, this method of inspection has very interesting points from the chemistry point of view compared to the existing inspection methods which were based on the functional inspections. Still further, this method clarifies the freshness of raw fish used for canning,therefore it is believed that this method is a very useful one from the quality control point of view. There's a need for this type of experiment on many other canned products in the future. We like to extend our thanks to the people at the Japanese Canned Good Inspection Association for their valuble assistance and for providing the materials used in this experiment. Summary VB-N and the breakdown products of ATP from canned pink salmon and mackerel were analysed and the relationship between the breakdown products and the flavour which is one of the quality indications, was studied. There was no connection between VB-N and the quality of the canned fish. However, there was a strong correiation

12 1 0 between the breakdown products of ATP and the quality of canned fish. It is believed that one can divide the qualities into about 3 grades with accuracy using Hx, HxR and IMP composition ratios. The composition ratios suitable for this experiment were Hx/Hx+HxR+IMP for pink salmon and IMP/Hx+HxR+IMP for mackerel.

13 1 1 Biblio4raphy 1) Y. Fujii: Tokai Suiken Hokoku(Eastern Sea Fisheries Research Report) 55, 1-9 (1968). 2) R.B. Hughes and N.R. Jones: J. Soi. Food Agric., 17, ( ) B.O. Kassemsarn, B.S. Perz, J. Murray and N.H. Jones: J. Food Soi., 281, (1963). 4) M. Takeda, S. Shino: Kochi Daigaku Jitsu Hokoku (Kochi University Science Report) 13, (1964). 5) T. Kaneko, N. Takeuchi, Y. Fujii: Nippon Suisan Gakkai Koen(Japanese Fisheries Society's Annual Meeting) p.51, (1968), 6) K. Mimoto, Y. Fujii: Tokai Suiken Hokoku(Eastern Sea Fisheries Research Report) 46, (1966), 7) E.J. Conway and A. Byne: Biochem. J., 27, (1933) 8) N.R. Jones and J. Murray: J. Sol. Food Agric., 15, (1964). 9) S. Ehira, K. Uchiyama: Nippon Suisan Gakkai Koen(Japanese Fisheries Society's Annual Meeting) p.67 (1967). 10) E. Tanigawa: "Kanzume no Kagaku" (Chemistry of canned food) p.167 Seikatsu Sha (1949).

14 w a 12 o Cs, Iii 1.5 1, ,X (m g %) 60 _o 40 - G.) -6 eb n ea Hx HxR x. -1 MP C, Pg/ sin! Fig. 1. Standard curves of Hx, HxR and IMP. 20 I I I I a a' b b.0 Inspection grade Fig. 2. Relation between the volatile base- N content in canned pink salmon and their inspection grades judged by their odour. Grades: a, highest; b, moderate; c, lowest. (0/0) 60 -i 0 w + w "-- c ) cl.c -o o 17,.92 c c C E + (,) U) 0 ID 0).o tn, o )-J eu 20 ' r ate.4 44:4, to, u r a a' b b' c Inspection grade Fig. 3. Relation between the composition of ATP-breakdowns in canned pink salmon samples and their inspection grades judged by their odour. iyeg o E n " () a cr 2.. o --- I Issmit.aluifilt a a' b c Inspection grade 4. Relation between the percentage of IMP to Hx +HxR -I-IMP in canned pink salmon samples and their inspection grades judged by their odour.

15 1 3 E 0 z. 13_ (cx.) so :;.'.. z. 00 I. * at s. t ir,92 "s3;.7; 0 E 0 m. fr (%) 80, 40 "673 I. :. : Viz ie tr: 36?....(?.I Ï 0 a a' b c a a' b Inspection grade Inspection grade Fig. 5. Relation between the percentage Fig. 6. Relation between the percentage of Hx to +HxR +IMP in canned of IMP to Hx+HxR +IMP in canned pink salmon samples and their in-. mackerel samples and their inspection spection grades judged by their odour. grades judged by their odour.