Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 31 - 37

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033227

Effect of temperature and arginine on detection of aminouracil in Macrobrachium rosenbergii

  • GAO Fangfang ,
  • WANG Di ,
  • CHEN Shengjun ,
  • FENG Yang ,
  • DENG Jianchao ,
  • PAN Chuang ,
  • LI Chunsheng
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/National R&D Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China)

Received date: 2022-08-06

  Revised date: 2022-09-02

  Online published: 2023-11-20

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Abstract

To investigate the factors that may affect endogenous semicarbazide (SEM) production in crustacean fishery products, this study investigated the effects of temperature and arginine on the endogenous SEM of Macrobrachium rosenbergii based on high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Results showed that with the increase of drying temperature, the amount of SEM detected in the shells and flesh of shrimps of M. rosenbergii gradually increased and the protein content gradually decreased, and there were significant differences in the amount of SEM detected and protein content in the shells and flesh of shrimps at different drying temperatures (P＜0.05). The detection of SEM in the shell and flesh of shrimp fed with different concentrations of arginine was found to increase with the increase in the concentration of arginine, and there were significant differences (P＜0.05) in the detection of SEM in the shell and flesh of shrimp fed with different concentrations of arginine. The increase in temperature had a positive effect on the production of endogenous SEM in M. rosenbergii, which may be due to the catabolism of bound proteins and hydrolysis of amino acids in M. rosenbergii, and arginine feeding experiments demonstrated that arginine may be a precursor substance for the production of endogenous SEM in M. rosenbergii.

Key words： Macrobrachium rosenbergii; semicarbazide; temperature; protein; arginine

Cite this article

GAO Fangfang , WANG Di , CHEN Shengjun , FENG Yang , DENG Jianchao , PAN Chuang , LI Chunsheng . Effect of temperature and arginine on detection of aminouracil in Macrobrachium rosenbergii[J]. Food and Fermentation Industries, 2023 , 49(20) : 31 -37 . DOI: 10.13995/j.cnki.11-1802/ts.033227

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