Ulasan Ilmiah: Peran ATP Dalam Rigor Mortis Kerang-Kerangan
The Role Of ATP In The Rigor Mortis Of Shellfish: A Review
Keywords:
ATP, Rigor mortis, Shelfish
Abstract
Shellfish are the Bivalvia Group which is one of the source of animal protein. After harvested, all fishery products, including shellfish, experienced rigor mortis which is an indicator of quality changes. Rigor mortis affect the texture of shellfish and caused the softening due to the activity of proteolytic enzymes. This review aims to provide information, of how Adenosine Triphosphate (ATP) plays a major role in changing the postharvest quality of shellfish and how to maintain its postharvest quality. Based on the literature study, it was found that rigor mortis is a process in which fishery products lose their flexibility due to increased muscle tension and correlates with a decrease in ATP. The degradation of ATP components begins 6 hours after harvest, especially in high temperature. In general, shellfish becomes soft quickly during storage which indicates damage. The harvest process and storage conditions influence postmortem changes. Various types of cooling systems have been widely used to preserve shellfish at temperatures of -4 to 0℃: cold storage, ice water, shaved ice, dry ice and ozone-shaved ice combinations. Shelf life can be extended by storage at sub-zero temperatures. Storage temperature can limit softening by reducing protease activity. Cooling temperatures can be advantageous in maintaining freshness and suppressing the growth of harmful microbes.
References
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Skjervold, P. O., Fjæra, S. O., Østby, P. B., & Einen, O. (2001). Live-chilling and crowding stress before slaughter of Atlantic salmon (Salmo salar). Aquaculture, 192(2–4). https://doi.org/10.1016/S0044-8486(00)00447-6
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Takeuchi, M., Mizuta, C., Uda, K., Fujimoto, N., Okamoto, M., & Suzuki, T. (2004). Unique evolution of Bivalvia arginine kinases. Cellular and Molecular Life Sciences, 61(1). https://doi.org/10.1007/s00018-003-3384-1
Watabe, S., Kamal, M., & Hashimoto, K. (1991). Postmortem Changes in ATP, Creatine Phosphate, and Lactate in Sardine Muscle. Journal of Food Science, 56(1). https://doi.org/10.1111/j.1365-2621.1991.tb07998.x
Ando, M., Takenaga, E., Hamase, S., & Yamane, A. (2005). Effect of super-chilling storage on maintenance of quality and freshness of swordtip squid Loligo edulis. Food Science and Technology Research, 11(3). https://doi.org/10.3136/fstr.11.355
Ariani, D., Swasta, J., & Adnyana, B. (2019). Studi Tentang Keanekaragaman dan Kemelimpahan Mollusca Bentik serta Faktor-Faktor Ekologis yang Mempengaruhinya di Pantai Mengening, Kabupaten Badung, Bali. Jurnal Pendidikan Biologi Undiksha, 6(3).
Bachok, Z., Mfilinge, P. L., Tsuchiya, M., & Meziane, T. (2006). Food Sources Of Coexisting Suspension-Feeding Bivalves as Indicated By Fatty Acid Biomarkers, Subjected To The Bivalves Abundance On A Tidal Flat. Journal of Sustainability Science and Management (Vol. 1).
Chiba, A., Hamaguchi, M., Kosaka, M., Tokuno, T., Asai, T., & Chichibu, S. (1991). Quality Evaluation of Fish Meat by 31 Phosphorus‐Nuclear Magnetic Resonance. Journal of Food Science, 56(3). https://doi.org/10.1111/j.1365-2621.1991.tb05351.x
Gannon, J., Staunton, L., O’Connell, K., Doran, P., & Ohlendieck, K. (2008). Phosphoproteomic analysis of aged skeletal muscle. International Journal of Molecular Medicine, 22(1). https://doi.org/10.3892/ijmm.22.1.33
Hamada-Sato, N., Usui, K., Kobayashi, T., Imada, C., & Watanabe, E. (2005). Quality assurance of raw fish based on HACCP concept. Food Control, 16(4). https://doi.org/10.1016/j.foodcont.2004.02.001
Hamm, R. (1977). Postmortem breakdown of ATP and glycogen in ground muscle: A review. Meat Science, 1(1). https://doi.org/10.1016/0309-1740(77)90029-8
Hong, H., Regenstein, J. M., & Luo, Y. (2017). The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2014.1001489
Indrawan, G. S. (2019). Pemanfaatan Kerang (Bivalvia) dan Peranannya di Ekosistem Laut. Bali. Retrieved from http://erepo.unud.ac.id/id/eprint/29285/1/542a86a8fe169274799eb0dfdc617372.pdf
Jeyasekaran, G., Ganesan, P., Anandaraj, R., Jeya Shakila, R., & Sukumar, D. (2006). Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in dry ice. Food Microbiology, 23(6). https://doi.org/10.1016/j.fm.2005.09.009
Massa, A. E., Palacios, D. L., Paredi, M. E., & Crupkin, M. (2005). Postmortem changes in quality indices of ice-stored flounder (Paralichthys patagonicus). Journal of Food Biochemistry, 29(5). https://doi.org/10.1111/j.1745-4514.2005.00050.x
Mendes, R., Quinta, R., & Nunes, M. L. (2001). Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast. European Food Research and Technology, 212(2). https://doi.org/10.1007/s002170000222
Mohan, C. O., Ravishankar, C. N., Gopal, T. K. S., & Kumar, K. A. (2009). Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage. Innovative Food Science and Emerging Technologies, 10(2). https://doi.org/10.1016/j.ifset.2008.11.012
Morris, S., & Adamczewska, A. M. (2002). Utilisation of glycogen, ATP and arginine phosphate in exercise and recovery in terrestrial red crabs, Gecarcoidea natalis. In Comparative Biochemistry and Physiology - A Molecular and Integrative Physiology (Vol. 133). https://doi.org/10.1016/S1095-6433(02)00217-9
Naiu, A. S., Koniyo, Y., Nursinar, S., & Kasim, F. (2018). Penanganan Dan Pengolahan Hasil Perikanan. (D. N. Fazrin, Ed.) (1st ed.). Gorontalo: CV. ATHRA SAMUDRA. Retrieved from file:///C:/Users/LENOVO/Downloads/Penanganan-dan-Pengolahan-Hasil-Perikanan-Book-Chapter.pdf
Noto, D. R. (2015). Better Management Practices: Perikanan Kerang Panduan Penangkapan dan Penanganan. Retrieved from https://www.wwf.id/publikasi/bmp-perikanan-kerang
Pena, I., Trigo, M., Bouzada, G., Fernández, D., Barros-Velázquez, J., & Aubourg, S. P. (2009). Chemical changes in chilled farmed sea bass (dicentrarchus labrax): Effect of advanced icing conditions. In Czech Journal of Food Sciences (Vol. 27). https://doi.org/10.17221/1080-cjfs
Putri, R. A., Haryono, T., & Kuntjoro, S. (2011). Keanekaragaman Bivalvia dan Peranannya sebagai Bioindikator Logam Berat Kromium ( Cr ) di Perairan Kenjeran , Kecamatan Bulak Kota Surabaya. Lentera Bio, 1(2).
Setyono, D. E. D. (2006). Karakteristik Biologi Dan Produk Kekerangan Laut. Oseana, 31(1).
Simpson, B. K., Nollet, L. M. L., Toldrá, F., Benjakul, S., Paliyath, G., & Hui, Y. H. (2012). Food Biochemistry and Food Processing: Second Edition. Food Biochemistry and Food Processing: Second Edition. https://doi.org/10.1002/9781118308035
Sjafaraenan, & Umar, M. R. (2009). Kajian Keragaman Genetik Jenis-jenis Kerang yang Digunakan Sebagai Obat Tradisional Masyarakat Kabupaten Musa Sulawesi Tenggara. Prosiding Seminar Pemberdayaan Sains MIPA Dalam Pengelolaan Sumber Daya Alam, 1, 1–12.
Skjervold, P. O., Fjæra, S. O., Østby, P. B., & Einen, O. (2001). Live-chilling and crowding stress before slaughter of Atlantic salmon (Salmo salar). Aquaculture, 192(2–4). https://doi.org/10.1016/S0044-8486(00)00447-6
Sriket, C., Benjakul, S., & Visessanguan, W. (2010). Post-mortem changes of muscle from fresh water prawn (Macrobrachium rosenbergii) as influenced by spawning stages. LWT, 43(4). https://doi.org/10.1016/j.lwt.2009.10.010
Takeuchi, M., Mizuta, C., Uda, K., Fujimoto, N., Okamoto, M., & Suzuki, T. (2004). Unique evolution of Bivalvia arginine kinases. Cellular and Molecular Life Sciences, 61(1). https://doi.org/10.1007/s00018-003-3384-1
Watabe, S., Kamal, M., & Hashimoto, K. (1991). Postmortem Changes in ATP, Creatine Phosphate, and Lactate in Sardine Muscle. Journal of Food Science, 56(1). https://doi.org/10.1111/j.1365-2621.1991.tb07998.x
Published
2023-01-28
How to Cite
Heldiyanti, R., & Meikapasa, N. W. (2023). Ulasan Ilmiah: Peran ATP Dalam Rigor Mortis Kerang-Kerangan. Jurnal Teknologi Dan Mutu Pangan, 1(2), 90-95. https://doi.org/https://doi.org/10.30812/jtmp.v1i2.2544
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Articles
This work is licensed under a Creative Commons Attribution 4.0 International License.
