Fish meat preservative and application of ATP (adenosine triphosphate) associated compound in fish meat preservation

Abstract

The invention relates to the field of aquatic product processing and preservation, and discloses a fish meat preservative and an application of an ATP associated compound in fresh fish meat preservation. The method for preserving freshness by using the ATP associated compound comprises the step of treating fish meat by using a solution containing the ATP associated compound and calcium ions. The ATP-associated compound can supplement energy consumed by the fish meat and reduce self energy loss, and when the ATP-associated compound is applied to refrigerated fish meat, the hardness of the fish meat can be remarkably improved, water loss of the fish meat is reduced, oxidative decay of the fish meat is inhibited, and the shelf life of products is prolonged.

Description

Technical Field

[0001] The invention relates to application of ATP-related compounds in preserving fresh freshwater fish meat, and belongs to the field of aquatic product processing and preservation. Background Art

[0002] Freshwater fish is an important part of my country's diet and a high-value source of animal-derived protein, high-quality fatty acids and trace nutrients. As the world's largest freshwater fishery country, according to the Fisheries Yearbook, China's freshwater fish production reached 28.6244 million tons in 2023, accounting for 40.22% of the country's total aquatic production. However, due to the high water and protein content of fish meat, and the rich fat and a variety of physiologically active substances, it is very easy to spoil under the action of endogenous enzymes and microorganisms, so the shelf life is extremely short. Therefore, the preservation technology of fish meat has received widespread attention.

[0003] ATP and its related compounds are substances that exist naturally in the cells of organisms and are the central substances for energy storage and release. After the fish is slaughtered, the ATP in the body is rapidly degraded to provide energy for the postmortem process of the fish. Through the participation of multiple enzymes, ATP is degraded into adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosinic acid (IMP), hypoxanthine riboside (HxR), and hypoxanthine (Hx), and then the freshness of the fish decreases, which is numerically reflected in the increase of K value. After the fish dies, myosin and actin in the body combine to cause muscle contraction, resulting in the effect of fish body stiffness. In the current research on fresh fish preservation, most of the research focuses on delaying the degradation of ATP and its related compounds by controlling storage conditions, using antibacterial agents, surfactants, etc., so as to maintain the freshness and flavor of fish. However, the method of directly supplementing the body's energy substances has not been seen in the aquatic product preservation control technology, and its effect on the color and texture quality of fish during storage is also unclear.

[0004] Therefore, there is a need to improve the existing technology and provide a new preservation method so as to improve the sensory quality of fish while achieving fish preservation and antiseptic treatment; and to provide new uses of ATP-related compounds in regulating the quality of aquatic products. Summary of the invention

[0005] In view of the above-mentioned deficiencies in the prior art, the present invention provides a fish meat preservative and application of ATP-related compounds in preserving fresh fish meat.

[0006] The first technical solution provided by the present invention is a fish meat preservative, which comprises a soluble calcium salt and an ATP-associated compound; the molar ratio of calcium ions in the soluble calcium salt to the ATP-associated compound is 1:0.1-3.

[0007] The ATP-related compound is 5'-adenosine triphosphate disodium (ATP.2Na), 5'-adenosine diphosphate disodium (ADP.2Na) and / or 5'-adenosine monophosphate disodium (AMP.2Na).

[0008] The soluble calcium salt is calcium chloride.

[0009] Preferably, the molar ratio of calcium ions to ATP-associated compounds is 1:0.5-3, more preferably 1:1-3.

[0010] In certain embodiments, the molar ratio of calcium ions to ATP-associated compounds is 1:1.

[0011] In certain embodiments, the concentration of calcium ions in the preservative is 0.5-10 mmol / L, the concentration of the ATP-associated compound is 0.5-10 mmol / L,

[0012] In certain embodiments, the concentration of calcium ions is 2 mmol / L.

[0013] In certain embodiments, the concentration of the ATP-associated compound is 2 mmol / L.

[0014] The above-mentioned preservative can be used for preserving freshwater fish after being dissolved or diluted, or can be directly used for preserving freshwater fish.

[0015] The second technical solution provided by the present invention is a method for preserving freshwater fish, wherein the fish meat is treated with a solution containing a soluble calcium salt and an ATP-related compound and then stored at low temperature;

[0016] The concentration of calcium ions in the solution is 0.5-10 mmol / L, the concentration of ATP-associated compounds is 0.5-10 mmol / L, and the molar ratio of calcium ions to ATP-associated compounds in the soluble calcium salt is 1:0.1-3.

[0017] The ATP-related compound is 5'-adenosine triphosphate disodium (ATP.2Na), 5'-adenosine diphosphate disodium (ADP.2Na) and / or 5'-adenosine monophosphate disodium (AMP.2Na).

[0018] The soluble calcium salt is calcium chloride.

[0019] Preferably, the molar ratio of calcium ions to ATP-associated compounds in the soluble calcium salt is 1:0.5-3.

[0020] In certain embodiments of the present invention, the molar ratio of calcium ions to ATP-associated compounds is 1:1.

[0021] Preferably, the concentration of calcium ions is 1-3 mmol / L, and the concentration of ATP-associated compounds is 1-3 mmol / L.

[0022] In certain embodiments, the concentration of calcium ions is 2 mmol / L.

[0023] In certain embodiments, the concentration of the ATP-associated compound is 2 mmol / L.

[0024] In certain embodiments, the treatment comprises soaking the fish meat with the preservative or the dissolved or diluted preservative, or spraying the fish meat with the preservative, or applying the preservative to the fish meat.

[0025] When the immersion treatment is adopted, the material-liquid ratio of the fish meat to the solution containing the soluble calcium salt and the ATP-related compound is 1:1-1:3 (g / mL).

[0026] The soaking time is not less than 10 min, preferably 10-60 min, more preferably 10-30 min.

[0027] Preferably, the soluble calcium salt and ATP-associated compound solution is precooled to 0-4°C, and the fish meat is soaked at 0-4°C.

[0028] The storage temperature is no higher than 4°C, preferably 0-4°C.

[0029] In certain embodiments, the method for preparing the fish meat is as follows: fresh silver carp is taken and struck on the head to stun it, and after slaughtering, the head, scales and internal organs are removed, and the back meat of the fish body is cut with a knife and cut into fish pieces of equal quality and uniform size.

[0030] In certain embodiments, the preservation method is as follows: wipe the soaked fish dry and put it into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and refrigerate it at 4±1°C.

[0031] The third technical solution provided by the present invention is the use of ATP-related compounds in the preservation of fish meat, wherein the ATP-related compounds and calcium ions are prepared as a preservative, and the fish meat is treated with the preservative; the ATP-related compounds are 5'-adenosine triphosphate disodium, 5'-adenosine diphosphate disodium and / or 5'-adenosine monophosphate disodium.

[0032] In certain embodiments, the treatment comprises soaking the fish meat with the preservative or the dissolved or diluted preservative, or spraying the fish meat with the preservative, or applying the preservative to the fish meat.

[0033] In certain embodiments, the concentration of calcium ions is 0.5-10 mmol / L, and the concentration of ATP-associated compounds is 0.5-10 mmol / L.

[0034] In some embodiments, the application includes at least one of the following effects:

[0035] (1) Delay the color decay of fish meat and inhibit the oxidation and yellowing of fish meat;

[0036] (2) Enhance the hardness of fish meat and maintain its elasticity;

[0037] (3) Extend the storage period of fish.

[0038] In certain embodiments, the fish meat is freshwater fish meat; optionally, the freshwater fish is silver carp.

[0039] The fourth technical solution provided by the present invention is the use of the preservative described in the first technical solution, or the method described in the second technical solution, in the preparation of fish products.

[0040] The technical effects of the present invention are as follows:

[0041] The present invention finds that ATP-related compounds have a preservative effect on freshwater fish meat, and also have an effect on the sensory color and texture of fish meat preservation, filling the research gap of applying ATP-related compounds to the preservation of freshwater fish meat.

[0042] The silver carp fish meat treated by the method can extend the shelf life of the fish meat from 9 days to 12 days under 4±1°C vacuum refrigeration conditions. Therefore, during the same refrigeration period, compared with the untreated group, the fish meat treated by the method of the present invention can significantly slow down the corruption of the fish meat and extend the storage period of the fish meat. In addition, the present invention can also enhance the hardness of the fish meat and maintain the elasticity of the fish meat; at the same time, it also has a certain stabilizing effect on the color of the fish meat, can inhibit the oxidation and yellowing of the fish meat, and delay the color decay of the fish meat.

[0043] ATP-related compounds are substances that are widely present naturally in the cells of organisms. They can replenish the energy consumed by fish and reduce their own energy loss. They can effectively preserve fish, especially freshwater fish, and have positive significance for promoting the industrialization and standardized production of traditional freshwater fish products. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 Radar chart showing the effects of different ratios of ATP-related compounds on sensory evaluation of refrigerated fish meat

[0045] Figure 2 This is a graph showing the effect of the ATP-related compounds of the present invention on the sensory evaluation of refrigerated fish meat;

[0046] Figure 3 This is the effect of the ATP-related compounds of the present invention on refrigerated fish TVB-N. DETAILED DESCRIPTION

[0047] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0048] Example 1

[0049] The preservation method of fish is as follows:

[0050] (1) Take fresh silver carp and knock on its head to stun it. After slaughtering, remove the head, scales and internal organs. Cut the back meat of the fish with a knife and cut it into fish pieces of equal quality and uniform size. Prepare a fresh-keeping solution with a 2mmol / L sterile calcium chloride solution, add 1mmol / L 5'-adenosine triphosphate disodium, and precool the fresh-keeping solution at 0-4℃.

[0051] (2) Immerse the fish pieces in precooled preservation solution for 10 min, with a material-liquid ratio of 1:1.5 (g:ml), and wipe them dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and refrigerate it in a 4°C refrigerator. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th and 15th day for index testing. All experimental groups were set up with 3 parallels.

[0052] Example 2

[0053] The preservation method of fish is as follows:

[0054] (1) Take fresh silver carp and knock on its head to stun it. After slaughtering, remove the head, scales and internal organs. Cut the back meat of the fish with a knife and cut it into fish pieces of equal quality and size. Prepare a fresh-keeping solution with a 2mmol / L sterile calcium chloride solution, add 2mmol / L 5'-adenosine triphosphate disodium, and precool the fresh-keeping solution at 0-4℃.

[0055] (2) Immerse the fish pieces in a precooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe them dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and refrigerate it in a 4°C refrigerator. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index testing. All experimental groups were set up with 3 parallels.

[0056] Example 3

[0057] The preservation method of fish is as follows:

[0058] (1) Take fresh silver carp and knock on its head to stun it. After slaughtering, remove the head, scales and internal organs. Cut the back meat of the fish with a knife and cut it into fish pieces of equal quality and size. Prepare a fresh-keeping solution with a 2 mmol / L sterile calcium chloride solution, add 5 mmol / L 5'-adenosine triphosphate disodium, and precool the fresh-keeping solution at 0-4°C.

[0059] (2) Immerse the fish pieces in a precooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe them dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and refrigerate it in a 4°C refrigerator. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index testing. All experimental groups were set up with 3 parallels.

[0060] Example 4

[0061] The preservation method of fish is as follows:

[0062] (1) Take fresh silver carp and knock on its head to stun it. After slaughtering, remove the head, scales and internal organs. Cut the back meat of the fish with a knife and cut it into fish pieces of equal quality and uniform size. Prepare a fresh-keeping solution with a 2 mmol / L sterile calcium chloride solution, add 2 mmol / L 5'-adenosine diphosphate disodium, and precool the fresh-keeping solution at 0-4°C.

[0063] (2) Immerse the fish pieces in a precooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe them dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and refrigerate it in a 4°C refrigerator. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index testing. All experimental groups were set up with 3 parallels.

[0064] Example 5

[0065] The preservation method of fish is as follows:

[0066] (1) Take fresh silver carp and knock on its head to stun it. After slaughtering, remove the head, scales and internal organs. Cut the back meat of the fish with a knife and cut it into fish pieces of equal quality and uniform size. Prepare a fresh-keeping solution with a 2 mmol / L sterile calcium chloride solution, add 2 mmol / L 5'-adenosine monophosphate disodium, and precool the fresh-keeping solution at 0-4°C.

[0067] (2) Immerse the fish pieces in precooled preservation solution for 10 minutes, with a material-liquid ratio of 1:1.5 (g:ml), and wipe them dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and refrigerate it in a 4°C refrigerator. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th and 15th day for index detection. All experimental groups were set up with 3 parallels.

[0068] Comparative Example 1

[0069] The preservation method of fish is as follows:

[0070] (1) Take fresh silver carp and hit the head to stun it. After slaughtering, remove the head, scales and internal organs, wash and dry the fish, cut the back meat of the fish with a knife, and cut it into fish pieces of equal quality and uniform size;

[0071] (2) The fish meat was packed into a nylon-polyethylene composite vacuum packaging bag, a 16×8 cm fresh absorbent pad was placed underneath, vacuum-packed, and refrigerated in a 4°C refrigerator. Samples were collected for index testing on the 0th, 3rd, 6th, 9th, 12th, and 15th days, and all experimental groups were set up with 3 parallels.

[0072] Comparative Example 2

[0073] The preservation method of fish is as follows:

[0074] (1) Take fresh silver carp and knock on its head to stun it. After slaughtering, remove the head, scales and internal organs. Use a knife to cut the back meat of the fish into fish pieces of equal quality and uniform size. Prepare a 2mmol / L calcium chloride preservation solution with sterile water, and precool the preservation solution at 0-4℃.

[0075] (2) Immerse the fish pieces in a precooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe them dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and refrigerate it in a 4°C refrigerator. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index testing. All experimental groups were set up with 3 parallels.

[0076] Comparative Example 3

[0077] The preservation method of fish is as follows:

[0078] (1) Take fresh silver carp and knock on its head to stun it. After slaughtering, remove the head, scales and internal organs. Cut the back meat of the fish with a knife and cut it into fish pieces of equal quality and size. Prepare a 2 mmol / L 5'-adenosine triphosphate disodium fresh-keeping solution with sterile water and precool the fresh-keeping solution at 0-4°C.

[0079] (2) Immerse the fish pieces in a precooled preservation solution for 10 minutes with a material-liquid ratio of 1:1.5 (g:ml), and wipe them dry. Put the dried fish meat into a nylon-polyethylene composite vacuum packaging bag, lay a 16×8 cm fresh absorbent pad underneath, vacuum pack it, and refrigerate it in a 4°C refrigerator. Sampling was performed on the 0th, 3rd, 6th, 9th, 12th, and 15th day for index testing. All experimental groups were set up with 3 parallels.

[0080] Test Case

[0081] The quality of the fish meat after vacuum packaging and refrigeration in the comparative example and the embodiment was measured, mainly including:

[0082] 1. Sensory evaluation

[0083] Eight experienced sensory panelists (4 males and 4 females, aged 22-25 years) conducted sensory evaluation of raw fish samples using standard sensory evaluation. The scoring criteria are shown in Table 1: Fresh fish before storage should have the inherent raw fish smell, the fish surface should be shiny, the texture should be tight, and it should return to its original shape after being pressed by fingers. Scoring should be based on these four items, with a scoring range of 0-5 points, 5 points representing the highest quality and 1 point representing the worst quality. The overall acceptability was calculated based on the weight of each indicator being 25%, with a total score of 5 points, and 2.5 points being the unacceptable limit.

[0084] Table 1 Sensory evaluation standards for fish chunks

[0085]

[0086]

[0087] 2. Determination of color difference

[0088] The color value of the sample is quantified in the L, a*, b* color space by a colorimeter. The electronic photo is taken in a studio with consistent background and light, and calibrated with a calibration white board before testing. Six samples are randomly selected for each group, and the average value of L, a* and b* is taken.

[0089] 3. Determination of texture characteristics

[0090] The texture properties of fish samples were determined using a TA.XT plus texture analyzer. The silver carp spine was cut into uniformly sized square pieces of 1 cm × 1 cm × 1 cm. The test conditions were as follows: a P50 flat-bottomed cylindrical probe was used, with front, middle and rear velocities of 2 mm / s, 1 mm / s and 2 mm / s, respectively, a compression rate of 50%, an interval of 5 s, a trigger force of 5 g, and five parameters, including hardness, elasticity, cohesion, chewiness and resilience, were selected for analysis. Each group of samples was measured six times and the average value was taken.

[0091] 4. TVB-N determination

[0092] Take 5g of minced fish sample and put it in a digestive tube, add one-tenth of the sample's amount of light magnesium oxide, and use a fully automatic nitrogen analyzer to determine the volatile basic nitrogen content.

[0093] Test results:

[0094] 1. Screening of ATP-related compound ratios

[0095] Figure 1 Radar chart of sensory scores of fish color, smell, tissue morphology and muscle elasticity by sensory officials after being treated with different ratios of ATP-associated compound preservative solutions. From the perspective of color, too high a concentration of ATP-associated compounds has an adverse effect on the color of fish, which is actually manifested as the fish being too white, resulting in a decrease in overall satisfaction. The muscle elasticity of Example 2 is moderate, not too high or too low, and the sensory officials have the highest satisfaction. On the whole, in the screening of ATP-associated compound concentrations of 1, 2, and 5 mmol / l, a concentration of 2 mmol / l is the most appropriate. In addition, Comparative Example 3 performs poorly in terms of smell, so the effect of using ATP-associated compounds alone is not good, and ATP-associated compounds and calcium chloride need to be used in combination.

[0096] 2. Effects of ATP-related compounds on the overall acceptability of refrigerated fish

[0097] See also Figure 2 According to the overall acceptability scores calculated by the sensory officials on the color, smell, tissue morphology, and muscle elasticity of the fish during the cold storage period, as the cold storage time increased, the various indicators of the fish showed a downward trend, and the overall quality declined. On the 9th day of cold storage, the overall acceptability of Comparative Example 1 was significantly lower than that of the other example groups, below 2.5 points, reaching a level that was unacceptable to consumers. On the 12th day, Comparative Example 2, Example 2, and Example 3 were still above 2.5 points. On the 12th-15th day of cold storage, the scores of Example 5 dropped rapidly, and the quality of the fish seriously deteriorated. Overall, Comparative Example 2, Example 2, and Example 4 can extend the shelf life of fish from 6 days to 12 days, among which Example 2 has a better effect on improving the freshness preservation ability of fish and maintaining the sensory quality of fish.

[0098] 3. Effects of ATP-related compounds on the color of refrigerated fish

[0099] The results of colorimetric determination are shown in Table 2 below: As the storage time increases, the L value of the fish meat in each example shows a trend of first increasing and then decreasing, among which the fluctuation range of Comparative Example 1 is larger than that of the other groups.

[0100] Furthermore, the higher the degree of fish fat oxidation, the greater the b*. During the refrigerated storage, the b* values ​​of each group continued to increase. Examples 2 and 4 have the effect of delaying color decay.

[0101] Table 2 Effects of ATP-related compounds on the color of refrigerated fish meat

[0102]

[0103] Note: Capital letters indicate significant differences between refrigeration times (P<0.05); lowercase letters indicate significant differences between different instance groups.

[0104] 4. Effects of ATP-related compounds on the textural properties of refrigerated fish

[0105] As shown in Table 3, during the vacuum refrigeration period, the hardness and chewiness showed a trend of first increasing and then decreasing, and all the example groups showed regular changes, reaching the maximum value at 9-12 days. The denaturation and degradation of myofibrillar protein caused by autolysis and microbial decomposition is an important reason for muscle softening and loss of elasticity. Overall, Example 2 has a good effect on enhancing the hardness of fish meat and maintaining the elasticity of fish meat.

[0106] Table 3 Effects of ATP-related compounds on the texture characteristics of refrigerated fish meat

[0107]

[0108]

[0109] Note: Capital letters indicate significant differences between refrigeration times (P<0.05); lowercase letters indicate significant differences between different instance groups.

[0110] 5. Effects of ATP-related compounds on TVB-N in refrigerated fish

[0111] Depend on Figure 3 It can be seen that during the cold storage period, the TVB-N of Comparative Examples 1 and 2 and the treated Examples 2, 4, and 5 all showed an increasing trend, indicating that the fish meat was gradually corrupted. After the fish meat was refrigerated for 12 days, the TVB-N value of Comparative Example 1 exceeded the national standard limit of 20 mg / 100 g, while after being soaked in different ATP-related compound solutions, the TVB-N values ​​were 17.80 mg / 100 g, 17.14 mg / 100 g, and 18.48 mg / 100 g, respectively, all lower than the national standard.

[0112] In summary, from the perspective of TVB-N content, the treatments in Examples 2, 4, and 5 all extended the storage period of fish from 9 days to 12 days, among which Example 4 had the best storage effect, which significantly extended the storage period to a certain extent compared with the untreated Comparative Example 1.

[0113] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A fish meat preservative, characterized in that: The preservative comprises a soluble calcium salt and an ATP-associated compound; the molar ratio of calcium ions in the soluble calcium salt to the ATP-associated compound is 1:0.1-3; the ATP-associated compound is 5'-adenosine triphosphate disodium, 5'-adenosine diphosphate disodium and / or 5'-adenosine monophosphate disodium.

2. The fish meat preservative according to claim 1, characterized in that: The molar ratio of the calcium ion to the ATP-associated compound is 1:0.5-3.

3. A method for preserving freshwater fish, characterized in that: The fish meat is treated with a solution containing soluble calcium salts and ATP-related compounds and then stored at low temperatures; The concentration of calcium ions in the solution is 0.5-10 mmol / L, the concentration of ATP-associated compounds is 0.5-10 mmol / L, and the molar ratio of calcium ions to ATP-associated compounds in the soluble calcium salt is 1:0.1-3.

4. The preservation method according to claim 3, characterized in that: The molar ratio of calcium ions to ATP-associated compounds in the soluble calcium salt is 1:0.5-3.

5. The preservation method according to claim 3, characterized in that: The concentration of the calcium ion is 1-3 mmol / L, and the concentration of the ATP-associated compound is 1-3 mmol / L.

6. The preservation method according to claim 3, characterized in that: The fish meat is immersed in a solution containing soluble calcium salt and ATP-related compound, with a material-liquid ratio of 1:1-1:3 g / mL.

7. The preservation method according to claim 6, characterized in that: The soaking time is not less than 10 minutes.

8. The preservation method according to claim 3, characterized in that: The storage temperature is no higher than 4°C.

9. Application of ATP-related compounds in fish preservation, characterized in that: ATP-related compounds and calcium ions are prepared as a preservative, and the fish meat is treated with the preservative; the ATP-related compounds are 5'-adenosine triphosphate disodium, 5'-adenosine diphosphate disodium and / or 5'-adenosine monophosphate disodium.

10. Use of the preservative according to claim 1 or 2, or the preservative method according to any one of claims 3 to 8 in the preparation of fish products.

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