External energy supply extends the refrigerated shelf life of silver carp muscle

The study investigated on exogenous ATP and its related compounds on the properties of muscle proteins and shelf life of refrigerated silver carp (Hypophthalmichthys molitrix). The ATP + Ca²⁺ group showed the optimal preservation effect, extending shelf life from 9 to 12 days. Compared with the control group at 12 days, the ATP + Ca²⁺ group showed the smallest K value (53.92 %) and lower ROAVs for undesirable odorants, with the degradation rates of MHC and AC in fish muscle decreasing by 10.5 % and 21.9 %, respectively. The main differentially phosphorylated proteins associated with textural quality are glycolytic enzymes and myofibrillar proteins. ATP + Ca²⁺ accelerated and prolonged the rigor mortis process and retarded endogenous ATP depletion. It stabilized the secondary structure of muscle protein, inhibited the formation of undesirable odorants, and thus extended shelf life of H. molitrix muscle. The results provide a theoretical basis and innovative strategies for developing new green preservation technologies for aquatic products.