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Breakdown products of adenosine triphosphate (ATP) in heated fishery products as an indicator of raw material freshness and of storage quality.

Author(s) : HATTULA T., KIESVAARA M.

Type of article: Article

Summary

The enzymes that degrade nucleotides are denaturated during hot smoking, and the ATP breakdown products do not change during subsequent cold storage. Determination of the K-value could be used as a tentative method for determining that raw material was very fresh before heat treatment, as in the author's study of rainbow trout before hot smoking or whitefish before sous vide treatment.

Details

  • Original title: Breakdown products of adenosine triphosphate (ATP) in heated fishery products as an indicator of raw material freshness and of storage quality.
  • Record ID : 1997-0354
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 1-2
  • Publication date: 1996

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