Changes in the Contents of ATP and Its Related Breakdown Compounds in Various Tissues of Oyster During Frozen Storage

The changes in the contents of adenosine 5＇-triphosphate （ATP） and its related breakdown compounds were investigated in the adductor muscle, mantle, gill and body trunk of oyster （Crassostrea gigas） during frozen storage at -20℃ and -30℃ and compared with that of the fresh oyster. The investigation...

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Bibliographic Details
Published in:Journal of Ocean University of China 2007-10, Vol.6 (4), p.407-412
Main Authors: Wang, Qi, Xue, Changhu, Li, Zhaojie, Fu, Xueyan, Xu, Jie, Xue, Yong
Format: Article
Language:English
Subjects:
Cold
Crassostrea gigas
Marine
Marine biology
Oysters
Studies
Tissues
冰冻食品
新鲜度
腺苷5＇-三磷酸盐
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Summary:The changes in the contents of adenosine 5＇-triphosphate （ATP） and its related breakdown compounds were investigated in the adductor muscle, mantle, gill and body trunk of oyster （Crassostrea gigas） during frozen storage at -20℃ and -30℃ and compared with that of the fresh oyster. The investigation was performed using an HPLC system. Different extents of ATP decomposition were found in various tissues frozen at the two temperatures. The K, K＇ and A.E.C values were calculated as the chemical freshness indices. Considering the results of sensory evaluation, the A.E.C. value in body trunk at -20℃ and -30℃ could be used as the best freshness index for frozen oyster.
ISSN:1672-5182
1993-5021
1672-5174
DOI:10.1007/s11802-007-0407-9