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KMID : 1007520190280061891
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Food Science and Biotechnology
2019 Volume.28 No. 6 p.1891 ~ p.1897
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ATP degradation products as freshness indicator of flatfish during storage
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Hwang Jun-Ho
Kim Yu-Ri
Choi Hye-Sook
Lee Kwang-Geun
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Abstract
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In this study, the ATP degradation products and microbial growth during storage of flatfish were measured for assessing its freshness. LOD and LOQ of the ATP degradation products including ADP, AMP, IMP, HxR and Hx were 0.01?0.11 and 0.02?0.37 μg/g respectively, and the recovery ranged from 35.8 to 98.8%. The Hx level increased significantly during the storage period, regardless of storage temperature (p?
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KEYWORD
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Flatfish, ATP degradation products, Hx percentage, NBT solution
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