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Synthesis and degradation of adenosine triphosphate in cod ( Gadus morhua ) at subzero temperatures
Author(s) -
Cappeln Gertrud,
Nielsen Jette,
Jessen Flemming
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199906)79:8<1099::aid-jsfa332>3.0.co;2-#
Subject(s) - gadus , adenosine triphosphate , chemistry , degradation (telecommunications) , atlantic cod , food science , adenosine , fishery , biochemistry , biology , fish <actinopterygii> , telecommunications , computer science
This study has demonstrated that the extraction step is very important when analysing ATP and its degradation products. An important factor is whether the sample is fresh, frozen or thawed when homogenised since thawing of the sample will lead to rapid loss of ATP. During frozen storage it was found that ATP in cod ( Gadus morhua ) was stable at −40 °C in small samples for at least 12 weeks. At −20 °C it was found that ATP content increases initially and thereafter falls. It was demonstrated that degradation of ATP in small samples occurs faster at 0 °C than at −2 and −5 °C. Furthermore, it was found that in whole cod ATP could be synthesised at a significant rate at −7 °C. © 1999 Society of Chemical Industry