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Adenosine Triphosphate Catabolites as Flavor Compounds and Freshness Indicators in Pacific Cod (Gadus macrocephalus) and Pollock (Theragra chalcogramma)
Author(s) -
GREENE D.H.,
BERNATTBYRNE E.I.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06067.x
Subject(s) - gadus , inosine , hypoxanthine , pollock , fishery , chemistry , flavor , gadidae , inosine monophosphate , adenosine monophosphate , food science , atlantic cod , biology , adenosine , fish <actinopterygii> , biochemistry , nucleotide , enzyme , gene
Postmortem formation of 5′‐inosine monophosphate, inosine and hypoxanthine in Pacific cod and pollock fillets during chilled storage was monitored over a two week period. Accumulation of hypoxanthine in Pacific cod ( Gadus macrocephalus ) fillets proceeded more slowly than has been reported for Atlantic cod ( Gadus morhua ) but similar to North Sea cod ( Gadus callarias L.). For both both cod and pollock, hypoxanthine was negatively correlated with flavor and desirability (p < 0.01), while both inosine and 5′‐inosine monophosphate were positively correlated with overall desirability (p < 0.01).