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DEGRADATION OF ATP AND GLYCOGEN IN COD ( GADUS MORHUA ) MUSCLE DURING FREEZING
Author(s) -
CAPPELN GERTRUD,
JESSEN FLEMMING
Publication year - 2001
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2001.tb00814.x
Subject(s) - gadus , glycogen , chemistry , glycolysis , degradation (telecommunications) , atlantic cod , food science , biochemistry , biophysics , metabolism , biology , fishery , fish <actinopterygii> , telecommunications , computer science
Changes in ATP, IMP, lactate and glycogen contents in the muscle of cod were followed during freezing at temperatures of −20C and −45C. ATP degradation was accompanied by a corresponding increase in IMP content. Simultaneous measurement of temperature showed that at both freezing rates, the greatest decrease in ATP content was observed when the temperature reached ‐0.8C. Glycolysis occurred during freezing of cod as indicated by an increase in lactate content. The changes found in all measured metabolites were more pronounced when freezing was performed at a slow rate compared to a fast rate due to the thermal arrest time at about 0.8C.