Breakdown products of adenosine triphosphate in heated fishery products as an indicator of raw material freshness and of storage quality

LWT

Volumn 29, Issue 1-2, 1996, Pages 135-139

  Hattula, T ^a   Kiesvaara, M ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 0030510039     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0018     Document Type: Article

References (10)

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2. 2 SAITO, T., ARAI, K. AND MATSUOSHI, M. A new method for estimating the freshness of fish. Bulletin of Japan Society of Fisheries, 24, 749-750 (1959)
3. 3 HILZ, D.F., DYER, W.J., NOWLAN, S. AND DINGLE, J.R. Variation of biochemical quality indices by biological and technological factors. In: KREUTZER, R. (Ed), Fish Inspection and Quality Control. London: Fishing News (Books), pp. 191-195 (1971)
4. 4 HATTULA, T., KIESVAARA, M. AND MORAN, M. Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage. Journal of Food Science, 58, 1212-1215, 1236 (1993)
5. 5 REHBEIN, H. Determination of the heating temperature of fishery products. Zeitschrift für Lebensmittel-Untersuchung und-Forschung, 195, 417-422 (1992)
6. 6 RYDER, J.M. Determination of adenosinetriphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 33, 678-680 (1985)
7. 7 HATTULA, T. AND KIESVAARA, M. Patterns of adenosine triphosphate catabolism as freshness indicators in fish species from Baltic sea. Journal of the Science of Food and Agriculture, 58, 485-488 (1992)
8. 8 GÖRG, A., POSTEL, W., WESTERMEIER, R., RIGHETTI, P.G. AND EK, K. One and Two Dimensional Electrophoresis Performed Horizontally in Ultrathin SDS Pore-gradient Gels. LKB Application Note 320. London: Fishing News (Books) (1981)
9. 9 NEDACHI, K. AND HIROTA, N. Purification and properties of 5′-nucleotidase from snapper muscle. Nippon Suisan Gakkaishi, 58, 1905-1911 (1992)
10. 10 HARA, A. AND UDA, F. Theoretical and experimental studies on the time-temperature of fish muscle K value. Bulletin of the Japanese Society of Scientific Fisheries, 50(10), 1745-1756 (1984)