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

Tapani Hattula, Martti Kiesvaara

Research output: Contribution to journalArticleScientificpeer-review

15 Citations (Scopus)

Abstract

The breakdown products of adenosine triphosphate (ATP) and the K-value were determined as a means of evaluating the quality of some heated fishery products. During hot smoking, the K-value usually increased by 6 to 30%. Duringsous vide-treatment of whitefish, the K-value increased from 4 to 48%. Nucleotide breakdown did not occur to a marked extent in hot smoked orsous vide-treated products during subsequent storage. The denaturation of water-soluble proteins was monitored by electrophoretic methods. The enzymes that degrade nucleotides as well as soluble proteins of rainbow trout were denatured at 65 to 70 °C. The method could be tentatively used for the evaluation of what the level of freshness of the rainbow trout was before hot smoking. The K-value of rainbow trout did not increase during cold smoking but did increase afterwards during subsequent cold storage, in a fashion similar to that occurring with raw fish. Differences in the contents of nucleotide breakdown products between individual fish samples decrease the suitability of this method.
Original languageEnglish
Pages (from-to)135-139
Number of pages5
JournalLWT - Food Science and Technology
Volume29
Issue number1-2
DOIs
Publication statusPublished - 1996
MoE publication typeA1 Journal article-refereed

Fingerprint

Fisheries
adenosine triphosphate
Oncorhynchus mykiss
freshness
smoking (food products)
storage quality
raw materials
Nucleotides
Adenosine Triphosphate
Smoking
nucleotides
fisheries
Fishes
Salmonidae
raw fish
denaturation
cold storage
Proteins
proteins
methodology

Cite this

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title = "Breakdown products of adenosine triphosphate in heated fishery products as an indicator of raw material freshness and of storage quality",
abstract = "The breakdown products of adenosine triphosphate (ATP) and the K-value were determined as a means of evaluating the quality of some heated fishery products. During hot smoking, the K-value usually increased by 6 to 30{\%}. Duringsous vide-treatment of whitefish, the K-value increased from 4 to 48{\%}. Nucleotide breakdown did not occur to a marked extent in hot smoked orsous vide-treated products during subsequent storage. The denaturation of water-soluble proteins was monitored by electrophoretic methods. The enzymes that degrade nucleotides as well as soluble proteins of rainbow trout were denatured at 65 to 70 °C. The method could be tentatively used for the evaluation of what the level of freshness of the rainbow trout was before hot smoking. The K-value of rainbow trout did not increase during cold smoking but did increase afterwards during subsequent cold storage, in a fashion similar to that occurring with raw fish. Differences in the contents of nucleotide breakdown products between individual fish samples decrease the suitability of this method.",
author = "Tapani Hattula and Martti Kiesvaara",
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year = "1996",
doi = "10.1006/fstl.1996.0018",
language = "English",
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pages = "135--139",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press",
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Breakdown products of adenosine triphosphate in heated fishery products as an indicator of raw material freshness and of storage quality. / Hattula, Tapani; Kiesvaara, Martti.

In: LWT - Food Science and Technology, Vol. 29, No. 1-2, 1996, p. 135-139.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Breakdown products of adenosine triphosphate in heated fishery products as an indicator of raw material freshness and of storage quality

AU - Hattula, Tapani

AU - Kiesvaara, Martti

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PY - 1996

Y1 - 1996

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AB - The breakdown products of adenosine triphosphate (ATP) and the K-value were determined as a means of evaluating the quality of some heated fishery products. During hot smoking, the K-value usually increased by 6 to 30%. Duringsous vide-treatment of whitefish, the K-value increased from 4 to 48%. Nucleotide breakdown did not occur to a marked extent in hot smoked orsous vide-treated products during subsequent storage. The denaturation of water-soluble proteins was monitored by electrophoretic methods. The enzymes that degrade nucleotides as well as soluble proteins of rainbow trout were denatured at 65 to 70 °C. The method could be tentatively used for the evaluation of what the level of freshness of the rainbow trout was before hot smoking. The K-value of rainbow trout did not increase during cold smoking but did increase afterwards during subsequent cold storage, in a fashion similar to that occurring with raw fish. Differences in the contents of nucleotide breakdown products between individual fish samples decrease the suitability of this method.

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