The breakdown products of adenosine triphosphate (ATP) were determined in order to evaluate the freshness of six Finnish fish species. The degradation of ATP was faster in white bream, in flounder and especially in pike than in other species.
Hattula, T., & Kiesvaara, M. (1992). Patterns of adenosine triphosphate catabolism as freshness indicators in fish species from Baltic Sea. Journal of the Science of Food and Agriculture, 58(4), 485-488. https://doi.org/10.1002/jsfa.2740580405