Changes in the Contents of ATP and Its Related Breakdown Compounds in Various Tissues of Oyster During Frozen Storage

摘要

The changes in the contents of adenosine 5’-triphosphate (ATP) and its related breakdown compounds were investigated in the adductor muscle, mantle, gill and body trunk of oyster (Crassostrea gigas) during frozen storage at -20℃ and -30℃ and compared with that of the fresh oyster. The investigation was performed using an HPLC system. Different extents of ATP decomposi- tion were found in various tissues frozen at the two temperatures. The K, K’ and A.E.C values were calculated as the chemical fresh- ness indices. Considering the results of sensory evaluation, the A.E.C. value in body trunk at -20℃ and -30℃ could be used as the best freshness index for frozen oyster.