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Food Science and Technology International
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Adenosine Triphosphate and Derivatives as Freshness Indicators of Gilthead Sea Bream (Sparus aurata)

A. Huidobro,

A. Pastor

M. Tejada

Instituto del Frío, CSIC, Ciudad Universitaria s/n, 28040 Madrid, Spain;mtejada{at}if.csic.es

Intensive production of farmed gilthead sea bream (Sparus aurata) and the different slaughtering methods and postmortem treatments are prompting a need for early indicators to determine fish quality during chilled storage. Adenosine-5 -triphosphate (ATP) and derivatives and their relationship as Kvalue were measured in chilled whole and gutted gilthead sea bream killed by immersion in ice water, asphyxia, anesthesia followed by a blow to the head, or a blow to the head. ATP derivatives taken independently were not found to be useful indicators for this species. The evolution of Kvalue was linear but attained lower final values than in other species. No significant differences were found in relation to the method of slaughter or postmortem treatment.

Key Words: ATP • IMP • inosine • hypoxanthine • gilthead sea bream • slaughter metho

Food Science and Technology International, Vol. 7, No. 1, 23-30 (2001)
DOI: 10.1106/B69Q-LXFQ-HPQP-9VX7
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