Degradation of ATP and glycogen in cod ( Gadus morhua ) muscle during freezing
Changes in ATP, IMP, lactate and glycogen contents in the muscle of cod were followed during freezing at temperatures of -20C and -45C. ATP degradation was accompanied by a corresponding increase in IMP content. Simultaneous measurement of temperature showed that at both freezing rates, the greatest...
| Main Authors: | , |
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| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
2001
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| Subjects: | |
| Online Access: | https://orbit.dtu.dk/en/publications/a12fcc93-188e-4790-8814-ac47e87f93ab |
| Summary: | Changes in ATP, IMP, lactate and glycogen contents in the muscle of cod were followed during freezing at temperatures of -20C and -45C. ATP degradation was accompanied by a corresponding increase in IMP content. Simultaneous measurement of temperature showed that at both freezing rates, the greatest decrease in ATP content was observed when the temperature reached -0.8C. Glycolysis occurred during freezing of cod as indicated by an increase in lactate content. The changes found in all measured metabolites were more pronounced when freezing was performed at a slow rate compared to a fast rate due to the thermal arrest time at about 0.8C. |
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