Authors: YEŞİM ÖZOĞUL, FATİH ÖZOĞUL
Abstract: The breakdown products of adenosine triphosphate (ATP) were separated using a rapid HPLC method. The K-value, Ki-value and H-value were also determined as a means of evaluating the quality of rainbow trout held in ice and modified atmosphere packaging comparing with sensory and microbiological analysis in terms of fresh fish quality. Results from the present research indicated that modified atmosphere did not extend the shelf life of trout but inhibited microbial growth compared to ice storage. However, there was no significant difference (P>0.05) between the two conditions. K and Ki-values provided a useful freshness index of fish for both storage conditions. However, H values of trout in ice and MAP increased very slowly although the fish continued to deteriorate at later stages of the storage period.
Keywords: Rainbow trout, ATP degradation products, K-value, MAP
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