Degradation of ATP and glycogen in cod ( Gadus morhua ) muscle during freezing

Gertrud Cappeln, Flemming Jessen

Research output: Contribution to journalJournal articleResearchpeer-review


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.
Original languageEnglish
JournalJournal of Food Biochemistry
Issue number6
Pages (from-to)555-567
Publication statusPublished - 2001

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