This study has demonstrated that the extraction step is very important when analysing ATP and its degradation products. An important factor is whether the sample is fresh, frozen or thawed when homogenised since thawing of the sample will lead to rapid loss of ATP. During frozen storage it was found that ATP in cod (Gadus morhua) was stable at -40 degrees C in small samples for at least 12 weeks. At -20 degrees C it was found that ATP content increases initially and thereafter falls. It was demonstrated that degradation of ATP in small. samples occurs faster at 0 degrees C than at -2 and -5 degrees C. Furthermore, it was found that in whole cod ATP could be synthesised at a significant rate at -7 degrees C. (C) 1999 Society of Chemical Industry.
|Journal||Journal of the Science of Food and Agriculture|
|Publication status||Published - 1999|