The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review

• Published in: Critical reviews in food science and nutrition Vol. 57; no. 9; pp. 1787 - 1798
• Main Authors: Hong, Hui, Regenstein, Joe M., Luo, Yongkang
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 13.06.2017; Taylor & Francis Ltd
• Subjects: Adenosine Triphosphate - chemistry; Adenosine Triphosphate - metabolism; Animals; Biosensors; Fishes; Flavors; Food preservation; Food science; freshness indicators; hypoxanthine; Muscles - chemistry; Rigor mortis; Shellfish; Taste; umami; biosensors; hypoxanthine; freshness indicators; umami; Rigor mortis
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2014.1001489

ATP degradation is one of the most important biochemical changes in the post-mortem muscle of fish and shellfish. This process has long been recognized as an accurate way to evaluate freshness of fish and shellfish product. This review updates and condenses the overall history and recent advances in understanding the role of ATP-related compounds in post-mortem fish and shellfish muscle including a discussion of key analytical methods, their use as a freshness indicator, their roles in flavor enhancement, the factors affecting their transitions, and the possible mechanisms responsible for their impact on flavor and freshness. Moreover, some challenges and future directions for research regarding ATP-related compounds in fish and shellfish flavor and freshness are presented. With increasing consumer demands for fresh products with extended shelf life, understanding the relationships between ATP-related compounds and their involvement in the freshness and umami taste is a prerequisite for assuring the high quality of fish and shellfish.