title: The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review.
abstract: 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.
authors.affiliation: a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , PR China.|b Department of Food Science , Cornell University , Ithaca , New York , USA.
authors.forename: Hui
authors.initials: H
authors.lastname: Hong
authors.affiliation: b Department of Food Science , Cornell University , Ithaca , New York , USA.
authors.forename: Joe M
authors.initials: JM
authors.lastname: Regenstein
authors.affiliation: a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , PR China.|c Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , PR China.
authors.forename: Yongkang
authors.initials: Y
authors.lastname: Luo
mesh_terms: D000255:Adenosine Triphosphate / Q000737:chemistry* / Q000378:metabolism; D000818:Animals; D005399:Fishes; D009132:Muscles / Q000737:chemistry*; D012758:Shellfish; D013649:Taste
chemical_list: D000255:Adenosine Triphosphate
keywords: Rigor mortis; biosensors; freshness indicators; hypoxanthine; umami