Food Science and Biotechnology

, Volume 28, Issue 6, pp 1891–1897 | Cite as

ATP degradation products as freshness indicator of flatfish during storage

  • Jun-Ho Hwang
  • Yuri Kim
  • Hyesook Choi
  • Kwang-Geun LeeEmail author


In this study, the ATP degradation products and microbial growth during storage of flatfish were measured for assessing its freshness. LOD and LOQ of the ATP degradation products including ADP, AMP, IMP, HxR and Hx were 0.01–0.11 and 0.02–0.37 μg/g respectively, and the recovery ranged from 35.8 to 98.8%. The Hx level increased significantly during the storage period, regardless of storage temperature (p < 0.05). The initial Hx level was 245.27 μg/g, and this rapidly increased to 2563.72, 6643.69, and 4236.65 μg/g at 4, 10, and 25 °C at 14 days, 8 days, and 12 h, respectively. The correlation coefficient (R2) between microbial growth and Hx percentage ranged from 0.7709 to 0.8939. Based on the nitroblue tetrazolium colorimetric assay, the optical density of flatfish stored at 4 °C increased from 2.45 to 13.29 at 82 h of storage, which was equivalent to 442% increment.


Flatfish ATP degradation products Hx percentage NBT solution 



This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF), funded by the Ministry of Science, ICT and Future Planning (NRF-2018R1A2B6002634) and Agriculture, Food and Rural Affairs Research Centre Support Program, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

Author contributions

J-HH carried out this experiment and YK did prepared Fig. 1. HC did wrote introduction part and prepared Tables 1 and 2. K-GL did plan and prepared whole this manuscript.

Compliance with ethical standards

Conflict of interest

There are no conflicts to declare.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Science and BiotechnologyDongguk University-SeoulGoyang-siRepublic of Korea

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