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dc.contributor.authorFogarty, Colin
dc.contributor.authorSmyth, Conor
dc.contributor.authorWhyte, Paul
dc.contributor.authorBrunton, Nigel
dc.contributor.authorBolton, Declan
dc.identifier.citationFogarty, C., Smyth, C., Whyte, P., Brunton, N., & Bolton, D. (2019). Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua), Irish Journal of Agricultural and Food Research, 58(1), 71-80. doi:
dc.description.abstractIrish Journal of Agricultural and Food Research | Volume 58: Issue 1 Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua) Colin Fogarty , Conor Smyth , Paul Whyte , Nigel Brunton and Declan Boltonemail DOI: | Published online: 31 Oct 2019 PDF       Abstract Article PDF References Recommendations Abstract To estimate the shelf life of fresh fish, the processor must know the period of time between catch/harvest and arrival at the processing plant. This information is not always available, necessitating the provision of methods to estimate the time since catch or harvest. The objectives of this study were therefore to develop and/or validate sensory and ATP derivative-based methods for rapidly assessing the freshness of fish. A quality index method (QIM; raw fish) and a quantitative descriptive analysis (QDA; cooked fish) were developed and validated (against bacterial count [total viable count (TVC)] and time) for salmon (Salmo salar) and cod (Gadus morhua). The production of inosine monophosphate (IMP), inosine and hypoxanthine (Hx) and associated ratios (IMP/Hx, K1-value or H-value) were also investigated for use as freshness markers. There was a linear relationship between QIM and TVC (R2 = 0.93 for salmon and R2 = 0.89 for cod), QIM and time (R2 = 0.96 for salmon and R2 = 0.98 for cod), QDA and TVC (R2 = 0.93 for salmon and R2 = 0.77 for cod) and QDA and time (R2 = 0.94 for salmon and R2 = 0.87 for cod), suggesting that the QIM and QDA schemes developed could be used to monitor/assess freshness. The H-value also increased linearly with TVC (R2 = 0.88 for salmon and R2 = 0.89 for cod) and time (R2 = 0.93 for salmon and R2 = 0.84 for cod). It was therefore concluded that both the QIM/QDA approach and monitoring ATP degradation, specifically expressed as the H-value, could be used as rapid methods to assess the freshness of salmon and cod arriving at the processing planten_US
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;
dc.relation.ispartofseries;vol 58
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.subjectFood Scienceen_US
dc.subjectAtlantic cod (Gadus morhua)en_US
dc.subjectAtlantic salmon (Salmo salar)en_US
dc.subjectATP Derivativesen_US
dc.subjectquality index methoden_US
dc.subjectquantitative descriptive analysisen_US
dc.titleSensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua)en_US
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US

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