Abstract
The changes in the contents of adenosine 5’-triphosphate (ATP) and its related breakdown compounds were investigated in the adductor muscle, mantle, gill and body trunk of oyster (Crassostrea gigas) during frozen storage at −20°C and −30°C and compared with that of the fresh oyster. The investigation was performed using an HPLC system. Different extents of ATP decomposition were found in various tissues frozen at the two temperatures. The K, K’ and A.E.C values were calculated as the chemical freshness indices. Considering the results of sensory evaluation, the A.E.C. value in body trunk at −20°C and −30°C could be used as the best freshness index for frozen oyster.
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