Determination of nucleotide and enzyme degradation in haddock (<i>Melanogrammus aeglefinus</i>) and herring (<i>Clupea harengus</i>) after high pressure processing

Abstract

High pressure processing effectively slows down the conversion of Ino to Hx, delaying the undesirable flavour that develops in spoiling fish. The autolytic conversion of IMP to Ino by endogenous 5'-NT predominates in the earliest stages of storage is an autolytic process. However, both bacterial and endogenous NP enzymes are probably responsible for the gradual accumulation of Hx in fish. <i>K</i> value<i>s</i> are recommended as a useful measurement of fish freshness.