Adenosine Triphosphate Catabolites as Flavor Compounds and Freshness Indicators in Pacific Cod (Gadus macrocephalus) and Pollock (Theragra chalcogramma)

Postmortem formation of 5′‐inosine monophosphate, inosine and hypoxanthine in Pacific cod and pollock fillets during chilled storage was monitored over a two week period. Accumulation of hypoxanthine in Pacific cod ( Gadus macrocephalus ) fillets proceeded more slowly than has been reported for Atlantic cod ( Gadus morhua ) but similar to North Sea cod ( Gadus callarias L.). For both both cod and pollock, hypoxanthine was negatively correlated with flavor and desirability (p < 0.01), while both inosine and 5′‐inosine monophosphate were positively correlated with overall desirability (p < 0.01).