Frozen samples were shredded using a kitchen grater, and approximately 1.0 g (exact weight listed) was homogenized with 7,5 ml of trichloroacetic acid (TCA, 7% w/v) for 1 min with an Ultra Turrax T25 Basic (Janke & Kunkel IKA
®‐Labortechnik, Staufen, Germany). Potassium hydroxide was then added to the sample solution (KOH, 1 M, 3.25 mL) to achieve a pH of 6.25. The mixing tubes were kept on ice during preparation thereafter centrifuged (18000 rpm, 4°C, 15 min) in a
Rotina 420R centrifuge (Hettich Zentrifugen, Germany) before the supernatant was filtered through a nylon filter (0.45 mm) and transferred to
HPLC vials (Agilent, 862‐09‐16, 2 ml) for analysis.
The samples were analyzed on a Poroshell 120 porous column (ECC18 3.0 × 100 mm, porous size 2.7 mm, with a Poroshell 120 Fast Guard (3.0 × 5 mm, Sub‐2 mm), Agilent InfinityLab) after a modified method by Sellevold et al. (1986 (
link)), as described by Lerfall et al. (2018a (
link)). The K value and H value were calculated based on the concentrations of ATP degradations products (Hong et al., 2017 (
link); Howgate, 2006 (
link)):
where Ino is inosine, Hx is hypoxanthine, ATP is adenosine triphosphate, ADP is adenosine diphosphate, AMP is adenosine monophosphate, and IMP is inosine monophosphate.
Jakobsen A.N., Gabrielsen L., Johnsen E.M., Rotabakk B.T, & Lerfall J. (2022). Application of soluble gas stabilization technology on ready‐to‐eat pre‐rigor filleted Atlantic salmon (Salmo salar L.). Journal of Food Science, 87(6), 2377-2390.