Figure 5. Changes in level of ATP and its related compounds in CO treated tilapia muscle during storage at different temperatures. △: ATP, ○: ADP, ▽: AMP, ▼: IMP, ■: inosine, ▲: hypoxanthine, ●: total

From

The Impact of Carbon-Monoxide Treatment on Biochemical and Sensorial Quality of Tilapia Fillet during Low Temperature Storage

Tai-Yuan Chen, Tze-Kuei Chiou, Ning-Fa Ding, Bonnie Sun Pan

Journal of Food and Nutrition Research. 2015, 3(8), 502-512 doi:10.12691/jfnr-3-8-5