ATP and its related substances in fish and shellfish were analyzed using Asahipak GS-320 HQ, a multimode column.
Quantification of ATP and its related substances provide a quantitative evaluation of seafood’s’ freshness, as endogenous enzymes degrade ATPs in dead seafoods rapidly.
Please also check the application describing the K value, another indicator of seafood’s freshness.
This method is listed as “Testing method of K-value as a freshness index for fish - High performance liquid chromatographic method” in the Japanese Agricultural Standard (JAS), stated on March 31 2022.

Sample: 20 μL
Fish extracts and Standards

1. A:Very fresh Okhotsk atka mackerel (Pleurogrammus azonus)
2. B:Very fresh Rainbow trout (Oncorhynchus mykiss)
3. C:Fresh Japanese amberjack (Seriola quinqueradiata)
4. D:Not fresh Chum salmon (Oncorhynchus keto)
5. E:10 ppm Standards


6. 1.ATP
7. 2.ADP
8. 3.AMP
9. 4.IMP
10. 5.Inosine
11. 6.Hypoxanthine

Sample provided by: Dr. Takeya Yoshioka, Hokkaido Industrial Technology Center (Hakodate Regional Industry Promotion Organization)