Table 2. Changes in ATP-related substance content in the red snow crab leg meats with or without microwave during storage at −20°C (F) or 4°C (Raw and M) (Unit: mg/100 g, wet basis)

Group	Day	Hx¹⁾	IMP	HxR	AMP	ADP	ATP	Total
F²⁾	0	1.49±0.85^ns3)NS4)	24.00±6.67^nsB	6.79±2.50^nsNS	31.65±7.81^nsA	32.75±4.91^bNS	65.13±11.26^nsA	161.81±1.65^nsNS
	2	1.91±0.02^b5)	69.83±3.53^nsA	4.80±0.79^b	13.52±3.55^aB	32.58±2.45^a	36.76±4.34^aB	159.42±6.03^a
	5	1.77±0.06^b	74.00±5.79^aA	4.26±0.67^b	13.28±4.76^bB	29.98±2.18^b	20.24±1.74^bC	143.53±1.33^b
	8	1.67±0.35^c	67.49±8.45^aA	4.25±1.11^b	13.40±3.99^aB	30.14±3.87^a	23.59±0.84^aBC	140.53±16.24^a
Raw	0	1.49±0.85^C6)	24.00±6.67^B	6.79±2.50^B	31.65±7.81^aA	32.75±4.91^bA	65.13±11.26^A	161.81±1.65^A
	2	7.09±0.38^aB	77.95±2.98^A	23.70±1.00^aA	4.19±0.38^bB	26.04±0.53^bAB	ND^7)bB	138.98±3.45^bB
	5	20.43±2.41^aA	1.78±0.98^cC	2.46±0.32^bC	0.89±0.14^cB	21.05±4.21^cCB	ND^cB	46.61±6.10^cC
	8	18.19±0.48^aA	1.49±0.16^bC	1.05±0.13^bC	0.65±0.02^bB	16.45±0.83^bC	ND^bB	37.84±1.63^bC
M	0	1.23±0.01^B	26.12±7.95^B	3.85±0.94^B	32.40±8.47^A	45.49±0.97^aA	64.30±7.12^A	173.37±11.20^A
	2	1.91±0.02^bB	69.83±3.53^A	4.80±0.79^bB	13.52±3.55^aB	32.58±2.45^aB	36.76±4.34^aB	159.42±6.03^aAB
	5	2.84±0.53^bA	61.49±3.13^bA	9.90±3.19^aB	36.01±0.02^aA	41.32±2.50^aA	19.86±2.23^aC	171.42±5.34^aA
	8	2.73±0.19^bA	55.17±8.93^aA	17.96±5.06^aA	24.10±7.77^aAB	27.40±2.61^aB	13.16±0.44^aC	140.52±13.99^aB

Hx, hypoxanthine; IMP, inosine monophosphate; HxR, inosine; AMP, adenosine monophosphate; ADP, adenosine diphosphate; ATP, adenosine triphosphate.
F, frozen leg meat; Raw, raw leg meat; M, leg meat with microwave treatment.
All values are mean±SD (n=3) and no significant difference within groups.
No significant difference within storage period.
Means with different superscripts (^a-c) within groups are significantly different (p<0.05) by Tukey’s test.
Means with different superscripts (^A-C) within storage period are significantly different (p<0.05) by Tukey’s test.
ND, not detected.