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Figure 8. Change in the concentration of nucleic acid-related substances in chicken muscle after slaughter when kept at 4°C.

Figure 8. Change in the concentration of nucleic acid-related substances in chicken muscle after slaughter when kept at 4°C.

began to decompose gradually to hypoxanthine, through inosine, and decreased to a half the original amount after 5 to 6 days. For pork, 3 days after slaughter the contents of inosinic acid reached a maximum, 100 to 170 mg%, and then gradually decomposed to hypoxanthine; after 10 days kept in a refrigerator, the contents of inosinic acid remained at 60 mg%, which proceeded through the conversion process inosinic acid -* inosine hypoxanthine, as well. In storage, no other 5'-nucleotides such as GMP and CMP were detected.

Vegetables and Mushrooms

In vegetables, a small amount of 5'-adenylic acid (10.4 mg% for tomato; 8.4 mg% for green soybeans; 6.5 mg% for corn), 5'-uridylic acid, and 5'-cytidylic acid were detected, while 5'-inosinic acid and 5'-guanylic acid were below the limit of measurement, as shown in Table 9. The taste of umami of vegetables mainly derives from the combination of L-glutamate and 5'-adenylic acid, which shows a weak synergistic effect with L-glutamate.

In mushrooms, as shown in Table 10, the order of qualitative amounts of nucleotides are as follows: 5'-adenylic acid > 5'-guanylic acid > 5'-uridylic acid, and 5'-inosinic acid was not detected. The 5'-guanylic acid with L-gluta-mate is regarded as the main umami component in mushrooms.

Table 9. Nucleotide Contents of Vegetables

Beef Pork Chicken Whale

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