Info

Note: Values are mean determinations on six fish. DNP, diphosphopyridine nucleotoide; TPN, triphosphopyridine nucleotide; UTP; uridine 5'-triphos-phate.

Note: Values are mean determinations on six fish. DNP, diphosphopyridine nucleotoide; TPN, triphosphopyridine nucleotide; UTP; uridine 5'-triphos-phate.

sine and then converted by adenosine deaminase into in-osine. So far, in the Mollusca, AMP deaminase is not found; therefore, no inosinic acid is produced. Some kinds of Crustacea retain AMP deaminase in muscles; after killing, in a small amount of inosinic acid is detected in Crustacea.

As shown in Table 7, the IMP in fish meat is in the range of 100 to 200 mg%, and is regarded as the prime ingredient for taste of umami with L-glutamate. Base components constituted of nucleotides such as hypoxanthine, adenine, and guanine are found in the muscles of aquatic animals; in particular, a large amount of hypoxanthine is sometimes detected in many fish meals.

Meat

The contents of 5'-nucleotides in the meat of animals are summarized in Table 8. 5'-Inosinic acid is a prime ingredient in 5'-nucleotide for every animal and is found at a level of 100 mg% or so. The changes in the 5'-nucleotides during the maturing process have been investigated. Chicken (Fig. 8) has an active adenylic acid deaminase; in the case of storage in a refrigerator at 4°C, the concentration of inosinic acid in meat reached a maximum of 200 to 280 mg% in 4 to 10 h after killing, through the process of ATP -> ADP -» adenylic acid -»• inosinic acid conversion. Then after further storage in a refrigerator, inosinic acid

Table 7. Nucleotide Contents of Fish Meat

Fish

5'-AMP

5'-IMP

Saurel

Fantastic Organic Food Facts

Fantastic Organic Food Facts

Get All The Support And Guidance You Need To Be A Success At Utilizing Organic Foods. This Book Is One Of The Most Valuable Resources In The World When It Comes To Getting The Right Information About Eating Healthy With Organic Food.

Get My Free Ebook


Post a comment