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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

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