Degradation of Nucleotides and Their Related compounds in Sea Foods during processing and Storage -3 . Degradation of Nucleotides and Their Related compounds in Conger-eel Astroconger myriaster Muscle during Drying-

수산식품(水産食品)의 가공(加工) 및 보관중(保藏中)의 핵산(核酸) 관련물질(關聯物質)의 변화(變化)에 관한 연구(硏究) -3. 붕장어 천일건조중(天日乾燥中)의 핵산관련물질(核酸關聯物質)의 변화(變化)-

  • Lee, Eung-Ho (Dept. of Food Science and Technology, Pusan Fisheries College) ;
  • Han, Bong-Ho (Dept. of Food Science and Technology, Pusan Fisheries College)
  • 이응호 (부산수산대학 식품공학과) ;
  • 한봉호 (부산수산대학 식품공학과)
  • Published : 1972.06.01

Abstract

In this paper, the degradation of nucleotides and their related compounds in conger eel muscle during sun drying was studied. The results showed that IMP was dominant in fresh conger eel, showing 75.5% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The nucleotides tended to degrade rapidly during drying, only 6.2% of IMP remained after seven day's sun drying and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that sun drying is not an effective processing method of conger eel, as far as IMP is concerned.

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