Degradation of Nucleotides and Their Related Compounds in Sea Foods during Processing and Storage -Part 5. Degradation of APT and Their Related Compounds in Hag-fish Eptatretus burgeri Muscle during Roasting-

수산식품(水産食品)의 가공(加工) 및 보장중(保藏中)의 핵산(核酸) 관련물질(關聯物質)의 변화(變化)에 관한 연구(硏究) -제(第)5보(報) 먹장어 배소중(焙燒中)의 ATP관련물질(關聯物質)의 변화(變化)-

  • Kim, Yong-Gun (Dept. of Food Science and Technology, Pusan Fisheries College) ;
  • Lee, Eung-Ho (Dept. of Food Science and Technology, Pusan Fisheries College)
  • 김용근 (부산수산대학 식품공학과) ;
  • 이응호 (부산수산대학 식품공학과)
  • Published : 1973.12.28

Abstract

In this paper, the degradation of nucleotides and their related compounds in hag-fish muscle during roasting was studied. The results showed that IMP was dominant in fresh hag-fish showing 63% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The ATP tended to degrade rapidly during roasting, but 80% of IMP remained and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that roasting is an effective preparation method of hag-fish, as far as IMP is concerned.

Keywords