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.
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