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KMID : 0380619740060030177
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Korean Journal of Food Science and Technology
1974 Volume.6 No. 3 p.177 ~ p.184
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Degradation of Nucleotides and Their Related Compounds in Sea Foods during Processing and Storage
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양승택/Yang, Sung Tack
김수현/이응호/정승용/김용근/Kim, Soo Hyun/Lee, Eung Ho/Chung, Seung Yong/Kim, Yong Gun
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Abstract
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File fish Navodox modestus was dehydrated in cabinet type hot-sir drier at 48-50℃ for 11 hours and also yellowfin puffer Fugu xanthopterum was dried in open air at 26-28℃ for 30 hours.
Nucleotides and their related compounds were collected by extraction with cold perchloric acid and their amounts were determined by anion exchange column chromatography.
The contents of ADP, IMP, ATP and hypoxanthine in fresh file fish muscle were 22.9, 12.1, 4.9 and 3.2 μmole/g, dry wt. respectively. AMP and inosine were 0.9 μmole/g, dry wt. equally. In fresh yellowfin puffer muscle, the contents of ADP, ATP, AMP, inosine and hypoxanthine were 25.6, 2.4, 1.6, 0.3, 0.6 and 0.4 μmole/g, dry wt. respectively.
In the case of file fish, ADP and ATP tended to degrade rapidly during hot-air dehydration. The contents of IMP were decreased slightly while AMP and inosine were increased. And another case of yellowfin puffer, ADP also tended to degrade rapidly during sun drying while AMP, IMP, inosine and hypoxanthine were increased. Especially, in both case of file fish and yellowfin puffer, inosine was increased twenty five and thirty five times during drying respectively.
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KEYWORD
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